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Is eggs considered dairy?

post #1 of 12
Thread Starter 
I am hoping someone can help me.

is Eggs considered Dairy?

I have a cake that i've tried two different recipes for dairy free and glutten free as that is what the child is allergic too. both recipes i've tried and used in the past don't seem to be working.

Does the percentage of chocolate make a difference?

Any thoughts?
post #2 of 12
Yes,,,eggs are considred Dairy!!
post #3 of 12
Hmmm . . . I don't know in this case. "Dairy free" generally refers to milk/butter/cream. I'd ask the child's mother. When there is an egg allergy it's usually *stated* as an egg allergy.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #4 of 12
No, eggs are not considered dairy. As Leah_s said, dairy means milk products.
As far as making gluten free cakes, it's really a challenge. I also tried - got all the ingredients which was a feat in itself, but the texture was really off. I think it takes a great deal of practice.
post #5 of 12
No, eggs are a protein like meat. Egg allergies will say egg allergy. I would ask the mom.
post #6 of 12
It can be tough to find dairy-free chocolate, most chocolate either contains dairy or is processed on shared equipment with dairy. Our go-to brands are vegan 365 chocolate from Whole Foods and Enjoy Life chocolate chips (which are also soy-free). Hershey Special Dark cocoa powder is also dairy-free.
post #7 of 12
SO SORRY!! I was wrong, no they are not dairy.
Consulted with my husband who worked for a dairy delivering milk. icon_redface.gif
post #8 of 12
Eggs are eggs! Dairy is made from milk, from an utter or breast of a mammal. eggs come out of the opposite end of a bird.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #9 of 12
Read through before you start. The most common problem with allergy baking is cross-contamination.
Baking Notes: not complete and not limited to -
1. No wooden utensils: they are highly absorbent [no rolling pin, no cake board]
2. No wooden and plastic cutting boards: nicks, grooves and scratches can retain particles
3. No Plastic storage containers (absorbs gluten like food odours and colours). New containers, if used.
4. Dont use the same flour-sifter for gluten-free and regular flours.
5. Dont prepare gluten-free foods on the same surface used to prepare foods with gluten unless the surface has been thoroughly cleaned.
6. Flour "dust" hangs in the air for hours after baking: no gluten baking before GF baking ..

Cocoa Cake - GF/LF/DF
¾ cup dairy free spread*, softened
¾ cup granulated sugar
3 eggs
1 ¼ cup Gluten Free flour blend**
1/3 cup ground almonds or hazelnuts
3 tablespoons unsweetened cocoa powder
1 teaspoons Gluten Free baking powder***
1 teaspoon vanilla extract
6 tablespoons boiling water
Sift GF flour with cocoa powder, GF baking powder and finely ground nuts.
Preheat oven to 350 deg F. Line a 9 inch (23 cm) cake pan with baking paper.
Cream the softened butter with sugar. Add one egg at a time, mixing well before adding another egg. Beat in vanilla.
Add sifted ingredients - mix until just blended.
Add 6 tablespoons of boiling water and mix well.
Bake at 350oF for 40-50 minutes. Check that a wooden skewer inserted in centre comes out clean.
Stand 5 minutes in pan, then turn out onto wire rack to cool. Remove lining carefully while hot, but once cool, cover so the cake will not dry out.

* A dairy-free vegetable shortening or spread such as Nuttelex or Earth Balance is recommended - check the dairy case of the supermarket as there are other brands.

** If you are not baking consistently gluten-free, it is not worth the effort to purchase individual GF flour/starches and mix your own blend. There are numerour commercial blends available. Check the packaging for vegetable gum [xanthan or guar gum] as an ingredient. If it is not, then you will have to purchase either gum also - add 1½ teaspoons of gum to the recipe. Gums can be expensive, so unless you intend to bake GF - purchase a GF blend that includes the gum.

*** Check that the baking powder is gluten free.

Frosting
1/2 c dairy-free spread such as Nuttelex or Earth Balance
2 cups confectioners sugar [check if GF]
1 ts vanilla extract
2 tb almond milk or soymilk [check if GF]
Cream spread for 2-3 minutes. Add the sugar gradually at a low speed. Increase speed to high, beating, add enough liquid until smooth and creamy. Chill until spreadeable consistency.

Fudge Frosting
2 cups powdered sugar [check if GF]
¼ cup dairy-free spread such as Nuttelex or Earth Balance
¼ cup almond milk or soymilk [check if GF]
¾ cup unsweetened cocoa powder
1 teaspoon vanilla
Cream the sugar with the spread until combined. Add the cocoa powder and vanilla with enough almond milk until spreadable.
post #10 of 12
Thread Starter 
Thanks Everyone! Gluten free and dairy free is definietly a challenge when it has to be both.
I bought the Hershey's Extra Dark Chocolate coca Powder when i was in the States recently, saved me on having it shipped to Canada. icon_smile.gif

Thanks auzzi for the Recipe i will definietly have to try that.

-Brandy
post #11 of 12
Don't know if this helps, but I had a dairy free client who loved chocolate and I made a pretty good substitute by grinding cocoa nibs with sugar and coconut oil. IT came out really good!
post #12 of 12
While surfing the Net, I found this (Gluten-Free Mall), not sure if it helps;

http://www.celiac.com/glutenfreemall/baking-ingredients-c-21.html
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