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Anyone Know If The E-nergy Egg Replacement

danikali

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danikali Enthusiast
danikali
Posted

Hi,

Well, I went to the store the other day to get food, and I wanted some kind of bread, but I couldn't find any that were soy, egg, dairy, casein and of course gluten, free. So I thought I would make some of my own corn bread because I LoVE cornbread, and it doesn't require all of those ingredients. The only thing it does require is egg. So I found egg replacement. Great! But, since I am almost sure I have a casein problem (still waiting on the enterolab results), I wondering if anyone knows if there is casein in there. It says 'lactose free' but it doesn't say anything about casein. Well, I didn't buy it, yet, but I would like some other kind of starch besides always eating rice and potatoes, sometimes cream of buckwheat.

Also, if it does have casein, does anyone know of a casein free egg replacement? Or egg free bread!!?

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lonewolf Collaborator
lonewolf
Posted

Ener-G egg replacer is casein free. I've been using it for 10 years with no problems. Remember to add 1Tbs oil for each egg being replaced. I also use a little bit more of the egg replacer than it calls for.

danikali Enthusiast
danikali
Posted
  • Author
Ener-G egg replacer is casein free. I've been using it for 10 years with no problems. Remember to add 1Tbs oil for each egg being replaced. I also use a little bit more of the egg replacer than it calls for.

Thank you so much!!!!!!! I can actually make cornbread now and pancakes!!!!! I'm so exicted for my cooking day this weekend!!!!

lonewolf Collaborator
lonewolf
Posted
Thank you so much!!!!!!! I can actually make cornbread now and pancakes!!!!! I'm so exicted for my cooking day this weekend!!!!

Your cornbread should turn out great. It took me 9 years to get gluten-free, CF and egg-free pancakes to turn out well. Don't be hard on yourself if your first batch doesn't turn out the way you had envisioned it. Are you using a mix or making them from scratch? Either way can work, but it often takes a few "tweaks" of the recipe. Good luck!

danikali Enthusiast
danikali
Posted
  • Author
Your cornbread should turn out great. It took me 9 years to get gluten-free, CF and egg-free pancakes to turn out well. Don't be hard on yourself if your first batch doesn't turn out the way you had envisioned it. Are you using a mix or making them from scratch? Either way can work, but it often takes a few "tweaks" of the recipe. Good luck!

haha, well, they don't have to pretty, just taste okay! haha...but I was thinking about making the both the cornbread and the pancakes from a mix. So if I just follow the recipe, they should at least taste okay, right? :huh::)

lonewolf Collaborator
lonewolf
Posted

They should taste fine, but if you're not careful they'll be gooey in the middle. A good flour or mix, plenty of egg-replacer and the right temperature on the griddle will all help. I keep the griddle a little lower than for regular pancakes and cook them a little longer. Make sure to not flip them too soon so they cook fully in the middle.

danikali Enthusiast
danikali
Posted
  • Author
They should taste fine, but if you're not careful they'll be gooey in the middle. A good flour or mix, plenty of egg-replacer and the right temperature on the griddle will all help. I keep the griddle a little lower than for regular pancakes and cook them a little longer. Make sure to not flip them too soon so they cook fully in the middle.

Good tips! Thank you so much! I'm really so excited! Not being able to eat eggs has taken out anything baked at all! I'm going to make sure I always have Ener-G eggs around! Oh by the way, do you have any other intolerances besides gluten dairy and eggs? Just wondering.

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Cheri A Contributor
Cheri A
Posted
Good tips! Thank you so much! I'm really so excited! Not being able to eat eggs has taken out anything baked at all! I'm going to make sure I always have Ener-G eggs around! Oh by the way, do you have any other intolerances besides gluten dairy and eggs? Just wondering.

Dani ~ another great egg replacer is 1 1/2T oil, 1 1/2T water and 1 tsp. baking powder mixed together.

I have liked this much better than the Energ-G.

danikali Enthusiast
danikali
Posted
  • Author
Dani ~ another great egg replacer is 1 1/2T oil, 1 1/2T water and 1 tsp. baking powder mixed together.

I have liked this much better than the Energ-G.

Thanks! Does the Ener-g taste bad? What do you think the difference is?

plantime Contributor
plantime
Posted

I use 1 tbsp ground flax and 3 tbsp hot water for each egg. If I need fluff, I use baking powder and baking soda together with the flax. I can't get cakes to cook fluffy in the middle with this, but I make some awexome cupcakes with it! My pancakes, I don't use the flax, just the baking powder and soda.

lonewolf Collaborator
lonewolf
Posted

I use ground flax seeds for things that require "sticking together", like in meatloaf, and the egg replacer for things that need to puff up. In something like a cake, I use a combination of egg replacer and whipped gelatin. This seems to give the right texture in heavier cakes like Apple cake or Pumpkin cake, but I stick with cupcakes or muffins for the most part. I've tried baking soda and lemon juice or vinegar in recipes too, with mixed results.

