EGG REplacements
* 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg.
* 1/2 of a medium banana, mashed
* 1/4 cup of applesauce (or other pureed fruit)
* 3-1/2 tablespoons gelatin blend (mix 1 cup boiling water and 2 teaspoons unflavored gelatin, and then use 3-1/2 tablespoons of that mixture per egg)
* 1 tablespoon ground flax seed mixed with 3 tablespoons warm water; let stand 1 minute before using
* Xanthan gum can be added to egg-free cakes and cookies, as well as milk-free ice cream, to bind and add texture. Use about one teaspoon per recipe. Xanthan gum is a white powder derived from the exoskeleton of a bacterium. It is cultivated on corn sugar.
* ¼ cup canned pumpkin
* ¼ c pureed silken tofu
Wheat Flour Substitutions
* Almond Flour
* Amaranth Grain ( mostly for gluten free pasta)
* Brown rice flour
* Tapioca starch
* White rice flour
* All purpose GF Flour Mix: 1 c. brown rice flour, 1 ¼ c. white rice flour, ¼ c. potato starch, 2/3 c. tapioca starch, ¾ c. sweet rice flour, 1/3 c. cornstarch, 2 tsp. xantham gum