Question: I have an egg allergy. What I can substitute for eggs in recipes?
Answer: The Food Allergy and Anaphylaxis Network at www.foodallergy.org mentions a few combinations that you can use in place of eggs in baking recipes.
For each egg, substitute one of the following in recipes. These substitutes work well when baking from scratch and substituting 1 to 3 eggs.
• 1 tsp. baking powder, 1 T. liquid, 1 T. vinegar
• 1 tsp. yeast dissolved in 1/4 cup warm water
• 1 1/2 T. water, 1 1/2 T. oil, 1 tsp. baking powder
• 1 packet gelatin, 2 T. warm water. Do not mix until ready to use.
Wed, January 13, 2010
by Janine Faber filed under