Let's Make a Trade: Eggs Edition

Hello everyone!  Let's talk about Substitutions for Allergy-Safe Baking.  In this post, let's talk specifically about eggs.

So eggs are usually a main ingredient in baking - especially holiday baking.  You'd be hard-pressed to find any traditional Christmas cookie, fruit cake, or streusel recipe that doesn't call for at least one.  But, if you have a food allergy to eggs, or if you choose not to eat eggs for other reasons, then that can prevent you from enjoying a lot of holiday goodies.  So, what can you do if you're trying to bake while being allergy-safe?

A lot, actually!  Egg may seem like an impossible thing to replicate, but it's actually not.  I know from talking to others with food allergies that there are a lot of very expensive egg substitutes out on the market.  I'm sure they're lovely to use, but let's face it - dealing with food allergies can be trying enough without having to spend extra money at the same time.  The truth of the matter is that there are a lot of common grocery items that can be substituted without adding on a lot of extra cost.

When it comes to substituting anything, including egg, ideally your substitute has (1) a similar quantity, (2) a similar texture, and (3) a similar amount of liquid.  Consider things like:

   - 1/4 cup of applesauce per 1 egg called for
   - 1/4 cup canned pumpkin per 1 egg called for
   - 1/4 cup canned squash per 1 egg called for
   - 1/4 cup pureed prunes per 1 egg called for
   - 1/4 cup mashed potatoes per 1 egg called for
   - 1 banana per 1 egg called for
   - 1/4 cup soft, unflavored tofu (pureed)
   - 1/4 cup soy milk
   - 2 tablespoons potato starch per 1 egg called for
   - 2 tablespoons water + 1 tablespoon veggie oil + 2 teaspoons baking powder per 1 egg called for
   - 1 tablespoon ground flax seed simmered in 3 tablespoons water per 1 egg called for

If you're baking something sweet like cookies or cakes, things like the fruit substitutes can be best.  For savory or spicy dishes, or things like squishes, veggies or starches tend to work best, and can enhance that savory flavor.  Substitutes that don't really add different or additional flavors, the veggie oil, baking powder, and water substitute works great.  I haven't ever personally used flax seed as a substitute, but others that I know have and they say it works great. :)  

One note though: keep in mind that many people with nut or latex allergies are also allergic to banana.  Tofu and soy milk are not a good idea for those with soy allergies, of course.  So, please be conscious of any other allergies that may prevent you from using any of the ingredients above.

I hope this list helps!  Please look forward to my next post on more baking substitutions for other things like nuts, gluten, etc.

Happy Baking!
Cheri