Egg Replacement when Baking?

[dogmom327]

I am learning (the hard way) that I suddenly can't eat eggs. This is a bit of a problem as between my sensitivities and DD's (EBF) I'm already down to a very limited diet.

I bake with almond flour and most of the recipes have egg. Any ideas what I might be able to use instead?

[applecider]

I use one tablespoon ground flax seed mixed with 3 tablespoons boiling water, let cool. Equals one egg. Worked great in these cookies. I've used it in other recipes too with great results!

[DevaMajka]

Here's a list of possible subs:
http://www.foodsubs.com/Eggs.html

I've had good luck with subbing bananas, but that's with wheat flour. Not sure how other flours would affect that.

[Masel]

It depends on what you are making. If there is any other oil in the recipe (butter, shortening etc) then using flax seed oil makes it too greasy IMHO. I like apple sauce for anything that doesn't need to rise much.

[cristeen]

That's difficult. Without wheat, egg is acting as your binder, and many of your common subs won't bind. I'd probably stick with flax if you can have that, or another "flour" or "starch" source.

Have you tried testing the egg yolk vs the white? Some people are only intolerant of one or the other. With as limited as your diet already is, I'd probably try to make sure. If you can have either white or yolk, you can sub 2 of them for 1 egg.

[WuWei]

Originally Posted by dogmom327

I am learning (the hard way) that I suddenly can't eat eggs. This is a bit of a problem as between my sensitivities and DD's (EBF) I'm already down to a very limited diet.

Are you having allergy or intolerance or 'side effects' of the eggs, if you don't mind my asking. There are some nutrients which help to process eggs, unless it is an IgE allergy.


Pat

[dogmom327]

Thank you everyone for the ideas!

Cristeen--that's a great thought on trying the yolk and white separately. I need to recover from last night (see below) before I try it but at some point I need to do it.

WuWei--good question. So TMI alert...I had the flu about 3 weeks ago and didn't eat for 36 hours. Once I started eating again, I noticed I was getting a lot of stomach cramping and the diarrhea wouldn't go away (2 weeks of diarrhea). I started to realize it would get much worse after I'd eaten eggs (which was often). So maybe 4 days ago, I stopped eating eggs and within 18 hours or so my symptoms cleared completely. Last night I decided to try a little experiment. I had an almond flour muffin (maybe 1/4 of an egg in it). About an hour later I had horrible stomach cramps and felt like I had the flu all over again. Horrible nausea, couldn't function. It was terrible. There wasn't anything else in the muffin I don't eat on a more or less daily basis so it had to be the egg.

I do have an appointment with the doctor (naturopath) on Wednesday for allergy/sensitivity testing so I'm hoping he can help me figure out if it's just eggs or is it some combination of foods, etc.

[425lisamarie]

I've done so much no egg baking that I think it depends on WHAT you are baking. Flax doesn't work for everything, and egg replacer doesn't work for everything. However for most applications whipped egg replacer in the box works the best. Then adding a small bit of fat to make up for the lack of yolk. But without wheat there's another issue too. I tend to try to not make cakes and such wheat/egg/everything free. Just make a nice "bar" type dessert. Or custards. I made vanilla "bean" custard with no eggs and chia seeds before. The seeds look like vanilla beans! I do it in ice cream, too. I just through a bunch of them in the blender wtih the milk and they break up to flecks to look like vanilla beans, and then I just use extract