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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.
 
Does anyone have any other ideas?
 
Nathan
 ==============================================================================
Nathan D. Justus                        AT&T Bell Labs, W. Long Branch, NJ,USA
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