Help! Egg Free....

[darkhorse]

I need recipe help! I've been gluten and dairy free for over a year and I recently gave birth to my daughter who, it turns out, has tons of allergies. Since I am breastfeeding I can't eat any of her allergens. Her allergies are egg, soy, corn, nuts/peanuts, beans, chocolate, apples, oats, and shrimp. In addition to this I am also currently using a rotation diet to limit further allergies. This means that I can only eat a type of food, like rice, every four days. I'm pretty used to limiting my diet and coming up with alternatives by this point so the new restrictions don't bother me, but I am at a loss with the eggs.

With the rotation diet it would be really helpful to make my own baked goods, like bread or pasta using alternative flours rather than rice flour. But I am running into problems. Since gluten free baking relies on eggs to help replace gluten every recipe uses it and I am having very mixed results leaving it out. I have been looking up things to use to replace eggs, but haven't found anything I can use. I can't use tofu due to soy, can't use apples, banana has too strong of a flavor, flax only works in whole grain things, I can't use diary products and the egg replacers contain corn or soy. Can I just add extra oil and water or is there some trick? Does anyone have good gluten/diary/soy/egg free recipes? Help!

[scarlett77]

I need recipe help! I've been gluten and dairy free for over a year and I recently gave birth to my daughter who, it turns out, has tons of allergies. Since I am breastfeeding I can't eat any of her allergens. Her allergies are egg, soy, corn, nuts/peanuts, beans, chocolate, apples, oats, and shrimp. In addition to this I am also currently using a rotation diet to limit further allergies. This means that I can only eat a type of food, like rice, every four days. I'm pretty used to limiting my diet and coming up with alternatives by this point so the new restrictions don't bother me, but I am at a loss with the eggs.

With the rotation diet it would be really helpful to make my own baked goods, like bread or pasta using alternative flours rather than rice flour. But I am running into problems. Since gluten free baking relies on eggs to help replace gluten every recipe uses it and I am having very mixed results leaving it out. I have been looking up things to use to replace eggs, but haven't found anything I can use. I can't use tofu due to soy, can't use apples, banana has too strong of a flavor, flax only works in whole grain things, I can't use diary products and the egg replacers contain corn or soy. Can I just add extra oil and water or is there some trick? Does anyone have good gluten/diary/soy/egg free recipes? Help!

Have you tried Ener-G egg replacer? If that doesn't work for you then you may have to find replacement on a recipe type basis. Eggs are very versatile so they perform different functions in different recipes. Sometimes they are binders, sometimes they are a levener, etc. For cakes, it is a levening agent so I would experiment with soda drinks. I will have to add this to my list of things to experiment with. Good luck and let us know what you come up with!

[missy'smom]

Does the flax replace really only work with whole grain stuff? Have you tried it? I tried using the flax replacer in almond meal baked goods and it worked well to replace 3 out of 4 eggs. Didn't get a chance to finish the experiment and see if I could replace all 4 eggs. For dairy/soy-free subs, try the So Delicious coconut milk(drinkable in shelf stable or refrigerated "milk" cartons. That particular coconut milk is very neutral tasting so you don't get an overpowering coconut flavor. Earthbalance makes a "buttery" spread that is dairy and soy-free-the red tub labeled "soy-free".

[darkhorse]

Thanks for the replies. I can't use EnerG egg replacer because it has corn. We are going to retest corn shortly and hopefully she doesn't react but until then, we can't use it. Flax is only good in whole grain kind of stuff because it is so grainy and has a distinct flavor. It tastes pretty odd in something like a sugar cookie or white pasta. It will work, but it adds a distinct flavor and texture.

That is a good idea to think about the role that eggs play. I am really looking for an egg replacement for pasta specifically and something for pizza crust type bread. In pasta I think it would act as a binder and in bread it would be both a binder and a levener. So what could be used as a replacement binder...?

[Takala]

Xanthan gum is a binder.

Guar gum is a binder.

Boiled flax seed gell and boiled chia seed gel is a binder, just make sure they are gluten free- don't get chia seed out of the bulk bins.

If you can use tapioca or amaranth flours, they are also a bit stickier than say, rice flour.

The other part of egg function is a leavening agent.

