Most of the children with egg allergies may also have other food allergies. Statistics currently show that many children outgrow these allergies by age 5. Even then, 3 percent will continue to suffer from egg allergies as an adult. As a parent, relative, guardian, daycare, preschool, babysitter or other caregiver you may find it difficult to cook delicious meals that your other kids will eat sans eggs. These simple and easy to prepare recipes below may help you in providing nutritious and delicious baked goods, pancakes, desserts, and other foods for your little ones.
To substitute one egg use ONE of the following recipes per egg called for in the recipe:
- For egg-yolk only replacement, substitute ½-teaspoon coconut butter or dairy butter and ½-teaspoon warm water mixed. Never use margarine or butter replacements since the vegetable oils they contain will not behave the same.
- Use either 1/8th-cup cool water, rice milk or nut milk with 1/16th teaspoon xanthan gum added and stir with a whisk until smooth. Use immediately before it begins to set.
- Mix 1/4 teaspoon tapioca, rice, or potato starch in ¼-cup warm water using a whisk until it begins to dissolve. Mix this quickly into the dough mixture as it sets up fast. (Other flours or starches to try that are gluten free too.)
- Mix pectin or gelatin according to package directions and use as a substitute for eggs, ¼-cup usually equals one large egg. Both pectin and gelatin are gluten and grain free and safe for most allergy sufferers. These can sometimes be a good substitute in homemade pudding or ice cream as a thickening agent.
- Use individual baby food serving-size applesauce as an egg substitute. The baby food applesauce is a creamier, more egg-like consistency and works well in most recipes. The single-serving size plastic cups make it easy to measure one serving per egg replaced. (Thank you to Rachel M. for this tip.)
- Add pectin, xanthan gum, or ground chia seeds to a pudding recipe, provided the child is not allergic to the wheat or dairy that the pudding recipe may also call for, to help thicken homemade pudding recipes in place of egg. You will need an industrial grade blender, which will grind the seeds into a fine flour, for best results. Both flax and chia seeds are gluten free if ground at home. They contain many of the same nutrients that the eggs and wheat would have provided in the diet such as, fatty acids, key vitamins, minerals, and protein.
Before trying these recipe substitutions, you will want to have the child tested for allergies to these foods. There is no guarantee that the child will not be allergic to the foods mentioned above. Generally, if a child is allergic to wheat or eggs they will also have other food allergies. However, the foods mentioned above are generally free of contaminants such as gluten and egg, which are common food allergens.
