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Baking Health Without Gluten, Yeast And Eggs, Any Tips?


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#1 Mum in Norway

 
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Posted 10 October 2013 - 12:27 AM

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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#2 mommida

 
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Posted 10 October 2013 - 07:19 AM

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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#3 Rucko

 
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Posted 10 October 2013 - 07:28 AM

Ground flax works really well as an egg replacer.  There's a good recipe here:

 

http://www.care2.com...substitute.html


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#4 mommida

 
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Posted 10 October 2013 - 07:47 AM

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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#5 shadowicewolf

 
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Posted 10 October 2013 - 08:59 AM

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


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#6 magda.dietitian

 
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Posted 11 October 2013 - 02:05 AM

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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Magdalena Kopala Msc, dietitian.





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