Recipes

[FrostyFriday]

Does anyone have baking recipes that are gluten and egg free?

[lorka150]

for my gluten free recipes, i use one of these for egg replacement:

for a binder (per egg)

- 1 tbsp flaxseed (ground) with 3 tbsp warm water

- 1 tbsp gelatin with 3 tbsp warm water

- 1/2 c soft tofu

- 3 tbsp pureed fruit

for a leavener (good for if there is more than one egg, this is per egg)

- ener-g egg replacer (it is 1 tbsp plus 2 tbsp warm water)

- 1 tbsp baking powder with 1 tbsp oil and 1 tbsp warm water

- 1 tbsp baking powder with 1 tbsp apple cider vinegar and 1 tbsp warm water

[eKatherine]

Open Original Shared Link

[FrostyFriday]

Open Original Shared Link

Thanks for the link to the Chocolate Cake recipe that is gluten-free and egg free. I wonder if you could substitute canola oil for the coconut oil?

for my gluten free recipes, i use one of these for egg replacement:

for a binder (per egg)

- 1 tbsp flaxseed (ground) with 3 tbsp warm water

- 1 tbsp gelatin with 3 tbsp warm water

- 1/2 c soft tofu

- 3 tbsp pureed fruit

for a leavener (good for if there is more than one egg, this is per egg)

- ener-g egg replacer (it is 1 tbsp plus 2 tbsp warm water)

- 1 tbsp baking powder with 1 tbsp oil and 1 tbsp warm water

- 1 tbsp baking powder with 1 tbsp apple cider vinegar and 1 tbsp warm water

Thank you for the recipes to replace eggs in gluten-free recipes. Which one would you recommend for replacing an egg in baking bread?

[lorka150]

for bread i either use the flax mixture (if I want it to be healthier!) or egg replacer (which has no nutritional value). both work really great.

vegetable oil will work for coconut oil.

[eKatherine]

Go ahead and substitute canola oil if you prefer. I did in fact use the original recipe with vegetable oil back in my pre-gluten-free days. It might make some difference, as coconut oil gives a result more like butter. Try it and see if you like it.

I made a "cake flour" blend that is 3 cups white rice flour: 1 cup sweet rice flour, and 2 teaspoons xanthan gum that might come out a little fluffier.

[FrostyFriday]

Go ahead and substitute canola oil if you prefer. I did in fact use the original recipe with vegetable oil back in my pre-gluten-free days. It might make some difference, as coconut oil gives a result more like butter. Try it and see if you like it.

I made a "cake flour" blend that is 3 cups white rice flour: 1 cup sweet rice flour, and 2 teaspoons xanthan gum that might come out a little fluffier.

I have not used coconut oil yet and wonder about the health benefits. So much talk about palm oil not being healthy.

Thanks for the "cake flour" blend recipe. Do you think that I could try brown rice flour instead of the white?

for bread i either use the flax mixture (if I want it to be healthier!) or egg replacer (which has no nutritional value). both work really great.

vegetable oil will work for coconut oil.

Thanks for adding that the flax mixture works great in bread. Do you have a good bread recipe that you would share with me? I don't have a mixer with a dough hook.

[lorka150]

Ack! I just wrote it out and it deleted ALL of it!

Here it is again

1 1/4 cup water

3/4 c. egg equivalent (egg whites or replacer... i usually use the replacer as opposed to flax for this, because sometimes i add flax to the finished product)

3 tbsp. veg oil

4 tbsp. honey

1 1/2 c. flour (i like amaranth, but have used others)

3/4 c. corn or tapioca starch (or both, mixed)

1 tbsp. xantham gum

1 1/2 tsp. salt

2 1/4 tsp. active dry yeast

i have also added flax, or nuts, or raisins and cinnamon, or things like that. or carob powder to make it darker-ryeish.

i bake all the time and seldom measure ... i hope that's okay. that leaves this recipe really open. often, if the consistency needs anything, i add puffed amaranth for consistency, or a bit more flour.

you can either put the wet together, then dry, then in bread machine.

or heat the water (or milk, you can use milk too), and add yeast. let it sit for a little, then add the rest of the wet ingredients. Put in a 9x5 and let rise (for about an hour or so)... Then 350F for about 45 -55 minutes.

