Monday, October 1, 2012

Egg-Free and Vegan Gluten-Free Baking


Great tips posted on Made Just Right. 

Tips:-One trick to transforming many recipes to egg-free is to choose the right pan. Many quick breads, muffins and cakes will not have the same structural integrity without real eggs, so cheat a little bit and give your recipe more support by using smaller pans or muffin tins.
-In any given recipe calling for more than two eggs, reconsider if you really must try it egg free.
-In recipes calling for 3 eggs or more, try not to use more than two recipes of the same substitute (e.g. replace 3 eggs in a recipe by using two recipes of egg substitute #1 plus one recipe of egg substitute # 6 – see below).
-Keep the fat in your recipes to help stand in for the lack of eggs, especially in recipes calling for more than 2 eggs. Thus, in a recipe calling for 3 eggs and milk, use egg substitutes and milk like coconut or almond which have more fat and body than a milk like skim dairy or rice milk.
Substitutes:Like gluten-free flours, there is no one-egg-substitute-fits-all for every kind of recipe. Try some of my preferred substitutes in your gluten-free baking to see which works best for you! (Note: each substitute given will replace one large egg)
-Mayonnaise (Best for: Casseroles, Dressings and Quick Breads)Egg-free mayonnaise dressing alternatives help bring lots of salads, baked goods and casseroles back to the table for those avoiding eggs. Look for Earth Balance® Mindful Mayo as a reliable alternatives for these recipes.
-Ener-G® Egg Replacer (Best for: Cookies, Cakes and Quick Breads)Pre-made Ener-G® egg replacer is gluten and egg free; the manufacturer states that this product is free of gluten, wheat, casein, dairy, egg, yeast, soy, nut, and rice. Although this product is billed as a substitution for a full egg, egg white, or egg yolk, I personally do not like its performance as an egg yolk substitute, largely because this egg substitute is fat-free and yolks are largely comprised of fat. In recipes calling for yolks, try using this egg substitute plus 1 teaspoon canola oil to improve the texture of your dish.
-Homemade Egg Substitute #1 (Best for: Quick Breads, Cakes, Brownies and Some Cookies)    1 Tablespoon soy or Dari-Free® milk powder
    1 Tablespoon cornstarch
    2 Tablespoons warm water
-Homemade Egg substitute #2 (Best for: Quick Breads, Cakes, Brownies and Some Cookies)    1 Tablespoon canola oil
    2 Tablespoons water
    2 teaspoons gluten-free baking powder
-Homemade Egg substitute #3 (Best for: Quick Breads, Cakes, Brownies and Some Cookies)    ¼ cup soy or coconut yogurt
    ¼ teaspoon gluten-free baking powder
-Homemade Egg substitute # 4 (Best for: Savory Dishes and Cheesecakes)    ¼ cup firm or extra firm silken tofu, blended in a food processor or blender
    ½ teaspoon gluten-free baking powder
-Homemade Egg substitute # 5 (Best for: Quick Breads, Brownies and Pancakes)    ¼ cup mashed, very ripe bananas, or apple purée, apple butter, applesauce or canned pumpkin
    ½ teaspoon gluten-free baking powder
-Homemade Egg Substitute #6 (Best for: Quick Breads, Yeast Breads, Batters and Some Cookies)    1 Tablespoon flaxseed meal
    3 Tablespoons very warm water
Once the flaxseed meal is added to the water, stir and allow it to gel and absorb all the water before adding to your recipe; you can speed this process along by heating over low heat until a viscous liquid is formed.

Enjoy! Rbudladi

No comments:

Post a Comment