<<Disclaimer: Verify this information before applying it to your situation.>>

Jeny and fellow list members,

My family also has several food allergies.  I use EnerG Egg Replacer,
applesauce, pureed banana, fruit juice, any form of milk (i.e. soy, GF
rice, almond, cow's etc.), unflavored gelatin powder, arrowroot, soy,
lecithin, flaxseed, or tofu.  The product you are baking and what the egg's
function is will determine what item you need to use.  I have not started
baking GF bread yet, but I have baked cakes, bagels and cookies using these
substitutes with good results.

I have no vested interest or receive any monitary gain from mentioning this
book.  I simply have used it and found it to be very helpful in cooking for
my Celiac daughter as well as other food allergic members of my family,
myself included.  There is an excellent new book called "Special Diet
Solutions, Healthy Cooking Without Wheat, Gluten, Dairy, Eggs, Yeast or
Refined Sugar" by Carol Fenster, Ph.D.  In it she has whole sections on how
and what to use to substitute for an allergic food.  She also has recipes
that can be adapted to eliminate any of the above mentioned allergens.  I
ordered mine from a Celiac Support Group, but you can ask to have your
local bookstore order it for you or order it directly from the publisher.
There are actually several excellent books out there for those of us with
food allergies.  I did some major proactive searching when my daughter was
diagnosed with DH this summer.
Anyone who is interested in getting the ISBN number of the book, or the
address of the publisher can e-mail me directly at [log in to unmask]  This is
my first time replying to the list, so if I have violated any "rules", I
apologize.

I hope this helps.

Bev Wahl