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Date: | Tue, 19 Sep 1995 12:28:46 EDT |
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<<Disclaimer: Verify this information before applying it to your situation.>>
This is one of the big questions: wheat free, soy free, dairy free
things that can replace eggs in baking. My wife is celiac, can't
have eggs or soy either. Things we have tried:
1. Xanthan gum. Mix about 1/4 tsp. with about 1/4 cup of water.
Let stand. It thickens, and can be whipped like an egg white. It's
okay to replace one egg.
2. Ener-G Egg Replacer. Essentially, it is baking powder. It's okay,
but again, GF flours just don't rise much.
3. Guar gum. We've found that this imparts a nasty flavor.
4. Gelatin. Never had much success with it, but haven't experimented
much either.
I've been thinking a lot about things like yogurt (which will work
when the sour is okay) and mashed potato; during WWII, lots of folks
(in England) worked mashed potato into pastry and such; it streached
meager supplies of imported wheat flours, but I wonder if it might not
work to bind GF flours.
Does anyone have any other ideas?
Nathan
==============================================================================
Nathan D. Justus AT&T Bell Labs, W. Long Branch, NJ,USA
[log in to unmask] Disclaimer: I do not speak for AT&T
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