Easy Dairy-Free Funfetti Cookie Bars Recipe

Frequently Asked Questions (FAQs) for baking:

Why do recipes have salt in the ingredients of baked goods?

Even though salt tends to make foods, well, salty, it actually plays other roles in baking as well.

For example, the right amount of salt balances flavors in baked goods; it can bring out the sweetness of sugar and, at the same time, prevent them from tasting overly sweet. It also can help dull the bitterness of cocoa.

Salt prevents baked goods from tasting bland, while it balances the richness of the fats. It also helps develop flavor in yeast breads and works with proteins to strengthen gluten and make it more elastic.

Salt also slows down yeast fermentation because it prevents the yeast from eating up the sugars too quickly, which otherwise would cause the dough to rise too fast and then ultimately collapse, causing bread to come out flat instead of fluffy.

Salt helps baked goods stay a little fresher for a little longer and helps delay mold from growing on them.

Some types of salt in baking:

Kosher salt—called “kosher” because it is used in the process of making meat kosher for observant Jewish consumption. The grains are large.

Table salt—this is what we use to flavor our food at the table. The grains are much smaller than those of kosher salt.

Flaky salt—flakes of salt that are used for decoration and add a salty taste to the already-baked good.

Sea salt—like table salt, but processed differently

A lot of recipes call specifically for sea salt. There is no difference in the baking process or taste between sea salt and table salt, and both contain approximately 40% sodium.

However, while table salt is usually mined from underground salt deposits, is heavily processed, and often contains the nutrient iodine, sea salt is made by evaporating water from the ocean, sea, or lakes with saltwater and may contain very small amounts of some minerals.

Can I substitute honey for granulated sugar in baking?

The short answer to this question is yes.

However, there are some things to consider, because the substitution is not 1:1.

Honey is denser and contains more fructose than white granulated sugar, so it is sweeter. Also, honey contains almost 20% liquid, so adjustments must be made for these differences.

First of all, the glucose and fructose in honey make it sweeter than granulated sugar, so you would use only ¾ of the amount of sugar in the recipe’s ingredients. Second, since honey already contains liquid, you should reduce the amount of liquid that the recipe calls for by 25% to maintain consistency.

Honey is also naturally acidic, whereas granulated sugar is not, so in order to neutralize the acidity you will be adding to your baking, you can add ¼ teaspoon of baking soda per cup of honey to the ingredients.

Lastly, since honey contains simple sugars that caramelize and burn at lower temperatures than granulated sugar does, you should lower the temperature by 25 degrees from that required in the recipe. This is to help prevent the outside from baking quicker than the inside of your baked goods.

Note:

There are a few additional things to note about substituting honey for sugar, though.

First, if you use honey rather than granulated sugar for baked goods that are supposed to be crispy, they will come out softer.

Second, you cannot “cream” if you replace granulated sugar with honey, so recipes that are meant to come out light because of creaming butter with sugar will come out denser.

Lastly, honey is still a sugar, and it has approximately 30% more calories than granulated sugar does (but this will be somewhat compensated by the fact that you will be reducing the quantity of honey versus sugar in the recipe).

What is the difference between baking soda and baking powder?

Baking soda and baking powder are both synthetic leavens that help baked goods rise, but there is a difference between them.

Baking soda is pure sodium bicarbonate, which needs another ingredient that is acidic in order to be activated. When the baking soda touches the acid, it creates a carbon dioxide gas, which helps the baked good rise. Baking soda is between 3 and 4 times stronger than baking powder, and if too much baking soda is used, your baked good will end up with a metallic flavor.

Baking powder is baking soda that is already mixed with an acid and a stabilizer and will be activated by moisture and heat. Nowadays, baking powder is called double-acting because it activates twice—once when it gets wet (when you mix the ingredients together) and again when it heats in the oven.

Replacing one with the other can be tricky, and it’s not recommended. However, if you have no choice, then do solid research for substituting one for the other for the baked good you are preparing so you don’t ruin it.

What do eggs do in baking?

Eggs are made up of two parts: the whites and the yolks (the yellow). 

Egg whites are made up of protein that sets when heated and helps baked goods hold their structure. The yolks are made up of fats and vitamins and help ingredients bond.

Eggs also help baked goods rise as well as keep them moist.

It is important to have the right amount of eggs when baking, because if there are too many eggs in a recipe, this can cause a rubbery, dense texture, and if there are too few eggs, this can cause a crumbly, dry texture.

The different parts of the egg will provide different textures to baked goods; using the entire egg in baking will provide moisture and help the baked good rise evenly, using extra yolks will create richer, denser textures, and extra whites will add fluffiness but may create a drier texture.

Should I sift flour before I use it?

Unless you are concerned about bugs or clumps from moisture, the need to sift depends on your recipe.

For example, you don’t need to sift for dense baking like muffins or quick breads, where lumps won’t ruin the texture. But you should sift for recipes that rely on air bubbles, such as sponge or angel cakes or soufflés.

You also should sift your flour if you are making baked goods with a high fat content, such as brownies, because it is important that the fat be absorbed throughout all of the flour, and having flour clumps could prevent this.

Sifting the baking powder and/or baking soda together with the flour and salt before mixing in the other ingredients may be able to help prevent cakes from coming out lopsided, where one side may be somewhat higher than the other.

What is the difference between butter and margarine?

Butter is a dairy product that is made by churning heavy cream until the fats separate from the milk (i.e., buttermilk). Margarine, however, is made from vegetable oil. Butter generally has a lower melting point than margarine as well as a lower water content (and the soft tub margarines have a higher water content than bar margarines).

Using butter in baking cookies can create a crisper, more flaky cookie, while cookies will come out softer and more cakey when made with margarine. It is also generally believed to be better to “cream” using butter rather than margarine.

Using butter adds a kind of toasted nut flavor to baked goods, while margarine doesn’t add flavor (however, sometimes with margarine, one might have a waxy feel on the roof of one’s mouth after eating something with a high margarine content).

If one wants to make a dairy-free baked good that calls for butter, a dairy-free margarine is a good substitute.

What is the difference in using oil vs. butter or margarine?

Both margarine and butter are solid fats at room temperature, and both contain more saturated fats than oil.

While margarine and butter will change from a solid to a liquid when heated, they will change back to solids when cooled again. Oil stays liquid at all temperatures. Oil also coats flour better in the preparation process before baking.

Butter “creams” better than margarine, but one cannot cream oil at all.

When converting a recipe from butter or margarine to oil, the general conversion rate is 1 to ¾ (although if you are doing more than one batch, you might need to reduce the oil because I have found that baked goods come out oily in this case).

And when converting from oil to margarine or butter, typically the ratio is 1 to 1¼.

What is the difference between real vanilla extract and imitation vanilla?

Real vanilla is made from soaking vanilla beans in alcohol, imitation vanilla is synthetic, and real vanilla costs quite a bit more than imitation. Whether or not there will be a taste difference in your baking depends on the baked good, so do some research before you decide.

I personally always use the imitation as long as I have a really good brand because it’s not worth it to me to spend the extra money.