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Author Topic: Egg substitute for baking  (Read 9112 times)

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Offline CCCmom27

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Egg substitute for baking
« on: November 12, 2012, 00:55:20 am »
What do you use if you don't use eggs when baking?  I made some pumpkin muffies with applesauce and they seem so moist.  Almost like they aren't done, but it I left them in longer they'd be too done on the outside!  I also tried applesauce in pancakes and had the same result.  DS1 did say they were the best pancakes ever though  ::)
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Offline MasynSpencerElliotte

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Re: Egg substitute for baking
« Reply #1 on: November 12, 2012, 01:00:53 am »
hmmm...I only ever do applesauce when I am also doing gluten free, so I'm not sure how it works out when using regular flour in a recipe!
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Heidi



Offline ENMS

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Re: Egg substitute for baking
« Reply #2 on: November 12, 2012, 01:02:34 am »
Here's a link that was given to me by someone since we can't use eggs yet for DS because of allergy risk.

http://www.kidswithfoodallergies.org/resourcespre.php?id=104&#xanthangum
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Elise


Offline lilybug25

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Re: Egg substitute for baking
« Reply #3 on: November 12, 2012, 01:18:11 am »
We use ground flax, I bought a big bad that I keep in the frig, It tells you in the back how much to use as a egg substitute.
I use it for everything since I run out od eggs all the time and since DD2 has so many allgeries I don't even chance eggs with her!
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Offline CCCmom27

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Re: Egg substitute for baking
« Reply #4 on: November 12, 2012, 01:23:01 am »
Ground flax seed sounds like a good idea.  I bet that adds more nutrients than applesauce!  I googled and found two different ways...one  simmering on the stove and one just mixing with water.  Which do you do?
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Offline lilybug25

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Re: Egg substitute for baking
« Reply #5 on: November 12, 2012, 05:18:30 am »
The one you soak in water for 5 minutes before using.
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