The amount of dumbfucks in the 1990s who suggested I could remove the eggs from my cookies recipe and replace them with bananas and cider vinegar was insane. I get you are looking to reduce fats but why would a banana and acid do the same job as the egg?
There are lots of vegan egg replacement tricks, banana is one of them. If you look at pictures when you search “vegan egg replacement” you’ll find a bunch of them. Flax seed “egg”, chia seed “egg”.
Apparently, the apple cider vinegar one is supposed to be combined with baking soda, which I’m not certain how that’d work as vinegar and baking soda reacts quite violently, releasing a lot of CO2 all at once (classic school “homemade bottle rocket” recipe: vinegar and baking soda).
Oh I’m aware, I’ve tried almost all of them and none of them worked very well in my homemade vegan and gluten free pasta attempts. (I don’t personally suffer from coeliac disease, but I wanted to see how difficult it was living as one. It’s difficult.)
Celiac here. I get so annoyed when companies try to combine all dietary restrictions into a single food item, e.g., the GF cookie is also the vegan/ dairy free cookie. It’s hard enough to make something edible with a single restriction, but when they try to lump all the restrictions into a single product it is almost always disgusting.
My wife has celiacs and a dairy allergy, so she is one of the rare people that actually can make use of these things, but I get you. I almost feels lazy, like they were just trying to combine all food issues into a single product to appeal to as many people as possible, while forgetting to make the food taste good.
when they try to lump all the restrictions into a single product it is almost always disgusting.
I can only imagine. I haven’t gone that deep down the gluten free rabbit hole, but it seemed bleak indeed.
Out of curiosity, do you use a lot of xanthan as a celiac? Seemingly that is the only gluten alternative, but it looked a bit pricey for my testing, so I omitted it.
I used to make my own wing sauce and would make 2-3 liters at a time. The merest suggestion that I would use Xanthin gum was enough for the sauce.
No joke I would blow off the dust that collected around the bag inside of the container and that was enough for 2-3 liters of sauce. I likely used a gram or less at a time.
I was never a huge baker before the diagnosis, so now we mostly stick to quick breads and cookies when it comes to baking. Those types of recipes usually suffice with either baking soda or baking powder if using an all-purpose GF flour like the King Arthur mix. The best tasting GF flour I’ve tried though is Bob’s Red Mill, and they do specifically recommend (and sell separately) xanthan gum for various types of baked goods. Even when I follow their (Bob’s Red Mill) recommendations though, the dough is still typically a bit runny.
Yeah, I run into this. One vegan daughter, one girlfriend -of another daughter who has a nut allergy. It is often a one or the other choice, I have to warn one of them not to eat something. It is hard to juggle both those restrictions.
I could do vegan way before gluten free. Im working on transitioning to aplant based diet becase I live in the USA and our meat is about to be very unsafe.
The amount of dumbfucks in the 1990s who suggested I could remove the eggs from my cookies recipe and replace them with bananas and cider vinegar was insane. I get you are looking to reduce fats but why would a banana and acid do the same job as the egg?
There are lots of vegan egg replacement tricks, banana is one of them. If you look at pictures when you search “vegan egg replacement” you’ll find a bunch of them. Flax seed “egg”, chia seed “egg”.
Apparently, the apple cider vinegar one is supposed to be combined with baking soda, which I’m not certain how that’d work as vinegar and baking soda reacts quite violently, releasing a lot of CO2 all at once (classic school “homemade bottle rocket” recipe: vinegar and baking soda).
It’s still not chemically do the same thing as a different fat would. It’s not going to bind like the protein in eggs do either.
Oh I’m aware, I’ve tried almost all of them and none of them worked very well in my homemade vegan and gluten free pasta attempts. (I don’t personally suffer from coeliac disease, but I wanted to see how difficult it was living as one. It’s difficult.)
Celiac here. I get so annoyed when companies try to combine all dietary restrictions into a single food item, e.g., the GF cookie is also the vegan/ dairy free cookie. It’s hard enough to make something edible with a single restriction, but when they try to lump all the restrictions into a single product it is almost always disgusting.
My wife has celiacs and a dairy allergy, so she is one of the rare people that actually can make use of these things, but I get you. I almost feels lazy, like they were just trying to combine all food issues into a single product to appeal to as many people as possible, while forgetting to make the food taste good.
That is because many of thepeople who are “vegan” ate also gluten free befause it is a fad and not because they actually have problems with gluten.
I can only imagine. I haven’t gone that deep down the gluten free rabbit hole, but it seemed bleak indeed.
Out of curiosity, do you use a lot of xanthan as a celiac? Seemingly that is the only gluten alternative, but it looked a bit pricey for my testing, so I omitted it.
I used to make my own wing sauce and would make 2-3 liters at a time. The merest suggestion that I would use Xanthin gum was enough for the sauce.
No joke I would blow off the dust that collected around the bag inside of the container and that was enough for 2-3 liters of sauce. I likely used a gram or less at a time.
Xanthin gum is very powerful.
Oh this is so surprising. I typically use corn starch to thicken sauces. Have you compared xanthan gum head-to-head with corn starch?
Yes and xanthan gum is more effective at thickening but it can be easy to use too much.
😄 Sounds like it’s worth the money then.
I was never a huge baker before the diagnosis, so now we mostly stick to quick breads and cookies when it comes to baking. Those types of recipes usually suffice with either baking soda or baking powder if using an all-purpose GF flour like the King Arthur mix. The best tasting GF flour I’ve tried though is Bob’s Red Mill, and they do specifically recommend (and sell separately) xanthan gum for various types of baked goods. Even when I follow their (Bob’s Red Mill) recommendations though, the dough is still typically a bit runny.
Yeah, I run into this. One vegan daughter, one girlfriend -of another daughter who has a nut allergy. It is often a one or the other choice, I have to warn one of them not to eat something. It is hard to juggle both those restrictions.
I could do vegan way before gluten free. Im working on transitioning to aplant based diet becase I live in the USA and our meat is about to be very unsafe.
Veggies probably will be too, unfortunately 🥲
Never a better time to grow your own
Banana does get a little gluey when cooked. It’s not a perfect substitute but it does help keep things together a bit.
Source: rolled oats + mashed banana + chocolate chips makes a decent chewy cookie.
I always steam when people replace anything with banana, but that’s because I’m fuckin’ allergic to banana.
Health people act like banana is a solution for everything.