Guest guest Posted April 23, 2000 Report Share Posted April 23, 2000 Nancy B wrote: > Potato starch may be obtained from Asian markets. Do not confuse this > with potato flour which is dried powdered potato. Perhaps arrowroot or > some other starch would be acceptable substitutes -- I don't know. -N.B. Potato starch is also a " Kosher for Passover " staple, used in various products instead of the regular wheat flour or corn starch that isn't permitted for Passover use. Since we are now in the midst of Passover, it's a good time for finding potato starch (it comes in boxes) in any supermarket that has a Passover section. Miriam -- Until we extend the circle of our compassion to all living things, we will not ourselves find peace. - Albert Schweitzer Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 7, 2002 Report Share Posted September 7, 2002 Stephanie wrote: Hi, I am trying to find a vegan egg replacer that can be used in an angel food cake recipe that requires me to beat egg whites to stiff peaks. Does anyone know if there is a product out there that will work for this? Thanks, Stephanie and Karen replied: > > >I'm not sure how well it will work, but the product by Ener-G called > " Egg Replacer " (a powder you mix with water) can be beaten with a mixer >-- not sure how stiff the mixture will get though. It's worth a try. > >Otherwise, perhaps Lisa Bennett will see your post and let us know if >this will work or she may have other ideas. She's a vegan baker. > Sorry, Stephanie - in my experience, there is no way to make a vegan angel food cake or vegan meringue. These are basically just sweetened egg whites (with a bit of flour to make them " cakey " in the case of the angel food cake). Ener-G Egg Replacer works really well in recipes that only have one or two eggs (for a standard size cake or batch of cookies), but for cakes that require large amounts of eggs (angel food, flourless cakes, etc.) there just is no substitute that I'm aware of. If anyone else has ideas that work, let me know!! BTW, one of the reasons I don't use Ener-G for meringue toppings is that I tried the one on the side of their box and it tastes awful -- it's bitter like baking powder. Bleh... Lisa -- Lisa T. Bennett (ltbennett) The Organic Goddess Vegan Bakery and Catering, Atlanta, Georgia, USA " The animals of the world exist for their own purposes. They were not made for humans any more than blacks were made for whites, or women for men. " --Alice Walker Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2006 Report Share Posted January 24, 2006 I have seen different amounts but I have always used 1 Tbsp of ground flax with 2 Tbsp of water. I mix them together before I start adding ingredients. By the time I'm ready to add the " eggs " they are sort of gelled. Jacqueline On Behalf Of Chessie & Tracy January 22, 2006 10:18 PM egg replacer Can someone please tell me how much ground flax seed blended with how much water equals one egg? I still haven't been able to give up my milk in coffee, but I'm trying to make some progress on other fronts in the meantime! Thanks all - Chessie For more information about vegetarianism, please visit the VRG website at http://www.vrg.org and for materials especially useful for families go to http://www.vrg.org/family.This is a discussion list and is not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. edical advice. Medical advice should be obtained from a qualified health professional. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2006 Report Share Posted January 24, 2006 Chessie, I always use 1 Tbls of finely ground flax seed to 3 tbls water. God's Peace, Gayle - Chessie & Tracy Sunday, January 22, 2006 9:17 PM egg replacer Can someone please tell me how much ground flax seed blended with how much water equals one egg? I still haven't been able to give up my milk in coffee, but I'm trying to make some progress on other fronts in the meantime! Thanks all - Chessie For more information about vegetarianism, please visit the VRG website at http://www.vrg.org and for materials especially useful for families go to http://www.vrg.org/family.This is a discussion list and is not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. edical advice. Medical advice should be obtained from a qualified health professional. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2006 Report Share Posted February 3, 2006 Gayle and Jacqueline, Belated thanks for your egg replacer help. I tried a muffin recipe and used flax seeds with water instead of eggs...they were so moist and yummy! Thanks again! Chessie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 12, 2006 Report Share Posted May 12, 2006 Heather- I am no expert on this subject since my husband and I have only been vegetarians less than a year- We do not buy eggs or cow milk, so I have been dabbling in baking without (I am a sweet tooth by nature). I have enjoyed some recipes from Vegan with a vengence- but the ones I have made were the pumpkin muffins and the carrot cake- neither one was expected to have the airiness of a traditional cake, but they were