French Toast and Pancakes: Verdict - Meh x 3 Mixing it - I didn't want to mix up the entire pouch. After some looking along the website I found you could mix it up in smaller batches if you have a device that can blend a smaller amount of liquid. I did 4 tsp and 1 cup water and blended with a stick blender. The smell is quite strong! Pancake: I thought I could then hand blend the prepared product into my pancake batter. It did not blend in completely. I saw yellow bits and bobs throughout.
Hand mixing..., anthing but blending, is a def no-no. Blending creates a smooth luxurious thick yolk. On the french toast try just dipping day old sour dough bread into Vegg mixture with no milk for maximal eggy taste. I'm suprised you did't think it tasted like french toast since it's almost unanimously judged to be 'just like' french toast.
Originally Posted by The Vegg Man: Hand mixing..., anthing but blending, is a def no-no. Blending creates a smooth luxurious thick yolk. I blended the Vegg with my stick blender to get the yolk consistency, but then tried to hand mix the prepared Vegg into my milk mixture and it wouldn't blend in. I didn't realize the liquid Vegg mixture would need to be blended into other liquids once it was prepared. On the french toast try just dipping day old sour dough bread into Vegg mixture with no...
I never can find this in a store. I love their Veganaise with the purple top. I so missed BLTs and chicken salad. With Veganaise, tofu and xantham gum, I can even make crab cakes like my MIL (lots of bread crumbs) but it holds together.
UPDATE: The above conversion works for most gluten-free -changing back to wheat, especially cakes. But this recipe's original started out using 2 1/4 cups (wheat) bread flour (which has more gluten content than All Purpose flour).
Hi, Mork ... I'm not Kathryn, but I did want to share that many, many times, applesauce is used as a substitute for oil or butter in low fat muffins and quick breads. I know this because my daughter is allergic to apples and we have to be careful of any sort of low-fat muffin or quick bread. I'm also hoping that our resident GF baking guru Kathy P will see this and drop in with her suggestions. Do let us know how the cake turns out! You can either update us here, or you can post a new topic...
My 9 yr old son is highly allergic to sesame and had a recent near anaphylaxis reaction to sesame consumption from a salad dressing that contained sesame but sesame wasn’t declared as an allergen.If we ever go out to restaurants to eat he can’t take bread and anything with secret spices and sometimes as simple as pasta dish as sesame is being used more abundantly nowadays.Pizza also is tough for the most part as flour for dough may have traces of sesame.Its a shame that we are far behind the...
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