Using Flaxseed meal/water for egg sub

[Guest guest]

Hi!

 

During the last year, I've been slowly transitioning to more of a

vegan diet, from a fully GF diet that I followed for the last three

years. One of the areas I need help with is in pancakes and waffles,

and baking bread.

 

This morning I made pancakes (using rice milk for the liquid) using

the recommended flaxseed meal/water replacement for eggs. I'm not

particularly happy with the results. The pancakes seem to be kind of

gummy. Does anyone have any ideas for how to improve the end results?

I've done this using a homemade GF flour mix as well as Bob's Red Mill

Pancake mix and also Trader Joe's Pancake mix. Each time, the results

have been the same.

 

As well, I'm wondering how people on this list deal with using the

flaxseed meal/water replacement for eggs when making GF bread.

 

So, pancakes/waffles and bread? I'd love some advice.

 

Thanks!

 

best, Ellen

www.Iamglutenfree.blogspot.com

[Guest guest]

, " birdwoman5151 "

<birdwoman5151 wrote: One of the areas I need help with is in

pancakes and waffles,and baking bread.

 

> This morning I made pancakes (using rice milk for the liquid) using

> the recommended flaxseed meal/water replacement for eggs. I'm not

> particularly happy with the results. The pancakes seem to be kind of

> gummy.

 

Try using either Ener-G Egg Replacer (powdered) or add a little extra

baking powder. You might also try using soy flour or garbanzo bean

flour for a part of the gf flour mix. I've had good results with soy

flour as an egg substitute.

 

> As well, I'm wondering how people on this list deal with using the

> flaxseed meal/water replacement for eggs when making GF bread.

 

I've had pretty good success with it, although the bread doesn't

'keep' as long because of the added moisture. As a result, I keep it

in the fridge. Usually I am quite generous with the flax gel mixture

(the bread isn't crumbly!). It works best if you make the gel and

strain it (although it works well with the entire ground seed, the

bread comes out with flecks --- it's more visually appealing with the

strained flax seed gel). The flavor is good and the flax gel works

well as a 'binder'.

 

I hope this helps --- I think 'doing without' eggs is the most

difficult part of 'going vegan'. It just takes a little time,

practice, and experimentation.

 

LaDonna

[Guest guest]

> So, pancakes/waffles and bread? I'd love some advice.

 

Ellen, I forgot to mention waffles in my former post. If you check

our archives, I've posted several of my favorite waffle recipes there.

They are very simple, but tasty! One uses soaked brown rice, another

gf oats. There are only a few ingredients, but the waffles are

flavorful and have a nice texture.

 

LaDonna

[Guest guest]

Why not try a vegetable or fruit puree instead of flax gel. I always find I

have much better results in most baked goods.

 

1/4 cup of puree + 1 tsp of extra baking powder = 1 egg

 

for ease I use Stage 1 babyfood which is strictly the veg and occassionally

water. I usually use squash, sweet potato or carrot when I use baby food.

I have also used canned pumpkin (not pie filling) and tomato paste (depends

on what kind of baked good).

 

BL

 

On Sun, Feb 22, 2009 at 9:44 AM, birdwoman5151 <birdwoman5151wrote:

 

>

> This morning I made pancakes (using rice milk for the liquid) using

> the recommended flaxseed meal/water replacement for eggs. I'm not

> particularly happy with the results. The pancakes seem to be kind of

> gummy. Does anyone have any ideas for how to improve the end results?

>

 

 

 

[Guest guest]

On Feb 22, 2009, at 9:44 AM, birdwoman5151 wrote:

> This morning I made pancakes (using rice milk for the liquid) using

> the recommended flaxseed meal/water replacement for eggs. I'm not

> particularly happy with the results. The pancakes seem to be kind of

> gummy.

>

 

Hi Ellen,

 

I stopped using flaxseed meal after several occasions when it seemed

to cause prolonged porcelain throne visits for me. It seems I can not

tolerate it. When I make pancakes now I use applesauce for an egg

substitute, and when I make bread I use silken tofu whipped up with a

little other liquid using a stick blender.

 

You're probably familiar with the small plastic cups of applesauce

that often come in packs of 3. I use one of the unsweetened variety

per egg. With the silken tofo I use perhaps an ounce of tofu per egg.

 

 

Steve Rider

http://AllAboutCeliac.org/

http://SensibleCeliac.com/

http://TheGFStore.com/

http://MyCeliacBlog.com/