10 Comments

  1. gluten free products at |

    I admire the valuable information u offer in your message.
    I am very impressed to watching your article of Gluten free product.
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    Reply
  2. gluten free products at |

    I admire the valuable information u offer in your message.
    I am very impressed to watching your article of Gluten free product.
    That is very authentic & fantastic.

    Reply
  3. Brandon May at |

    Thank you for the egg replacing ideas! I have always used flax seed to replace eggs, but haven’t tried the banana. I think I will this time–it seems as though coconut flour only works with eggs, but sometimes I try to half the amount called for.

    Reply
  4. Reece Khan at |

    me and my sister are both allergic to Gluten and we were always on a gluten-free diet ever since we were teenagers. *

    Reply
  5. Reece Khan at |

    me and my sister are both allergic to Gluten and we were always on a gluten-free diet ever since we were teenagers. *

    Reply
  6. Reece Khan at |

    me and my sister are both allergic to Gluten and we were always on a gluten-free diet ever since we were teenagers. *

    Reply
  7. Sarah Schatz - menus for limited diets at |

    I tried making the lemon poppy seed muffins from Elana’s site without eggs. I don’t remember exactly what I did – I think I did a mixture of applesauce and the flax seed thing.

    They fell apart and were not that exciting. I think I would love to try the banana idea. I’m really looking for some egg-free options to go with coconut flour recipes because it seems like they all have eggs in them.
    Thanks for the inspiration!
    Sarah

    Reply
  8. Kathy at |

    When I replace an egg, I use 1 1/2 tablespoons
    water, 1 1/2 tablespoons oil, and 1 teaspoon
    baking powder. That way you get the leavening
    too. Hope this helps.

    Reply
  9. Lisa at |

    Congratulations on the good news!

    We’re always egg free in our household since both my husband and my daughter are severely allergic to them.

    I’ve found that 1T of Arrowroot or Tapioca starch mixed in with 1T Rice Oil (or the oil of your choice) and water to make 1/4 cup = a great egg replacer for baking. It doesn’t add a leavening, but fulfills the “binder” function of the egg while not weighing things down.

    Reply

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