Some hints for getting the most from your Goodbaker mixes
low-fat baking | waffles | cookies | half batches
Low Fat Baking Hints
Fat in baking can be successfully replaced with applesauce, apple butter, mashed ripe bananas, yougurt, and prune puree. They each have different flavor characteristics, so they should be chosen to complement the predominant flavor of the item you are baking. Applesauce is good for delicate flavors. Banana and prune purees are good for chocolate items. Here are suggestions for fat substitutions when making Goodbaker mixes:
> Our chocolate chip cookie mix is already quite low in fat, but can be made fat-free by substituting 2 tablespoons of applesauce or apple butter for the 3 tablespoons of oil called for in the normal recipe. The cookies will be lighter and more cake-like than the regular result.
> Our oatmeal cookie mix is already quite low in fat, but can be made fat-free by substituting 3 tablespoons of applesauce or apple butter for the 4 tablespoons of oil called for in the normal recipe. The cookies will be lighter and more cake-like than the regular result.
> Our brownie mix is already quite low in fat, but can be made fat-free by substituting 2 tablespoons of applesauce, apple butter, prune puree, plain yogurt, or one small mashed ripe banana, for the 2 tablespoons of oil called for in the normal recipe. The brownies will be slightly lighter and more cake-like than the normal result.
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Making perfect waffles is both an art and a science. We've taken care of the science by formulating an ideal mix. Here is some advice on the art of cooking waffles.
A Light Touch.
Do not overmix the batter, and do not re-mix before you cook it. You want a fluffy batter, so try not to deflate it with too much handling.
If your waffles split in two when you open the iron, it may be one of four things:
- An ineffective non-stick coating, or a very sticky batter. Always use cooking spray. But if you are preparing an oil-free recipe, then it may be necessary to either brush oil directly on the cooking grids each time, or use a generous amount of non-stick spray each time.
- Insufficient cooking time: wait at least 3 minutes before opening the iron to check for doneness.
- Too much batter. Only pour in enough batter to cover the lower cooking grid. The batter needs room to expand, or you will get a waffle with a soggy middle.
- Improperly seasoned non-stick grids. To season your waffle iron's cooking grids, first clean them thoroughly with a soft dry cloth. Remove any stubborn deposits with gentle soap and water and a cloth or a teflon-safe plastic scrubbing pad. Dry thoroughly, then using a soft cloth, rub a cooking oil that withstands high heat (like canola oil) over the cooking surfaces (do not use olive oil it can't take the heat). Plug in the iron, and allow it to reach operating temperature. Now you can either start cooking, or let the iron cool and store it until you are ready for your next meal. Do this every time you clean the iron, and your results will improve.
We have found the best results with a small amount of oil in the batter, and a generous amount of oil or cooking spray on the waffle grids.
Flip for Belgian Waffles.
Our mix works great in both regular and Belgian waffle irons.
A word on Belgian waffles: A true Belgian waffle is made in a machine that rotates on an axis. You open it and pour in the batter as usual, then flip it upside-down so the batter evenly coats both cooking surfaces. This is the secret to a perfectly risen, light and fluffy waffle. So without one of these devices, the home chef is working at a disadvantage.
There are a few expensive hotel-quality rotating waffle irons available for sale to home users. There is also, at this writing, at least one flippable waffle iron made for home use. It's called the Flip'n'Fluff by Hamilton Beach, and sells at Amazon.com for $29.99. We think it works very well.
Check your Iron.
We've seen many home waffle chefs searching for help online, complaining that various Belgian waffle recipes don't work, or that they can never seem to get good results. It may not be the recipe it may be the waffle iron. We've seen many waffle irons that simply don't get hot enough. If your waffles aren't nicely browned after 4 minutes of cooking time, then your iron isn't powerful enough. Either return it, or as a last resort, try adding an extra 1/4 teaspoon of baking powder to the mix for each serving this provides extra lift to compensate for the low heat.
All Steamed Up.
Some waffle irons are improperly designed so the steam released during cooking can't escape, causing soggy rather than crispy waffles. You should see steam escape during cooking, and there should be no condensation retained inside the iron casing itself, or clinging to the cooking grids.
Many waffle irons lack a temperature control. These are helpful in adjusting the heat output of the iron, though we usually find the best results at the higher settings.
If your waffles come out flat, it could be either insufficient heat, dry batter, insufficient batter in the iron, or batter that has been allowed to sit too long prior to cooking. Goodbaker waffle batter can be used immediately after mixing, and begins to lose its "lift" after about 30 minutes.
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Measure carefully. And use accurate measuring spoons. Vegan recipes are less forgiving than conventional recipes, because the texture, moistness and baking characteristics are created by a careful balance of flours and the water and oil, and not by the behavior of butter and eggs.
Use a spatula. Remove cookies (after 10 minutes cooling time) with a spatula, not your hands, or the cookies may come apart.
Lick the bowl. You know you want to, and it's perfectly safe because you didn't use raw eggs!
Make and enjoy often. They're nearly guilt-free, so why not?
Also see our Low-Fat Baking Hints.
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How to make half a bag
of Goodbaker mix
Oatmeal Spice Cookie Mix. Measure out 1 and 1/3 cups of mix, and use 2 Tablespoons of oil and 3 Tablespoons of water.
Chocolate Chip Cookie Mix. Measure out 1 and 1/8 cups of mix, and use 1.5 Tablespoons of oil and 2.5 Tablespoons of water.
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