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Thread: Food allergies
04-13-2002, 01:09 AM #1
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I noticed that someone else on the forums is allergic to milk and eggs also. What do you use for eggs in baking? I have tried the egg/oil/soda mix and gelatin but they came out nasty.
Anyone have any ideas? I was thinking of trying a small amount of tofu.
- 04-13-2002, 10:41 PM #2
Try looking for the Egg Replacer by Ener-G. www.ener-g.com. It worked well for me on certain recipes. I found that I had to use cake mixes because it was made to be more foolproof than made from scratch cake. Duncan Hines has some milk free, egg free mixes.
04-15-2008, 03:15 PM #3
You substitute one tablespoon of soy flour and one tablespoon of water for one egg when baking. I recommend not substituting the fat in the recipe also such as replacing applesauce for oil. Most recipes need a little fat if you take out the egg.
04-16-2008, 12:24 AM #4
I use the Ener-G egg replacer -- works well for me. I also substitute applesauce for all of the fat when baking -- no problems. I bake everything from scratch.
I also use gluten free flours and find that I don't need to use xanthan gum if I use the Ener-G. I know this doesn't apply to milk and egg allergies, but someone might find it helpful.
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