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Egg Substitutes


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#1 plantime

 
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Posted 03 April 2004 - 03:04 PM

I am allergic to eggs and poultry, and want to make some cookies and cakes. Before having to go gluten-free, I was eating Dolly Madison chocolate cupcakes, which have no eggs. I am wondering if anyone knows what is used in place of the eggs?
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Dessa

The Lord bless you and keep you; the Lord make His face shine upon you and be gracious to you." Numbers 6:24-25

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#2 tarnalberry

 
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Posted 03 April 2004 - 05:06 PM

Ener-G makes an egg replacer. It comes in a box.
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Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
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#3 gf4life

 
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Posted 03 April 2004 - 05:19 PM

I got this off of an allergy website
I hope it helps.

Substitutions
Often times, you can skip the eggs in a recipe if it only calls for one or two. All you need to do is add a couple extra tablespoons of liquid to balance the moisture content of the product.

There are several ways in which to substitute eggs in a recipe. For each egg, substitute one of the following:

As Binders

      1/2 large mashed banana

      1/4 cup apple sauce or pureed prunes

      1 tablespoon ground flaxseed mixed with 3 tablespoons water

      1 1/2 tablespoons water, 1 1/2 tablespoons oil,
      and 1 teaspoon baking powder

      Combine one packet of unflavored gelatin with one cup boiling water
      - 3 tablespoons of this mixture equal one egg

      1 tablespoon apricot puree

      1/4 cup of soft tofu

      1/4 cup soy milk

As Leavening

      2 tablespoons carbonated water and 2 teaspoons baking flour

      1 teaspoon baking powder, 1 tablespoon water, and 1 tablespoon vinegar
      (add vinegar separately at the end for rising)

      Dissolve 1 teaspoon yeast in 1/4 cup warm water

      1 heaping tablespoon of soy flour and one tablespoon water

      1 tablespoon bean flour and 1 tablespoon oil

      1 tablespoon of arrowroot powder mixed with 3 tablespoons water

      1 tablespoon cornstarch mixed with 3 tablespoons water

      2 tablespoons gluten flour or unbleached white flour, 1 1/2 teaspoons corn
      oil, 1/2 teaspoons baking powder, and 2 tablespoons water

For Whipping

      1/4 teaspoon xanthan gum with about 1/4 cup of water. Let stand.
        It thickens, and can be whipped like an egg white.


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Mariann, gluten intolerant and mother of 3 gluten intolerant children

#4 plantime

 
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Posted 05 April 2004 - 06:02 AM

Thanks! I found an egg substitute at the store, but it listed eggs as the first ingredient! I hope no companies do this with gluten-free labeling! <_<
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Dessa

The Lord bless you and keep you; the Lord make His face shine upon you and be gracious to you." Numbers 6:24-25




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