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Egg substitutes?

by (1960)
Updated about 5 hours ago
Created July 12, 2011 at 6:37 PM

It's terrific that we can substitute traditional grain-based flours with almond flour and coconut flours when baking Paleo. My gf's really into the Paleo deal -- she feels a major improvement in managing her asthma since cutting out gluten, dairy and sugar -- but she also finds that eggs trigger her asthma. Can anyone suggest alternatives to eggs for baked good recipes? The only thing we've been able to find is "Ener-G Egg Replacer." We bought some, but haven't tried it yet -- I'm a little wary of the last two ingredients on the label:

Ingredients: Potato Starch, tapioca starch flour, leavening (calcium lactate [not derived from dairy], calcium carbonate, citric acid), sodium carboxymethylcellulose, methylcellulosesubstitute.

As a side note -- GF was vegan for a number of years, if that has any bearing. She changed her lifestyle when she had her daughter, because she began feeling weak and sickly. We wonder if her years of living on a vegan diet created some intolerances to eggs -- and can she work them back into her diet somehow? Or is she probably simply allergic to them?

Thanks in advance!

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1960 · July 13, 2011 at 3:26 PM

Thanks much, sarak!

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80 · July 13, 2011 at 3:13 PM

You're right. In this case I would add some coconut oil and mashed banana or applesauce to replace the eggs. It won't stay together quite as well but should still taste great.

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1960 · July 13, 2011 at 2:26 AM

Great info -- never heard of this, but anxious to try it! Thanks!

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1960 · July 13, 2011 at 2:26 AM

That is intersting! Will add to the growing list of experiments to try. Thanks!

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1960 · July 13, 2011 at 2:24 AM

Thanks, Melissa -- you hit it on the head with your comment about not baking to be healthy, but baking as an occasional treat without being horribly unhealthy! That's the goal. Thanks for your input and the links!

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1960 · July 13, 2011 at 2:23 AM

Thanks for the info! I like the banana/applesauce option.

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5838 · July 12, 2011 at 9:32 PM

Neat idea. I'd mind the O6's, though

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8757 · July 12, 2011 at 8:16 PM

very interesting! thanks for sharing that!!

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1960 · July 12, 2011 at 7:41 PM

Looking at the specific recipe we're aching to try (http://www.civilizedcavemancooking.com/2011/06/blueberry-upside-down-cake.html), I think the eggs are included primarily for binding. But I may be misunderstanding the science behind baking.

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1960 · July 12, 2011 at 7:39 PM

Both, based on her own bio-assays.

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13635 · July 12, 2011 at 6:42 PM

Do you know if both the yolks and whites give her problems, or just one or the other?

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6 Answers

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6423 · July 12, 2011 at 6:50 PM

To my layman eyes, the egg replacement just seems like it would act as a binding agent that adds thickness and density. Mashed bananas or applesauce will act in much the same way, and also provide the moistness that eggs would.

However, the more egg that a recipe calls for, the less successful a substitution will be, especially as the flavour of the fruit becomes stronger/the structural demands become greater.

EDIT: I just remembered some vegan friends talking about pureed silken tofu as an egg substitute, although obviously this is not Paleo.

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1960 · July 13, 2011 at 2:23 AM

Thanks for the info! I like the banana/applesauce option.

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1054 · July 12, 2011 at 7:53 PM

Chia gel. (Yes, ch-ch-ch-chia.)

I haven't tried baking with it but I've made the gel and can believe it would be a good substitute.

It's conventionally touted as being an egg-replacer for vegans. And it's ridiculously healthy, all-natural, no chemicals, you can make it at home and control the thickness according to what you're using it for. Supposedly there isn't any taste to it but that part, I'm skeptical about.

http://reallifenaturalhealth.com/chia-gel-egg-replacement-or-thickener-vegan.html

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1960 · July 13, 2011 at 2:26 AM

That is intersting! Will add to the growing list of experiments to try. Thanks!

50637dfd7dc7a7e811d82283f4f5fd10
5838 · July 12, 2011 at 9:32 PM

Neat idea. I'd mind the O6's, though

345c1755efe005edd162b770dc6fb821
8757 · July 12, 2011 at 8:16 PM

very interesting! thanks for sharing that!!

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24528 · July 13, 2011 at 7:54 PM

A spoonful of flax seeds mixed with water in a blender make a good egg substitute for baking. It bears a remarkable slippy-slimy resemblance to egg whites after sitting for a few minutes, and binds in the same way. I think the book I got that out of was called "Cooking Free". Some googling could probably get you the right proportion for seeds to water.

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4080 · July 12, 2011 at 8:42 PM

I use homemade pear sauce (just pear, water, and lemon juice cooked down and pureed in blender). I freeze it into ice cube sized portions and I have found it can replace 1 egg in baking, perfectly, the catch is it only works for recipes that call for 1 egg. I use two ice cubes for 1 egg replacement.

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1960 · July 13, 2011 at 2:26 AM

Great info -- never heard of this, but anxious to try it! Thanks!

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80 · July 12, 2011 at 7:20 PM

It really depends on what the eggs are doing in the recipe. If they are there for moisture then apple sauce, mashed banana, pumpkin puree, etc. . . are all good choice.

If they are needed for leavening its a little bit harder - you might try baking soda and seltzer water with a little extra fat.

Also, I definitely second looking to vegan cooking blogs for ideas - they tend to be pretty crafty when it comes to baking.

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1960 · July 13, 2011 at 3:26 PM

Thanks much, sarak!

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80 · July 13, 2011 at 3:13 PM

You're right. In this case I would add some coconut oil and mashed banana or applesauce to replace the eggs. It won't stay together quite as well but should still taste great.

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1960 · July 12, 2011 at 7:41 PM

Looking at the specific recipe we're aching to try (http://www.civilizedcavemancooking.com/2011/06/blueberry-upside-down-cake.html), I think the eggs are included primarily for binding. But I may be misunderstanding the science behind baking.

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56596 · July 12, 2011 at 7:05 PM

I would suggest looking into raw vegan desserts. Yeah, they have a ton of nuts, but so do regular "paleo" baked goods. It's not like you bake to be healthy, you bake because you want an occasional treat without totally wrecking your health. I hope to do a raw vegan coconut wedding cake when I get married. And raw "unbaking" at least doesn't oxidize the fat in nuts, which can make them rancid and bad for you. Either way, I love this blog: http://g0lubka.blogspot.com/

vegan culinary crusade (lol that I use that blog) has some good ones too http://www.veganculinarycrusade.com/

but there are MANY raw vegan cookbooks and blogs out there.

This blog has a few actually baked non-grain vegan things: http://www.dietdessertndogs.com/recipes/recipe-index/

But mostly I don't bake when I make treats, I make low-sugar coconut milk ice cream from this book http://www.amazon.com/Ice-Dream-Cookbook-Rachel-Albert-Matesz/dp/0964126729

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1960 · July 13, 2011 at 2:24 AM

Thanks, Melissa -- you hit it on the head with your comment about not baking to be healthy, but baking as an occasional treat without being horribly unhealthy! That's the goal. Thanks for your input and the links!

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