I have had a couple of requests to re-post this. I was the original
contributor and have cut and pasted it from a previous Bread Bakers
List:
Hello, bakers!
One of the recent BBD's had a list of substitutions for wheat flour in
baking. My son has an egg allergy, and I got the following Egg
Substitues from the Food Allergy Network cookbook. They also have a web
site at http://www.foodallergy.org/
Egg Substitutes
Use any one of the follwing recipes to substitue eggs in baked foods.
For each egg, use:
1 tsp. baking powder, 1T. liquid, 1 T. vinegar, or
1 tsp. yeast dissolved in 1/4 cup warm water, or
1 T. apricot puree, or
1 1/2 T. water, 1 1/2 T. oil, 1 tsp. baking powder, or
1 packet plain gelatin, 2 T. warm water. Do not mix until ready to use.
Ener-G foods also has a product called "Egg Replacer." It is a powder
made of various starches and leaveners that, when used as directed, acts
like eggs in baked goods. I have not had the gumption to try their
recipes for eggless quiche and Lemon Meringue Pie, tho. <g> You can get
the product at health food stores. If you can't find it, contact the
company:
Ener-G Foods
P.O. Box 84487
Seattle, WA 98124-5787
1-800-331-5222
I have used a combination of the Egg Replacer and the apricot puree (try
baby food if you have no blender) in my Christmas Stollen, and it worked
beautifully.
I expect my son to outgrow his allergy in a couple of years (please,
Lord, let it happen!), and I plan to go on a baking frenzy. I don't
expect any of the replacements to work very well in cream puffs and
brioche, but they do pretty well in cakes, cookies, and pancakes.
Keep Baking!
Ruth