EGGLESS

Hello everyone!  Hope you are all having a great weekend! 

I wanted to touch on a big food allergy.  Barb’s son, Timmy, is allergic to eggs.  Yes!  Can you imagine!  I can’t imagine not having eggs to turn to especially for breakfast!  Timmy is also allergic to nuts.  So it is a BIG challenge for her in the baking area as well!  I found a few egg replacer recipes below that I hope might help in some way.

Mom’s please give us your feedback if you have any ideas or if you have run across something, information, websites, etc., that might help Barb and Timmy!!!

GELATIN AS EGG REPLACER
Mix one envelope of unflavored gelatin with 1 cup boiling water.
Substitute 3 tablespoons of this liquid for each egg.
(Refrigerate leftover portion. Then, microwave to liquify before using.)

EGG REPLACER
1 1/2 TBL water
1 1/2 TBL oil
1 tsp baking soda
1/2 tsp vinegar (optional)

Whisk above ingredients together in a cup and pour into mixture that calls for an egg.

Note: this only works as a substitute in baking items like cakes, muffins, etc.- things that need to rise.
It gives the chemical components needed for rising, but no flavor whatsoever. It would not work in a cheesecake because you need the egg yolk/flavor for that.
Adding the vinegar should provide a bit more rising power.

I found these substitutes at the website below.  There are also some “eggless” recipes here, as well as some other great looking recipes!  (The eggless recipes do include nut flours, but you could substitute the coconut flour (1/3 cup coconut flour = 1 cup nut flour in recipes)

http://pecanbread.com/new/recipes1.html

Hope this is helpful!

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