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What is the ratio of water to arrowroot powder you use as an egg substitute? I've tried flax eggs, and didn't like the results in baking.
I've also tried substituting corn starch & arrowroot for xantham gum, unsuccessfully. Any suggestions?
I noticed a lot of recipes say to use the Ener-G egg replacer. That's what I have on order to try (I live in a small town), but if the arrowroot works, I'd rather use it.
I am missing my almond flour so much! I love it for baking! I was just reading about pecan flour, and thought I'd try it as a substitute. I feel better with grain free baked goods, but since my lab test results I have been experimenting with the gluten free flours again.
Don't your recipes call for eggs with almond flour, or do you mean that you use the arrowroot substitute now?
Linda
PS...I see you are a retired teacher. I have been teaching (elementary) for 28 years.
I taught high school mathematics for 12 years, and then was the technology director for 11 years. My daughter teaches junior high (which I think is the most difficult age to teach). I don't think I could have taught while I had MC and I feel for those who have to. I came down with it when I was the technology director. I could run to the bathroom any time I needed then. My daughter is beginning to have problems with "IBS" again after a respite from it due to having children. She has to run to the bathroom next door occasionally. The biggest problem I had was when the students stayed in the bathroom primping their hair while I was desperately waiting for them to let me have the bathroom to myself. I don't miss those days!
For muffins, I used to use 1 1/2 tsp. arrowroot mixed with 2 Tbsp. warm water (heated in microwave for 15 seconds on high). If the water is too hot, it sets up more than it should. It takes some practice to get it to the consistency of an egg.
I seem to remember that I used the same ratio of Ener-g egg replacer to water when I used arrowroot. Recipes don't recommend using egg substitute for more than 2 eggs in a recipe. Also, if the eggs serve the purpose of incorporating air into the batter, a substitute won't work well.
Some use applesauce or bananas as a substitute, but the liquid needs to be adjusted accordingly. I always felt it was easier to find an egg-free recipe (look for vegan recipes on the Internet) and adjust the flour than it was to substitute the eggs. If you see a recipe that calls for eggs and states "or use an egg substitute", you can assume that the cook hasn't tested the recipe with an egg substitute. It's always better to find a recipe without eggs in the original recipe. There are quite a few recipe websites that are both GF and EF. Those cooks have tested their recipes with the egg substitutes.
My muffin recipes have evolved as I've had to eliminate different flours. When I used rice, quinoa, buckwheat, amaranth, sorghum or millet flour, I sometimes used egg replacer or xanthan gum. When I was left with corn flour and almond flour, I noticed that xantham gum made my muffins gummy, so I eliminated it, except for my corn muffins. I also found that my waffles and pancakes were gummy with it, too, so I don't use any xanthan gum in them, either. I use arrowroot as one of my starch flours, not as an egg replacer; ie., I don't mix it with water first. I don't use any arrowroot in my almond muffins and they are very spongy. That's why I think almond flour has binding properties.
Muffins are very forgiving; you can use a variety of flours to make them. With practice, you'll become comfortable baking GF. I believe Lesley uses chestnut flour successfully for her muffins. Someone just posted on the board where to buy chestnut flour at a cheaper price.
Arrowroot is expensive in the small bottles found in the baking aisle. I buy a 20 oz. bag at Whole Foods for around $7. You can also buy it online. I keep mine in the freezer. It lasts me over a month because I don't usually use more than 5 Tbsp. in a recipe. If you tolerate tapioca starch, it's much cheaper, about 99 cents a pound by me. Tapioca starch has similar baking qualities to arrowroot. I don't know if it works as an egg replacer, though.
If you do a search for "muffin*" in Dee's Kitchen, you'll find a lot of ideas in the Paleo muffins section. My recipes are there, too, but I've changed the ingredients since I posted them.
Gloria
You never know what you can do until you have to do it.
You said that your muffin recipes have evolved as you've had to eliminate different flours. So, as the months went on after you stopped gluten, soy, eggs, & dairy, did you notice that different flours only worked for you for a certain time period? Just wondered how that worked for you.
I will search Dee's kitchen. Thanks for the suggestion.
I am on sabbatical for the second half of this year. It was torture teaching literacy skills to 5, 6, & 7 year olds, when I had to run to the restroom numerous times a day. I am considering retirement at the end of this year. It's sad to go this way!
I do appreciate all your advise.
Linda
Linda :)
LC Oct. 2012
MTHFR gene mutation and many more....
JoAnne, a member of the board who rarely posts because she is in remission, is an elementary teacher. She also took a sabbatical due to MC. Once she achieved remission, she returned to work full-time and is still teaching, the last we heard from her. I have no doubt that you will be able to return also. Most people will get their life back by following the suggestions on this board.
I was able to eat many grains in the beginning of my new MC diet. Each time I've tried to reduce or go off Entocort, I've had to eliminate additional foods. I ate rice products for about 3-4 years, but they began causing me problems the last time I went off of Entocort. I recall that I had to eliminate quinoa and amaranth the same year. Interestingly, I didn't eat corn at all until I was left with no other flours to eat. I don't think I have a problem with it, but time will tell, as I'm on one Entocort a day now.
Gloria
You never know what you can do until you have to do it.
