What do you use to bake with?

[rhesp1212]

My son is currently only eating 7 foods, and has FPIES. He is highly allergic to eggs and corn. I just learned that the Ener-g egg replacer has corn dervitives in it, so that's out as an option. What else can I use to replace eggs in recipes???

[kjbrown92]

If he's only eating 7 foods, what are you trying to bake?
We can't use the EnerG egg replacer either. We usually use ground flax:
1 Tbs. ground flax + 3 Tbs. hot water = 1 egg (let sit for 10 minutes or microwave 1 minute on high; gets gel-like)
But it all depends what you're trying to make what the best replacement is.

[mbbinsc]

I have to agree with pp, it depends. We use the flax mixture and baking soda vinegar. What are you trying to make? Kathy had a website with recipes you can check out. It is user friendly!

[Hedwig_Fly]

For egg replacers I have used the ground flax like Kathy mentioned but I have also lately used 3 TBS of unsweetened applesauce mixed with 1 tsp of corn free baking powder. It has worked well - although I have only used it in recipes that needed 1 egg.

Oh and we can't do corn or eggs either and about 20 other different foods. Lately I've been making a sorguhm cinnamon scone and the kids love it with a little safe/homemade frosting. A nice change from pancakes all the time. I just changed a few things from the original recipe that's on the back of Bob's Red Mill Sweet Sorguhm (GF) flour to make it work for us. Easy and tasty.

Good luck to you.

[rhesp1212]

I was thinking ahead to the holidays coming up...cookies and desserts mainly. I've been dying for some cookies lately!! just experimenting with a couple of things really, as DS can't tolerate wheat or rice flour, with oats being questionable at this point.

Where did you find corn free baking powder??? I could definitely use that, as white vinegar is made from corn usually so I can't do the baking soda vinegar combo for levening.

[kjbrown92]

We make our own baking powder.
Equal parts tapioca or sweet potato starch, cream of tartar (it's from grapes, if you're wondering), baking soda. I keep it in a little jar in the cupboard.

There are other kinds of vinegar besides white vinegar from corn. There is rice vinegar. Balsamic vinegar (from grapes), red and white wine vinegar (also from grapes), apple cider vinegar (from apples)... and I feel like I'm forgetting one.

What are your safe foods?

I have recipes: www.kathysrecipebox.com. We can't do corn, gluten, dairy, or soy, plus my DS can't have rice either. Each of the kids has 20-30 foods that they can't have (and they're not the same, mostly) so we're creative. Jacqueline has a blog with some recipes too. My brain is drawing a blank right now on other recipe blogs.

[lil_miss_understood]

kitchencanadian.com for my blog. I haven't removed corn but try to keep it as minimal as I can.
Rice flour is supposedly easily substituted by sorghum flour, if that's doable for you.

sugar cane vinegar. or maybe palm vinegar. (both seen at the Asian market)

when substituting for eggs, especially in egg heavy recipes (calling for 3 or more eggs), you should add one extra and don't put all your eggs in one basket...
binding: flax meal + water already suggested
1 teaspoon gelatin +1 Tablespoon cold water + 2 T hot water
leavening: extra 1/4 teaspoon baking powder per "egg"
thickening: 1T starch + 3 T water
OR 1T starch + 2T water +1T oil

can't get to my book atm, but remind me to also give you the instructions for flax goo; it's great where you need a binder w/o the texture or appearance of flax meal and doesn't leave the strange taste that i find gelatin does

[luminesce]

Originally Posted by rhesp1212

Where did you find corn free baking powder??? I could definitely use that, as white vinegar is made from corn usually so I can't do the baking soda vinegar combo for levening.

There is also a Hain Featherweight Baking Powder but it contains potato. DS seemed to have a reaction to potato previously but he tolerates the baking powder fine so he either tolerates small amounts or the reaction was to mostly the onion in the potato trial since we now know too much onion is definitely a trigger.

[luminesce]

Originally Posted by Hedwig_Fly

Lately I've been making a sorguhm cinnamon scone and the kids love it with a little safe/homemade frosting. A nice change from pancakes all the time. I just changed a few things from the original recipe that's on the back of Bob's Red Mill Sweet Sorguhm (GF) flour to make it work for us. Easy and tasty.

That sounds good. What were your modifications to the recipe?

[rhesp1212]

Right now his only safe foods are white potatoe, sweet potatoe, organic turkey, organic lamb, pears, zucchini, yellow squash and green beans. We are trialing coconut right now, and next will be wheat. Definite No's are chicken, eggs, milk and soy! Haven't tried sorghum flour, maybe we'll do that before wheat, as I'm suspecting a slight wheat intolerance.....would probably have better luck this way!!

