The industrialized version has better texture

The industrialized version has better texture for revenues than its house version The soybean milk items, hazelnut, yam, oats, quinoa among others can also be used in dishes Wheat flour is a significant ingredient of confectionery Its flavor is neutral and does not modify the dishes, but the gluten is very import ate to the structure of the masses It allows so much to give softness and moisture to cakes, as to give elasticity to breads and pizzas, so many dishes "gluten-free" Ask a mixture of flours and starches In general, the flour used to structure the mass and starches are used to thicken and provides elasticity to the preparations Flours without gluten in baking more utilities: grain flour, maize (corn meal), quinoa, amaranth, chickpea, white beans, almonds and grape Butter is the most widely used ingredient to add fat cakes and cookies, but can basically be replaced by vegetable oil or cream But the best to be used as fat substitute is grape fat This has similar texture to the butter as well as temperatures can be heated safely without dropping nourishment Chicken eggs Moreover to the function of "giving league," egg add air to ground, leaving ups and light cakes Thus, one can substtuir egg according to their function in the recipe To emulsify: Applesauce: each egg can be replaced with ¼ cup Banana: each egg is equal to ½ mashed banana Flaxseed meal: Mix 1 tablespoon ground flaxseed (can be golden) + 3 tablespoons regular water soup and wait 15 moments This mixture is equal to 1 egg Yogurt: each egg is equal to ¼ cup of yogurt To aerate: Ordinary baking soda and white vinegar: add baking soda to the dry components of the recipe and add the wet components, leaving the vinegar last