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

Thanks for all the responses to my potato free egg substitutes request.
Here are some of the suggestions.

 

For muffins containing 1 cup fruit puree (banana, apple, pear, pineapple,
but NOT peach):

1/2 cup (less 1 Tbsp) cold water mixed with 1 packet gelatin

1/2 cup (less 1 Tbsp) boiling water mixed with 2 Tbsp flax. Let sit for 10
minutes Combine the two mixtures and use half for each egg.

 

Flax Seed Meal
Mix 1 T. flax seed meal + 3 T. warm water, let sit for 10 minutes.  

Baking Powder, Water and Oil
Mix 1-1/2 T. oil + 1-1/2 T. warm water + 1 teas. baking powder, whisk until
foamy (it won't foam as much as Ener-G's egg replacer

Arrowroot, Soy, lecithin --Whisk together 1/4 cup warm water, 2 Tablespoons
arrowroot, 1 Tablespoon soy flour, 1/4 teaspoon lecithin 

liquid or granules. May affect the flavor of the baked goods.

 

Soft silken Tofu by Mori-Nu -- 1/4 cup per egg - blend until smooth before
adding. Makes moist baked goods with heavier texture.

 

Pureed fruits/vegetables (suggests using apples, apricots, prunes, pears,
corn, carrots, mashed potatoes. also baby foods work well with 

no fillers) -- 3 Tablespoons to replace each egg and increase liquid in the
recipe by 1 Tablespoon. May detract from flavor of baked goods.

 

Unflavored gelatin powders - animal based or plant based (agar) -- 1
envelope per cup boiling water. Substitute 3 Tablespoons per egg.

 

See the following website for additional information.

 <http://www.eatingwithfoodallergies.com/eggsubstitutes.html>
www.eatingwithfoodallergies.com/eggsubstitutes.html

 

Regards, Alison in Anchorage

 


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