Baking Suggestions? Egg & Flour Substitutions

hollyweb · Post by **hollyweb** » Sat Aug 06, 2016 9:52 pm

Thank you for that reminder, Erica! Is it canned pumpkin? Would you happen to know approximately how much would be equal to one egg? What have you used?

~ Holly

brandy · Post by **brandy** » Sun Aug 07, 2016 8:42 am

I use arrowroot flour as a thickener for gravies. (I react to corn.) I get rave reviews on the gravies when I have company.

hollyweb · Post by **hollyweb** » Sun Aug 07, 2016 8:48 am

Thanks, Brandy! Is arrowroot flour different from arrowroot starch? What flour/s do you use when you bake cakes or muffins? What have been your experiences with egg substitutes for baking?

~ Holly

jlbattin · Post by **jlbattin** » Sun Aug 07, 2016 12:18 pm

I bake with almond flour and coconut flour. I'm very bummed that our Costco quit carrying the Honeyville brand and I just noticed that they have Blue Diamond brand. I use an egg substitute called EnerG egg replacement.......works like a charm...........

https://www.amazon.com/Ener-G-Egg-Repla ... g+replacer

I can find it at my King Soopers, Whole Foods, and just really about anywhere.................

I'm getting ready to try Pamela's gluten free flour mix and try my hand at some home made chicken and noodles.................

LauraAnn · Post by **LauraAnn** » Sun Aug 07, 2016 12:32 pm

I have a question about almond flour. That flour shows up very often in paleo recipes and I have shied away from it because almonds are on my "no" list. Am I being too cautious and most people do well with the nut flours even tho the nut itself is not good? I do eat a little bit of almond butter and seem okay with that.

What do you think?

Laura

Post by **tex** » Sun Aug 07, 2016 2:18 pm

Holly,

As far as I'm aware, it doesn't matter whether arrowroot powder is called starch or flour, it works the same. I get the impression that the name depends on what it is being used to do, but it's basically the same product.

Laura,

Many of us (including me) react to whole almonds, but we can tolerate almond milk and almond butter. I've never tried almond flour though, nor have I had that particular EnteroLab test. If your EnteroLab test result showed almonds in the 3+ category however, and your overall score for those 11 antigenic foods was roughly 20 or more, then you might have a problem with the flour. A little might not be a problem, but only trial and error testing can verify it.

I'm sorry I couldn't be more helpful.

Tex

brandy · Post by **brandy** » Sun Aug 07, 2016 2:26 pm

Sorry, it is arrowroot starch.

I generally do better not eating grains. BUT I make GF pie and/or GF tarts around the holidays. Paleo pie crust was an epic fail. It burned and was hard as rock. I tried several paleo pie crust recipes. All were epic fails. I had a lot better results with GF pie crust in Dees Kitchen and also the GF pie crust recipe on the King Arthur Flour website.

I'm like Gabes. I can eat a small amount of this stuff. One slice is ok. More than one slice is too much.

I've had a lot of compliments on my GF pie and/or GF Euro tarts served to regular (not GF) company.

I've not tried much else....more due to lack of time. My goal was to perfect something that I could make around the holidays and be good for non GF folks.

I can eat eggs in baked goods so I can't comment on the egg replacements.

brandy · Post by **brandy** » Sun Aug 07, 2016 2:28 pm

Have you all seen the muffin thread in Dees kitchen? It is pretty forgiving.

LauraAnn · Post by **LauraAnn** » Sun Aug 07, 2016 3:30 pm

Thank you Tex. My almond catagory was 2+ and overall score of 32 for antigenic foods so that kind of puts me in the middle of it. Maybe I'll just hold off for a little while longer on that experiment! I' m in no hurry at this point of recovering. I'm doing okay with coconut flour at the moment, so I've got something to play around with at least.

Laura

jlbattin · Post by **jlbattin** » Sun Aug 07, 2016 3:36 pm

I was a 2+ to almonds and I can't eat them whole or slivered or in any form! But I can do almond butter and almond flour with no problems at all!

LauraAnn · Post by **LauraAnn** » Sun Aug 07, 2016 3:52 pm

Thank you Jari, you have given me some thing to think about. Since I seem okay with the butter, maybe the flour would be worth a near future try. I have run across several interesting recipes that looked good and use both coconut and almond flours in them. Seems like most recipes use two or more flours in them. Appreciate your input!

Laura

hollyweb · Post by **hollyweb** » Mon Aug 08, 2016 3:00 am

These are really helpful tips, thanks to everyone! Almond and coconut are no-no's for me (maybe down the road, but not for now), so finding alternative lighter weight flours for actual baking has become a mission, and I appreciate hearing your experiences and recommendations.

Yes, I have read that muffin thread and agree, it does seem very forgiving, Brandy! Just have a lot of food sensitivities and inflammation right now, so trying to figure things out around those. Plus I'm hoping to try some cakes and maybe even brownies in the near future, so looking for best multi-purpose baking items to purchase. Jari, I did see the EnerG egg replacers, and it's good to get that positive feedback on them.

Gabes, I love your suggestions about the cocoa butter and adding some safe chocolate! Thanks again!

~ Holly

Erica P-G · Post by **Erica P-G** » Mon Aug 08, 2016 5:37 pm

Hi Holly,

Thank you for that reminder, Erica! Is it canned pumpkin? Would you happen to know approximately how much would be equal to one egg? What have you used?

Yes it is plain pumpkin in a tiny can usually with the rest of the spiced pumpkin at a store. A 1/4 cup replaces a full Egg.

Cheers
Erica

hollyweb · Post by **hollyweb** » Mon Aug 08, 2016 6:17 pm

Thank you, Erica!

~ Holly

hollyweb · Post by **hollyweb** » Thu Aug 11, 2016 11:18 am

Has anyone used amaranth, chestnut, or hazelnut flour? Are these likely to cause problems for many of us? Thanks for any of your thoughts.

~ Holly