advencap Posted March 8, 2013 Share Posted March 8, 2013 Just not sure if ingredients like baking soda or baking powder are OK during W30. Thanks in advance! Link to comment Share on other sites More sharing options...
Derval Posted March 8, 2013 Share Posted March 8, 2013 Is it for baked goods? like paleo bread or cakes? because they are out for W30 anyway. It's also out because it contains cornstarch. Hth. Link to comment Share on other sites More sharing options...
advencap Posted March 8, 2013 Author Share Posted March 8, 2013 No, it's for a savory crustless quiche kind of thing, I am thinking the baking soda (not baking powder) is to help with the "fluffiness" factor of the eggs but I am not sure. Makes sense about baking powder being out because it has corn starch (in addition to baking soda). Thanks for reminding me of that! I don't think straight up baking soda has any added ingredients, however. Just the sodium bicarbonate (NaHCO3). But I will continue to assume no on that as well, there are obviously dozens of other ways to prepare eggs! Link to comment Share on other sites More sharing options...
Derval Posted March 8, 2013 Share Posted March 8, 2013 Ah ok....I make an egg loaf most weeks and 9/10 never add anything - but I have on occassion used a splash of sparkling water (I guess I was thinking of a tempurah batter?) Other people use some coconut milk for a creamier texture. Link to comment Share on other sites More sharing options...
Fenderbender Posted March 9, 2013 Share Posted March 9, 2013 You can always separate the eggs and beat the whites to a stiff peak and fold In gently the second before you place in a hot oven... I'm not sure if it would do much as they may lose their " air" with out a starchy matrix to hold it together ( like a soufflé ). Couldn't hurt to try Link to comment Share on other sites More sharing options...
advencap Posted March 11, 2013 Author Share Posted March 11, 2013 Still waiting for a mod to let us know if baking soda is OK. I think I saw in a different post that it's an ingredient of the "W9 Brew" but I may have been misreading that ... In the meantime, I swapped (not calling it a substitute) the baking soda that this crustless quiche called for with coconut flour and it came out pretty well. Link to comment Share on other sites More sharing options...
Robin Strathdee Posted March 11, 2013 Share Posted March 11, 2013 Oh, yep! Baking soda is good to go! Just watch out - as your taste buds become more sensitive, it's really easy to spot the taste in your food Link to comment Share on other sites More sharing options...
advencap Posted March 11, 2013 Author Share Posted March 11, 2013 Thanks so much, Robin! Link to comment Share on other sites More sharing options...
saraht Posted April 10, 2013 Share Posted April 10, 2013 Thanks for posting this - I was hoping I could use some baking soda in my tomato sauce to reduce the acid, since I obviously didn't want to use any sweetener. Link to comment Share on other sites More sharing options...
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