Butter/margarine alternatives???

[cjm]

I just found out that besides gluten/lactose, I can not have soy, casein, eggs or rice.

What in the world can I use to bake cookies and things with, so that the dough will not be too runny and fall apart? Any ideas?

[cruelshoes]

Spectrum shortening works great for cookies. it is free of all the things you listed above.
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-Colleen
Dx 8/05 via bloodwork/biopsy
9-YO son Dx 11/05 via bloodwork/biopsy
Daughters have negative bloodwork - so far!

A woman is like a tea bag-you never know how strong she is until she gets in hot water. - Eleanor Roosevelt

[cjm]

Woo-hoo! Goin' to the store....so I can get some corn pasta, potatoes, and shortening.
And here I thought I was going to starve to death!

[Fidissimus]

Bob's Red Mill uses no rice in (most?) of their mixes - it's bean flours so they're great for baked goods like their chocolate chip cookie and brownie mixes! Just make subs for the eggs and dairy.
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Cheers!
Jenn

GF BD: Feb. 2001
Free of wheat, barley, rye, oats, rice, dairy, eggs, almonds, pineapple and brewers yeast.
http://graindamaged.blogspot.com/

[Elana]

Here is the link to a GF cookie recipe that has no soy, casein, eggs or rice:

http://www.elanaspantry.com/2007/05/30/dairy-free-gluten-free-chocolate-chip-cookies/

I hope this helps!

Elana
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http://www.elanaspantry.com/

[cjm]

Wow, those cookies sound good. I wonder what other flour besides almond (expensive!) might work well. Coconut maybe, but I can't eat coconut fiber either. Any ideas?

[mrsppmrxky]

I haven't looked at the recipe, but ALMOND MEAL has oil to it, so you will want to add a little bit more oily mix.............flax meal is somewhat oily.........you might want to add a little of that to what ever flour you choose.




I saw this chart over on the Living Without website and thought that some of you with egg allergies might be able to use the chart.



Eggs Substitutes

Most baking problems start when substituting eggs for fats. Eggs are a challenge to substitute. In baking, eggs provide richness, color, protein, and tenderness. When beaten, egg whites provide extra volume and air. Eggs also create leavening (or rise) and/or binding. The trick is figuring out the purpose the egg serves in your recipe - is it binding, leavening or both?

A general rule of thumb is to look at the number of eggs required in the recipe. If the recipe calls for 1 egg, typically it serves as a binder. In this case, almost any egg substitute will work. Some possibilities (for one egg substitution) include the following:


1 tablespoon ground flaxseed plus 3 tablespoons warm water.
(I have used this one for a 2 egg cake recipe........I whipped it with one of those wand blender/mixers until it was thick and frothy and had good results)

1 tablespoon unflavored, unsweetened gelatin plus 3 tablespoons warm water.
1/4 cup ground soft tofu.
3 tablespoons pureed fruit.
If the recipe uses 2-3 eggs or more, the eggs provide leavening. Several good substitutes (for one egg) include:

1 heaping tablespoon Ener-G Food Egg Replacer® plus 2 tablespoons warm water.
1 heaping tablespoon baking powder, 1 tablespoon oil plus 1 tablespoon warm water.
1 heaping tablespoon baking powder, 1 tablespoon cider or apple vinegar plus 1 tablespoon warm water.
When in doubt, assume that eggs are in the recipe to provide leavening, and use the second set of substitutes. More than 3 eggs may be difficult or impossible to substitute successfully. And in some cases (e.g., angel food cake and some brownie mixes), only real eggs will work, so check the recipe box for details.
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