"These are like dessicator packets!" - my self-assessment of a recent baking experimentAn amazing batch of cinnamon rolls from my housemate inspired a spree of haphazard ingredient substitutions. I still had brown rice flour, coconut oil, flaxseed, and other such ingredients from my previous adventure in vegan baking, so I thought that I would use them to recreate his decadent breakfast. However, I neglected to realize two points:
- The melting characteristics of coconut oil are totally different than shortening. I didn't mix the dough enough to break up the chilled blobs of coconut fat, which led to pools of liquid when transferred to the oven.
- Brown rice flour is good for shortbread cookies, when the purpose of the flour is mainly to turn a large quantity of butter (or other fat) into a cookie that doesn't melt in your hand, but crumbles easily. When the fat:flour ratio is scaled back, the starches are no longer fully occupied, so the resulting quick bread loses structural integrity and appears to seek out any source of water (e.g. your tongue).