Janell R.
11/7/2008
8:06 AM
13 Posts

I know Dr. McKnight has some egg baking subs on his website but I haven't really liked the outcome of them. Does anyone have any ideas other than the baking soda/oil/water substitute?

Thanks Janell

Sara D.
11/8/2008
2:11 PM
10 Posts

I did not like the oil recipe either. I've used 1 tsp baking powder/1 Tbsp liquid/1 Tbsp vinegar for a meatloaf and liked it. I've heard using gelatin and water works tastes okay too.

Sheri B.
11/10/2008
7:20 AM
9 Posts

Hi,

My son has peanut/tree nut allergies and I believe he may be allergic to eggs as well. I had read up on another food allergy website for baking that you can use 1 tbsp of pureed fruit like banana per 1 egg. (up to 3 eggs) I tried this using gerber bananas in cupcakes I made for Halloween and it worked rather well. (was a boxed cake mix) I am going to be experimenting with home made cookies this week. :) I will let you know the outcome!

Sheri B.
11/11/2008
7:58 PM
9 Posts

I just made home made chocolate chip cookies (using Hershey's milk chocolate chips that are peanut/tree nut safe) and substituted gerber banana's for eggs. They came out pretty good and you can't taste any of the banana. Next time I may use a little less flour than the package calls for. My husband and son are gobbling them up as I type, so I guess it's a hit all around :)

Janell R.
11/12/2008
2:54 PM
13 Posts

Thanks for all the suggestions. I am going to try the banana substitute. I made a pumpkin pie and used vanilla pudding in place of the eggs and it came out great.

Janell

Melissa L.
2/24/2009
1:56 PM
13 Posts

I have baked a lot without eggs, and use different substitutes depending on what I'm making. Check out my blog http://wheatdairyeggnutfree.blogspot.com/
for ideas! I have a post titled "How to substitute Eggs." Posted Feb 10, 2009.

Good luck! I just found this support group today, and am excited about meeting you all and sharing and learning!

Sara D.
3/21/2009
10:35 AM
10 Posts

I recently made a lasagna and a meatloaf and omitted the egg with no substitution...they tasted great. Nobody could tell the difference without the egg.

Leslie M.
5/11/2009
10:12 AM
19 Posts

Sara,
Would you be able to share the Lasagna recipe? I have tried and it doesn't seem to be working out. I used Bob's Red Mill egg replacer in my Meatloaf and it is fantastic.

Sara D.
5/14/2009
10:52 AM
10 Posts

Here is the lasagna recipe. I apologize for it not being exact in measurements...I tend to cook by adding a little of this a little of that. I use the noodles that you don't have to boil first (generic brand or I think Anthony's doesn't have egg-but definietely double check on that). To make the cheese mix: use mozzerella, parmesean, and cream cheese. Make enough to have at least a couple of layers in the lasagna. Mix the cheese together until they are blended. Brown some meat (either ground turkey or beef). In a baking pan layer: olive oil, pasta sauce (whichever brand you like), cheese mix, noodles, meat, veggies (I like using spinach), and than repeat the layers as many times as you like. Bake it according to the package instructions on the noodles. Since the noodles aren't being boiled ahead of time the cooking time may take a little longer. With the sauce- use enough to keep the noodles moist, but too much will make the lasagna really runny, especially since there is no egg in there holding it all together. Hope that helps.

Leslie M.
5/16/2009
6:09 PM
19 Posts

Thanks Sara! Here is a chocolate chip cookie recipe that I made today and they came out great! Egg and nut free.

1 cup pumpkin puree
1 cup sugar
1/2 cup olive oil
1 teaspoon vanilla
substitute for 1 egg (I use 1 Tablespoon Bob's Red Mill Egg Replacer + 3 Tablespoons of water-mix in separate bowl)
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoon baking powder
1 1/2 teaspoon cinnamon
1 cup chocolate chips (I buy mine from the Vermont Nut Free store-Online)

Directions:

Preheat oven to 350
Combine pumpkin, sugar, oil, vanilla, and egg mixture in one bowl. Flour, salt, baking soda, baking powder, and cinnamon in another bowl. Then mix together and add chocolate chips.

Lightly grease a cookie sheet, and scoop out cookies. These do not spread out but puff up nice and fluffy.

Bake 10 minutes then let cool.

Makes: 20-30 cookies