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New To Baking, A Few Questions

NYCCeliacMom

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NYCCeliacMom Apprentice
NYCCeliacMom
Posted

I am just starting to try to bake non-gluten. When a recipe calls for egg replacer, I think they mean for you to add it dry, not mix it up with water as it says on the box. I just wanted to verify this. Also, if you are using agar agar instead of unflavored gelatin, do you just use it dry out of the package? I have looked and looked for the sweet rice flour called for in one recipe. I have tried health food stores and Whole Foods. Any suggestions on where to find this? Asian speciality store? Online? My daughter is dairy free, at least for a while. I am using Earth Balance in the tub and sticks and it seems pretty good. Any thoughts on butter and milk substitutes? Thanks.

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MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

Egg replacer works best if you add it in dry and then add the water into the recipe. You can mix the water and replacer together, if you want, but it works best separate.

I use Earth Balance and Silk as my substitutes but for certain recipes I use apple sauce instead of the "butter" for calorie purposes. If you are just starting, I'd just stick with Earth Balance.

missy'smom Collaborator
missy'smom
Posted

Sweet rice flour is sometimes labeled as Mochiko. I buy it at the asian market or the asian food section of grocery stores that have a large international section.

irish daveyboy Community Regular
irish daveyboy
Posted
I am just starting to try to bake non-gluten. When a recipe calls for egg replacer, I think they mean for you to add it dry, not mix it up with water as it says on the box. I just wanted to verify this. Also, if you are using agar agar instead of unflavored gelatin, do you just use it dry out of the package? I have looked and looked for the sweet rice flour called for in one recipe. I have tried health food stores and Whole Foods. Any suggestions on where to find this? Asian speciality store? Online? My daughter is dairy free, at least for a while. I am using Earth Balance in the tub and sticks and it seems pretty good. Any thoughts on butter and milk substitutes? Thanks.

.

Hi,

a good milk substitute for those that are dairy intollerant is Vance's Dari-Free

it's a potatoe based dairy substitute (unless you have nightshade issues)

It's available via the Gluten Free Mall of this Forum.

.

Open Original Shared Link

.

Here are a few gluten-free WF DF recipes of mine.

.

Open Original Shared Link

.

Open Original Shared Link

.

Open Original Shared Link

.

There are more examples on my Web Space.

.

Best Regards,

David

purple Community Regular
purple
Posted
Sweet rice flour is sometimes labeled as Mochiko. I buy it at the asian market or the asian food section of grocery stores that have a large international section.

Thats what I buy. It comes in a white box like cornstarch.

NYCCeliacMom Apprentice
NYCCeliacMom
Posted
  • Author

Thanks, everyone. This forum has been just great for information...I am still floundering, but can see I will get a handle on it. Laura

mamaw Community Regular
mamaw
Posted

The sweet rice flour is also called glutenous sweet rice flour. I know it throws people off with the word glutenous but it does not contain gluten. I usually buy the mochiko in the white box as it is the one I see most.

Better then milk is another milk replacement

hth

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Glutin-Free Man Rookie
Glutin-Free Man
Posted
The sweet rice flour is also called glutenous sweet rice flour. I know it throws people off with the word glutenous but it does not contain gluten.

Thanks for that -- I saw rice flour and "glutenous" rice flour both at my local Asian market yesterday, and had been wondering what the difference was.

RiceGuy Collaborator
RiceGuy
Posted

About the agar agar powder, the usual recommendation is to first soak it in water for about 10-15 minutes. When I make jelly/jam, I simmer the fruit for a bit, then add the agar, and simmer for about 5 minutes, stirring constantly. What really works best is to add a pinch or two of calcium citrate/phosphate, as the agar needs calcium ions in order to gel.

Some fruits have enzymes which break down the agar's gelling ability, so they need to be cooked before the agar is added. These include pineapple, fresh figs, paw paws, papaya, mango and peaches. Highly acidic fruits will need more agar too.

HTH

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