Profile PhotoMark Floerke
Post count: 223

Hi Kimberly,
For the egg whites, yes. In development we use powder as a commercial bakery will not likely have liquid egg white. The reconstitution ratio is 7:1 water to powder. 10g egg white powder will be replaced by 80g fresh egg white, and water reduced by 70g. For reference 1 fresh egg white from a large egg is on average 30g.

For replacing the baking powder with baking soda, it will depend on what you use for leavening acid in the formula. You can use cream of tartar or some other acid or phosphate, even lemon juice if need be. Most baking powders are about 1/3 baking soda.

The sorghum syrup is the big one. You could try contacting Bries Malting for a sample. I stumbled on it, so to speak, at the RCA expo in 2019. Barley syrup or malted barely is ideal for dough fermentation as it has amylase and protease activity. These enzymes reduce the complex carbohydrate starches to fermentable sugars to feed the yeast. Barely however does contain some gliadin and therefore is not gluten free. The sorghum syrup has a combination of some simple sugars, and a little enzyme activity. Having said all of this, honey does have some invertase, to reduce sucrose, but no enzymes to reduce starches. In the end you’ll have to try it. I have found adding some sugar and water with the yeast to make a slurry starter and let it bloom first helps. With all the starch in GF recipes, best results and fermentation are with sorghum syrup.
I have done tests where I could not get the dough to proof at all. Even double the yeast did not help. This is due to the starch lacking any enzymes. Wheat flour has some enzymes naturally present, and in the US malted barley flour is added, in Canada amylase enzymes are added to the flour.