darn good! check out the website ppk.com Also, the book Be it all vegan has a couple of pages dedicated strictly to the subject of egg replacement in baking. although I find this info helpful, the only recipe I tried from that book so far (applesauce muffins) were not very tasty- they were airy and the texture was good, but very bland. Anyways, hope this helps a little- you may want to consider chcking these books out (library, bookstore) and seeing if it helps. I am actually planning to by the Ener-G egg replacer when my co-op gets it back in stocck and will let you know if it works ok. Good luck- Melissa in PA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 12, 2006 Report Share Posted May 12, 2006 oops- the website is http://www.theppk.com/ sorry for the mistake! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 12, 2006 Report Share Posted May 12, 2006 Ok, I promise- last post! I am having a bad brain night- the book I mentioned is called How it all Vegan (not be it all!) and it is not the book that discussed egg replacers- that would be Vegan with a VEngance. I am quickly realizing that book is my favorite! Just check out the web-site I gave you and the whole section on egg replacers is there. I also recomment checking out her cook book- it's good! and I hear she is coming out with an all cupcake book soon!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 12, 2006 Report Share Posted May 12, 2006 I use the Ener-G egg replacer in cookies. I use more than what they say to use on the box. Usually I use the equivalent of 4 eggs worth, whipped up in a little cup and added to the recipe. The cookies turn out good! In muffins using baking soda, I add a little vinegar to the soy milk to make " sour " soy milk. The vinegar reacts with the baking soda and the result is fabulous. I also regularly make " Wacky Cake. " I found several recipes on the internet, so feel free to do a search. Some make a 9x9 cake and some make a 9x13 cake. This recipe also uses vinegar. For pancakes, I use a recipe that just leaves out the eggs. Sometimes I add ground flax seed to them. I've been baking vegan style for 15 years, so I've learned to use different methods for different foods. I've had pretty good luck. If you have any more questions, let me know. Tracy On May 11, 2006, at 5:14 PM, melissathill wrote: > Heather- I am no expert on this subject since my husband and I have > only been vegetarians less than a year- We do not buy eggs or cow > milk, so I have been dabbling in baking without (I am a sweet tooth by > nature). I have enjoyed some recipes from Vegan with a vengence- but > the ones I have made were the pumpkin muffins and the carrot cake- > neither one was expected to have the airiness of a traditional cake, > but they were darn good! check out the website ppk.com Also, the > book Be it all vegan has a couple of pages dedicated strictly to the > subject of egg replacement in baking. although I find this info > helpful, the only recipe I tried from that book so far (applesauce > muffins) were not very tasty- they were airy and the texture was good, > but very bland. Anyways, hope this helps a little- you may want to > consider chcking these books out (library, bookstore) and seeing if it > helps. I am actually planning to by the Ener-G egg replacer when my > co-op gets it back in stocck and will let you know if it works ok. > Good luck- Melissa in PA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 12, 2006 Report Share Posted May 12, 2006 Oo, oo, I second the recommendation for Vegan with a Vengeance. Her recipes are wonderful! Katie http://frugalveggiemama.blogspot.com Get amazing travel prices for air and hotel in one click on FareChase Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 12, 2006 Report Share Posted May 12, 2006 When we first went veg I used EnerG egg replacer with good results. I do a preschool cooking class and I always used it in place of eggs so I didn't have to worry about salmonella with the kids. I just think its a little pricey and prefer the flaxseed/water mix instead. Katie http://frugalveggiemama.blogspot.com Mail goes everywhere you do. Get it on your phone. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 12, 2006 Report Share Posted May 12, 2006 Vegetarian Resource Group has several books, including one I was just skimming this morning...their recipes for teens. Has a whole section on replacing eggs. I found it while looking at a recipe for pumpkin pie. It calls for cornstarch and 2-3 tbsp. water in that particular recipe. Ellen _____ On Behalf Of Tracy Childs Thursday, May 11, 2006 11:15 PM Re: Re: egg replacer I use the Ener-G egg replacer in cookies. I use more than what they say to use on the box. Usually I use the equivalent of 4 eggs worth, whipped up in a little cup and added to the recipe. The cookies turn out good! In muffins using baking soda, I add a little vinegar to the soy milk to make " sour " soy milk. The vinegar reacts with the baking soda and the result is fabulous. I also regularly make " Wacky Cake. " I found several recipes on the internet, so feel free to do