I'm also wheat free, so the substitutions can get a little crazy. I cannot have the egg replacer also because of a food intolerance. So, I mix flax seed meal with water (I cannot remember the measurements at the moment) - blast it with my immersion blender and put it in the fridge for about 20 minutes so it has the consistency of egg whites. This works great for some things (brownies) and not so great in others (pancakes). I have read that I probably need to add tapioca starch to the mixture to cut down on the guminess factor in some recipes. I'm going to try it the next time I make pancakes.
Fitness Minutes: (252,523) Posts: 21,380 9/18/09 12:36 A
for right now i always follow recipes. i usually get a craving for a baked good and then google around until i find something fairly simple without expensive ingredients. vegan cupcakes take over the world is awesome and the basic cupcakes are indeed very basic and easy to make. also, the joy of vegan baking is like a baking bible. it doesn't just have sweets. there are also recipes for biscuits, breads, etc. and ener-g egg replacer is a wonderful investment. for a box with 113 "eggs" you only pay about 4 bucks where i live.
Have you tried purchasing egg replacer from the store? Our local Whole Foods and Kroger both sell ENER G brand. It's a powder you mix with water and add to recipes. It has no egg or animal protein in it and is gluten, wheat, nut, and preservative free, and has no sugar or cholesterol.
Does anyone have a good vegan chocolate chip cookie recipe?
A friend of mine says she uses xanthan gum for baking. She makes oatbread sometimes and it is low/no gluten and says it helps it rise. I don't know anymore about that but she was vegan for awhile so she did come up with some things that worked. I hope to try some from her one day.
"I am not at all concerned with appearing to be consistent.
In my pursuit after Truth I have discarded many ideas and learnt many new things." -Gandhi
I am on a quest to bake without eggs, but I'm at a loss as to how to make food stick together without 'em. I've been paring down my recipes over the years to be both better tasting, better for you, and as allergy-free as I can get. I have figured out how to use less sugar (really simple, just don't put as much in!); I substitute applesauce for oil; I can't eat gluten so I use all sorts of ridiculous "flour" mixtures, and I usually sub out real milk for soy.
The thing that has eluded me thus far is eggless baking. I tried some cookies without eggs and they went all flat and thin on me, which was not what I was hoping for. I read somewhere that you can use flax seed as an egg substitute, but has anyone tried it? One of the problems I already run into because of the gluten-free flour is that my foods are usually denser and flatter than regular, and I am hesitant to make them even more so. Does anyone have any good egg substitutes for baking or have any ideas of what *NOT* to use? (Bonus points if you substitute out other things too and it still works!)
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