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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?
 
engineer
 
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Reply Mon 11 Oct, 2021 07:39 am
@Hondareg,
Yep, likely the sugar. https://www.finedininglovers.com/article/what-is-demerara-sugar
Quote:
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.
0 Replies
 
Mame
 
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Reply Mon 11 Oct, 2021 09:41 am
@Hondareg,
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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Hondareg
 
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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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