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Need Help With Fadge

purple

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purple Community Regular
purple
Posted

I think my dd would love this recipe...potato patty/biscuit...but what can I replace the egg with and keep them dairy, egg and gluten-free? Any ideas? My dd loves potatoes and biscuits! Thanks for your ideas!!!

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So what do you get when you cross a potato patty with a biscuit? Fadge! I never heard of it until today :lol::blink:

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RiceGuy Collaborator
RiceGuy
Posted

It doesn't look to be very dependent on the egg IMO, so I'd guess the typical egg replacer such as Ener-G should work fine. Alternatively, perhaps a bit of xanthan or guar gum would make up for the binding properties. Since egg yoke has a notable percentage of lecithin, which is an emulsifier, I think some lecithin (like 1-2 tsp) would work too.

purple Community Regular
purple
Posted
  • Author
It doesn't look to be very dependent on the egg IMO, so I'd guess the typical egg replacer such as Ener-G should work fine. Alternatively, perhaps a bit of xanthan or guar gum would make up for the binding properties. Since egg yoke has a notable percentage of lecithin, which is an emulsifier, I think some lecithin (like 1-2 tsp) would work too.

Thanks RiceGuy, I have x-gum, lecithin, and Ener G. I just don't have my dd for 2 weeks, when she gets back I will make them. Spring break and internship. :)

rosiemackymom Newbie
rosiemackymom
Posted

Oh fadge, lovely, yes, yummy Irish food. I think that you could sub egg replacer or flax mucilage or probably just soy milk. The potato helps them hold together.

I think my dd would love this recipe...potato patty/biscuit...but what can I replace the egg with and keep them dairy, egg and gluten-free? Any ideas? My dd loves potatoes and biscuits! Thanks for your ideas!!!

Open Original Shared Link

So what do you get when you cross a potato patty with a biscuit? Fadge! I never heard of it until today :lol::blink:

purple Community Regular
purple
Posted
  • Author
Oh fadge, lovely, yes, yummy Irish food. I think that you could sub egg replacer or flax mucilage or probably just soy milk. The potato helps them hold together.

Thanks, I thought it was the egg that held them togehter!

RiceGuy Collaborator
RiceGuy
Posted

From the looks of it, I'd say it's the egg which keep the oil from separating from the potatoes. That's because of the lecithin, which acts as a "bridge" between water and fat.

purple Community Regular
purple
Posted
  • Author
From the looks of it, I'd say it's the egg which keep the oil from separating from the potatoes. That's because of the lecithin, which acts as a "bridge" between water and fat.

Cool, I love your explanation and I am glad you know the scientifics! So I should try the lecithin in othe egg free recipes too?? Like muffins and cookies. Thanks RiceGuy!

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