halfrunner

Well, as far as the egg whites go, it is for 2 full size (ie normal loaf pan) loaves of bread. If you only make 1 loaf, it's only 4 egg whites, which is not much. Plus, you need the extra protein and volume to hold the loaf together without it turning into a hockey puck. As far as the salt,...

I'm starting to think that I'm a glutton for punishment. I was thinking about the mock udi's bread recipe that I came up with after toying with my german puffy pancake recipe. So I pulled out my gluten-free bread supplies and my recipe. Here's the latest version, which created more air holes...

Nope.

It might make that much of a difference. Flax is often used as a "binding" agent in recipes.

bump

I tried something to tweak the bread today. DH wanted me to try and do something about the dryness because he likes untoasted bread better for sandwiches. So instead of pitching the egg yolks, I mixed them into the batter before I added the egg whites. DH tasted the bread when I cut it and said...

That would make sense. But you'd think that the glucose would show up on the ingredients then.

Mine are just egg whites. Nothing else.

The ones I buy come in bulk, so they come in a plastic bag. I'm lucky that they have instructions. I weighed them out when I made a loaf of bread for DH today. The 4 1/2 tsp. weighed 14 grams.

I have no idea. I measured it by the tsp. I need to make a loaf this weekend, so if you want, I can try to remember to check. I tend to only weigh out flours, sugar, and liquid ingredients for the most part.

Maybe I should clarify...I'm not suggesting that you replace all of the water with the egg whites. I'm just saying that if you want to use real egg whites, you need to reduce the water by the total volume of the egg whites. (ie, if you have 2 oz. of egg whites, you need 2 oz. less water.) I...

Basically, you want replace the weight of water with the weight of the egg whites. After several years of working as a candy maker I learned a few things about weights versus measures. Measuring the egg whites with a measuring cup will not accurately replace the same amount of water. Weighing...

If you go that route, it's best to weigh out the egg whites. By the way, my bag of egg white solids say that 2 tsp. = 1 egg white, so you'd need 2 extra egg whites to compensate for the egg white solids.

I can't blame it on being blond...I'm just a ditz. I forgot to mention that I used 1/2 tsp. of cream of tartar to keep the egg whites stiff after beating so they'd hold up during the folding process. When the egg whites start turning white and slightly fluffy, add the cream of tartar and...

I don't think so. I have no experience with egg replacer as DH still eats eggs without trouble, but I know the egg white solids/powdered egg whites are exactly what they sound like. I guess you'd have to try the egg replacer and see what happens.