Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Can Egg Yolks = Oil In A Bread Recipe

Karen B.

Recommended Posts

Karen B. Explorer
Karen B.
Posted

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?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


happygirl Collaborator
happygirl
Posted

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 :)

Karen B. Explorer
Karen B.
Posted
  • Author
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. Explorer
Karen B.
Posted
  • Author

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!

Juliebove Rising Star
Juliebove
Posted
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.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,231
    • Most Online (within 30 mins)
      7,748
    NAA
    Newest Member
    NAA
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Betsy Crum
      Chest pain from celiac

      By Betsy Crum · Posted

      Thank you for your response! I have considered starting a food diary in the past, I suppose this is as good a time as any to start.  
    • Betsy Crum
      Chest pain from celiac

      By Betsy Crum · Posted

      I don't have health insurance so I have never had any testing done. I always thought if I stay away from gluten Ill be fine but I suppose that isn't enough anymore. I will look into getting an allergy test. Thank you for your input! 
    • trents
      Celiac Brand for Indian grocery

      By trents · Posted

      I remember reading an article summarizing testing done by Gluten Free Watchdog on several brands of dried lentils. They were all heavily cross contaminated with wheat and the commentary was to the effect that dried lentils in general were the most heavily cross contaminated product category in their testing data base. So, I would definitely not use any dried lentil product that was not tested to be Gluten Free (<20ppm of gluten) or Certified Gluten Free (<10ppm of gluten).
    • Scott Adams
      Celiac Brand for Indian grocery

      By Scott Adams · Posted

      While spices, lentils, beans and chickpeas are naturally gluten-free, the main concern with any brand is cross-contamination during processing and packaging. Since Suraj doesn't appear to certify their products as gluten-free or use dedicated gluten-free facilities, there is some risk of trace gluten exposure, especially with their corn flour which could be milled on shared equipment with gluten-containing grains. For absolute safety, I'd recommend looking for brands that are certified gluten-free by organizations like GFCO - good options include McCormick for spices, TruRoots or Bob's Red Mill for lentils and beans, and Anthony's for corn flour. That said, if you need to use Suraj products, be sure to carefully check labels for any wheat warnings, thoroughly rinse lentils and beans before cooking, and consider contacting the manufacturer directly to ask about their gluten testing protocols. Many in our community have found that investing in certified gluten-free brands gives them greater peace of mind and helps avoid accidental gluten exposure, especially for higher-risk items like flours.
    • Scott Adams
      Is it common to develop a wheat allergy in addition to Celiac Disease?

      By Scott Adams · Posted

      Dapsone, commonly prescribed for dermatitis herpetiformis (the itchy gluten-related skin condition), comes with several potential side effects that patients should monitor. The most frequent issues include blood-related problems like hemolytic anemia (especially in those with G6PD deficiency, which is more common in certain ethnic groups) and methemoglobinemia that can cause fatigue, shortness of breath, or bluish skin. Many patients also experience headaches, nausea, dizziness, or skin sensitivity to sunlight. While these effects are often manageable, there are rare but serious risks including dapsone hypersensitivity syndrome (with fever, rash and organ inflammation), liver problems, or severe anemia that require immediate medical attention. That's why doctors typically monitor blood counts and liver enzymes regularly during treatment. A crucial tip: proton pump inhibitors like omeprazole can interfere with dapsone's effectiveness, so discuss all medications with your doctor. If you develop fever, unexplained fatigue, yellowing skin/eyes, or a spreading rash while on dapsone, stop taking it and contact your healthcare provider right away. For celiac patients specifically, remember that strict gluten-free eating may eventually reduce or eliminate the need for dapsone to control dermatitis herpetiformis symptoms over time.
×
×
  • Create New...