Guest guest Posted May 2, 2005 Report Share Posted May 2, 2005 Anthing more than 3 eggs usually needs two kinds of replacer. I think I would use gelatin (like Emes) or the flax seed gel plus your egg replacer for the other 2. BL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2005 Report Share Posted May 2, 2005 i dont know if this helps, but I add apple sauce to all my bake goods instead of oil. I wonder if it would help as an egg replacer as well. lickifu <d_dungey wrote:My mom (in a very nice gesture) bought me a chocolate, gluten free cake mix for my birthday. Unfortunately, in order to make the cake, I have to substitute for 4 (!) eggs. I have commercial egg replacer but I'm afraid that it will not be able to successfully replace that many eggs. What do you guys think? Any suggestions? Here are the ingredients in the mix: Gluten free flour mix (corn starch, rice flour, soy flour, soy milk powder), sugar, cocoa powder, gluten free baking powder, guar gum, salt. And then to that, you are supposed to add: 4 eggs 2/3 cup of warm water 2/3 cup margarine, butter, or oil The mix makes: 2 large cakes (8 x 4 1/2 x 2 1/2) or 2-8 " round or 1-10 " round. Thanks. Our vegan and gluten free recipes are available in the archives for this group or at the following URL (***Recipes Posted to VGF***): Check out these affiliated vegan lists ~ http://www.Christian-Vegan-Cooking http://www.VintageVeganTea http://www.VeganFoods4HealthyLiving Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2005 Report Share Posted May 2, 2005 For cakes I like to use a mixture of silken tofu (about 1/4 cup - replaces the flavour lost without the eggs), egg replacer (at double strength) and a little extra baking powder (but not that much that you can taste it). Kim. , " lickifu " <d_dungey@h...> wrote: > My mom (in a very nice gesture) bought me a chocolate, gluten free > cake mix for my birthday. Unfortunately, in order to make the cake, I > have to substitute for 4 (!) eggs. I have commercial egg replacer but > I'm afraid that it will not be able to successfully replace that many > eggs. What do you guys think? Any suggestions? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2005 Report Share Posted May 3, 2005 4 eggs MAY be pushing it depending on the recipe. Eggs are tricky, especially that many, and serve many potential functions in a recipe (taste, binding, as well as structure/stability & create air pockets for leavening). So it is possible that a combination of egg substitutes would work best (but it is possible it may not work well- gotta try though). Applesauce & other pureed fruits & veggies or tofu or flaxseed are more for binding as an egg replacer. Those with baking powder or baking soda & vinegar or lemon juice or Ener-G egg replacer are more to provide leavening. Jay Berger Miss Roben's, Your Allergy Grocer www.AllergyGrocer.com 800-891-0083 91 Western Maryland Pkwy, #7 Hagerstown, MD 21740 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2005 Report Share Posted May 3, 2005 Egg Replacer at double strength?! So do you use twice as much powder and twice as much water? -D. , " Kim " <bearhouse5@h...> wrote: > For cakes I like to use a mixture of silken tofu (about 1/4 cup - > replaces the flavour lost without the eggs), egg replacer (at double > strength) and a little extra baking powder (but not that much that you > can taste it). > > Kim. > > , " lickifu " > <d_dungey@h...> wrote: > > My mom (in a very nice gesture) bought me a chocolate, gluten free > > cake mix for my birthday. Unfortunately, in order to make the cake, > I > > have to substitute for 4 (!) eggs. I have commercial egg replacer > but > > I'm afraid that it will not be able to successfully replace that many > > eggs. What do you guys think? Any suggestions? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2005 Report Share Posted May 3, 2005 I used to use applesauce as an egg replacer in muffins, so it does work (at least in gluten-filled baking). -D. , Tara <peechysweett71> wrote: > i dont know if this helps, but I add apple sauce to all my bake goods instead of oil. I wonder if it would help as an egg replacer as well. > > lickifu <d_dungey@h...> wrote:My mom (in a very nice gesture) bought me a chocolate, gluten free > cake mix for my birthday. Unfortunately, in order to make the cake, I > have to substitute for 4 (!) eggs. I have commercial egg replacer but > I'm afraid that it will not be able to successfully replace that many > eggs. What do you guys think? Any suggestions? > > Here are the ingredients in the mix: > Gluten free flour mix (corn starch, rice flour, soy flour, soy milk > powder), sugar, cocoa powder, gluten free baking powder, guar gum, salt. > > And then to that, you are supposed to add: > 4 eggs > 2/3 cup of warm water > 2/3 cup margarine, butter, or oil > > The mix makes: 2 large cakes (8 x 4 1/2 x 2 1/2) or 2-8 " round or > 1-10 " round. > > Thanks. > > Our vegan and gluten free recipes are available in the archives for this group or at the following URL (***Recipes Posted to VGF***): > > > > Check out these affiliated vegan lists ~ > > http://www.Christian-Vegan-Cooking > http://www.VintageVeganTea > http://www.VeganFoods4HealthyLiving > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2005 Report Share Posted May 3, 2005 I tried making flax seed gel once and I didn't have any luck with it.. , " Brenda-Lee Olson " <shalomaleichemacadem@m...> wrote: > Anthing more than 3 eggs usually needs two kinds of replacer. I think I would use gelatin (like Emes) or the flax seed gel plus your egg replacer for the other 2. > > BL > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2005 Report Share Posted May 3, 2005 Thanks for explaining the purposes of different egg replacers. That certainly makes things easier. Do you (or anyone else) think that I would have more luck making the two smaller cakes or the one bigger one? -D. , <Jay@a...