Post by Deleted on Jun 17, 2022 20:09:14 GMT
I am now allergic to eggs and go back in August for skin scratch testing to see if it is the whole egg, egg white, or egg yolk.
Today I made GF King Arthur waffles and added 9 tbsp of aquafaba to replace the 3 eggs called for.
I aerated it but am wondering if bot enough. My waffles did not puff up as they usually do.
The bean water was foamy. Should I have made it more of a yogurt like consistency (I guess even meringue like)?
Or is that just how it is? I have read a lot about bean water being a great substitute for eggs especially in baking.
Any other tips?
I can not use avocado, apple sauce, or banana due to anaphylaxis to 2 of them and allergy to another.
Today I made GF King Arthur waffles and added 9 tbsp of aquafaba to replace the 3 eggs called for.
I aerated it but am wondering if bot enough. My waffles did not puff up as they usually do.
The bean water was foamy. Should I have made it more of a yogurt like consistency (I guess even meringue like)?
Or is that just how it is? I have read a lot about bean water being a great substitute for eggs especially in baking.
Any other tips?
I can not use avocado, apple sauce, or banana due to anaphylaxis to 2 of them and allergy to another.
