Has anyone else tried using the scale for gluten-free baking? If so, let us know in the comments section!
A note from Trina:
I don't want you to think your demonstration (on digital scales) fell on deaf ears. I, at first, did not understand the nuts and bolts of how to use a scale for measuring baking ingredients. And I could not wrap my brain around the possibility of it actually taking less time because I'm pretty quick at measuring now that I've had some practice. However, I decided to give it a go. I have a fabulous scale that I got from my sister-in-law who works for Technical Weighing Systems in Griffith, IN. They do precision scales like truck scales and scales for scientific measurement, etc. Mine is sweet and definitely has the zero out feature (is that called tare?)
Anyway - I knock out six GF muffins every two days for Bob. It's a short, sweet, simple recipe. I preheat the oven and I have everything mixed by the time the oven gets to the desired temperature. Then all I have to do is spoon it into muffin cups, and pop it in the oven. That was before today.
I timed it today. I preheated the oven. Fixed myself a cup of coffee. Just leisurely pulled out the scale and mixed my ingredients. I had the whole thing mixed, spooned into muffin cups, and ready to pop in the oven in about 8 minutes. I'd say at least half the time. The oven wasn't even preheated yet! So I had an extra 7 minutes to hop onto email and share the good news with you!
Thanks for saving me some time!
