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| egg substitute | |
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| Tweet Topic Started: Mar 18 2009, 03:16 PM (333 Views) | |
| detkismama | Mar 18 2009, 03:16 PM Post #1 |
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queen
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Flaxseed Binder Flax seeds, due to their mucilaginous property, provide the essential “binding” effect of eggs in baking. This recipe will keep well for 2 weeks in the refrigerator. Amount is equivalent to 5-6 eggs. 3/4 cup cold water 1/4 cup ground flax seed (a small coffee grinder works well for all seed grinding!) Combine ingredients together in a small saucepan and bring to a boil. Boil for 3 minutes while continuing to stir. Cool and refrigerate in tightly covered container. You can use the concoction immediately if desired. Use per egg: 1/8 cup (2 Tbsp) flaxseed binder. It is a sticky substance, so exact measurement is not necessary. Best to mix in with the first liquid ingredient in the recipe before adding the next ingredient. Recipe provided in Breakfasts by Sue Gregg I haven't tried it, but a friend of mine used it in hamentashen and it came out really good. |
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| zuncompany | Mar 18 2009, 03:42 PM Post #2 |
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problem is if your allergic to seeds as well. Its a great substitute I have heard though! |
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| rikal | Mar 28 2009, 10:41 PM Post #3 |
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Rebbetzin
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In baking any oil or fat can replace eggs. Most mass produced baked products never saw an egg, they lower shelf life. If you get professional formulas like I have in Hebrew they contain percentages of solid, liquid and fats. There will be taste changes but they almost always are interchangeable. |
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| U Tarzan Me Jane | Mar 29 2009, 08:52 AM Post #4 |
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Rebbetzin
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Does anyone have Ideas for egg subs for pesach, the one I have is a combo of soy flour . corn flour, and garbonzo flour. Kitniyot all the way, but we only use fresh kitniyot on pesach... While were at it, does anyone know what I can sub for nuts :huh Edited by U Tarzan Me Jane, Mar 29 2009, 08:53 AM.
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| npl | Mar 29 2009, 09:18 AM Post #5 |
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Bala Buste
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Egg sub - are you using it to make something rise, or for liquid/binding? If it isn't for the rising action, try applesauce or prune puree. Nuts - I don't know. I just avoid all the recipes that call for nuts, but if someone has a good sub, I'd be happy to hear about it! |
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| U Tarzan Me Jane | Mar 29 2009, 09:29 AM Post #6 |
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Rebbetzin
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I want to make some pesach cake I can eat, everything I usually make calls for eggs, and most call for nuts. I can't have either this year. My son just tested positive for most nuts last week. |
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| npl | Mar 29 2009, 09:49 AM Post #7 |
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Bala Buste
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Aak! Sorry about the allergy test result. My no-nuts recipe is a sponge cake, so it wouldn't work with an egg-sub. If I come across anything as I look for dessert recipes, I'll pass it along. |
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| zuncompany | Mar 29 2009, 10:41 AM Post #8 |
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Sorry... cake wise I can not help you pesach time. It has all come out yucky for me! We skip the cake honestly and personally don't miss it. We do things like icies and other treats. |
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