Top tips for low fat baking

January is here, and many are feeling the effects of overindulgence across the festive period. Whilst gym memberships may skyrocket and fad diets prepare to take the centre stage, good intentions rarely make it past the 6th January!

Weight loss doesn’t have to be a punishment, and by treating yourself in moderation you are more likely to stick to your goals. There are plenty of ways to enjoy desserts without piling on the pounds, and to help, Destiny Foods has put together some top tips for low fat baking.

Substituting flours can sometimes result in disaster, however a safe option for substitution is flour with a low gluten content, as this will still provide a soft, tender texture. You can obtain both cake flour and whole wheat pastry flour in low-gluten form. Once you’ve added the flour to your mix, try and minimise mixing as stirring will develop the gluten and result in a toughened end product.

Sugar is an important ingredient in baking, as it not only provides flavour and sweetness, but it aids with the browning process. Sugar is also integral to creaming, as it helps air into the batter which results in a lighter, fluffier baked good. Despite this, you can usually reduce sugar by around 25% in most recipes without affecting the end result. If you wish to reduce it further, there are many sugar substitutes such as Splenda that can work just as well.

In traditional baking, fats are partly responsible for giving the goods a fine, light texture. By creaming the fat with sugar, air cells are formed in the batter which results in a fluffy end product. Removing the fat from this mixture will not only affect its texture, but result in a flavourless product full of tunnels. For lighter recipes, simply replace the fat with a small amount of butter. Not only will this add to the flavour, but it will help the creaming process, ensuring your batter is lighter and able to rise.