So you need baking soda and a form of acid for the fizz. Since apple cider vinegar is out, you could use pure plain rice vinegar or vitamin c dissolved in water. Or lemon juice. (ask Rice Guy, he's the great experimenter)

Maybe add just a little bit of oil for the fat in the egg.

Pumpkin puree or cooked mashed yams are not very allergenic and some of that could be mixed in.

You can experiment with microwave cup breads, that way you aren't wrecking a big batch.

______________

Bun in a bowl test run

use a big ramekin or a regular sized cereal bowl or big coffee cup, soup cup, or a pudding bowl

wet:

equivalent of one egg

glop of honey, molasses, agave, or whatever sweetener works for you

teaspoon to tablespoon of oil, depending on type of flour

some sort of acidic liquid, equivalent to teaspoon of gluten-free vinegar - lemon juice ?

____

dry:

about 2/3 cup of gluten free flour mixture

pinch salt

maybe 1/4 teasp. zanthan gum

baking soda- not sure how much to recommend here, maybe start with 1/2 teaspoon - 3/4 teasp. because egg is missing

seasoning of choice, such as pinch of spice

mix wet ingredients in bowl, add dry, and some water to make a batter. Put bowl into microwave. Mike on high until cooked. The cooking time will vary greatly with your ingredients and oven. Maybe start with 60 seconds, check at 10 or 15 second intervals.

Test by sticking knife in, should come out clean.

Invert onto plate and finish cooking if out side edges too moist.

[scarlett77]

Thanks for the replies. I can't use EnerG egg replacer because it has corn. We are going to retest corn shortly and hopefully she doesn't react but until then, we can't use it. Flax is only good in whole grain kind of stuff because it is so grainy and has a distinct flavor. It tastes pretty odd in something like a sugar cookie or white pasta. It will work, but it adds a distinct flavor and texture.

That is a good idea to think about the role that eggs play. I am really looking for an egg replacement for pasta specifically and something for pizza crust type bread. In pasta I think it would act as a binder and in bread it would be both a binder and a levener. So what could be used as a replacement binder...?

Ahhh didn't know it had corn in it. Learn something new everyday. I've read that pineapple & lemon juice are also binders as well as guar gum (again not sure about whether or not you can have this). But careful since fruit may flavor your recipes just like the bananas did. Interestingly chia seeds are also supposed to be a good binder for things like cakes (use WHITE not dark). Also I've read that you can use gelatin: 3-1/2 tablespoons gelatin blend (mix 1 cup boiling water and 2 teaspoons unflavored gelatin, and then use 3-1/2 tablespoons of that mixture per egg. As far as leavening goes that seems to be a bit trickier. I have found that you can make your own baking powder that is corn-free:

1 part baking soda

2 parts cream of tartar

2 parts arrowroot starch

This may help with the leavening issue. I'm wondering also if you can use some kind of combination of vinegar and baking soda to give lift in cakes because of the carbon dioxide it creates???

I've been reading that with cookies you may not need to substitute anything but possibly under-bake them.

Again...I need to put all this down on a list to experiment with. This is quite interesting and I'd like to figure it out eventually and post it in a blog I'm starting. I have a pet project that I'm working on to convert conventional recipes or published recipes and make them gluten-free (and sometimes dairy free, nut free, etc. if possible). Sometimes it is such a headache and takes time & money to get things right for conversion. I wanted to be able to share anything that I've been able to convert.

[irish daveyboy]

I need recipe help! I've been gluten and dairy free for over a year and I recently gave birth to my daughter who, it turns out, has tons of allergies. Since I am breastfeeding I can't eat any of her allergens. Her allergies are egg, soy, corn, nuts/peanuts, beans, chocolate, apples, oats, and shrimp.

With the rotation diet it would be really helpful to make my own baked goods, like bread or pasta using alternative flours rather than rice flour. But I am running into problems. Since gluten free baking relies on eggs to help replace gluten every recipe uses it and I am having very mixed results leaving it out. Does anyone have good gluten/diary/soy/egg free recipes? Help!

This may be the answer to your prayers!

Open Original Shared Link

Best Regards,

David

[mommida]

You might like The Allergen_Free Baker's Handbook by Cybele Pascal. You will have to skip some of the recipes or find substitutions for Ener-g egg replacer, some oat recipes, only a few with corn. I have been very happy with the things I have made so far. Clear instructions for the recipes.