Not only can I not eat gluten, but I also can’t eat eggs. Many gluten free breads, pastries, cakes, and muffins that are pre-made have eggs or egg whites in them. And most gluten free baking mixes call for eggs.
So, how can I eat these baked goods? My secret is Ener-G Egg Replacer.
Its a GF product, that is a powder. You simply mix 1 1/2 teaspoons of the powder with 2 tablespoons water, which equals 1 egg.
How does it taste?
If I didn’t tell you I used this substitute in a normal recipe instead of eggs, you’d never know. I use this egg replacer in recipes where eggs are used to leaven.
Where can you buy it?
Most local health food stores carry it. You’ll most likely pay anywhere from $5 to $10 for it, but it lasts a long time because you only use such a small portion at a time.
What is it made of?
Its made of potato starch, tapioca flour, leavening (calcium lactate, calcium carbonate, citirc acid), sodium carboxymethylcellulose, methylcellulose. Calcium lactate is not dairy dervived. It does not contain lactose.
This product does NOT contain: Any ingredients produced using biotechnology, gluten, wheat, nuts, preservatives, artificial flavorings, sugar, cholesterol, dairy, or any eggs or animal protein.
Hope this helps some of you enjoy foods you otherwise couldn’t eat!