Guest guest Posted November 6, 2002 Report Share Posted November 6, 2002 Tamara, I have found that flaxseed works wonderfully for an egg replacer, but the formula that uses on the flaxseed never worked that well for me. I started teaspoon baking powder and oil if it calls for whole eggs. For whole eggs I use 1 Tablespoon ground flaxseed + 4 Tablespoons water + 1 teaspoon baking powder+ 1 teaspoon canola or other mild flavored oil (whisk together- it expands quickly and significantly, so use a large enough container to prevent spillage). For egg whites- omit the oil I also have started using agar flakes(and just tried the powder this week, too). I use 1 teaspoon agar flakes + 4 Tablespoons water(microwave on high for 45 seconds) then add 1 teaspoon baking powder- again it will bubble up a lot, so use caution, especially with the hot liquid. This worked well for me in white cake recipes, tapioca pudding, cookies, pudding, etc... Another thing that appears to make a fairly big difference in the final result is the type of sugar you select when baking egg, dairy and gluten free. If you replace the regular granulated sugar with twice as much(It isn't really more sugar, just a different type and the absorbation rate is different than the granulated. Or, for stronger spicier recipes, light brown sugar works well, too. It helps to eliminate the gooey texture often associated with egg replacements. What kind of recipes are you looking for? Cakes, muffins, cookies? Diane GINGERBREAD 4 tablespoons shortening 1 cup confectioner's sugar 1 1 /2 tablespoons ground flaxseed mixture + 1/4 cup water + 1 teaspoon baking powder (whisk together) 1/ 2 cup molasses 2 1/ 3 cups Bette Hagman Flour Mixture 1 teaspoon baking soda 2- 3 teaspoons ground ginger <or to taste> 1 teaspoon cinnamon 1 teaspoon baking powder 2/3 cup dairy substitute + 1 tablespoon lemon juice (whisk and allow to stand for five minutes before adding mixture) In a large mixing bowl, using a stand or hand mixer, cream shortening and confectioner's sugar to the consistency of thick dry icing. Blend in flaxseed mixture and molasses. Sift together dry ingredients. Add milk and dry ingredients to creamed mixture, blending well. Transfer into greased 13 x 9 x 2 inch baking pan. Bake in a 350 degree preheated oven for 35-45 minutes or until toothpick inserted into center comes out clean. Copyright, 2002, Diane Hartman, all rights reserved GLUTEN, DAIRY AND EGG FREE CHOCOLATE CHIP COOKIES 1 1/8 cups Bette Hagman gluten free flour mixture(regular type) 1 /2 cup margarine, softened 1 /2 cup confectioner's sugar 1/ 3 cup brown sugar, packed 1 teaspoon baking soda 1 teaspoon gfcf vanilla 1 teaspoon guar or xanthan gum 1 /4 cup Dari Free powder, optional 1 /4 cup ground flaxseed meal + 1/ 4 cup water + 1 1 /2 teaspoons baking powder + 1 tablespoon oil (whisk together and allow to stand for five minutes before adding to other ingredients) 3/ 4 cup chocolate chips In a medium mixing bowl, cream together margarine and sugar until light and fluffy. Add flaxseed mixture, blend well. Sift together flour, gum, Dari Free powder(if using) and baking soda, add to creamed mixture. Add vanilla and stir in chocolate chips. Transfer by teasponful onto well greased cookie sheet and bake at 375 degrees for 9-12 minutes or until lightly golden. Allow to cool on tray for one minute and then transfer onto cooling rack. Copyright, 2002, Diane Hartman, all rights reserved HOT FUDGE CAKE Step One: 3/4 unbleached flour(or equivalent in gluten free flour mix*) 1/4 cup cocoa 2/3 cup granulated sugar 1 1/2 teaspoons baking powder Combine above ingredients in un-greased 8 inch pan Step Two: 3 Tablespoons canola oil 1/2 cup dairy alternative Add canola oil and dairy alternative to the pan, and mix well. Step Three:(Hot Fudge Sauce) 1 1/4 cups boiling water 1/4 cup cocoa 2/3 cup light brown sugar 1 teaspoon vanilla extract In a separate container, combine above ingredients and stir until sugar and cocoa are dissolved. Pour hot mixture over pan contents. Do not stir. Step Four: (Optional) 1/4 cup chocolate chips Sprinkle chocolate chips over top of ingredients. Bake at 350 degrees for 30 minutes, or until surface appears dry. Serve warm or cool. For variety, you can add marshmallows or safe ground nuts. This makes a rocky road type brownie. Copyright, 1997, Diane Hartman, all rights reserved GLUTEN AND EGG FREE PUMPKIN MUFFINS 1 /2 cup spectrum palm shortening(or equivalent) 1 1 /2 cups brown sugar 2 cups gluten free flour mixture ( I use Bette Hagman brown flour mix) 1 /3 cup dairy substitute( reduce