Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

What's Your Favorite Egg?


luv2cook

Recommended Posts

luv2cook Rookie

Hi,

I haven't posted much, but I have a question. I know there are lots of different recipes for egg substitutes... I've been googling and searched the forum, and then got overwhelmed a little. I thought I'd ask all of you:

What is your favorite egg substitute recipe?

What do you use it in?

I have tried the Energ one, and I want to try other alternatives, and thought I'd ask for some input on what worked best for you, especially in yeast breads.

Thanks. Turns out I am highly allergic to eggs and want to mimic it in baked goods.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



mommida Enthusiast

I heard people use applesauce, gelatin, and a mixture of baking powder and vinegar to replace eggs. I really need to know how to replace eggs too. My daughter has to avoid all the top eight allergens and of coarse gluten too.

purple Community Regular

Here is some info:

Open Original Shared Link

There are lots of other subs on that site too. I only use Ener g. I read to increase the amount of Ener g for a better rise (not sure about in bread though, never tried it). I use it in muffins, granola bars and sweet breads. I tried flax/chia once but can't remember the results. A banana worked good in cookies. If using applesauce, you may need to reduce the sugar or liquid a bit. Experiment with 1/2 recipes.

Google it on here for lots of comments ;)

Cheri A Contributor

My favorite egg subsitute is 1 1/2 T water, 1 1/2T oil, 1 tsp. baking powder mixed = 1 egg. It can be doubled, but doesn't work after that. I usually avoid recipes that call for more than 2 eggs.

I've also used 1/4 cup applesauce = 1 egg or 1/2 cup = 2 eggs in quick breads or muffins.

I've never tried the flax.

I have a box of Ener-G that I bought awhile ago. I used it for some cookies that were getting too much rise with the oil/water/baking powder combo.

luv2cook Rookie

Thanks so much for the responses. I had an idea yesterday to make my own batch of powdered egg replacer after reading all of your answers. I figure it'd be good to have on hand. I'll mix up a batch and see how it goes in some cookies.

Purple, your cookies picture is killing me... (Sigh). Did you bake those delightful looking gems, or are you just teasing me? (Cheezy grin).

purple Community Regular
Thanks so much for the responses. I had an idea yesterday to make my own batch of powdered egg replacer after reading all of your answers. I figure it'd be good to have on hand. I'll mix up a batch and see how it goes in some cookies.

Purple, your cookies picture is killing me... (Sigh). Did you bake those delightful looking gems, or are you just teasing me? (Cheezy grin).

Sorry, my dd helped me find a pic that had purple in it and I love to bake, so this pic worked perfect. Its a Nestle Tollhouse Cookie pic....I can smell them now...sigh...I wish ;)

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      126,299
    • Most Online (within 30 mins)
      7,748

    Lozzaka20
    Newest Member
    Lozzaka20
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.3k

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Raquel2021
      Yes stress can .make the pain worse. That being said it is taking years for my body to heal. I am not able to eat out as 98 % of restaurants do not know how to cook for celiacs.  I only eat out on special occasions. Any time I eat gluten I feel there is a tourch going through my digestive system specifically in the area you have mentioned.  Like where the deudenal is . I am very sensitive to cross contamination so any small amount of gluten makes me sick.
    • trents
      @Ems10, celiac diagnosis normally involves two steps. The first one is serum antibody testing which you may have already have had done and are waiting on the results. The second step involves and endoscopy (aka, gastroscopy) with biopsy of the small bowel lining. This second step is typically ordered if one or more antibody tests were positive, is a confirmation of the serum antibody testing and is considered the gold standard diagnostic test for celiac disease. Now hear this, you should not be eating gluten free weeks or months in advance of either kind of testing. Prematurely going on a gluten free diet can and will sabotage the results of the endoscopy/biopsy should you get a referral to a GI doc who would want to do that. Eliminating gluten from the diet causes causes inflammation to subside which allows the small bowel ling to heal such that the damage they would be looking for is no longer there.
    • Scott Adams
      Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.  
    • Scott Adams
      It might make sense for you to find out if they've run a celiac disease test on you, and if not, consider planning for it.
    • Ems10
      Thanks for your reply! I’m really not too sure, the doctor just took a few tubes of blood & that’s all I know 🥹
×
×
  • Create New...