Need cake/bread recipe substitute for egg AND flax please

[Ophelia]

So I picked up a couple allergy-free dessert books the other night. Trouble is, all the bread/cake recipes seem to have FLAX as a substitute for EGG. I am going to be taking DS off egg in a couple weeks again to see if it stops his pee accidents (it did the first time and then we messed up and gave him egg and DH protested he thinks it was a coincidence his head is in the sand and doesn't think DS has ANY food issues).

DS can't have: gluten, possibly egg
I can't have: gluten (still BFing), nuts, flax, soy, sesame

Is there anything else I can use? I do have the Ener-G powder egg replacer, however I have the feeling that doesn't work well with bread/cake recipes. Mostly I only use it for the pancake mix, but I tried it with a banana bread mix and the bread was pretty flat. Is the powder egg replacer supposed to be that runny?

Do you have suggestions including amount for substitution?

Thanks!

[mama.rye]

when i have made vegan cakes in the past, they held together wonderfully without egg, but i did the whole ACV in the rice milk for 10 minutes thing. i dont know if thats what acts as a binder, but it worked. a mushy banana also helps bind things together, as well as molasses. does egg help baked goods rise? maybe your banana bread mishap was more a baking soda/powder thing? breads are a whole different story though - i have only done flax mix with those...

sorry. that wasnt a helpful answer at all. hope you find what works for you!

[deditus]

You can try chia seed or chia seed flour goop (like flax goop) as an egg replacer. It holds a lot of water though, so you want to use like 1 t. chia instead of a T. Valley Natural probably has chia seeds, and the gluten free store in Woodbury (Tailor Made Nutrition, they have a website) has chia seed flour. I usually use a mix of Ener-G egg replacer for leavening and flax or chia goop for binding. So for a pumpkin bar recipe I have that calls for 3 eggs, I use 1 Ener-G egg replacer and 2 flax eggs. I usually add 1/2 t extra baking powder and make sure it has some kind of acid in the liquid. Also, lower your expectations. It just won't be light and fluffy w/o eggs.

[dannic]

gelatin--something like one tsp + water = 1 egg...if you google it, I'm sure it'd come up!

[Ophelia]

I would like to try each one of those suggestions to see what works best for me.

mama.rye, can you tell me more about the ACV in the rice milk thing and molasses and what the measurements are? I don't know why the bread mix didnt work, it even said I could use egg sub. Followed it exactly, only thing different was I split it into two instead of making one.

deditus thanks for the info! I will have to get some of the seed (darn I just was at Valley and used my discount yesterday before I read this) and see if either one of us react to it before I use it in a recipe, since I seem to have seed issues (sesame, flax, possibly sunflower).

I thought I also read about using applesauce somewhere, how would I do that? I will see if I find anything on an internet search.

If you use applesauce or banana as a sub, wouldn't you be able to taste that in a recipe? I'm not a big banana fan right now so I'm not sure I want my stuff tasting like it (or the ACV?).


Thanks!

[deditus]

Oh, I forgot, the Living Without magazine has a good list:

http://www.livingwithout.com/resourc...titutions.html

[rhesp1212]

My DS can't have egg or the egg replacer (corn derivitives in it), he also doesn't tolerate flax well at all either. I use fruit purees in all of my baked goods and add extra levening if I want it to rise even more. I use alot of applesauce or pureed pears, or even pureed squash as a binder and moistener in my breads, cakes and muffins. I use baking soda and cream of tartar in my breads as well for extra levening (can't have baking powder).

If you're looking for a cake recipe, do a google search for Wacky cake or eggless, milkless cake....it's super moist and delicious!!