Hi Missy, how would you go about using an egg substitute in your recipes? My child is gluten and dairy free. It would be greatly
appreciated, Thanks, Minndy
Easy: the product is called "Egg Replacer" by Ener-G Foods Inc.
It's available in all health food stores in the baking section, as well as in many regular supermarkets. It comes in a box, like a cake mix, and you use something like one tablespoon with a little water per egg. Directions are on the box. Works great.
There are actually a number of egg replacers that work very well depending on what you're cooking. Tofu, for example, works very well where a lot of eggs are involved, like in quiches, or even tofu omlettes!
Flax seeds also work, as well as various vegetable oils. I suggest you do a quick Google search on "Egg Replacers" and you'll find recipes for exactly what you're doing. In the meantime, here are some others that work:
2 tbsp corn starch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
1 banana = 1 egg in cakes.