Guest guest Posted March 15, 2009 Report Share Posted March 15, 2009 Hello. I'm new to the list and have just gone gluten/corn/potato free in addition to already being dairy/soy free. I want to try some of the recipes in the files here but am not familiar with some of the ingredients and what I could sub. In the pretzel recipe, I see vegan gelatin powder? Where do I find this and would it be ok for us with our restrictions? What about a non-dairy milk powder? We can't do soy. What could we sub here? The other question I have is what to sub when you see something like 1 tablespoon egg replacer powder. I used to use egg replacer but it has corn so we can no longer use it. When things call for eggs, I use flax and water but not sure what the sub would be for egg replacer powder. Just toy with it? I tried some cookies with flax as a replacement and they just broke apart, wouldn't hold together at all. I don't want to keep messing up recipes as the ingredients are so expensive. One more, what can I sub for potato starch? Thanks Amy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2009 Report Share Posted March 15, 2009 Hi Amy, Welcome to vegan and gluten free. I'll attempt to answer your questions for you. In bread type recipes I will sometimes use agar powder in place of vegan gelatin, but will often leave it out. You should be able to buy vegan gelatin online. For non-dairy milk powder you can use a rice milk or protein powder, or a nut milk powder. I've also seen a quinoa milk powder. In that recipe it's only a very small amount so you could probably use tapioca starch or a nut meal. Was the flax substitute you used a gel. I find using flax gel for cookies works really well. There are other recipes and suggestions in the Files in " Egg Subs " . Mashed banana or cooked veggies can make great binders, but if you need to help something to rise one of the recipes using baking powder may be a better option.I use egg replacer powder all the time, so someone else may have some better suggestions for you. You can use either arrowroot or tapioca starch as a replacement for potato starch. A great site for substitutes is http://www.foodsubs.com. If anyone else has any suggestions, the Pretzels recipe is below: HTH, Kim Pretzels 1 tablespoon (3 tsp) dry yeast 2/3 cup warm water (105 deg F)(40 C) 1/2 teaspoon sugar 1/2 cup brown rice flour 1/2 cup tapioca flour 1 tablespoon (3 tsp) dry non-dairy milk powder 2 teaspoons xanthan gum 1/2 teaspoon salt 1/4 teaspoon onion powder 1 teaspoon unflavored vegan gelatin powder 1 tablespoon (3 tsp) olive oil 1 teaspoon cider vinegar substitute 1 large egg white, beaten 1 tablespoon (3 tsp) coarse salt cooking spray 1. Combine yeast, warm water, and sugar in a small bowl. Set aside for 5 minutes or until yeast is foamy. 2. In medium mixer bowl, blend the flours, dry milk powder, xanthan gum, salt, onion powder, and gelatin powder on low speed. 3. Add yeast mixture, olive oil, and vinegar. Beat on high speed for 3 minutes. 4. Place dough in a spritz cookie press or a large heavy-duty plastic resealable bag that has 1/4 inch (6 mm) opening cut on one corner (makes 1/2 " [12 mm] circle). Squeeze dough through opening onto baking sheet that has been coated with cooking spray. It works best to hold the bag upright as you squeeze the dough out. You may make traditional pretzel shapes, but straight 3 " (7.5 cm) sticks are easier. 5. Brush lightly with beaten egg white substitute, then sprinkle with coarse salt. Place pretzels in a warm place to rise for 10 to 15 minutes. 6. Preheat oven to 400 degrees F (200 C). 7. Bake until pretzels are dry and golden brown. When cool, store in an airtight container. Makes about 2 1/2 dozen pretzels. , " Amy " <awilkins23 wrote: > > Hello. I'm new to the list and have just gone gluten/corn/potato free in addition to already being dairy/soy free. I want to try some of the recipes in the files here but am not familiar with some of the ingredients and what I could sub. > > In the pretzel recipe, I see vegan gelatin powder? Where do I find this and would it be ok for us with our restrictions? What about a non-dairy milk powder? We can't do soy. What could we sub here? The other question I have is what to sub when you see something like 1 tablespoon egg replacer powder. I used to use egg replacer but it has corn so we can no longer use it. When things call for eggs, I use flax and water but not sure what the sub would be for egg replacer powder. Just toy with it? I tried some cookies with flax as a replacement and they just broke apart, wouldn't hold together at all. I don't want to keep messing up recipes as the ingredients are so expensive. > > One more, what can I sub for potato starch? > > Thanks > Amy > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2009 Report Share Posted March 15, 2009 for cookies I use baby squash in place of egg and they are wonderful! Great texture and taste and they hold up fairly well for a few days if you keep them in a zip lock bag. Applesauce works well too, but I think the squash lends best to the flavor. Hemp protein