One of my favorite gluten free mixes is Breads From Anna. She is a hidden gem in this gluten free world. I first met and tried her stuff at the Gluten Free and Allergen Free Expo in 2009. She is a talented and super sweet woman!
Baking without eggs is hard…I mean HARD! Eggs in baked goods provides four things when baking:
1. Structure – the egg white and yolk together tenderize the baked goods, making it moist.
2. Coagulation – converting the liquid of the egg to a solid as it binds with the other ingredients
3. Foaming – incorporating air into the batter (we can see the nice pockets of air that adds baked goods their fluff)
4. Emulsifying – helps stabilize liquids together that would not mix well together
My son cannot do eggs or eggs in baked goods. Gluten-free and corn-free baking alone is tough enough and make it vegan? HA! Yes there are egg substitute, but we are limited too. These substitutes include:
1. Flax Gel: 1 Tablespoons of grounded flaxseeds and 3 Tablespoons of hot water for 10 minutes until it gels
2. Chia Gel: Same as above, but use 1T of grounded chia seeds and 3 T of hot water
3. Applesauce: 3T of applesauce and 1 tsp of baking powder (we use Hain’s Corn-free powder)
4. Psyllium Husk Powder: 1 Tablespoon Psyllium seed husks + 2 Tablespoons water = 1 egg (the longer they sit in water the “eggier” they become)
I have tried Chia and Psyllium Husk powder of these with ok success, they are just too gummy, mainly because Breads From Anna already has Chia powder in it, which is great due to the omega content in them. I like the yeast-free bread mix the best.
Thanks to an old article in Living Without Magazine, there was an egg-free gluten free pancake recipe that used carbonated water. I tried the recipe and was pleased with the outcome. So I tried it on my next batch of bread I made. The results was amazing and the bread was gone in 4 days. Here is what I did and followed the recipe almost exactly:
1/4 cup of grapeseed oil
1/2 cup of water
1 Tablespoon of Hain’s Corn-free Baking Powder
It began to foam like this:
This is what happens when you add baking powder to oil and water, it foams and rises.
Then I added half of the baking mix, half can of carbonated water, mixed lightly, then added the rest of the mix and the carbonated water. Baked for 65-minutes at 375 degrees and here is what the bread looked like:
Using carbonate water to replace eggs still gives it the nice fluffy and moist texture eggs provides in baking
My favorite way to eat this bread is drenched in coconut oil. YUM! My daughter likes both coconut and olive and my son, well he can only have grapeseed or olive, he’ll just eat it as is and this is a gluten free bread mix you can trust.
I use the Sassafras stone loaf pan to bake my breads, which is local to Chicago! I don’t have room in my small condo kitchen for a bread machine and this was the cheaper way to go!
Oh and since Thanksgiving is coming up, be sure to order the Herbed Bread Mix, I have been using this for the last 3 years and everyone eats my stuffing up! Don’t forget her pie mix and her apple pancake, maple pancake and cranberry pancake mix…yes I am a fan!
And just wait, I have an Apple Fritter Pancake recipe using her mix that is out of this world.
Thank you Anna for making such a versatile, allergen-free bread and baking mixes that all can enjoy!
One of my favorite gluten free mixes is Breads From Anna. She is a hidden gem in this gluten free world. I first met and tried her stuff at the Gluten Free and Allergen Free Expo in 2009. She is a talented and super sweet woman!
Baking without eggs is hard…I mean HARD! Eggs in baked goods provides four things when baking:
1. Structure – the egg white and yolk together tenderize the baked goods, making it moist.
2. Coagulation – converting the liquid of the egg to a solid as it binds with the other ingredients
3. Foaming – incorporating air into the batter (we can see the nice pockets of air that adds baked goods their fluff)
4. Emulsifying – helps stabilize liquids together that would not mix well together
My son cannot do eggs or eggs in baked goods. Gluten-free and corn-free baking alone is tough enough and make it vegan? HA! Yes there are egg substitute, but we are limited too. These substitutes include:
1. Flax Gel: 1 Tablespoons of grounded flaxseeds and 3 Tablespoons of hot water for 10 minutes until it gels
2. Chia Gel: Same as above, but use 1T of grounded chia seeds and 3 T of hot water
3. Applesauce: 3T of applesauce and 1 tsp of baking powder (we use Hain’s Corn-free powder)
4. Psyllium Husk Powder: 1 Tablespoon Psyllium seed husks + 2 Tablespoons water = 1 egg (the longer they sit in water the “eggier” they become)
I have tried Chia and Psyllium Husk powder of these with ok success, they are just too gummy, mainly because Breads From Anna already has Chia powder in it, which is great due to the omega content in them. I like the yeast-free bread mix the best.
