Guest guest Posted April 11, 2010 Report Share Posted April 11, 2010 I was delighted to see that you mentioned my blog. My recipes are 100% gluten free. About one year after my Celiac diagnosis in early '06, I segued over to the world of dairy free - for me, that was an easy switch. In the last year or so, I've been trying to bake and cook egg free as well. I'm pretty happy with most of my egg subs in baked goods, though am still struggling getting pancakes not to be moist in the middle, and my scones still seem too dense for my liking. I'm not sure if there's any getting around this - if anyone has suggestions, I'd love to hear. As I continue to develop recipes, I'd love to convert completely over to egg free. Right now, my way around it is to just avoid recipes that call for eggs unless I can successfully figure out a good sub. Much continued success! Regards, Ellen it's so easy to be gluten free! http://iamglutenfree.blogspot.com/ www.ontheroadgf.blogspot.com Twitter: ellensrecipes Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2010 Report Share Posted April 11, 2010 If I sift the equivalent of 2 eggs of E-NerG powder in with the dry and add the extra liquid to the wet and slowly fold not whip the two parts together my pancakes turn out pretty good. If I try to make up the egg sub in a small bowl and add it as an ingredient I also get the disparate texture in the middle. Guess it needs the lift all the way thru-out to work well. Sent from my Verizon Wireless BlackBerry Ellen Allard <birdwoman5151 Sat, 10 Apr 2010 18:49:01 thanks for the shout out to my blog I was delighted to see that you mentioned my blog. My recipes are 100% gluten free. About one year after my Celiac diagnosis in early '06, I segued over to the world of dairy free - for me, that was an easy switch. In the last year or so, I've been trying to bake and cook egg free as well. I'm pretty happy with most of my egg subs in baked goods, though am still struggling getting pancakes not to be moist in the middle, and my scones still seem too dense for my liking. I'm not sure if there's any getting around this - if anyone has suggestions, I'd love to hear. As I continue to develop recipes, I'd love to convert completely over to egg free. Right now, my way around it is to just avoid recipes that call for eggs unless I can successfully figure out a good sub. Much continued success! Regards, Ellen it's so easy to be gluten free! http://iamglutenfree.blogspot.com/ www.ontheroadgf.blogspot.com Twitter: ellensrecipes Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2010 Report Share Posted April 11, 2010 my pancake recipe: 1 cup flour (gf flour of choice) 2 tbsp sugar 1 tbsp baking power 1/4 tsp salt 1 cup milk I add some incidental things like a bit of cinnamon or cocoa, or even some fruit: blueberries I have recently taken out all the " white " from our diets, so for the flour i am using just 1 1/2 cups of ww flour (we are not GF here, but I am vegan) and I use turbinado sugar... which I can actually use a little less than 2 tbsp of. I put about a tbsn of safflower oil in the pan and set to cooking them up. HTH. Susan. On Sun, Apr 11, 2010 at 3:54 PM, <p.squyres wrote: > If I sift the equivalent of 2 eggs of E-NerG powder in with the dry and add > the extra liquid to the wet and slowly fold not whip the two parts together > my pancakes turn out pretty good. If I try to make up the egg sub in a small > bowl and add it as an ingredient I also get the disparate texture in the > middle. Guess it needs the lift all the way thru-out to work well. > Sent from my Verizon Wireless BlackBerry > > > Ellen Allard <birdwoman5151 > Sat, 10 Apr 2010 18:49:01 > > thanks for the shout out to my blog > > I was delighted to see that you mentioned my blog. My recipes are 100% > gluten free. About one year after my Celiac diagnosis in early '06, I segued > over to the world of dairy free - for me, that was an easy switch. In the > last year or so, I've been trying to bake and cook egg free as well. I'm > pretty happy with most of my egg subs in baked goods, though am still > struggling getting pancakes not to be moist in the middle, and my scones > still seem too dense for my liking. I'm not sure if there's any getting > around this - if anyone has suggestions, I'd love to hear. As I continue to > develop recipes, I'd love to convert completely over to egg free. Right now, > my way around it is to just avoid recipes that call for eggs unless I can > successfully figure out a good sub. > Much continued success! > > Regards, Ellen > it's so easy to be gluten free! > http://iamglutenfree.blogspot.com/ > www.ontheroadgf.blogspot.com > Twitter: ellensrecipes Quote Link to comment Share on other sites More sharing options...
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