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Eating Egg Free

Egg FreeWhether your avoiding eggs due to allergies or dietary choice, it can be a challenge to completely go egg free. Make sure to take your reading glasses to the store and thoroughly read the ingredient lists of any and all processed food. But when cooking or baking at home, you have more options than you might realize.

  • There are a few commercial egg replacers on the market now that make egg free cooking easy. The company Ener-G, as well as Bob’s Red Mill both have a ready to use egg replacer.
  • Banana’s work well in baking recipe’s as an egg replacer. One half of a banana equals one egg. The softer the banana is, the easier it will be to use. Blend the banana in a bowl separate from the other ingredients of your recipe. Add a splash of milk to help blend and to create the consistency of egg (it won’t be as runny as an egg). Keep in mind that using banana will bring a banana flavor to whatever it is your making.
  • Flax meal can also be used as an egg replacer. Combine one tablespoon of flax meal with three tablespoons of warm water. Mix and let stand for ten minutes. There is a slight nutty flavor to flax which makes this “paste” best used in baking recipes especially muffins, pancakes, or cookies.

Be creative! In most recipes that call for eggs, the egg is the binding agent that will help hold the rest of the ingredients together. So you may come across something else in your kitchen that could help do just that, such as applesauce!