powder would be a good milk powder sub for you because you have a lot of restrictions. Hemp is full of essential nutrients and has a nice nutty flavor that would be pleasant in pretzels and many other baked goods. I use to use baby rice cereal for a lot of stuff and then I just started eating it made with rice milk and some raw sugar. Baby foods are a whole new avenue of possibilities and they are generally inexpensive! I think vegan gelatin contains corn. I could be wrong but I'm fairly certain it did! You could try flax gel, agar, agave nectar or fruit pectin. When making breads or cakes, if using baby squash, applesauce or similar products, you don't want to use to much. If the batter is really moist you'll end up with a burnt crust and doughy center. If the recipe calls for a lot of eggs, try flax gel or agave nectar for a binder or use a combo of 1 egg squash and 2 eggs agave nectar, or something like that. Agave is sweet too so you'd want to cut back the sugar in the recipe as well. Also, smaller is better. Cupcakes, mini bunts, mini loafs, etc work best for cakes. Good luck! On Sun, Mar 15, 2009 at 1:30 AM, Kim <bearhouse5 wrote: > Hi Amy, > > Welcome to vegan and gluten free. I'll attempt to answer your questions for > you. > > In bread type recipes I will sometimes use agar powder in place of vegan > gelatin, but will often leave it out. You should be able to buy vegan > gelatin online. > > For non-dairy milk powder you can use a rice milk or protein powder, or a > nut milk powder. I've also seen a quinoa milk powder. In that recipe it's > only a very small amount so you could probably use tapioca starch or a nut > meal. > > Was the flax substitute you used a gel. I find using flax gel for cookies > works really well. There are other recipes and suggestions in the Files in > " Egg Subs " . Mashed banana or cooked veggies can make great binders, but if > you need to help something to rise one of the recipes using baking powder > may be a better option.I use egg replacer powder all the time, so someone > else may have some better suggestions for you. > > You can use either arrowroot or tapioca starch as a replacement for potato > starch. > > A great site for substitutes is http://www.foodsubs.com. > > If anyone else has any suggestions, the Pretzels recipe is below: > > HTH, > Kim > > Pretzels > > 1 tablespoon (3 tsp) dry yeast > 2/3 cup warm water (105 deg F)(40 C) > 1/2 teaspoon sugar > 1/2 cup brown rice flour > 1/2 cup tapioca flour > 1 tablespoon (3 tsp) dry non-dairy milk powder > 2 teaspoons xanthan gum > 1/2 teaspoon salt > 1/4 teaspoon onion powder > 1 teaspoon unflavored vegan gelatin powder > 1 tablespoon (3 tsp) olive oil > 1 teaspoon cider vinegar > substitute 1 large egg white, beaten > 1 tablespoon (3 tsp) coarse salt > cooking spray > > 1. Combine yeast, warm water, and sugar in a small bowl. Set aside for 5 > minutes or until yeast is foamy. > > 2. In medium mixer bowl, blend the flours, dry milk powder, xanthan gum, > salt, onion powder, and gelatin powder on low speed. > > 3. Add yeast mixture, olive oil, and vinegar. Beat on high speed for 3 > minutes. > > 4. Place dough in a spritz cookie press or a large heavy-duty plastic > resealable bag that has 1/4 inch (6 mm) opening cut on one corner (makes > 1/2 " [12 mm] circle). Squeeze dough through opening onto baking sheet that > has been coated with cooking spray. It works best to hold the bag upright as > you squeeze the dough out. You may make traditional pretzel shapes, but > straight 3 " (7.5 cm) sticks are easier. > > 5. Brush lightly with beaten egg white substitute, then sprinkle with > coarse salt. Place pretzels in a warm place to rise for 10 to 15 minutes. > > 6. Preheat oven to 400 degrees F (200 C). > > 7. Bake until pretzels are dry and golden brown. When cool, store in an > airtight container. > > Makes about 2 1/2 dozen pretzels. > > > --- In <%40>, > " Amy " <awilkins23 wrote: > > > > Hello. I'm new to the list and have just gone gluten/corn/potato free in > addition to already being dairy/soy free. I want to try some of the recipes > in the files here but am not familiar with some of the ingredients and what > I could sub. > > > > In the pretzel recipe, I see vegan gelatin powder? Where do I find this > and would it be ok for us with our restrictions? What about a non-dairy milk > powder? We can't do soy. What could we sub here? The other question I have > is what to sub when you see something like 1 tablespoon egg replacer powder. > I used to use egg replacer but it has corn so we can no longer use it. When > things call for eggs, I use flax and water but not sure what the sub would > be for egg replacer powder. Just toy with it? I tried some cookies with flax > as a replacement and they just broke apart, wouldn't hold together at all. I > don't want to keep messing up recipes as the ingredients are so expensive. > > > > One more, what can I sub for potato starch? > > > > Thanks > > Amy > > > > > Quote Link to comment Share on other sites More sharing options...
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