Oh, I've also used flaked quinoa, in this too... Like an oat bread.

[FrostyFriday]

Ack! I just wrote it out and it deleted ALL of it!

Here it is again

1 1/4 cup water

3/4 c. egg equivalent (egg whites or replacer... i usually use the replacer as opposed to flax for this, because sometimes i add flax to the finished product)

3 tbsp. veg oil

4 tbsp. honey

1 1/2 c. flour (i like amaranth, but have used others)

3/4 c. corn or tapioca starch (or both, mixed)

1 tbsp. xantham gum

1 1/2 tsp. salt

2 1/4 tsp. active dry yeast

i have also added flax, or nuts, or raisins and cinnamon, or things like that. or carob powder to make it darker-ryeish.

i bake all the time and seldom measure ... i hope that's okay. that leaves this recipe really open. often, if the consistency needs anything, i add puffed amaranth for consistency, or a bit more flour.

you can either put the wet together, then dry, then in bread machine.

or heat the water (or milk, you can use milk too), and add yeast. let it sit for a little, then add the rest of the wet ingredients. Put in a 9x5 and let rise (for about an hour or so)... Then 350F for about 45 -55 minutes.

Oh, I've also used flaked quinoa, in this too... Like an oat bread.

Sounds delicious. Thanks so much for sharing. I will give it a try. I prefer to first try it without using the bread machine. I really like using honey and veggie oil. I will try the flax instead of the egg replacer.

[lorka150]

Let me know how you enjoy it!

[eKatherine]

The thing about coconut oil is that the original tests were run on a specially processed fully hydrogenated oil. Populations that eat lots of natural coconut oil are not dropping dead from its use.

There are websites and groups devoted to the amazing properties of coconut oil. Personally, I think it is overblown, and like anything, just a food.

[FrostyFriday]

The thing about coconut oil is that the original tests were run on a specially processed fully hydrogenated oil. Populations that eat lots of natural coconut oil are not dropping dead from its use.

There are websites and groups devoted to the amazing properties of coconut oil. Personally, I think it is overblown, and like anything, just a food.

I agree. I suppose not all brands are gluten free, which one do you use?

Let me know how you enjoy it!

I will let you know. I am going to try it today but being rather a rainy and damp day, I suppose the results will not be as good.

[FrostyFriday]

Let me know how you enjoy it!

This is the first time that I used Amaranth flour. The crust turned out very brown, but the bread inside the crust was very sticky. I wonder if I could use less water or maybe more flour like brown rice flour. I see that the Amaranth Bread by Karen Robertson on this site has the same amount of water but more amounts of flours.

[lorka150]

If you see that the outside is browning faster than the inside is cooking, for the last twenty minutes lower the oven temperature and cover the top (loosely) with foil.

[eKatherine]

The thing about coconut oil is that the original tests were run on a specially processed fully hydrogenated oil. Populations that eat lots of natural coconut oil are not dropping dead from its use.

There are websites and groups devoted to the amazing properties of coconut oil. Personally, I think it is overblown, and like anything, just a food.

I agree. I suppose not all brands are gluten free, which one do you use?

I don't have problems with cross contamination, so I go by flavor and freshness. There are different types of processes involved in making coconut oil, and the end products are different, though you wouldn't know til you opened the jar.

RDB (refined, deodorized, bleached) is flavorless. It is also known as "expeller pressed" It is good for all-purpose uses. I get mine in a 31-1/2 ounce jar at Walmart for $2.67.

There are two kinds of virgin coconut oil. One is extracted from fresh coconut, the other from dried coconut, sometimes dried over wood fires, so it has an acrid smokey smell and taste. The coconut products from Open Original Shared Link come highly recommended. I get my virgin coconut oil from Open Original Shared Link.