In you book you mention that scones have a low FP, and muffins have a moderate to high FP. This is very confusing, as one could (and yes, I have!) made scones with whole grain flours in the past. Those would NOT be considered low FP! And couldn’t one make “muffins” with low FP white rice flour, tapioca as has been discussed here, or even white spelt flour, if tolerated? The difference between “scones” and muffins is simply that scones use a bit more leavening and COLD BUTTER to make the texture happen, and muffins often use less leavening agents and oils as added fats. Otherwise flour ingredients vary widely, and are interchangeable. So I don’t see why I could not make a low FP “muffin”?
Reply To: Baking & Fast Tractftder2014-11-10T18:31:24-05:00