There is a big difference between low-fat baking and conventional baking. Fat forms the backbone of most baking recipes, and when the fat is reduced or eliminated, there is a whole new set of rules. I learned low-fat baking the hard way, by trial and error, and through developing a 12 muffin and cake baking mix line called Healthy Oven Low-Fat Baking Mixes.
In this article, I would like to show you how low-fat baking works. The techniques described here are excerpted from my cookbook entitled The Healthy Oven Baking Book. By learning these techniques you will be able to enjoy low-fat baked goods from my cookbook and others, and you will also be understand how to experiment with and modify existing recipes to reduce the fat content significantly! However I must caution you, not all recipes are easily reduced in fat, particularly butter-based recipes. You can ask me baking questions and look up information on my Web site, www.baking911.com.