[kjbrown92]

Originally Posted by rhesp1212

Right now his only safe foods are white potatoe, sweet potatoe, organic turkey, organic lamb, pears, zucchini, yellow squash and green beans. We are trialing coconut right now, and next will be wheat. Definite No's are chicken, eggs, milk and soy! Haven't tried sorghum flour, maybe we'll do that before wheat, as I'm suspecting a slight wheat intolerance.....would probably have better luck this way!!

I would do wheat and corn last of all the foods that you are testing. There are many other foods that are less reactive.

[lil_miss_understood]

Originally Posted by rhesp1212

Right now his only safe foods are white potatoe, sweet potatoe, organic turkey, organic lamb, pears, zucchini, yellow squash and green beans. We are trialing coconut right now, and next will be wheat. Definite No's are chicken, eggs, milk and soy! Haven't tried sorghum flour, maybe we'll do that before wheat, as I'm suspecting a slight wheat intolerance.....would probably have better luck this way!!

Do you have an Asian market near you? I've seen green bean noodles at mine and Kathy has seen sweet potato noodles at hers, I believe.
You can get potato flour and sweet potato flour/starch. Zucchini can be used to make a milk for baking. You could buy or make concentrated pear juice for sweetening things.
Just thoughts off the top of my head.

[Ruthla]

I think you need to find some simpler recipes, that don't need a "replacer" for anything.

My friend used to make oatmeal cookies with three ingredients: margarine (kosher for passover, made from partially hydrogenated cottonseed oil), brown sugar, and oats. She just mixed it all together and baked.

I imagine this recipe would work with any kind of flour your child can tolerate, if oats aren't a problem, as long as you have at least one solid oil that your child isnt' allergic to. I'm not sure how this would work with potato flour and turkey fat- I suspect it would be savory rather than sweet, although the texture would be OK. If rice and wheat didn't work, I'd try millet or quinoa flour- or just stick with potato flour and potato starch for now.

In general, cookies are very forgiving of limited ingredients. Cakes require binders and leavening to get the texture right, but cookies are harder to "mess up."

[luminesce]

Originally Posted by rhesp1212

Right now his only safe foods are white potatoe, sweet potatoe, organic turkey, organic lamb, pears, zucchini, yellow squash and green beans. We are trialing coconut right now, and next will be wheat. Definite No's are chicken, eggs, milk and soy! Haven't tried sorghum flour, maybe we'll do that before wheat, as I'm suspecting a slight wheat intolerance.....would probably have better luck this way!!

Your list looks remarkably like ours, except DS can eat chicken but not potato. I agree with the others that I'd hold off on trialing wheat (and any gluten) until last. It seemed to be one of the most reactive for DS. So far, we also only have one fruit he can eat. We have had to come up with some diverse ways to fix the few foods we have!

[Hedwig_Fly]

serenitii "That sounds good. What were your modifications to the recipe?"

Here's a link to the recipe http://www.bobsredmill.com/recipes_detail.php?rid=115

Well I didn't have to change too much from the original recipe but here's a list of the subs I made:

Guar Gum instead of Xanthan Gum (to make sure no corn)
Agave instead of Sugar (we try to limit cane sugar)
Spectrum Shortening instead of Butter or Margarine
Coconut milk instead of Lowfat Plain Yogurt
3 TBS unsweetened applesauce (corn free) + 1 tsp Featherweight baking powder (corn free) instead of Egg
1 tsp cinnamon instead of Currants
Coconut milk for the 2 Tb Milk

I also used coconut oil to oil the baking pan instead of cooking spray.

I cut mine into pie shapes when I take it out of the oven and put the slices on a dinner plate. I cut them rather small so I probably get around 12 smaller slices. I do that because my kids are small, so they don't need a big piece and they also like to ask for more

For frosting I grind either cane or maple sugar in a coffee grinder to make it powdered (regular powdered sugar almost always has corn starch in it - but I did find some organic that used tapioca starch) then add spectrum shortening and a little water until I get the texture I like (I start by using Kathy's buttercream frosting recipe from her blog to get an idea about how much sugar and shortening to use, I usually only make about 1/2 if its just for occasional use). Sometimes I add a little of our homemade vanilla to the frosting for added flavor, not needed if using maple sugar though. I actually just try to keep some frosting in the fridge and use as needed - don't have to worry about it going bad because it doesn't have any milk in it to spoil. Although sometimes we need to heat it a little to make is spreadable. I usually have both cane and maple available to put a little on the scone as we eat them.

[luminesce]

We make a rice flour/sorghum flour/pear muffin that is very forgiving. We also make a quinoa/sunflower cookie that is pretty tasty and a snack cake - if you want any recipes, let me know.