I once had an allergy attack from the smell of egg – when my toxic load is down, I can eat baked goods that include eggs. When my body is inflamed and reactive, just the smell of egg is enough to give me a bad reaction. I do enjoy baked goods, but I try to substitute eggs in recipes whenever possible.
Here are some substitutes that I have found work well for different baking needs:
Xanthan gum can be added for egg-free cakes and cookies, and milk-free ice cream. (This works well for binding and adding some texture)
As a binder for cakes, cookies and muffins, using 1/2 of a mashed banana or ¼ cup of organic applesauce works well. (Can also puree other fruits)
- 3/4 cup gluten-free White Bean Flour
- 1/2 cup rice flour
- 2 1/2 tsp gluten-free baking powder
- 1/2 tsp gluten-free baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 mashed banana
- 1/4 cup of applesauce, (or 2 eggs if not substituting)
- 1/2 cup brown sugar
- 1/4 cup GFCF milk plus 1 t lemon juice
- 1/4 cup applesauce or pear sauce
- 3 tbsp vegetable oil
- 1/2 cup raisins or chopped pecans
I have found that organic applesauce works best for baking muffins, and also provides the best consistency and taste compared to other fruit purees that I have tried.
- Preheat the oven to 375°F.
- In a medium bowl, combine the flours, baking powder, soda, cinnamon and nutmeg. Set aside.
- In another medium bowl, add the mashed banana, and add the egg while preferably using an electric mixer on medium speed, continue to beat until smooth.
- While continuing to beat the mixture, add sugar, milk, applesauce and vegetable oil.
- Add the dry ingredients from the first bowl into the wet mixture, beating until combined.
- Stir in the raisins. Spoon into 10 greased muffin tins.
- Bake at 375°F for 18-20 minutes.
- GFCF – gluten free casein free
- DF – dairy free