Thanks to an old article in Living Without Magazine, there was an egg-free gluten free pancake recipe that used carbonated water. I tried the recipe and was pleased with the outcome. So I tried it on my next batch of bread I made. The results was amazing and the bread was gone in 4 days. Here is what I did and followed the recipe almost exactly:
1/4 cup of grapeseed oil
1/2 cup of water
1 Tablespoon of Hain’s Corn-free Baking Powder
It began to foam like this:
This is what happens when you add baking powder to oil and water, it foams and rises.
Then I added half of the baking mix, half can of carbonated water, mixed lightly, then added the rest of the mix and the carbonated water. Baked for 65-minutes at 375 degrees and here is what the bread looked like:
Using carbonate water to replace eggs still gives it the nice fluffy and moist texture eggs provides in baking
My favorite way to eat this bread is drenched in coconut oil. YUM! My daughter likes both coconut and olive and my son, well he can only have grapeseed or olive, he’ll just eat it as is and this is a gluten free bread mix you can trust.
I use the Sassafras stone loaf pan to bake my breads, which is local to Chicago! I don’t have room in my small condo kitchen for a bread machine and this was the cheaper way to go!
Oh and since Thanksgiving is coming up, be sure to order the Herbed Bread Mix, I have been using this for the last 3 years and everyone eats my stuffing up! Don’t forget her pie mix and her apple pancake, maple pancake and cranberry pancake mix…yes I am a fan!
And just wait, I have an Apple Fritter Pancake recipe using her mix that is out of this world.
Thank you Anna for making such a versatile, allergen-free bread and baking mixes that all can enjoy!
I want to make sure I am following this recipe correctly. My son is egg free and I have just bought Anna’s yeast free bread mix. Your recipe calls for grape seed oil water and baking powder, but in the instructions you talk about a can of carbonated water. Can you please clarify? I don’t know what you mean when you mention a can of carbonated water. I’ve only seen sparkling water or club soda in bottles.
Thanks for the clarification.
Hi Kim,
Yes you need carbonated water which is also known as sparkling water, not club soda. The carbonation from the water will help to make the bread rise when combined with baking soda. Feel free to use any high heat oil you prefer. Coconut oil, safflower oil, sunflower oils are all high heat oils versus olive oil which is a lower heat oil. Meaning it should not be heated above 300 degrees, where the other oils range from 450 degrees and higher. I hope this helps answer your question. Keep me posted and good luck!
How much liquid are you using? My bottle of Perrier Sparkling Water is 11.15 fl oz. Is that enough liquid? Is the 1/2 cup water just plain water, or part of the can of sparkling water? Can we use regular baking powder if we are not corn intolerant? I’m really hoping this recipe works! I’ve tried using the flax seed…just too gummy.
Hi Peggy,
I am using the same amount of liquid that is recommended on the package. It will total one can of sparkling water and yours should be enough. The 1/2 cup of water is sparkling water. And yes, you can use regular baking powder since you are not corn intolerant. I played w flaxseeds as well and it came out too gummy as well, I think because it has chia seeds in it too.. I did have some success using psyllium husk powder, but I tried it again and it didn’t turn out. Such a science project isn’t it?
For the applesauce replacement is that for one egg or will that cover both eggs. Cause I also think the flax makes it a bit gummy as well. Always up for trying new things.
Thanks!
Hi Cindy,
Yes that applesauce is for one egg only, so you will have to double it and add the baking soda as well. You can try and use sparkling water as well to even make it rise more. There is something about the bubbly water that helps give it the fluff we crave and like! keep me posted!
Sorry one more question. You use sparkling water instead of regular water? Just curious.
Thanks again Cindy
Followed your recipe and the loaf came out great! Didn’t crumble or fall apart when I sliced it thin, wasn’t gooey, and was the softest GF bread I’ve tried. I can eat is as bread and don’t have to toast it like so many many others. Thanks!
I can use this receipe for their maple pancake/muffin mix? When I make pancakes from their mix, they come out gummy.