Gritty texture

Reply Mon 11 Oct, 2021 02:24 am
I have just baked two loaves with my usual gluten free flour mix but this time they have a gritty texture. The only different thing I did was to use Demerara sugar instead of granulated as I’d run out. Could this be the reason or should the sugar have dissolved during the bake?
Reply Mon 11 Oct, 2021 07:39 am
Yep, likely the sugar. https://www.finedininglovers.com/article/what-is-demerara-sugar
Because of its large crystals, Demerara works better as a crunchy topping than as an ingredient in cooking. Sprinkle it on top of muffins, scones, cookies and cakes for some irresistible, toffee-flavoured texture. That smoky caramel-toffee flavour also tastes great with hot drinks, so try stirring some into your coffee, or adding a light dusting to the whipped cream on your hot chocolate.
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Reply Mon 11 Oct, 2021 09:41 am
If you had a food processor or magic bullet type of appliance, you could refine the Demerara to a finer consistency. You can make your own demerara by mixing granulated with molasses. I do that because demerara often goes hard.
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Reply Thu 14 Oct, 2021 02:03 am
Thanks, I’ll try blitzing the Demerara next time & hope that helps as it does taste better.
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