<<Disclaimer: Verify this information before applying it to your situation.>>
Dara wrote:
> ...Does anyone know of any decent egg substitutes?...
There has been some discussion in the past about egg replacement
products. I decided to cull the archives for previous responses. I've
edited out the redundant or unrelated portions (according to my
judgement). This covers all the archives prior to January 1, 1996:
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Date: Fri, 30 Dec 1994 22:01:18 GMT
From: William Elkus <[log in to unmask]>
Can anyone volunteer a good recipe for making bread in a bread machine that is
gluten free, and
casein (milk) free, and
egg free?
We have taken basic GF recipes, which usually have at least egg and often
milk, and substituted Energ-G egg replacer and either soy milk or infant soy
formula. The breads come out mediocre at best. We have a programmable Sears
Kenmore Choice bread machine, which is really made by Welbilt and was the one
suggested by Red Star Yeast. Any suggestions are appreciated.
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Date: Wed, 31 Jan 1995 23:50:06 EST
From: Mike Jones <[log in to unmask]>
Subject: The Celiac ActionLine, Jan. 1995 (Part 6 of 6)
<...>
5. Bread Machine Substitutions from Glenna Vance, Red Star Consumer Services
Representative.
<...>
4. Eight teaspoons of Egg Replacer and 2/3 cups of additional water can
be used to replace three eggs.
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Date: Thu, 1 Jun 1995 17:38:01 -0700
From: "Karen M. Davis" <[log in to unmask]>
...Now, as far as egg replacer goes, it's made by EnerG Foods of
Seattle....I *know* that Country Life Foods (?) in Palo Alto carries
it....and that the Whole Foods Market in Oakland....carries it. Check
the larger health food stores near your house...
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Date: Tue, 19 Sep 1995 12:28:46 EDT
From: Nathan D Justus <[log in to unmask]>
This is one of the big questions: wheat free, soy free, dairy free
things that can replace eggs in baking. My wife is celiac, can't
have eggs or soy either. Things we have tried:
1. Xanthan gum. Mix about 1/4 tsp. with about 1/4 cup of water.
Let stand. It thickens, and can be whipped like an egg white. It's
okay to replace one egg.
2. Ener-G Egg Replacer. Essentially, it is baking powder. It's okay,
but again, GF flours just don't rise much.
3. Guar gum. We've found that this imparts a nasty flavor.
4. Gelatin. Never had much success with it, but haven't experimented
much either.
I've been thinking a lot about things like yogurt (which will work
when the sour is okay) and mashed potato; during WWII, lots of folks
(in England) worked mashed potato into pastry and such; it streached
meager supplies of imported wheat flours, but I wonder if it might not
work to bind GF flours.
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Date: Tue, 19 Sep 1995 15:50:34 -0700
From: Andrea Frankel <[log in to unmask]>
If you can find WonderSlim in your health food store, it substitutes
nicely for eggs in most baked goods. It does have some lecithin in it -
do all people who are soy-sensitive react to lecithin?
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Date: Wed, 20 Sep 1995 09:26:45 -0500
From: herl jennifer l <[log in to unmask]>
Mashed banana works, and other pureed fruits (like prunes) may work as well.
The texture will be a bit different, and you'd want to take into account
the sweetness of the fruit.
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Date: Wed, 20 Sep 1995 15:02:48 -0400
From: Elyse Sheppard <[log in to unmask]>
Hi, using one tablespoon of flaxseed to 2 tabelspoon of water, then boiled
for ten minutes or put in blender until fine works well. This stuff is
yucky, only good in recipes. Very high in Omega threes.
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Date: Wed, 20 Sep 1995 22:49:47 -0700
From: Dain Smith <[log in to unmask]>
My wife has used the following recipe from "The Allergy Self-Help
Cookbook" (Rodale Press 1984) by Marjorie Hurt Jones page 189 in baked
goods with good success.
Egg Substitute
Makes about 1/4 cup. This mixture will bind patties, meat loaves, cookies
and cakes as well as eggs do. But it will not leaven like eggs for
souffles or sponge cakes. This recipe makes enough to substitute for ONE
EGG (my emphasis); you can easily double or triple it.
1/3 cup water
1 tablespoon whole flaxseed
Place the water and flaxseed in a small sauce pan. Bring to a boil, then
reduce heat so mixture bubbles slowly. Cook for 5 minutes, or until
mixture is the consistency of a raw egg white. Do not use too high a
heat or mixture will become thick and gummy.
Note: Don't bother straining out the flaxseeds. They don't have much
flavor and won't detract from whatever you're making.
-------
We used this recipe "as is" and not had any problems.
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(End of summary)
Jim Lyles ........ <[log in to unmask]> ........ Holly, Michigan, USA
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