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Mayflowers

I Just Made Bob's Red Mill gluten-free Bread

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I made it this morning. Not bad. Tastes kind of like white. I used egg replacer but the bag called for an egg and egg whites. It doesn't smell great but it tastes ok. It had good texture.

Is there anything out there better that doesn't require eggs?


HLA-DQ 3,1 (Subtype 8,6)

Antigliadin IgA 72

Antitissue Transglutaminase IgA 49

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i've used the flax replacer method or ener-g (depending on method) for all of my baking with results. just sub it in.


Gluten-free, Vegan

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I made it this morning. Not bad. Tastes kind of like white. I used egg replacer but the bag called for an egg and egg whites. It doesn't smell great but it tastes ok. It had good texture.

Is there anything out there better that doesn't require eggs?

I use Bob's Red Mill gluten-free Bread mix all the time. I make bread, hamb buns, rolls and even delicious cinnamon raisin rolls with white icing! My family loves it all! The bread is great. However, I will say, when I first began using it I used my bread machine. Now I have a KitchenAid 600 mixer and I do 4 loaves at a time and make everything at once. Bread, buns, rolls etc. I find it turns out much better using my Kitchen Aid than the bread machine for the bread. It even "smells" different! I do use the eggs, but I know flax seed works just about the same, as I used to use them. You just boil 1 TBS flax seeds in 3 TBS water until they are the consistency of raw eggs per 1 egg called for in a recipe. I don't grind them, but some people do. Here is something I just found on the internet...

INGREDIENTS

1 cup flax seeds

4 cups water

METHOD

In a blender, process flax seeds to a fine meal. Add water and blend.

Keeps about 2 weeks, refrigerated. 1/4 cup replaces one egg.

NOTES

Some people use ground up flax seeds and water. Others use whizzed-up silken tofu (an egg's worth? maybe 3 tablespoons). Personally, I have found that I can use a little more baking powder and things turn out fine without egg or egg-replacer. For example, I like making banana nut muffins and banana bread. I add an extra banana, double the baking powder, and it works fine (it also comes out moister). Be sure you use a non-aluminum baking powder like Rumford; doubling on the aluminum makes it really bitter (and it's not good for you anyway).

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