Until I got the itch to bake I had not had butter in the house in many many years. I just had a physical. My Doctor says she isn’t worried, but yes, there was an increase in my cholesterol. And I am not giving up baking.
Question: When I am baking strictly for the home, what healthy fats can I use instead of butter. And If I can’t eliminate it entirely, how can I decrease butter and animal fat in my baking. Oils? Avocado? Fruits? What else can I do.
Question: When I am baking for the home, how can I decrease white flour in my baking. Is there a formula where I can substitute any of the available flours that we are now seeing on grocers shelves like Sorghum, Soy, Millet, Quinoa and so forth.
If these are addressed elsewhere, please let me know.
If I want to do it myself, without taking a formal course, should I just work through the Cake Bible and RHC, in order and make every recipe in order that they appear or is there another way? I want to get good
I am so grateful for this website.