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8 Safe Baking Ingredients For Those With An Egg Allergy

    8 Safe Baking Ingredients For Those With An Egg Allergy

    Eggs are a common ingredient in most baking recipes. However, people with an egg allergy cannot comfortably use this ingredient to make the perfect cake or other dishes. If you have an egg allergy, check out these 10 safe alternatives in this article.

    What is an egg allergy?

    An egg allergy is a condition that occurs when the immune system attacks the nutrients present in the egg as it is not tolerated by the body.

    If you are allergic to eggs, you may develop an itchy rash, and a lot of swelling in the face and throat after eating eggs. A serious condition that can cause you to go into anaphylaxis. This is a life-threatening sign as it will cause you to stop breathing and lose consciousness.

    Why do you need to choose an egg substitute?

    Besides the reason for egg allergy, people on a vegan diet also need to have other egg alternatives in their daily diets or recipes.

    A vegan diet is a diet devoid of meat, dairy, eggs, or any product that involves animals. Vegans avoid consuming animal products for many reasons such as purification of the body, concern for the environment and other factors related to animal rights.

    10 baking ingredients that are safe for people with an egg allergy

    If you have an egg allergy, choose the following alternatives:

    1. Apple Sauce

    Apple sauce is a product made from cooked apples. It often has a sweet taste or flavor of other spices such as cinnamon and nutmeg.

    65 grams (1/4 cup) of apple sauce can substitute for an egg in most recipes, including pies.

    According to nutritionists, it is best to use apple sauce without sugar. Otherwise, reduce the sugar or sweetener content in the recipe.

    2. Banana mashed

    Mashed bananas are another popular food substitute for people with an egg allergy. Besides mashed bananas, you can also use pureed fruits like avocado or pumpkin (cooked). Any fruit puree you use as a substitute for an egg should also be measured at 65 grams.

    This replacement is especially suitable when you are preparing baked goods.

    3. Flax or chia seeds

    Flaxseed or chia seeds are great alternatives for people with egg allergies. They are high in omega-3 fatty acids, fiber, and other plant compounds.

    As an egg substitute, mix 1 tablespoon (about 7 grams) of chia seeds and 3 tablespoons of flaxseed (about 45 grams) with water until the mixture thickens.

    The flaxseed, chia seed, and water mix also go well with baked goods.

    4. Replace eggs with commercial products

    There are several egg substitutes in the market that are made from potato starch, tapioca starch, and yeasts.

    Each product has its own instructions for how much to substitute for an egg when cooking or baking. You can find these in supermarkets or online stores.

    5. Tofu

    Tofu is one of the soy products. It is made from condensed soy milk that is then pressed into a soft mass. The texture of each piece of tofu changes based on its water content. The more liquid is squeezed out, the firmer the tofu.

    65 grams of tofu can replace an egg in each meal.

    6. Buttermilk or yogurt

    People with egg allergy should replace eggs with buttermilk or yogurt. Both yogurt and buttermilk have substances similar to the composition of an egg. It is best to use plain yogurt. Flavorful and sweet varieties can spoil your dish.

    60 grams of buttermilk or yogurt can substitute for one egg.

    7. Vinegar and baking soda

    Mix 1 teaspoon (about 7 grams) of baking soda with 1 tablespoon (about 15 grams) of vinegar water to make an egg substitute in most recipes. When mixed together, vinegar and baking soda will create a chemical reaction that produces carbon dioxide and water. They make baked goods softer.

    8. Starch powder

    Starch powder is a product made from a starchy tuber plant that is native to South America. It resembles cornstarch and is used in many recipes.

    If you have an egg allergy, replace 1 egg with a mixture of 2 tablespoons (about 18 grams) and 3 tablespoons (about 45 grams) of water.

    With this list, we hope you won’t feel prohibited in trying new foods and baking new dishes!

    Learn other Nutrition Facts here.

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    Written by Hello Bacsi Updated Jul 25
    Fact Checked by Kristel Lagorza
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