a search. Some make a 9x9 cake and some make a 9x13 cake. This recipe also uses vinegar. For pancakes, I use a recipe that just leaves out the eggs. Sometimes I add ground flax seed to them. I've been baking vegan style for 15 years, so I've learned to use different methods for different foods. I've had pretty good luck. If you have any more questions, let me know. Tracy On May 11, 2006, at 5:14 PM, melissathill wrote: > Heather- I am no expert on this subject since my husband and I have > only been vegetarians less than a year- We do not buy eggs or cow > milk, so I have been dabbling in baking without (I am a sweet tooth by > nature). I have enjoyed some recipes from Vegan with a vengence- but > the ones I have made were the pumpkin muffins and the carrot cake- > neither one was expected to have the airiness of a traditional cake, > but they were darn good! check out the website ppk.com Also, the > book Be it all vegan has a couple of pages dedicated strictly to the > subject of egg replacement in baking. although I find this info > helpful, the only recipe I tried from that book so far (applesauce > muffins) were not very tasty- they were airy and the texture was good, > but very bland. Anyways, hope this helps a little- you may want to > consider chcking these books out (library, bookstore) and seeing if it > helps. I am actually planning to by the Ener-G egg replacer when my > co-op gets it back in stocck and will let you know if it works ok. > Good luck- Melissa in PA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2006 Report Share Posted May 13, 2006 Before I read Katie's excellent and simpler idea, I was going to say we have had good results in pancakes and baking with CELIMIX EGG REPLACER. It's made in Winnipeg. Celi-Mix makes gluten free products. Contains corn starch, potato starch, soy flour, baking powder and guar gum -- and they list the ingredients of the baking powder, which is nice. My wife just reminded me that it doesn't work in everything. So, no scrambled eggs, eh ... Bon appétit ~Paul > My favorite egg replacer is 1 Tbs flaxseed meal whisked into 2 Tbs water. --- Save Kyoto! http://www.mackenziewild.ca Exxpose Exxon! http://www.exxposeexxon.com Support Sierra Legal http://www.sierralegal.org Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 3, 2006 Report Share Posted August 3, 2006 hi i haven't used eggs for more than two years, and i've done a LOT of baking in that time! i mostly use a powdered egg replacer similar to ener-g, and it works really well. (it has the funny/silly name of 'no-egg'.) it doesn't rise as much as eggs do, so you get a slightly denser result. i've got a long treatise on replacing eggs in baking (very detailed, very interesting) which i can email you off-list if you're interested. i foolishly didn't note down the url i got it from... my sister and i are setting up a dairy-free and egg-free bakery, hence my unnatural level of interest in this subject! best wishes alice On 4 Aug 2006, at 06:25, plasticbubblegirl wrote: > does anyone use that ener-g egg replacer? i am sensitive to eggs, but > still often use them to bake. i've been meaning to try this, but just > haven't. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 3, 2006 Report Share Posted August 3, 2006 It works ok. I have used it in the past. Couldn't figure out why I still had reactions. Then I figured out that it is made with potato flour or starch and I am allergic to nightshade veggies. I now a use a mixture of ground flaxseed and water to replace eggs. If you do not have problems with potatoes, Ener-g egg replacer should work fine for you. plasticbubblegirl <a_sirk wrote: does anyone use that ener-g egg replacer? i am sensitive to eggs, but still often use them to bake. i've been meaning to try this, but just haven't. This email address is private. Please DO NOT share. For bulk mailings, please use bcc. Thank you. :-) Messenger with Voice. Make PC-to-Phone Calls to the US (and 30+ countries) for 2¢/min or less. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2006 Report Share Posted August 4, 2006 , " plasticbubblegirl " <a_sirk wrote: > > does anyone use that ener-g egg replacer?> I used in a pecan pie and it was fine no one knew there was no eggs in it I never tried in anything else though Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 5, 2006 Report Share Posted August 5, 2006 yes, please! i would very much like to learn more about replacing eggs in baking (a_sirk). i weave daily through a maze of dozens of allergies, so i truly enjoy learning about the topic. i wish you much success in your bakery!! , Alice Leonard <alice wrote: > > hi > i haven't used eggs for more than two years, and i've done a LOT of > baking in that time! i mostly use a powdered egg replacer similar to > ener-g, and it works really well. (it has the funny/silly name of > 'no-egg'.) it doesn't rise as much as eggs do, so you get a slightly > denser result. > i've got a long treatise on replacing eggs in baking (very detailed, > very interesting) which i can email you off-list if you're interested. > i foolishly didn't note down the url i got it from... > my sister and i are setting up a dairy-free and egg-free bakery, hence > my unnatural level of interest in this subject! > best wishes > alice > > On 4 Aug 2006, at 06:25, plasticbubblegirl wrote: > > > does anyone use that ener-g egg replacer? i am sensitive to eggs, but > > still often use them to bake. i've been meaning to try this, but just > > haven't. