hey, how u? just wanted you to know that wallyworld aka walmart carries the canyon bakehouse brand gluten free hawaiian bread — sliced bread — nominally priced — hope you can get some —
take care
Hi …. I haven’t been coming here frequently….just found this…not sure what it’s all about.
I miss the great group we had on here.
Keeping busy …sort of:). I think you can see what I post on Facebook
re:replacing eggs inWASC don’t think of trying…I’m sooo used to making it as usual…also I never make cake for myself i never get to eat it. Got an order that I’ll bake tomorrow so I’ll try it using applesauce…if I remember. With the price of eggs (along with everything else) soaring it would be helpful! I just read a post about the price of meringue powder tripling due to bird flu & other factors. Now I’m going to have to go to the store to get some fava beans…BUT… what do I do with the actual beans once I use up the juice? :(. Thinking I’ll mash juice & beans together and use it for the eggs.
Well I did it…make the WASC recipe without eggs :) So here aren’t thoughts my WASC Recipe Eggless?
Have had inquiries if it could be made eggless so today I tested it. Mind you this is the only time I’ve made it eggless. The only charges to my *original* WASC recipe were to use 1/2+ cup aquafava to replace all the eggs and buttermilk for the liquid. weighed the buttermilk and sour cream into mixer bowl, then measured sugar, flour, & white cake mix & mixed as usual. The batter was thicker/heavier than usual— filled my pans by weight& baked them the same as usual (300 degrees F for about 20 minutes then increase temp to 325 for another 20 minutes) …but the center fell about 6-10 minutes into that time & they needed an additional 8 -10 minutes baking. After cutting one found the center was under baked even though it tested done (toothpick clean). They are light colored and feel & taste spongy.
here's a recipe that looks good -- i haven't tried it but it looks reasonable
i found this video about a duncan hines cake mix and aquafaba -- she actually put in four eggs worth of aquafaba -- one tablespoon equals one egg yolk, two tablespoons equals one egg white -- and she uses 12 tablespoons, so four eggs -- it comes out good -- and like she says she might add some vinegar and baking powder next time --
so it is possible -- but as directed on the box --
sorry for delay...........cut about 1/2 dz pieces and put them in rhe fzr not knowing exactly what I'd do with them but had a chance to put them out at Vacation Bible School this past week. A couple teens and 80-ish guys gave thumbs up on them.
If I remember right That DH recipe is what I followed .... didn't work well for me. Guess I should try it again some day soon.
The past couple of days my local WM has been out of eggs.........except to wrapping two 18 pks together , forcing you to buy 3 6 eggs at once for 9 1/2$$
Haven't used the recipe since. I have replace one or two eggs with applesauce in a couple of bakes.
sorry for delay...........cut about 1/2 dz pieces and put them in rhe fzr not knowing exactly what I'd do with them but had a chance to put them out at Vacation Bible School this past week. A couple teens and 80-ish guys gave thumbs up on them.
If I remember right That DH recipe is what I followed .... didn't work well for me. Guess I should try it again some day soon.
The past couple of days my local WM has been out of eggs.........except to wrapping two 18 pks together , forcing you to buy 3 6 eggs at once for 9 1/2$$
Haven't used the recipe since. I have replace one or two eggs with applesauce in a couple of bakes.
hi, mb! great to see you -- i've never heard of egg crystals! so cool! yes wwll recipes is a great idea ~
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