Hi - I've been meaning to try this myself. Don't know why it wouldn't work just fine. I think I'd start with just a few tablespoons for a batch of muffins, and maybe gradually increase that. I doubt you could add more than 1/4 cup or so for a recipe without starting to alter the baking chemistry and maybe the taste/texture. But it should work just fine to try this, all you're really doing is upping the soluble fiber, and there's certainly no harm in that.
Let me know how it comes out - and post on the recipe board so I can try!
- H
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Re: Cooking with Acacia - Heather, please read -
