There are a few techniques that I recommend to make Paleo baked goods more fluffy. When baking with coconut flour in particular, sometimes the resulting cookies or muffins can take on texture similarities to hockey pucks. Correcting this requires a few extra steps but the improvements in lightness and palatability (that should be a word) are worth it.
Room temperature eggs whip up much fluffier than eggs fresh from the fridge, and are generally more easy to incorporate into your dry miz when that time in the recipe comes. If you’re planning on Paleo baking later in the day, pull your eggs out and let them gradually warm to room temperature on your counter before you begin.
Most brands of baking powder include stuff like cornstarch that isn’t considered part of Paleo eating. Make your own with baking soda and cream of tarter. Cream of tarter is available in most grocery stores, and it’s the acid you need to mix with the baking soda base in order to achieve the chemical reaction that leavens baking.
Mixing arrowroot starch with coconut flour helps ingredients bind together and breaks up the density that results from coconut flour alone.
This recipe uses all of these techniques and (aside from the step of whipping the egg whites) is the opposite of finicky. Enjoy!
(Grain-Free) Orange Poppy Seed Flax Muffins
These grain-free orange poppy seed flax muffins are light and sweet from a combination of naturals sugars in orange juice and honey.
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