by one teaspoon if using rice milk) 1 cup canned mashed pumpkin 2 1 /4 teaspoons ground flaxseed meal 6 tablespoons water 4 teaspoons baking powder 2 teaspoons cooking oil 1 1 /2 teaspoons cinnamon 1 teaspoon ginger 1 /4 teaspoon ground cloves In a small bowl, combine flaxseed meal, water, baking powder and cooking oil and mix well. Allow mixture to stand for five minutes before adding to muffin mixture. In a large mixing bowl, cream shortening and sugar until light and fluffy. Sift together flour, baking powder, and spices, add to shortening mixture, add flaxseed mixture and dairy substitute. Mix well, and then transfer batter into greased cupcake tins or lined trays. Bake at 375 degrees for 25 minutes or until a toothpick inserted in center comes out clean. Copyright, 2001, Diane Hartman, all rights reserved Message: 10 Wed, 06 Nov 2002 08:31:46 -0000 " elfkinau " <elfkin Flax seed egg replacer ? I am having the worst trouble making cakes without eggs. I have tried about 5 different recipes using bought egg replacers and they just never seem to work out, even with eggless recipes that people have assured me would work, Could anyone tell me if the flax seed mixes are better ? and a recipe for using it please Thankyou Tamara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2002 Report Share Posted November 9, 2002 Thankyou every one for the suggestions Diane it is cake recipes i am looking for, one other thing are the recipes using american standard measures or uk, I am in Australia so i usually use uk. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2002 Report Share Posted November 9, 2002 Hi Tamara, I noticed you were having trouble with egg free cakes. I know exactly how you feel. I have been egg free since March and I turned out my first acceptable egg free cake in September. I nearly quit baking altogether after we went egg free. One question is what flour blend are you using. I have discovered a brilliant recipe - posted below - but I noticed that even it failed when I used too much arrowroot and tapioca which are similar. It sank in the middle and was a bit like chewing gum. It was awful. Some suggestions for a flour blend which has never failed for me is : 1 cup cornstarch or arrowroot, 1/2 cup besan or brown rice flour, 1/2 cup potato starch, 2 teas xanthum gum. I have subbed this in and it seems to work brilliantly. My most commonly used blend being the arrowroot/besan/potato. I have since lost the potato starch and tried to sub Tapioca. Yuck!. If you don't like to blend your own flours I have found the Orgran blend to be adequate and still produce quite good results. As I like the besan so much I sometimes throw some of that and some cornstarch in with it. Hope that helps somewhat and good luck. Caroline Brisbane Q ************************************************** Note: I found this recipe on the net but one very similar was posted a couple of weeks back called the 5 minute chocolate cake. It uses 1 tabs lemon juice instead of the vinegar and some people posted that it turned out great. I would suggest you use whichever version is more acceptable for your family. We can't do lemon juice so we do the vinegar. Crazy Chocolate Cake Servings: 8 Ingredients: 1 1/2 cups gf flour blend 1/2 teaspoon salt 1 cup white sugar (I used brown) 1/4 cup unsweetened cocoa powder (I used carob) 1 teaspoon baking soda 1/3 tablespoons vegetable oil 1 tabs vinegar 1 teaspoon vanilla extract 1 cup cold water (I used cold soda water) 1/2 cup semi-sweet chocolate chips (I leave out when using carob) Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. 2. In a large bowl, combine flour, salt, sugar, cocoa powder, and baking soda. Mix well with a fork (I whisked it), then add wet ingredients and stir until batter is smooth. Stir in chocolate chips and pour batter into prepared pan. 3. Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted in centre comes out clean. I didn't time it but it took longer than 35 minutes. Cool on a rack. - " elfkinau " <elfkin Saturday, November 09, 2002 5:32 PM Re: Tamara- Egg Replacers and egg free recipes > Thankyou every one for the suggestions > Diane it is cake recipes i am looking for, one other thing are the > recipes using american standard measures or uk, I am in Australia so > i usually use uk. > > > > > > Check out these affiliated vegan lists ~ > > http://www.Christian-Vegan-Cooking > http://www.VintageVeganTea > http://www.VeganMenus4HealthyLiving > > Quote Link to comment Share on other sites More sharing options...
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