Ask a Vegan Baker

Psyllium husks is a great idea!

Yay! I'm so happy to hear it works for you. Eggs are the tricky part of cooking vegan, that's for sure. It's a fascinating science. Sometimes I think people just threw eggs in their food because they had all these chickens. I will make this bread myself very soon.

Hi Barbara!
Thank you so much for your comment about this. Yes, "Fiber Husk" it the answer, the key!. It's funny, cos theese days, i'm experimenting with this/similar bread, with "Fiber Husk". AND IT'S WORKS!! On the comming weekend, I'll try the use my recipe 100%, and then replace the eggs with F.H..Thanks for link, it looks like a nice bread and a nice blog btw. Wonderful to bake a bread without egg and with lots of health!

Thanks Eva, I can't wait to try making it with raisins!

PS: I add 1/2-1 cup of raisins and 1-2 drops af Stevia linquid.

Thank you so much, Mattie, for your good and informative answer. Now, I understand a lot more! I will follow your advice. In the first instance, I will try the recipe as crispbread
Yes, the bread (with egg) taste amazing, and BTW, it's burn fat a lot, I allways loose weight when I eat it. I can really recommend you to try it. And if you can find eggs from happy, free hens, it can maybee be ok, until a better solution appears.

Hi Eva! Great question. That bread looks great! I can imagine how it must taste being just nuts and a little bit of salt. The oven must slightly toast the nuts, giving the bread a nice toasty crunch. I imagine the eggs give it a satisfying chew? And it's flourless which is especially interesting.

Unfortunately, baking recipes with about 4 eggs or more are usually not able to be veganized because nothing works quite like an egg in the absence of gluten and sweet syrups when you really want to bind. In the Stone Age Bread case as I'm sure you know, the egg is working as both a binder and a flour substitute. There's no gluten-free ingredients I know of that will both bulk up and act like flour and bind to the level that 6 eggs would, especially without being sweet.

I would steer you in the flax meal teamed with xanthan gum method but it looks like you went down that road already. And yes, xanthan gum is a little too good at holding onto water as you've found. I've had the same issues in angel food cakes I've been working on.

If you wanted to go with a little bit of sweetness which may be a little less traditional, you might be able to use corn syrup, golden syrup or agave syrup (in order of preference). This would allow the baking to cause the sugars in these ingredients to firm up the loaf while baking, possibly adding some chewy binding. I still like the idea of ground flax seeds with water mixed in and maybe a touch of xanthan gum.

Overall though, I think it will be next to impossible to veganize this bread. I really hope it's possible though because I want to eat it! Let me know if you have any luck!

I forget to tell, that in the bread with xanthangum, I have chopped the almonds and walnuts first. I also have grind the flaxseed and adding boiling water.