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 5, 2006 Report Share Posted August 5, 2006 Check out Isa Chandra's excellent summary: http://theppk.com/ veganbaking.html Isa, author of the indispensible book " Vegan with a Vengeance " is the best vegan recipe writer I know and thoughtful and accessible to boot. Sadly, she is not gluten or soy free but she has thought about both topics. I want you to open the bakery near me. Also, check out " Simple Treats. " many delicious and inventive recipes and techniques too, but they rely on barley and soy. HTH Hilary Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2006 Report Share Posted August 7, 2006 I'd love your treatise, if you'll send it to me. We're fussy eaters... On Aug 3, 2006, at 4:01 PM, Alice Leonard wrote: > hi > i haven't used eggs for more than two years, and i've done a LOT of > baking in that time! i mostly use a powdered egg replacer similar to > ener-g, and it works really well. (it has the funny/silly name of > 'no-egg'.) it doesn't rise as much as eggs do, so you get a slightly > denser result. > i've got a long treatise on replacing eggs in baking (very detailed, > very interesting) which i can email you off-list if you're interested. > i foolishly didn't note down the url i got it from... > my sister and i are setting up a dairy-free and egg-free bakery, hence > my unnatural level of interest in this subject! > best wishes > alice > > On 4 Aug 2006, at 06:25, plasticbubblegirl wrote: > > > does anyone use that ener-g egg replacer? i am sensitive to eggs, > but > > still often use them to bake. i've been meaning to try this, but > just > > haven't. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 10, 2009 Report Share Posted August 10, 2009 Many folk like this product to replace Eggs in recipes. Now you can't make omelets with it, but will work in most all recipes. Egg Replacer- by Ener-g Mimics what eggs do in recipes, Greatly simplifies baking for people who cannot use eggs. It replaces egg whites as well as egg yolks in baking. Pack equal to approximately 100 eggs http://www.ener-g.com/store/detail.aspx?section=8 & cat=8 & id=97 Judy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 10, 2009 Report Share Posted August 10, 2009 I've not used it to often, but I know others have found it a good product for most applications that call for eggs. Specifically, what have you not been able to use it in. Oh and of course another thing you would be able to use this in, is to make a meringue. Judy - Danielle Adams Veggie Group Monday, August 10, 2009 1:09 PM Egg Replacer I have used the ener-g that wwjd said in an e-mail. It works great for homemade recipe's but not good for store bought packages. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2009 Report Share Posted December 29, 2009 I am having the same problem as with the Bob's gf bread mix. My cornbread, gingerbread all seems sort of unleaven and sticky. I've been using the soaked ground flaxseeds as the egg replacer and then applesauce or squash puree to replace the oil for the most part. This really sucks. I am almost thinking to completely go the other way and add seeds and nuts and polenta and make them really heavy and knarly. Thanks for any suggestions Rebecca Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2009 Report Share Posted December 29, 2009 Squash puree works best for replacing eggs rather than oil. Have you tried adding some chia seeds (whole) instead of flax gel? I find flax gel makes everything sticky. BL On Mon, Dec 28, 2009 at 5:29 PM, Rebecca Lee <rlee311 wrote: > > > I am having the same problem as with the Bob's gf bread mix. > My cornbread, gingerbread all seems sort of unleaven and sticky. > I've been using the soaked ground flaxseeds as the egg replacer and then > applesauce or squash puree to replace the oil for the most part. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2009 Report Share Posted December 29, 2009 Sounds like you have a moisture problem. I'd cut back on the squash or try eliminating the flax as the squash will replace the eggs. Rebecca Lee <rlee311 Monday, December 28, 2009 8:29 PM egg replacer I am having the same problem as with the Bob's gf bread mix. My cornbread, gingerbread all seems sort of unleaven and sticky. I've been using the soaked ground flaxseeds as the egg replacer and then applesauce or squash puree to replace the oil for the most part. This really sucks. I am almost thinking to completely go the other way and add seeds and nuts and polenta and make them really heavy and knarly. Thanks for any suggestions Rebecca Quote Link to comment Share on other sites More sharing options...
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