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Old 04-11-2017, 07:16 AM   #21
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According to WebMD, if you don't need to be gluten free, you probably shouldn't.

The Truth About Gluten

Some researchers believe that the increase in some allergies is due to lack of exposure. Our grandson's doctor is recommending that he be exposed to a lot of foods, like peanuts, so he doesn't develop allergies.

Some attribute the increase in asthma is due to children living in too clean of an environment. When I was a kid, laundry detergent commercials (on black and white TV) touted their ability to remove grass stains from clothing. When is the last time you've seen that claim?
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Old 04-11-2017, 08:30 AM   #22
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I'm a carnivore with a vegan friend who comes to stay a couple of times a year so I'm always looking for interesting recipes or ideas.

It's baking that I have trouble with. She'll stop visiting if I give her my eggless, fatless, sticky fruit loaf made withwith soya or coconut or almond milk many more times!

I tried baking with a packet of egg-substitute recommended by the lady in the health food shop but it was vile.
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Old 04-11-2017, 08:36 AM   #23
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Quote:
Originally Posted by tenspeed View Post
According to WebMD, if you don't need to be gluten free, you probably shouldn't.

The Truth About Gluten

Some researchers believe that the increase in some allergies is due to lack of exposure. Our grandson's doctor is recommending that he be exposed to a lot of foods, like peanuts, so he doesn't develop allergies.

Some attribute the increase in asthma is due to children living in too clean of an environment. When I was a kid, laundry detergent commercials (on black and white TV) touted their ability to remove grass stains from clothing. When is the last time you've seen that claim?
"According to WebMD, if you don't need to be gluten free, you probably shouldn't."

There was a Coeliac specialist on TV talking about this. He said that only about 1% of the population of Britain are Coeliac and unless you have been diagnosed as one of the 1% there is no reason for you to be gluten-free.

I've read a similar statistic and advice in American articles too.
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Old 04-11-2017, 08:40 AM   #24
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Originally Posted by Mad Cook View Post
I'm a carnivore with a vegan friend who comes to stay a couple of times a year so I'm always looking for interesting recipes or ideas.

It's baking that I have trouble with. She'll stop visiting if I give her my eggless, fatless, sticky fruit loaf made withwith soya or coconut or almond milk many more times!

I tried an packet of egg-substitute recommended by the lady in the health food shop but it was vile.
Vegan baking is a piece of cake (pun intended) if that's the only restriction!

1 smallish mashed banana = 1 egg. Any milk can be substituted for a nut milk. Earth Balance or Smart Balance Lite are both vegan margarine. Any heavy cream can be replaced with one of the coconut/soy creamers sold at a store. Some heavy cream in cold recipes can be replaced with whole fat, canned coconut milk.
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Old 04-11-2017, 08:43 AM   #25
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I remember being told in biology lessons at school that cooked starch (as in bread, etc.,) is broken down by a chemical in saliva (can't remember it's name - it was 50+ years ago). Perhaps we should be chewing our food properly instead of chump, chomp, swallow.

I know I get indigestion if I gobble bread but not if I chew it properly.

(And please don't jump on me if you are Coeliac. I was excluding you from the above)
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Old 04-11-2017, 08:50 AM   #26
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Originally Posted by VegGuy View Post
Vegan baking is a piece of cake (pun intended) if that's the only restriction!

1 smallish mashed banana = 1 egg. Any milk can be substituted for a nut milk. Earth Balance or Smart Balance Lite are both vegan margarine. Any heavy cream can be replaced with one of the coconut/soy creamers sold at a store. Some heavy cream in cold recipes can be replaced with whole fat, canned coconut milk.
Thanks. It's only the egg problem that I struggle with. Friend doesn't bake so I can't ask her and the vegan baking recipes I've found all used the egg substitutes. I didn't know about the banana. I can see that it would work as a binder but would I need to add extra raising agents to compensate for the absence of the egg?

Fortunately she doesn't have nut allergies or problems with soya so I can please myself on that one. Can't bear soya milk myself which is odd because I like soya beans in recipes.

Oh well, onward and upward
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Old 04-11-2017, 09:51 AM   #27
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Thanks. It's only the egg problem that I struggle with. Friend doesn't bake so I can't ask her and the vegan baking recipes I've found all used the egg substitutes. I didn't know about the banana. I can see that it would work as a binder but would I need to add extra raising agents to compensate for the absence of the egg?

Fortunately she doesn't have nut allergies or problems with soya so I can please myself on that one. Can't bear soya milk myself which is odd because I like soya beans in recipes.

Oh well, onward and upward
It will make a much less dense cake on its own, but be a bit on the crumbly side. Add 1/4 tsp of baking powder to each banana if you need it to rise for a really light cake, but keep in mind the crumble-factor.
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Old 04-11-2017, 02:03 PM   #28
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Originally Posted by VegGuy View Post
Vegan baking is a piece of cake (pun intended) if that's the only restriction!

1 smallish mashed banana = 1 egg. Any milk can be substituted for a nut milk. Earth Balance or Smart Balance Lite are both vegan margarine. Any heavy cream can be replaced with one of the coconut/soy creamers sold at a store. Some heavy cream in cold recipes can be replaced with whole fat, canned coconut milk.
LOL, your banana substitute is my one and only food allergy. Although, I can eat them cooked. Raw bananas make my mouth itch, and give me a stomach ache.

My ex used to use applesauce in some baked goods to cut fat, IIRC.

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Old 04-11-2017, 02:07 PM   #29
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LOL, your banana substitute is my one and only food allergy. Although, I can eat them cooked. Raw bananas make my mouth itch, and give me a stomach ache.
Baked = cooked.
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Old 04-11-2017, 02:28 PM   #30
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I use tapioca as egg substitute, because banana is another friend allergy.
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