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Last week was the Jewish festival of Passover, when it was forbidden to eat leavened products. That means all leavening agents are off-limits, as is flour. Still, there are dozens of traditional Passover cakes and biscuits, and once you’ve mastered their techniques, they’ll help you make all kinds of other breads, too. My favorite is the humble cinnamon ball. A sweet and soft biscuit with a crispy outside.
In general, the key to making baked goods fluffy without using leavening agents is to use egg whites. They are essentially composed of protein and water, and…
Source: www.newscientist.com
