I love Jules Shepard! She makes wonderful flour mixes, has a great blog, and frequently shares fantastic tips with her fans (like me!).
Jules recently posted a couple blogs on Vegan Gluten Free Substitutes that I would like to share here:
- One trick to transforming many recipes to egg-free is to choose the right pan. Many quick breads, muffins and cakes will not have the same structural integrity without real eggs, so cheat a little bit and give your recipe more support by using smaller pans or muffin tins.
- In any given recipe calling for more than two eggs, reconsider if you really must try it egg free.
- In recipes calling for 3 eggs or more, try not to use more than two recipes of the same substitute (e.g. replace 3 eggs in a recipe by using two recipes of egg substitute #1 plus one recipe of egg substitute # 6 – see below).
- Keep the fat in your recipes to help stand in for the lack of eggs, especially in recipes calling for more than 2 eggs. Thus, in a recipe calling for 3 eggs and milk, use egg substitutes and milk like coconut or almond which have more fat and body than a milk like skim dairy or rice milk.
Jules wrote another post on Gluten and Dairy Free Baking:
Gluten AND Dairy-Free Baking
A lot of us gluten-free bakers are also faced with the challenge of baking dairy-free. Lactose is the biggest culprit (did you know that 60% of the adult population is lactose intolerant? Did you know that number is much higher for the celiacs amongst us?!) Want to know more about dairy and why it might be bothering you? Read my post all about it! If you’re looking to bake dairy and lactose-free, I have a few recommendations for you.
Jules authors several cookbooks. Check them out here: