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Karen B.

Can Egg Yolks = Oil In A Bread Recipe

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I'm making Bob's Red Mill gluten-free Bread mix for the first time today and it calls for one egg plus egg whites to equal 3/4 cup. Then it calls for 1/4 cup oil or melted butter.

There were four egg yolks left over and I couldn't help wondering why not skip the oil, add 5 whole eggs and call it good.

I hate wasting eggs yolks and I buy the kind that are good for your cholesterol so that's not an issue. Has anyone tried this in a bread recipe? Would the extra egg yolks keep the bread from rising as much? Or just make the bread taste richer?


Karen B.

diagnosed with Celiac Nov. 2003

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Karen: While I don't know the answer to that one, I just wanted to add that I love their bread, esp hot out of the oven!! My mom makes it for me and I think she follows the recipe pretty closely. She puts it in two small loaf pans instead of one big one, though.

Best of luck, and let me know how it turns out :)

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Karen: While I don't know the answer to that one, I just wanted to add that I love their bread, esp hot out of the oven!! My mom makes it for me and I think she follows the recipe pretty closely. She puts it in two small loaf pans instead of one big one, though.

Best of luck, and let me know how it turns out :)

It's not out of the oven yet, but I'm very glad I dropped the rack down a bit. I didn't expect it to rise so high! It still amazes me to turn out such a big loaf (about 7 inches tall in the oven) from my dinky little loaf pan (about 3 inches tall).

I tell them at my office that baking is essentially a chemistry experiment. The challenge is to have the same results every time.


Karen B.

diagnosed with Celiac Nov. 2003

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Report on the Bob's Red Mill Gluten Free Bread mix (IMO)

Quantity - next time I'll fill a couple of small loaf pans or make a couple of buns too. It overflowed my pan a bit which makes the shape awkward (think squatty mushroom instead of rounded square).

Taste -- it tastes good... soft and springy but the crust is overdone because I was following their instructions to not undercook it. (a note for next time)

Ease of Prep -- I still don't like wasting 4 egg yolks and if no one answers my question, I'll experiment on my next try and post the results. (most people probably do follow the recipe) Maybe if the bread were denser, it wouldn't overflow the pan.

I still like Pamela's Wheat Free better but not by much. That may change in a few days because what amazed me about Pamela's was that it was good for several days without freezing it and didn't have to be heated. We'll see how Bob's works for a few days.

The one thing I really wish I had is a bread slicer. I have a great knife for slicing bread, I just can't stay straight when cutting. I have the same problem with a miter box when cutting wood. Sigh!


Karen B.

diagnosed with Celiac Nov. 2003

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Report on the Bob's Red Mill Gluten Free Bread mix (IMO)

Quantity - next time I'll fill a couple of small loaf pans or make a couple of buns too. It overflowed my pan a bit which makes the shape awkward (think squatty mushroom instead of rounded square).

Taste -- it tastes good... soft and springy but the crust is overdone because I was following their instructions to not undercook it. (a note for next time)

Ease of Prep -- I still don't like wasting 4 egg yolks and if no one answers my question, I'll experiment on my next try and post the results. (most people probably do follow the recipe) Maybe if the bread were denser, it wouldn't overflow the pan.

I still like Pamela's Wheat Free better but not by much. That may change in a few days because what amazed me about Pamela's was that it was good for several days without freezing it and didn't have to be heated. We'll see how Bob's works for a few days.

The one thing I really wish I had is a bread slicer. I have a great knife for slicing bread, I just can't stay straight when cutting. I have the same problem with a miter box when cutting wood. Sigh!

I don't think it would work to sub the egg yolks for the oil. If it did, they would have you just put all the eggs in. Eggs add texture to the bread. I know this because daughter and I have an egg allergy and it is difficult to get a good gluten free bread without them.

There is no need to waste egg yolks. They will keep in the fridge for a couple of days. Just put them in a cup with a bit of water to keep them wet. Then make scrambled eggs or an omelette and add the extra yolks.

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