Guest guest Posted August 13, 2003 Report Share Posted August 13, 2003 Hi all, I joined a couple weeks ago and haven't had a chance to introduce myself. Have been diagnosed with Celiac since 1996. You'd think after all this time I'd figure a good egg substitute for bread. Cookies and muffins, pancakes and the like do well with egg replacer and a little tofu, but bread is fickle, and I end up using eggs to get a decent product. That goes against my belief that I do not want to have a hand in exploiting animals for my dietary use. I've tried flax , and that doesn't help. Any suggestions would be appreciated thanks. Judy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2003 Report Share Posted August 14, 2003 Judy I have great success with flaxseed gel (homemade) as the binder in those recipes that require an egg (bread, muffins, cakes and cookies). I have also been successful with agar agar, which is a seaweed product. HTH Brenda-Lee ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ What does Yhwh Elohim require of you? To act justly and to love mercy and To walk humbly with your Elohim. Baruch haba b'shem Adonai hahcim (Micah) 6:8 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 15, 2003 Report Share Posted August 15, 2003 I use egg replacer powder in my bread, at least double the recommended amount (but not double the water), plus some baking powder. For each loaf I would normally use about 7 teaspoons of egg replacer powder and 2 teaspoons of baking powder. I also increase the amount of protein for the yeast to work on by adding things like almond meal and soy milk powder. KIM, Australia. , IINPortOrchard@w... wrote: > Hi all, I joined a couple weeks ago and haven't had a chance to > introduce myself. Have been diagnosed with Celiac since 1996. You'd > think after all this time I'd figure a good egg substitute for bread. > Cookies and muffins, pancakes and the like do well with egg replacer and > a little tofu, but bread is fickle, and I end up using eggs to get a > decent product. That goes against my belief that I do not want to have a > hand in exploiting animals for my dietary use. I've tried flax , and > that doesn't help. Any suggestions would be appreciated thanks. Judy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 15, 2003 Report Share Posted August 15, 2003 Thankyou both Brenda Lee and Kim I appreciate both of you sharing what works for you. Maybe I'll have to revisit both methods and see if I can make it work. It could be I'm not doing it right. Judy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 15, 2003 Report Share Posted August 15, 2003 Judy, After reading one of Kim's recipes using egg replacer (Her Multigrain bread) I used the same principal in a very similar recipe minus the soy milk powder and it is the best bread I have seen/made since being egg free and my kids love it. HTH's Caroline > > Thankyou both Brenda Lee and Kim I appreciate both of you sharing what > works for you. Maybe I'll have to revisit both methods and > see if I can > make it work. It could be I'm not doing it right. Judy > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 15, 2003 Report Share Posted August 15, 2003 Caroline, Would you mind posting your similar recipe minus the soy milk powder? I would love to try it. Thanks Amy Caroline Garner wrote: >Judy, > >After reading one of Kim's recipes using egg replacer (Her Multigrain >bread) I used the same principal in a very similar recipe minus the soy >milk powder and it is the best bread I have seen/made since being egg >free and my kids love it. > >HTH's >Caroline > > > >> >> >> > > > >>Thankyou both Brenda Lee and Kim I appreciate both of you sharing what >>works for you. Maybe I'll have to revisit both methods and >>see if I can >>make it work. It could be I'm not doing it right. Judy >> >> >> > > > >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...
Guest guest Posted August 15, 2003 Report Share Posted August 15, 2003 Judy One thing that works to add lift to GF bread is spakrling water. I use Perrier lemon lime but other people prefer tonic water or have good success with their store brand sparkling water. The action of yeast on wheat is to produce bubbles as the wheat stretches. This doesn't happen with GF flours - no air bubbles. I use both the Perrier and either lemon juice or vinegar to act as dough enhancer and to add that extra lift. I think the most common experience is also that large loaves, like you get with wheat bread, are next to impossible and that bun rings and mini loaf pans are your friends in GF baking. BL ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ What does Yhwh Elohim require of you? To act justly and to love mercy and To walk humbly with your Elohim. Baruch haba b'shem Adonai hahcim (Micah) 6:8 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 16, 2003 Report Share Posted August 16, 2003 No problem Amy, here it is. I make the mix up first and keep it on hand and then make up the bread in my breadmaker on a rapid cycle. The original recipe called for arrowroot instead of the cornflour and potato starch but as I can't source preservative free arrowroot I sub either the cornflour/potato starch or all cornflour. We have a very good blend here in Australia but it contains soy. This is by far the best egg free, soy free bread I have made. Hope it works for you. Have a great weekend, Caroline ------ - Breadmix (makes 2 large or 3 small loaves) 1 cup Besan 1 cup Brown Rice Flour 4 cups White Rice Flour 1 cup cornflour 1 cup Potato Starch (or another cup cornflour) 1 Tabs Xanthan Gum 12 teas egg Replacer 1/3 cup Sugar 3 teas Salt Combine well. Two alternatives for making it up. . For a very large loaf measure 4 1/2 cups mix 470 mls water plus 3/4 cup water 1/3 cup oil 1 teas vinegar (I use apple cider vinegar) 2 tsp yeast This is the original recipe but I found my breadmaker wasn't big enough and the bake cycle not long enough to do it justice. I doubled and recipe and divided into thirds and this is just right for my breadmaker and family. For a smaller loaf (my preference) 3 cups mix 440mls water 2 tabs oil 1 teas vinegar 1 1/2 teas yeast > > Amy Lovelace [loveamy] > > Caroline, > > Would you mind posting your similar recipe minus the soy milk > powder? I > would love to try it. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 16, 2003 Report Share Posted August 16, 2003 I've never tried sparkling water, maybe it would make a difference. I baked a loaf of bread today, and didn't have much lift. It was alright tho, because I sliced it sideways, It made a decent sandwich. Next time I'll try sparkling water. Judy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 16, 2003 Report Share Posted August 16, 2003 I eat a certain amount of soy, but it usually makes me crampy if I eat too much. When I baked bread today I used soy powder and ground almonds. Didn't turn out too bad, it didn't rise much, but I sliced it sideways, and it didn't taste too bad. Judy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 16, 2003 Report Share Posted August 16, 2003 Sounds like you might need to have some kind of starch in your bread flour blend Judy. Too much protein won't rise very well either. Both soy and almonds are proteins. You aren't doing a low carb diet as well are you? BL ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ What does Yhwh Elohim require of you? To act justly and to love mercy and To walk humbly with your Elohim. Baruch haba b'shem Adonai hahcim (Micah) 6:8 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2003 Report Share Posted August 17, 2003 Actually I used a mix that had the flour already mixed in. I got it from my local market. It was a combination of bean flour, sorghum,potato starch tapioca starch,corn starch ,turbinado sugar, xantham gum and guargum, seasalt, had the yeast packet already included. It called for eggs and I used the egg replacer instead and added almonds and a tablespoon of soy powder. Maybe it was too much protein, the only thing I know is it didn't raise very good. Next time I'll try sparkling water see if that helps. I was doing a high protein diet, but that doesn't work well for me, I have to have my carbs. I need to take off a little weight, but portion control and exercise is the only sane way to go for me, that way I have a little of every kind of food, minus animal products and gluten, have a great weekend, Judy Quote Link to comment Share on other sites More sharing options...
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