I am posting my recipes, that are tried and trusted, though I am happy to add others. From my point of view, it gives me a handy place for keeping information and I always will know where it is (unlike pieces of paper). Plus, I often get asked for recipes for Bella – and of course I never get around to providing them, and now I can refer people to a web site :)!
There is nothing more frustrating for Bella than to watch everyone else eat birthday cake. And there is nothing more hurtful for me than to be asked "Why am I allergic mum?"
Egg Replacement in other recipes. The following are some simple alternatives to allow you to modify other recipes which have egg in them:
- approx 1/2 mashed banana = 1 egg
- approx 1/3 cup of applesauce = 1 egg
- 1 tablespoon flaxseed** = 1 egg
**Grind the flaxseed in a mortar and pestle, blender or coffee grinder. Flaxseed is chock full of omega-3 fatty acids which are sooo good for you. You MUST grind the seeds or they will pass through you undigested!
Kylie's Blog 
April 5th, 2006 at 5:01 pm
Hi Kylie,
I have never written to anyone on the net before and have never read a blog either but I wanted to write to you. I wanted to thank you for making the effort to put together your site. I have a little girl, Poppy (19 months) who is allergic to egg, dairy and nuts. As I’m sure you can relate, this has been a real learning curve for my husband and I, neither of whom are allergic to anything! I was looking online for recipes to make a little sweet treat for Poppy and ‘googled’ dairy free and egg free and got a link to your site.
I made the pikelets on Monday – she loves them with honey! They are really good – thanks. Am really looking forward to trying the choc-chip cookie recipe – mainly for me! I was so sad to see the photos of your little Bella (even though she is a lot bigger now). Doesn’t it break your heart to see them have the reactions?
Anyway, I just wanted to say that you seem to be a very motivated person with all that you do in your life and managing to put together a website and an investment group- very impressive! My mother’s group girls were all impressed also! I am a solicitor but I am home full time with Poppy as Day Care just seems too much of a risk and some days I don’t even get around to checking my emails! So, thanks for the recipes and inspiration!
I look forward to reading further entries.
Warm regards,
Laura Zavros
April 7th, 2006 at 7:05 pm
Hi Laura,
Thank you soooo much for writing back – sometimes I feel like I am waffling on to myself in the electronic wilderness 🙂 I’m really excited that I have managed to contact someone else with the same issues.
I completely understand your reluctance to place Poppy in day care. My husband and I felt the same way. Before the kids started school, we used nannies from time to time, which was expensive. We’ve had the odd incident with individuals in kinder and school which justified out concerns. There seems to be a basic level of awareness in the community – but unfortunately, there is often an assumption that one child’s allergies are like another, and people sometimes think you are just being overly protective or cautious.
I’m wrapt Poppy liked the pikelets. The chocolate chip cookies are great – so enjoy!
Good luck with Poppy’s allergies and thanks again for the feedback.
Best wishes,
Kylie
June 12th, 2006 at 8:17 am
Hi.
I found this site through google and I was wondering if you have ever used these egg replacements to bake a cake? My son is allergic to egg ( both white and yolk), chicken, turkey, pork, green peas, potatoes, broccoli, carrots, greenbeans, watermelon, etc. the list goes on. Anyway I am trying to find a recipe for a cake that does not have ANY egg products in it. I have tried using applesauce as replacement before and it was really doughy. I checked at Wild Oats about a egg replacement that is egg free BUT the it has Potato starch in it so I can’t use it. I have never used flaxseed or or mashed banana before in baking? Would these replacements work in baking a cake? Also I read on another site that tofu could be used as an egg replacement, have you ever tried that. Thanks in advance for your help.
Rachel
June 12th, 2006 at 8:18 am
Hi.
I found this site through google and I was wondering if you have ever used these egg replacements to bake a cake? My son is allergic to egg ( both white and yolk), chicken, turkey, pork, green peas, potatoes, broccoli, carrots, greenbeans, watermelon, etc. the list goes on. Anyway I am trying to find a recipe for a cake that does not have ANY egg products in it. I have tried using applesauce as replacement before and it was really doughy. I checked at Wild Oats Market (heath food store) about a egg replacement that is egg free BUT the it has Potato starch in it so I can’t use it. I have never used flaxseed or or mashed banana before in baking? Would these replacements work in baking a cake? Also I read on another site that tofu could be used as an egg replacement, have you ever tried that. Thanks in advance for your help.
Rachel
June 12th, 2006 at 8:50 pm
Hi Rachel,
Boy – you have it tough!!!
The banana works well in the cookies (https://kylie.wordpress.com/2006/04/22/egg-free-and-dairy-free-chocolate-chip-cookies/) – not sure about the cake.
The recipe I have for egg free and dairy free chocolate cake works well (https://kylie.wordpress.com/2006/02/12/bella-friendly-chocolate-cake/) – and does not use egg replacer. Its very tasty – the kids love it – allergy and non-allergy kids alike. Obviously you will need to check all the ingredients (can you use baking powder??).
I have never tried tofu or flaxseed as an egg replacement in baking – so if you do, let me know how it goes.
I’d be keen to know how it goes.
How old is your son?
I hope it all goes well,
Kylie
September 3rd, 2006 at 8:46 am
Hi Kylie,
I was reading the post from Rachel about an egg substitute for making a cake. She might try Nayonaise – a soy based mayonaise made by Nasoya. If nothing else, it would be a great substitute for mayonaise to have on sandwiches. I’ve tried it and it is really delicious. I really can’t tell the difference from egg based mayonaise.
Verona
September 3rd, 2006 at 8:50 am
Hi Thanks Verona,
I’ll have to keep an eye out for it, it sounds great!
Kylie
March 15th, 2007 at 8:23 am
I see that there are alot of people with egg allergies also as i am. I can eat an egg and with in minutes feel like i need to go to the emergency room; it is that bad. what i would like to know is if your baking corn bread that requires egg what can be used to take the place of egg? I have tries egg subs, and they are just as bad as an egg. so what is some subsitutes? I have heard using mayo but it never turns out. thanks for any response.
stella
April 20th, 2007 at 5:52 am
My son who is 10 is allergic to pork, whole egg, chicken and beef. He was diagnosed when he was 4 but I had to fight to get him tested. No one wanted to believe us. I have just had him retested and still there but now we have added the whole egg allergy. Good thing he doesn’t really like eggs anyway but it is in so many things. I have been looking for others who have the same problems. I have also been looking for more information to help him have a variety of foods.
For Stella:
Egg substitutes and mayo are made from real eggs.
I will be experimenting with different substitutes and will let you know.
June 6th, 2007 at 2:46 am
Hi I just found your site through google. i have a daughter,5, who was allergic to milk, soya, wheat, eggs and several other things. She has thankfully outgrown every allergy but the egg. We also found it very frustrating for birthdays because she couldn’t have what the other kids were having. I came across a recipe somewhere online and it works great with boxed cake mixes(you have to check the ingredients in the cake mix first). I like to use Betty Crocker Super Moist cake mixes. Mix 3 tablespoons of cornstarch with 2 cups of cold water in a medium pan. Cook as you would pudding, over medium heat stirring constantly until it comes to a boil. Cool. Beat this mixture with the cake mix(no other ingredients are needed. Bake as usual. This does result in a smaller cake. You can add 1/2 cup of flour and 1 tsp of baking powder to the mix for a bit larger cake. The cakes turn out great. My family actual prefer them over a regular cake. