EnerG Egg Replacer

[ApronMama]

Can you give me tips on using this product? Ds9 has just been diagnosed with gluten intolerance and is egg sensitive as well. Our ND thinks the egg sensitivity will go away as we heal his gut from some other issues. For 8 weeks, however, I need to use egg replacers.

 

If you have any tips for using this and for making gf/egg free breads, please share!

[GoVanGogh]

No tips, but we used it for years when DS was allergic to eggs. Just used as directed and never had any problems. Used in everything from quick breads to yeast rolls and cheesecake.

[Annie]

I had very good success replacing up to two eggs in baked goods with the EnerG, *until* I had to cut out wheat. Eggs seem to have some sort of magic in GF baking that I never figured out. I consider myself a pretty good baker, but virtually all of my GF/egg free baked goods failed fairly miserably. I only had to do without wheat for something like four months, and I never was able to figure it out. I know there are some people out there who do it successfully. I would just be tempted to avoid baking until the eggs can be reintroduced. I found it very frustrating. Sorry I couldn't give you a success story!

[ApronMama]

I had very good success replacing up to two eggs in baked goods with the EnerG, *until* I had to cut out wheat. Eggs seem to have some sort of magic in GF baking that I never figured out. I consider myself a pretty good baker, but virtually all of my GF/egg free baked goods failed fairly miserably. I only had to do without wheat for something like four months, and I never was able to figure it out. I know there are some people out there who do it successfully. I would just be tempted to avoid baking until the eggs can be reintroduced. I found it very frustrating. Sorry I couldn't give you a success story!

.

 

That is actually really helpful info. I'm thinking of sticking to mixes until I get the hang of gf baking, and maybe we will just keep it up while off eggs.

[dbmamaz]

i also found the flax goo worked a LOT better than the egg replacer. also, do NOT try anything that requires more than 1 egg. I have a 'rustic' gluten free bread thats egg free. i'm sure there are others. but for quick breads and pancakes, the flax goo tasted better and had a better texture. sometimes you can also get away with a tablespoon of oil and extra baking soda.

[Dahliarw]

http://glutenfreegoddess.blogspot.com/ has a lot of recipes that are egg free our use the egg replacer (all are gf). I found it worked ok in most gf things, as long as 2 or less eggs were called for. It works less well with grain free flours, like almond or coconut.

[Candid]

You can also use cooking oil as a replacement for eggs (1/4 cup = 1 egg). Best zucchini bread I ever made was when I ran out of eggs and used oil instead. People were all over me for that recipe.

 

But as Annie points out eggs act as a leaven-er. This means that you may need to increase other things that leaven your recipes (baking soda and powder or yeast). In the case of yeast breads you might be able to reduce the amount of salt in a recipe to get more rise out of your bread (I bake yeast bread without any salt so it is doable).