Baking Suggestions? Egg & Flour Substitutions

hollyweb · Post by **hollyweb** » Sat Aug 06, 2016 9:09 am

Hello! Am working up to trying some simple baking, and seeking advice from all you experienced bakers! Specifically, I'm getting confused with the egg replacers, wondering which ones you felt were healthiest and best for baking. (I should preface by saying that for me, products need to be gluten, dairy, soy, egg, corn, white potato, coconut, almond, cashew, walnut, rice and oat free!!) Using applesauce or bananas could be problematic for me, and the variety of egg replacers on smile.Amazon.com is overwhelming!

Same for gluten free flours ... it would appear maybe a mixture of a few kinds might be best. Any ideas on these would be much appreciated! Thank you!

~ Holly

brandy · Post by **brandy** » Sat Aug 06, 2016 9:40 am

Hi Holly,

I know some readers will respond to your individual questions.

This is a good resource to read threads: http://www.perskyfarms.com/phpBB2/viewforum.php?f=7

Suggest read first thread from Dee. Also third or fourth thread down talks egg replacements.

Probably helpful to go through each page of the recipe sections and look at some of the discussions.

brandy · Post by **brandy** » Sat Aug 06, 2016 9:42 am

By the way Dee is a professonal baker by training. Her information and recipes are very good.

hollyweb · Post by **hollyweb** » Sat Aug 06, 2016 9:58 am

Thank you, Brandy! How many times have I looked at that section, but not delved into it as I wasn't ready to actually "bake"??? Blame it on the brain fog ... and it's the truth!!

~ Holly

LauraAnn · Post by **LauraAnn** » Sat Aug 06, 2016 10:14 am

Holly, I too am thinking about trying to bake soon. I just bought some duck eggs that I'm hoping will open up a whole new world for me because I wasn't comfortable about substitution egg products. I am curious on how your baking attempts turn out.

Laura

hollyweb · Post by **hollyweb** » Sat Aug 06, 2016 11:25 am

Hi, Laura! Looking at your profile, we share many of the same food sensitivities ... quite a lot of them, actually!

How wonderful to find someone else thinking about doing some baking soon. We definitely should encourage each other and share this new adventure!

I have to admit, as fabulous as the entire section on Dee's kitchen and baking goes ... it did overwhelm me as a newbie to this whole lifestyle change. I'm just taking baby steps right now, and looking to start with maybe just some good, safe muffins that can be frozen and also can be portable. (Still looking into a protein source for portability; turkey jerky has been mentioned so I'm checking that out too.)

I hope the duck eggs work out just great for you! (I'm still so inflamed that I think I need to stay away from all egg protein right now, hence was looking into egg substitutes that don't have the soy, corn, dairy, gluten, potato, etc.) What kind/s of flours do you think you'll try? Keep us posted and best of luck to you!

~ Holly

Marcia K · Post by **Marcia K** » Sat Aug 06, 2016 12:11 pm

Hi, Holly. I don't bake often so I can't be of much help. When I do bake I use almond flour because I didn't do well with the flour blends. They always felt like lead in my stomach. I search the recipes on here for ideas but sometimes like you I don't try them because I'm not sure how I'll react to some of the ingredients.

hollyweb · Post by **hollyweb** » Sat Aug 06, 2016 1:47 pm

Thank you, Marcia! Yes, I get it, and I'm glad you've found a flour that works for you! (Almonds are a 3+ allergen for me, phooey) When I looked up the gluten-free flour blends, it seemed like most had something that was a "no-no" for me anyway (soy, potato starch, etc.). What I ended up ordering was some sweet potato flour (ingredients: only sweet potatoes); some hemp flour (Gabes gave me that idea, and it's a great one!), and some Bob's Red Mill Tapioca Flour. Small bags, and hopefully I can do some experimenting with different amounts of those varieties.

As for the egg substitute ... that's going to be for me to tackle on another day! Along with substitutions for the baking powder, corn starch, corn oil, bouillon cubes and other staples I threw out of my pantry this morning after doing more reading then checking the labels.

