Help
Just curious to know...
...if I'm allergic to egg whites, can I still eat the yolk? Do I rinse it?
Also, since I seem to be allergic to pretty much all grains and am thinking of trying buckwheat or tapioca, anybody have recipes for unleavened bread (allergen-free)? Olive oil seems to be the only oil I can use. Thanks!
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Egg White Allergy
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#2 Guest_alex j_*
Posted 09 September 2006 - 08:10 PM
My son is allergic to eggs (whites and yolks).
They normally tell you to just avoid the whole egg. Since whites are the part that are useful for gluten-free baking, maybe not such a great cost.
I think it depends on the severity of the allergy. If you think you may be at risk of a severe reaction, then you should avoid the whole thing since the yolk will carry traces of white.
If I was trying to separate them, I think the best way would be hard boiled. I think that if you try to do it raw, it will carry a very substantial amount of egg white.
Alex
They normally tell you to just avoid the whole egg. Since whites are the part that are useful for gluten-free baking, maybe not such a great cost.
I think it depends on the severity of the allergy. If you think you may be at risk of a severe reaction, then you should avoid the whole thing since the yolk will carry traces of white.
If I was trying to separate them, I think the best way would be hard boiled. I think that if you try to do it raw, it will carry a very substantial amount of egg white.
Alex
#3
Mayflowers 
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Posted 10 September 2006 - 07:26 AM
I'm not allergic to eggs but I had the Enterolab test done for eggs and I'm intolerant. I wrote them and asked if I could at least eat the whites and they wrote back and said it's the protein in the whites that I'm intolerant to. I could eat the yolks if I can separate the egg. I cook, so that's not a problem if I want to eat them.
HLA-DQ 3,1 (Subtype 8,6)
Antigliadin IgA 72
Antitissue Transglutaminase IgA 49
Antigliadin IgA 72
Antitissue Transglutaminase IgA 49
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