MNN - Mother Nature Network

We had our daughter tested for food intolerances last year, and her reaction to egg were skyrocket high. (Thankfully, she doesn’t react to the majority of food she eats on a regular basis, which is a sign that her gut is in good shape). She is slightly intolerant to gluten, so we have been keeping her gluten-free for the most part. Gluten-free and egg-free makes for some interesting baking, but it can be successful (the above picture is egg-free, gluten-free, dairy-free pancakes – and they were yummy too!).

 

When you combine the gluten-free and the egg-free together, it does become a little more complicated, but today I wanted to share some of the substitutes you can make for egg-free baking. I’ve been filing these suggestions away, and thought some of you might find them helpful too! Thankfully, there are many good substitutes. And, for those of you who also have to bake “egg-free”, I’d love to hear your experience and advice.

 

There are two things to consider when replacing eggs, the "lift" eggs give a product and egg's binding properties. Some of the following don’t help give good rise, but do bind. You may want to add about 1/2 teaspoon more baking powder per recipe to help prevent it from being too dense.  Most of these options are vegan as well.

 

Per egg:

The above are all ingredients I feel comfortable adding to my food. The following options I haven’t researched yet (if you have any information to give, please do!)

 

 

I’ve mostly used chia seeds and squash or fruit purees. I have been trying to avoid any “extra” ingredients, but I do find that arrowroot or other starch really helps with gluten-free baked goods, though not necessary in regular, egg-free wheat products. While this has been working well for me, I do find that the end result is a bit heavy. Not a problem in our family (my daughter really doesn't notice), but I have been working on a baked donut recipe for her birthday that we will be sharing with friends, so I am experimenting to see if I can make it a bit lighter in texture.

 

We have truthfully been mostly sticking to making pots of rice and quinoa to eat, rather than concentrating on the more time consuming task of baked goods. But, every kid needs pancakes or a cupcake sometimes!

 

Does anyone else bake egg-free?  I’d love to hear your advice/experience/thoughts!