Egg Substitutes – Leavening and Binding Options

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20160430_151405Egg sensitivities are on the rise. Chicken eggs might be hard to digest or even cause an allergic reaction when eaten. A number of factors might be involved. For example, some believe that children become sensitive to eggs after their bodies are exposed to the egg proteins found in certain vaccines. Conventional store-bought eggs are another possible culprit since many are produced by chickens given antibiotics and other pharmaceuticals and fed genetically modified (GM) feed, which may ultimately alter the egg itself.

If you are sensitive and/or allergic to eggs, there are several alternatives. Some people are able to tolerate duck or quail eggs instead of chicken eggs. If that is not an option, you can use as an egg substitute in your recipes.

Baking is especially challenging without eggs. However, there are multiple alternatives available. The type of recipe will determine if you need the egg substitute to act as a leavening agent (to help it rise, such as a cake) or a binding agent (to help bind the ingredients, such as drop cookies or meatballs). Below are several options to choose from, some can be purchased and others can be made from scratch. Use the option that works best for the recipe and your diet.

Leavening Options

  • Orgran No Egg (gluten-free, soy-free, dairy-free)
  • Mixture of 1-1/2 tbsp. coconut oil (liquefied), 1-1/2 tbsp. water and 1 tsp. baking powder per egg, whipped together before adding to recipe (use Featherweight Baking Powder for corn-free baking)

Binding Options

  • The Neat Egg (vegan option and gluten-free)
  • 1/4 cup applesauce, mashed banana, or pureed squash per egg
  • 1 tbsp. ground flax seed (or chia seed) mixed with 3 tablespoons warm water per egg, mix and let stand for 1 minute before using
  • 3-1/2 tbsp. gelatin blend per egg, mix 1 cup boiling water with 2 tsp. bovine gelatin to create blend

If a recipe calls for three or more eggs, an egg replacer usually does not work well and it is best to bake something else. Most people will also want to steer clear of xantham gum, which is often suggested in eggless recipes, since it is usually derived from corn and can cause stomach upset.

People who have less severe reactions to eggs can often reintroduce eggs into their diet after taking a break from them (usually waiting 1 to 3 months) and not have problems with them. If you decide to do this, you will need to start slowly, with just a tiny amount of egg at a time so you can monitor your reaction. It is also imperative that you get quality eggs from a farmer you trust – one that allow the chickens to roam freely, eating from the land as much as possible, and supplements with GMO-free and/or organic feed. . . truly free range.

If you have a severe allergic reaction to eggs it is better not to reintroduce real eggs back into your diet.

This article was written by Sharon Harmon, founder of Life Design for Health. She has a passion for helping people find their way back to optimum health. Please contact her if you would like to know more. There is a great deal of health-related information in her blog articles and on her website.

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