Thanks all for showing your enthusiasm for the previous blog in this series. We ended the last one on a cliffhanger:
What if I don’t want eggs in my bread?— every baker, ever.
Is that possible?? Billowy breads and fluffy soft buns, without eggs? We now know it well that adding an egg does wonders to cakes and ‘rich’ & sweet breads, garlic breads, focaccia, buns and even our daily breads .
In my recipes I always give an egg’s substitute. Many bakers of our group do not use eggs in their bakes, including cakes. They all use the substitutes as per the recipe, and it works very well.
For years, I was adding two seemingly simple ingredients to the bread dough, to make them more nutritious without fully realizing their true value and potential. Today, I will reintroduce them, in a different light, for they will do wonders to our dough’s structure and nutritional value.
Introducing, Flax egg & Chia egg!
Flax egg is made by mixing 1 tbsp of flax meal or flax powder in 3 tbsp water. It becomes gel-like within 10 to 15 minutes and is ready for use. I prefer to use flax seeds, so the quantity is slightly less (say 2 tsp of flax seeds in 3 tbsp of water).
Chia egg is made by mixing 1 tbsp of chia seeds in 3 tbsp water. It also becomes gel-like within 10 to 15 minutes and is ready for use.
Why this works, and why you should use them?
These mixtures becomes gelatinous and are a great substitute for egg. In addition, these are vegan and gluten free.
Flax seeds and Chia seeds are a good source of protein, fibre and omega fatty 3 acids and antioxidants. The process of soaking makes the seeds more nutritious as the nutrients are then easily absorbed by the body.
Tips on usage
- The flax or chia egg as discussed above is to be substituted for one medium whole egg or two egg whites in a recipe. They can be used in quick breads, muffins, pancakes and normal yeast breads.
- The flaxseeds and chia seeds should be fresh.
- For best results, the mixture can also be left at room temperature for 3 to 4 hrs, and then overnight in the fridge.
I know many of our members were waiting for these substitutes. Do try this, and share your results.
Over the last two weeks, some amazing bakes and stories were shared on our group. I end today’s post with some short appreciations.
I could not wait to share the wonderful shining whole wheat bread loaf baked by the Kuldeep Bhaiya, the help/cook of Archana Choudhary, a fellow baker. She has mentored her people so well as can be seen from the fantastic loaf and the smile (of achievement) on Kuldeep bhaiya’s face. Archana is a regular baker of our group and keeps experimenting with healthy recipes. We all love her bakes.
Manmeet tried Kavita Gupta’s Naan khatai and found it to be ‘the best recipe ever’! Thanks, Manmeet, for sharing this. And thanks again, Kavita, for the recipe!
Shalini baked a veggie Focaccia for the first time (wholewheat)!
Purnima is a regular baker who uses wholewheat flour for her bakes. Thanks Mamta, for your wheat cake recipes again. Special compliments to Purnima’s kids for baking choco cupcakes!
Here’s another plate full of Nan Khatai, made by Meenakshi Wasan, following Kavita’s recipe.
Shweta baked a batch of plain and stuffed buns!
Here are some Aata buns, baked by Mamta Jain.
With all these buns, it only makes sense to end on a “bun” note 🙂
Sonal Bansal baked some extra buttery garlic buns. And she also shared a quick recipe, based on the basic bread!
Tried the basic bread recipe with yeast ,water, butter and flour. Just divided them into small balls of 1 inch. Then dipped them one by one in bowl with melted butter, oregano and crushed garlic. Place them right after dipping in bread baking dish.
That’s it for Wednesday’s post. Take care!