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QI (Chi) Pig
by Wrenn

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  • Incredible Edibles (The BEST website I have found!)   by  Wrenn     13 y     3,213       3 Messages Shown       Blog: QI (Chi) Pig

    this is the link to the great bread recipes , etc.
    a far superior recipe link than the one I just posted.
    Check it out !!
    I always leave out soy additives myself btw
    I also tend to use barley and or rice or oatmeal flours,
    since spelt is still a wheat flour, and I do not use wheat products.
    and of course never use peanuts or nonstick/ teflon cookware
    I also use oatmeal/ coconut/almond/banana/fruit /rice/ milks instead of soy milk.
    I NEVER use canned goods.. it is far too easy and better to quick make your own.

    Good *egg substitute* ideas are:

    Eggs in a recipe act as either a binder, thickener, or leavener. There are numerous egg substitutions depending on what you are trying to achieve with the replacement. For instance, in veggie burgers or casseroles, you would want a "binding" or "thickening" effect, so you could add arrowroot, cornstarch, flour, oats, or breadcrumbs to reach your desired consistency. However, when trying to substitute eggs in baking, it can be a bit trickier. When making cookies, breads, and baked goods you can use applesauce, pureed bananas, or pureed dates when you need the "binding" properties of eggs.

    To achieve the "thickening" qualities of eggs in pie fillings or custards, use agar-agar, kudzu, arrowroot, cornstarch, or flour.

    Here are a few basic suggestions for substituting one egg:

    * ¼ C. applesauce or pureed bananas + ½ t. baking powder (Aluminum free please)
    * 1 T. cornstarch or flour whisked with 1 T. water
    * 1 T. finely ground flax seeds + 3 T. water blended in a blender until frothy, and let rest 30 min. - 1 hour

    Try experimenting with these, some work better in some recipes than others; for example, use the flax seed or powder replacements in a chocolate cookie recipe so that your cookies don’t have a fruit taste, and use the fruit-based replacements in a banana bread or oatmeal cookie recipe.
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