Comments on: Egg-Free / Vegan Gluten-Free Baking

By: Jules

Jules — Tue, 26 Feb 2013 14:36:00 +0000

Hi Rochelle, if your mom’s recipe is spreading too thin, even with Ener-G, then I would add 1/4-1/2 cup more of my flour. Some other flours absorb more moisture in recipes — mine does not. So if your particular recipe is too thin, add a bit more of my flour and it should work fine. I would also suggest making sure the dough is plenty cold before baking, using cold cookie sheets and lining with parchment paper. Hope that helps and you can enjoy your mom’s cookies again soon!

By: Rochelle

Rochelle — Sun, 24 Feb 2013 04:23:13 +0000

I have made two batches of my moms chocolate chip cookie recipe using your flour. They spread out paper thin and don’t turn out I am using Ener-G egg replacer as well. I made them with another GF flour and they turned out fine. I love your flour in everything else. What am I doing wrong?

By: Jules

Jules — Fri, 05 Oct 2012 18:49:46 +0000

Mary Beth- you should take a look at my book, Free for All Cooking (http://www.amazon.com/Free-All-Cooking-Gluten-Free-Allergy-Friendly/dp/0738213950/ref=sr_1_1?s=books&ie=UTF8&qid=1282151967&sr=1-1). I have an extensive section on how to substitute for eggs, with recommendations for using more than one substitute in a given recipe and for which substitutes work best for which kinds of recipes. I think it would really help you here!

By: Mary Beth

Mary Beth — Wed, 03 Oct 2012 22:26:24 +0000

I’m very allergic to soy, and very sensitive to egg yolk as well. What can I use in a yeast bread recipe that calls for both tofu and a whole egg? I have IBS as well, and so I’m leery of flax seeds. Can anyone help?

By: Cindy W.

Cindy W. — Sat, 19 May 2012 02:23:30 +0000

Great suggestions.

By: Angel R

Angel R — Fri, 18 May 2012 21:16:58 +0000

Very thankful to be gluten free …

By: Helen

Helen — Fri, 18 May 2012 16:40:05 +0000

Thanks for sharing!

By: Wendi S

Wendi S — Thu, 17 May 2012 23:42:27 +0000

Great suggestions. My youngest has dairy and egg allergies, I’m definitely going to bookmark this post.

By: Susan

Susan — Thu, 17 May 2012 21:25:18 +0000

I’m glad I don’t have to not use eggs in my baking – but it’s always good to have tips on what to do. Thanks!

By: Barbara G.

Barbara G. — Mon, 14 May 2012 15:13:53 +0000

These are a life saver! (no pun intended)!