I don't think the egg replacer tastes bad - I can't taste it at all. It's basically baking powder and baking soda mixed together. I think I'll try the baking powder, water and oil, it's basically the same thing and would be just as easy.

Dani-I am also intolerant to dairy, although I seem to tolerate small quantities of sheep milk cheese and raw goat cheese and butter. I don't do soy at all and avoid peanuts, kidney beans, nitrites and nitrates, MSG, artificial colorings and basically all chemicals. I cook most of my food from scratch, which is the only way I can afford to avoid all these things and cook for my family of 6.

danikali Enthusiast
danikali
Posted
  • Author
I use ground flax seeds for things that require "sticking together", like in meatloaf, and the egg replacer for things that need to puff up. In something like a cake, I use a combination of egg replacer and whipped gelatin. This seems to give the right texture in heavier cakes like Apple cake or Pumpkin cake, but I stick with cupcakes or muffins for the most part. I've tried baking soda and lemon juice or vinegar in recipes too, with mixed results.

I don't think the egg replacer tastes bad - I can't taste it at all. It's basically baking powder and baking soda mixed together. I think I'll try the baking powder, water and oil, it's basically the same thing and would be just as easy.

Dani-I am also intolerant to dairy, although I seem to tolerate small quantities of sheep milk cheese and raw goat cheese and butter. I don't do soy at all and avoid peanuts, kidney beans, nitrites and nitrates, MSG, artificial colorings and basically all chemicals. I cook most of my food from scratch, which is the only way I can afford to avoid all these things and cook for my family of 6.

Wow! So you are intolerant to a lot too. Do you feel completely normal being off of those things? Or do you feel that there are more foods that are creeping up on you that you need to eliminate. And sheep milk and cheese have casein in it? I know the goat cheese does, but a lot less than cow. I really would like some kind of dairy in my diet. Thanks for all the info.!

lonewolf Collaborator
lonewolf
Posted
Do you feel completely normal being off of those things? Or do you feel that there are more foods that are creeping up on you that you need to eliminate. And sheep milk and cheese have casein in it?

I feel good when I'm off all of those things. I don't know that my friends or family would call me "normal" though lol. Compared to being almost crippled with arthritis, and feeling dizzy a lot and just feeling yucky, I'm doing great. I do sometimes wonder about rice, but I'm not brave enough to try cooking and baking without it. I just got everything down so my family will eat what I cook willingly and I don't want to mess with recipes again.

I'm sure sheep milk's cheese has casein, but it doesn't seem to bother me in small amounts. I put Romano cheese on spaghetti and sometimes on grilled garlic bread. I did avoid all forms of dairy for 6-7 years before trying it though.

danikali Enthusiast
danikali
Posted
  • Author

I'm sorry to hear that you are living with so much pain! Hopefully A LOT has gotten better though!

So, okay, I guess I can just never ever ever eat cheese again. There are not casein free cheese or milk, right? I need to check this out.

Thanks for all the info. though!

Mango04 Enthusiast
Mango04
Posted
I'm sorry to hear that you are living with so much pain! Hopefully A LOT has gotten better though!

So, okay, I guess I can just never ever ever eat cheese again. There are not casein free cheese or milk, right? I need to check this out.

Thanks for all the info. though!

I've been completely dairy-free for about 10 years and I have just recently discovered I can tolerate raw goat cheese. I've read that the casein structure of goat's milk is much different than the casein structure of cow's milk. It has to be raw though for me to be able to tolerate it. Traces of pasteurized dairy still bother me. I wouldn't try it anytime soon. Give yourself plenty of time to heal first. But...maybe sometime in the distant future (depending on your level of casein intolerance) you will be able to tolerate raw goat cheese.

danikali Enthusiast
danikali
Posted
  • Author
I've been completely dairy-free for about 10 years and I have just recently discovered I can tolerate raw goat cheese. I've read that the casein structure of goat's milk is much different than the casein structure of cow's milk. It has to be raw though for me to be able to tolerate it. Traces of pasteurized dairy still bother me. I wouldn't try it anytime soon. Give yourself plenty of time to heal first. But...maybe sometime in the distant future (depending on your level of casein intolerance) you will be able to tolerate raw goat cheese.

Thanks Meredith! That gives me hope!!!

lonewolf Collaborator
lonewolf
Posted
I'm sorry to hear that you are living with so much pain! Hopefully A LOT has gotten better though!

So, okay, I guess I can just never ever ever eat cheese again. There are not casein free cheese or milk, right? I need to check this out.

Thanks for all the info. though!

Oh, don't get me wrong. I'm doing GREAT now. I teach PE and coach basketball and run triathlons in the summer. I'm a walking, talking advertisement for changing your diet if you're having health problems. It was about 10 years ago when I was almost crippled. The dizziness and feeling yucky has gone away completely since I went totally gluten-free. For me, avoiding gluten, dairy, soy, eggs and a few other things is no problem since it's made my life so much better.

As for the casein, it's in all cheese and milk. Depending on why you're sensitive to it, you may be able to tolerate things like raw goat cheese at some point in the future.

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