This has nothing to do with gluten free baking but it is an interesting sidebar about moisture in baking. I was making refrigerator cookies (remember them?). You make the batter and roll it into a tube and enclose it in wax paper and chill. Then slice and bake. I used Crisco
shortening. Well I had a hard time slicing them and they were crumbly sort of. I noticed a 1-800 number on the can so I called. The nutritionist said that Crisco does
not have any water in it vs. butter that is part water. She suggested that I add a T. or so of water to the mixture. She was right!
January 19, 2017 at 11:33am