Lately I have been reading a lot about healthy baking. Just this weekend I bought the current issue of Food & Wine Magazine that devoted it's entire issue to healthy eating. There was a very interesting section on Healthy Baking. It seems, and not too surprising, that most pastry chefs and bakers are overweight. It's hard to stay away from sweets when you are making them all day.
The magazine gave us the "bad" version of a dish and then a healthy version. Sometimes if you just change the smallest thing, your dessert can be better for you. Try using whole wheat flour instead of white or instead of granulated sugar, use brown sugar or agave nectar or honey.
Baking for people with allergies is a totally different story. I am looking forward to taking classes this summer on not only healthy baking but also baking for people with allergies. This means no nuts and everything gluten free and sometimes no dairy either. I will of course let you know how it goes. I think it's important to learn these things and have them available. Just because you are allergic to milk or gluten doesn't mean you can't enjoy a great dessert.
No comments:
Post a Comment