> wrote: > 4 eggs MAY be pushing it depending on the recipe. Eggs are tricky, > especially that many, and serve many potential functions in a recipe (taste, > binding, as well as structure/stability & create air pockets for leavening). > So it is possible that a combination of egg substitutes would work best (but > it is possible it may not work well- gotta try though). Applesauce & other > pureed fruits & veggies or tofu or flaxseed are more for binding as an egg > replacer. Those with baking powder or baking soda & vinegar or lemon juice > or Ener-G egg replacer are more to provide leavening. > > Jay Berger > Miss Roben's, Your Allergy Grocer > www.AllergyGrocer.com 800-891-0083 > 91 Western Maryland Pkwy, #7 > Hagerstown, MD 21740 > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2005 Report Share Posted May 3, 2005 Cooked or uncooked. I find I prefer the cooked kind and that it works very well, and can be stored in the fridge, but do not favour the uncooked at all. BL I tried making flax seed gel once and I didn't have any luck with it.. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2005 Report Share Posted May 3, 2005 I definitely think it will push the limits of the egg replacer less to do two smaller cakes. Jay Berger Miss Roben's, Your Allergy Grocer www.AllergyGrocer.com 800-891-0083 91 Western Maryland Pkwy, #7 Hagerstown, MD 21740 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 4, 2005 Report Share Posted May 4, 2005 Twice as much powder, but the same amount of water. I replace all the eggs with egg replacer (eg. if there are 2 eggs in a recipe I use enough to replace 2), and add the tofu and baking powder in addition. , " lickifu " <d_dungey@h...> wrote: > Egg Replacer at double strength?! So do you use twice as much powder > and twice as much water? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 4, 2005 Report Share Posted May 4, 2005 So what exactly would you add for 4 eggs? Would you add 4 tsp of egg replacer and 1/4 cup of silken tofu??? Thanks, D. , " Kim " <bearhouse5@h...> wrote: > Twice as much powder, but the same amount of water. I replace all the > eggs with egg replacer (eg. if there are 2 eggs in a recipe I use > enough to replace 2), and add the tofu and baking powder in addition. > > > , " lickifu " > <d_dungey@h...> wrote: > > Egg Replacer at double strength?! So do you use twice as much powder > > and twice as much water? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 4, 2005 Report Share Posted May 4, 2005 , " lickifu " <d_dungey@h...> wrote: > So what exactly would you add for 4 eggs? Would you add 4 tsp of egg > replacer and 1/4 cup of silken tofu??? I never actually tried replacing 4 eggs. How big is this cake ? My normal cake is 8 " in one pan about 2 " high and takes equivalent of 2 eggs. For 2 eggs I would use 4 tsp of egg replacer powder** (whipped in the water until fluffy) and 1/4 cup tofu (whipped into the already whipped egg replacer mixture), plus around an extra tsp baking powder (depending on how well the flavour of the cake masks the flavour of the baking powder). If this cake is bigger or would make 2 smaller cakes (probably the better option) - try doubling that. Can't guarantee it would work, but worth a try. Just be aware that too much tofu can make a cake soggy (tastes good though). **I use Orgran and 1 heaped tsp powder is supposed to be equal to one egg. I'm not sure of the amounts for other brands. I hope this makes sense, the old head's not really clear this morning. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 4, 2005 Report Share Posted May 4, 2005 Thanks again. According to the box, the mix makes: 2 large cakes (8 x 4 1/2 x 2 1/2) or 2-8 " round or 1-10 " round. So it sounds like it would be like 2 of your cakes. I wonder if I could just halve the mix and recipe in two and just make one cake. That way, I'd only be replacing two eggs, and if it doesn't work, I wouldn't be wasting the whole box. -D. , " Kim " <bearhouse5@h...> wrote: > , " lickifu " > <d_dungey@h...> wrote: > > So what exactly would you add for 4 eggs? Would you add 4 tsp of > egg > > replacer and 1/4 cup of silken tofu??? > > > I never actually tried replacing 4 eggs. How big is this cake ? My > normal cake is 8 " in one pan about 2 " high and takes equivalent of 2 > eggs. > > For 2 eggs I would use 4 tsp of egg replacer powder** (whipped in > the water until fluffy) and 1/4 cup tofu (whipped into the already > whipped egg replacer mixture), plus around an extra tsp baking > powder (depending on how well the flavour of the cake masks the > flavour of the baking powder). > > If this cake is bigger or would make 2 smaller cakes (probably the > better option) - try doubling that. Can't guarantee it would work, > but worth a try. > Just be aware that too much tofu can make a cake soggy (tastes good > though). > > **I use Orgran and 1 heaped tsp powder is supposed to be equal to > one egg. I'm not sure of the amounts for other brands. > > > I hope this makes sense, the old head's not really clear this > morning. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 4, 2005 Report Share Posted May 4, 2005 I wonder if I could just halve the mix > and recipe in two and just make one cake. That way, I'd only be > replacing two eggs, and if it doesn't work, I wouldn't be wasting the > whole box. > > -D. Sounds like a good idea. When I make birthday cakes I always make 2 separate single cakes (mixed separately) and sanwich them together. I have tried mixing double the recipe, but it doesn't seem to work as well. Let us know how it goes. Kim. Quote Link to comment Share on other sites More sharing options...
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