mcbean

Did you say that you had a foolproof egg replacement "recipe" for baking? I find that the egg replacer powder that I use doesn't work well when baking. Whatever substitute I use can not contain egg AT ALL.
For some reason I remember you saying you had something...

mommy23ms

Butting in here. Have you tried Flax as a replacement in baking? 1 egg = 1tbsp flax + 3 tbsp water.

I just checked our container and it says Gluten free, no refined sugars, organic, no dairy, vegan.

Cynthia

Similar to Jenny's, here's what I have saved:

"You don't have to give up on your favorite cake recipes at all! It is very easy to replace eggs in a recipe. My son and I have multiple foods allergies and cannot have dairy, gluten, casein or soy. He cannot have eggs. This is the BEST egg replacer known, and so cheap. I use it in bread, pancakes and cakes. Flax's protein properties mimic eggs so nicely. I use a healthy tablespoon of the mixture for one egg."

One Egg = 1 T ground flax (meal or flour) + 4 T water heated until it becomes gooey. Make multiple batches at one time and refrigerate. I usually make enough for four to six eggs. Replacer lasts about a week.

mcbean

Thanks to both of you! Off to buy some flax powder!

feltc

Me too! Thanks for bringing this up, Aileen.

sarahxb

I tried this when making banana bread and I was very pleased.