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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com 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 Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  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 What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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Egg Substitutes

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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.

Substitutions

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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