Egg Substitutions

When substituting eggs in a recipe, there are several options.  My favorite substitutions are flax gel, Ener-G Egg Replacer and coconut oil.  It takes a little trial and error but you can do it.  Just take notes on your recipes and before you know it you will be leaping with joy when you get your favorite recipe to turn out.  I attempted our favorite Banana Bread many times before I tried using coconut oil.  But when I did, I was ecstatic!  It tasted exactly like it did back when we used eggs and wheat.  I couldn't wait to share the news.  So be adventurous, don't be afraid to try!

Flax Gel


To make flax gel, simply whisk together 1 T ground flax seeds with 3 T warm water.  Let it sit for about 10 minutes.  If you are making a recipe with this, just start with this before you begin the recipe.  That way when you get to the eggs, your flax gel will be tacky like an egg and ready to go.

 

Ener-G Egg Replacer


I just follow the instructions on the box for Ener-G Egg Replacer.  This is product is free from gluten, wheat, casein, dairy, yeast, egg and soy.

INSTRUCTIONS FOR USE:
1 egg = 1 1/2 tsp dry Egg Replacer plus 2 tbsp water
1 egg white = 1 1/2 tsp dry Egg Replacer plus 2 tbsp water
1 egg yolk = 1 1/2 tsp dry Egg Replacer plus 1 tbsp water

Coconut Oil

Coconut oil works wonderfully in baked goods like quick bread, muffins and cakes.  To substitute 2 eggs, I use 1/4 c coconut oil and add/increase the baking powder 1 1/2 t.  Decrease baking soda in half.   Be sure to melt the coconut oil first before you measure it.



** If you would like more ideas, go to http://funnfud.blogspot.com/



24 comments:

  1. I have a little one with allergies to egg and peanuts, as well as a GI intolerance to rice and oats (so we were so happy he could tolerate gluten!). I have heard that chia seeds work well as a substitute. Have you tried them? Thanks for all the help and info on your blog! It's great!

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    Replies
    1. Great thinking. I have not tried chia seeds, largely because I would need to talk to our Allergist first before introducing a new food. I did just come across this article today though from Living Without magazine, talking about baking substitutions (another resource for you) and they mention using chia seeds as an egg replacer. Check it out under "Seeds." They call them Salba seeds. http://www.livingwithout.com/issues/4_1/gluten_free_flour-1073-1.html

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  2. Hello! We are still testing out allergies with our 1.5 yr daughter and egg is on the fence. She seems to be doing good with egg whites. Do you know if just using egg whites can be enough? Thank you!

    Also, thank you so much for your blog. It has helped me tremendously. Along with my husband and I, our other family members do not have food allergies. So adapting to a gluten free, nut free, and egg free diet/mind set has been a bit of a challenge.

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  3. Shali, thank you for your kind words! I'm so glad you are here and so fun to hear from you!

    If your doctor has given you the ok with the egg whites, then I would say it would be worth experimenting. Before food allergies, I use to use just egg whites for health reasons in certain things it worked but other types of recipes ( like custard ones) it won't work very well.

    My daughter is severely allergic to the egg white, but there is no way to have egg yolks without them touching the egg white ;) So we have to find a completely different alternative.

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  4. hanks for all the help and info on your blog! It's great!

    ReplyDelete
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