Richard is back again this Tuesday morning answering baker questions!
Today's topics include:
- I made some natural colored sugars - gold, green and purple - by juicing some fruits and vegetables and mixing the juices with some sugar. They are still a bit wet. If I dehydrate to remove some of the moisture, will the colors fade?
- We have tried several ways to make egg-free cakes but were not able to get the volume crumb texture right. Could you suggest some solutions for this?
- What is the best substitute, other than xanthan gum, for vital wheat gluten in gluten-free baking?
- I am trying to bake low-calorie brownies using maltitol, but they need more volume while keeping them fudgy and as low calorie as possible. What do you think I can add?
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