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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Baking Health Without Gluten, Yeast And Eggs, Any Tips?
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6 posts in this topic

The naturally glutenfree baking is realy not a problem for me at all. But then i found i am (hopefully temporarily) intolerant to eggs, and that messes with everything. That is my main ingredient in most things that i bake, like breads, rolls, cakes, muffins, pancakes, cookies and everyhting else. I also prefer to make everything healthy (also cakes, cookies etc), I don't use sugar but erythritol and stevia, I make most things with not alot of carbs and stay away from most prossesed foods. I am not on a strikt lowcarb diet, though, and do allow some things like eggsubstitute, healthy glutenfree flour mixes occasionally and so on.

I also suspect I have issues with yeast, so I am staying away from that for a few weeks to see what happens.

 

Any tips, advise or recipes?

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Try looking for some vegan cookbooks.  (You probably can find gluten free vegan cookbooks.)

 

It will help to figure out a lot of egg substitutions.  There should also be an egg replacer product available.  You can use baby food/ fruit puree, gelatin, vinegar and baking soda and many other things as egg replacers, but you need to adapt to what the egg is being used for in the reciipe.  Moisture ~ baby food. holding the mixture together~ gelatin.  Adding an airy light texture ~ the vinegar and baking soda chemical reaction.

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Look for recipes that only have 1 or 2 eggs to replace.  3 or more eggs in a recipe start using different replacers for the eggs.

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I've heard that carbonated water (or sprite or club soda) can help make baked goods raise.

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It is also possible to use potato starch, corn flour, cooked rice or buckweat or some milk/coconut milk/rice milk. It depends of the recipe, proportions of other ingredients and of course desirable taste:)

 

Usually, one egg - one or two spoons of replacer.

 

I personal use all of these products, but as I said - according to needs and not all at once. For muffins or cakes you could also try some carob.

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