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    • Frequently Asked Questions About Celiac Disease   09/30/2015

      This FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Store. For Additional Information: Subscribe to: Journal of Gluten Sensitivity

Egg Substitutes

4 posts in this topic

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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Ener-G makes an egg replacer. It comes in a box.


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I got this off of an allergy website

I hope it helps.


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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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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