8 Comments

  1. […] 2 eggs or egg substitutes […]

  2. Katherin at |

    Wow that was unusual. I just wrote an extremely long comment but after
    I clicked submit my comment didn’t show up. Grrrr… well I’m not writing
    all that over again. Anyways, just wanted to say excellent blog!

    Stop by my page – Katherin

    Reply
  3. […] substitute in baked goods with great success. You may have seen some of my previous searches for egg-free egg substitutes when doing egg-free baking, but sweet potatoes were a new idea for […]

  4. cheap uggs at |

    There are some attention-grabbing cut-off dates on this article however I don抰 know if I see all of them middle to heart. There may be some validity but I’ll take maintain opinion until I look into it further. Good article , thanks and we want more! Added to FeedBurner as well

    Reply
  5. anna at |

    another tip… I have a huge honking food processor that is too big for something little like a TBS of flax. I grind the flax in a coffee bean grinder. I actually have 2 ( they’re pretty inexpensive) one for coffee, the other for grinding spices, flax, etc. After grinding the flax I mix with water and stir until it starts to thicken. I also sometimes make a big batch of the flax and water and store in a container in the fridge for up to 2 weeks. I have written on a piece of tape the amount that equals 1 egg, which I believe is 1/4 cup.

    It seems to thicken on it’s own after sitting int he liquid, but blending the whole thing afterward probably thickens it quicker. good to know. i have lots of coconut flour but don’t want to be restricted to using so many eggs all the time. Thanks for the info

    Reply
  6. […] While my son used to be sensitive to eggs, we eliminated them for a while and have been able to add them back in for baked goods. To make this recipe egg-free, see my egg-free egg-substitute post. […]

  7. Jill Shelley at |

    This is so good to know! Thank you.

    Reply

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