Substitution help please...

[Irishmommy]

I have bulk gluten free brownie mix. The instructions say to use 1 egg. What can I sub for that?

My muffin mix (gf too) needs 4 eggs. What can I use instead here? Last time I tried, I used flaxseed/water, and while the kids said they tasted fine, they did not change shape when cooked. You know how you plop the batter in the paper case? This batter was thick, so lumpy looking. That's exactly how it cooked.

I really need baking help!

[kjbrown92]

What did you do with the flaxseed water? Did you use really hot water and microwave on high for 1 minutes, or just let it sit? If it only uses 1 egg, then that should work just fine.

Any recipe that says 4 eggs, is going to be too hard to sub like that. The eggs are too integral to the recipe. I'd find another recipe that doesn't rely on egg so much (a lot of gluten free recipes do rely on eggs as a binder to make up for the missing gluten, you have to find ones that use other things, or you won't be happy with the results).

Are you searching under egg-free, gluten-free recipes?

[Irishmommy]

I mixed flax seed with water and added that to the mix. I can't remember the quantities offhand.

The 4 egg recipe is a $20 mix. I have a lot left, I really can't afford to let it go to waste, and since the kids didn't mind the look of them, I'm going to have to use it as is.

I haven't done a lot of websearching for recipes, just using a couple of gf cookbooks and/or mixes.

[kjbrown92]

If you're not microwaving the flax/water mixture, you need to let it sit (really hot water) for about 10 minutes. It gets the consistency of egg white when it's right.

[kjbrown92]

Have you tried a commercial egg replacer like EnerG?

[Morri]

For sweets applesauce can be used in place of eggs. I think it's 2/3 (or is it 1/3?) cup of applesauce for each egg. I've done this many times w/ regular cakes and it works great. Never tried it w/ brownies or gf though. It will come out sweeter than using eggs though (better in my opinion). Plus you can lick the batter w/o worry.

[Irishmommy]

Originally Posted by kjbrown92

If you're not microwaving the flax/water mixture, you need to let it sit (really hot water) for about 10 minutes. It gets the consistency of egg white when it's right.

I don't recall letting it sit, I'll try that.

[Irishmommy]

Originally Posted by kjbrown92

Have you tried a commercial egg replacer like EnerG?

No. Does it have real egg in it though?

[Irishmommy]

Originally Posted by Morri

For sweets applesauce can be used in place of eggs. I think it's 2/3 (or is it 1/3?) cup of applesauce for each egg. I've done this many times w/ regular cakes and it works great. Never tried it w/ brownies or gf though. It will come out sweeter than using eggs though (better in my opinion). Plus you can lick the batter w/o worry.

Um, if you can remember which measurement is correct (my google isn't working), that would be awesome.

And even with raw eggs, I always lick the bowl.

[deditus]

Originally Posted by Irishmommy

No. Does it have real egg in it though?

No, it is a leavener. If I am trying to make a recipe that calls for multiple eggs, I will use both commercial egg replacer (Ener-G) for leavening, and flax goop or chia goop for binding.

http://www.ener-g.com/store/detail.a...=8&cat=8&id=97

[deditus]

Ahh, I knew I had a better guideline for you (scroll down to egg section):

http://www.livingwithout.com/feature...solutions.html

[Morri]

Originally Posted by irishmommy

um, if you can remember which measurement is correct (my google isn't working), that would be awesome.

And even with raw eggs, i always lick the bowl.

1/3

[Irishmommy]

That's awesome help, thanks guys!

[425lisamarie]

For something that calls for 4 eggs, I'd use half applesauce or baby prunes (which works REALLY well for chocolate things) and half energy egg replacer. FOr cakes and baking that seems to work better. Or you can do half flax goo and half energy egg. Each egg would be 1/4 cup fruit puree, or t spoon flax in 1/4 cup water until it's gooey, plus add a 1/4 tsp baking powder. Unless you do half flax goo half energy-egg which is a leavener anyways.

[lucifugous]

Found this at this site:

For: 1 egg in baking
Use: 1 tsp cornstarch plus 1/4 cup water

good luck!! I would love to make gluten-free brownies. I know the ones from whole foods (they sell them already made or in a "mix" so you just add water) are delicious... so it can definitely be done!!!

[mama2004]

I've had decent luck with the flax (I do 1/4 C freshly ground flax seeds blended with 3/4 C of water until egg white consistency, 1 egg being about 1/4 cup of that mix, the way I usually figure it--I keep any extra in the fridge to use up in a day or two) and adding some extra or in the first place double acting baking powder for the leavening effect that flax doesn't really provide.

As I see 425lisamarie already suggested, so I guess there's my vote for that method.

[Irishmommy]

I did the brownies yesterday (the one egg recipe), with 1/3 cup applesauce, and they came out looking good. Even dh, who is not gf, liked them. So that's a start.

Hopefully I'll get to muffins today with the egg replacer.

And the way the flax is described here, is not how I've been using it, which explains a lot.

Thanks for all the help.

[lil_miss_understood]

Just saw this.
When subbing in a recipe that requires a lot of eggs, I combine egg replacers.
For binding:
flax egg sub as already discussed
OR 1T gelatin + 1T cold water + 2T boiling water

For leavening:
an extra 1/4 tsp baking powder per egg

For thickening:
1T safe starch + either 3T water OR 2T water +1T oil

If using applesauce in place of eggs, baking soda may be used instead of baking powder... Just a pinch really.

Hoping your muffins turned out!

[425lisamarie]

Originally Posted by JacquelineR

Just saw this.
When subbing in a recipe that requires a lot of eggs, I combine egg replacers.
For binding:
flax egg sub as already discussed
OR 1T gelatin + 1T cold water + 2T boiling water

For leavening:
an extra 1/4 tsp baking powder per egg

For thickening:
1T safe starch + either 3T water OR 2T water +1T oil

If using applesauce in place of eggs, baking soda may be used instead of baking powder... Just a pinch really.

Hoping your muffins turned out!

That is a good point about the oil....if you are subbing in a recipe with very little or no added fat, you would want to add the extra fat to replace the yolk. Egg yolks add richness/tenderize with the fat content.