I get sick after I eat pancakes when I add eggs to mix. Any thoughts? What egg substitiutions do you use?
I have IgG reactions to Gluten, Dairy, Eggs and Soy. When I talked to my allergist (Dr. Newhall in Chicago) about the Egg allergy and the fact that I was having such a difficult time baking without them she told me that a large percentage of people with an Egg allergy can tolerate small amounts of egg when they are baked "in things" in an oven heated to at least 350 degrees F and for more than 20 minutes. The reasoning behind this is that the egg protein will break down when heated to a high enough temperature for a long enough period of time which will make it easier for my body to digest.
What this means for me is that I still can't cook pancakes with eggs (I use flax gel with the Namaste brand pancake mix, almond milk, and the Enjoy life mini-chocolate chips and it rocks! Plus it is potato starch free!)and cookies are pretty much a no-go too, since they only cook for about 9 minutes a pan. I can however eat brownies again (2 eggs with the King Arthur Flour brand gluten-free brownie mix) and have eaten a specially prepared cake made with eggs from Rose's Wheatfree Bakery in Evanston, IL. So, though scrambled eggs, mayonnaise, and french toast will always be out of the question, I have been able to reintroduce a few foods which has made my dietary restrictions just that much easier.
Good luck! You can do this!