Baby steps! Such an important life lesson. So, it may be awhile before I actually attempt a baking project. But I'm getting closer!!

~ Holly

Marcia K · Post by **Marcia K** » Sat Aug 06, 2016 2:01 pm

Good luck, Holly. Let us know how you make out. I want to make coconut ice cream, I just haven't had a chance to yet.

Gabes-Apg · Post by **Gabes-Apg** » Sat Aug 06, 2016 2:22 pm

I do much better with coconut flour as a base for baking. the gf flour blends are quite good here in Aus, but after 1 or 2 serves I do notice I start to react

I have adjusted some of my Pre MC recipes by using a 75% coconut flour, 25% gf flour blend. I increase the liquid by small amount to compensate for GF flours (teaspoon or two of coconut oil, small amount of pure cocoa butter, etc)

Keep expectations real - ie it wont be the same as Pre MC baked goods, but as treats are rare in MC world they are still pretty awesome!

if you are not a knowledgeable baker there is a great range of trusted Gluten Free, Dairy Free, Soy Free products. The Brand is Orgran (aussie based) and they have a very clean, gf df sf etc dedicated production facility (no recalls in the 16 plus years i have been gf and using their products)

the mixes are available via amazon in the usa. they can be used egg free.
I only use these when socialising - and with a bit of enhancement like coconut oil or grated chocolate and no one realises that they are gf, df, sf, eg etc....
the chocolate brownies are easy.. (and are super awesome if you add some enjoy life chocolate into them)
the vanilla cake is also easy, i have baked this with a few blackberries, when it comes out of the oven, coat with ghee or earth balance type spread and sprinkle with cinnamon

https://www.amazon.com/s/ref=sr_nr_p_89 ... 2528832011

** holly -the orgran gravy mix is what i thicken my stews with, i make it with home made bone broth. only a small amount to help with flavour

hollyweb · Post by **hollyweb** » Sat Aug 06, 2016 2:36 pm

Thank you all for your encouragement and ideas! Unfortunately, coconut is not an option for me. Keeping it real will be easy ... it doesn't take much to please this gal these days! I used to be quite a cook and baker ... hopefully, some of these skills will come back to me, in a new, healthier way.

Great news about the Orgran brand, I will look into that! Also appreciate the modification ideas. Thanks so much!

~ Holly

Gabes-Apg · Post by **Gabes-Apg** » Sat Aug 06, 2016 2:47 pm

sorry holly forgot about the coconut thing - to enhance the recipes, small amount of pure cocoa butter makes the cakes smooth and almost mud cake type consistency. if you have a safe chocolate, this grated into the mixes also makes them smooth and yummy...

some of my first attempts were not that good... the 'progress not perfection' motto applies!!

Post by **tex** » Sat Aug 06, 2016 5:44 pm

Holly,

Just a FYI — some of us react to tapioca flour. So you might need to test it in a small batch before committing to using it regularly.

Also, because you are sensitive to corn, if you need a stiffener for gravies, sauces, stews, chili, or whatever, arrowroot starch is excellent for that purpose. It can also be used as breading, for fried foods.

Tex

hollyweb · Post by **hollyweb** » Sat Aug 06, 2016 6:41 pm

Thank you all. Gabes, your tips are invaluable. Tex, I knew there was "something" about tapioca ... when I researched it and found that it is plant-based and not based on any soy, corn, gluten, etc., I thought it would be worth a try, as it comes up as an ingredient in many other foods that I might be able to tolerate. But thank you for that warning - so much appreciated. I'll maybe try the other 2 flours first, then do a small batch of something with the tapioca flour. Doesn't matter that my results won't be on a cooking show!

~ Holly

Erica P-G · Post by **Erica P-G** » Sat Aug 06, 2016 9:14 pm

I do believe plain pumpkin will work as an egg replacer too...

I don't see that in your list at the moment..hope that is an option.