Egg Exchanges

For those of you out there who are allergic to or avoiding eggs, here are some great baking solutions for recipes that call for eggs.  Thanks to Petite Panettiere for posting these egg exchanges on her web-site:

Egg Substitutes

• 1 Tablespoon ground flax seeds + 3 Tablespoons water = 1 egg
• Ener-G brand egg replacer (mostly a blend of starches with a touch of rising agents) *a staple in our cupboard
• 1 Tablespoon starch (arrowroot/tapioca/potato/corn) + 1/4 teaspoon baking powder + 2 Tablespoons water + 1 Tablespoon oil (avocado/coconut/olive) = 1 egg
• 1 Tablespoon ground or whole chia seeds + 3 Tablespoons water = 1 egg
• 1/3-1/2 banana blended or mashed = 1 egg
• More egg substitutes and their uses here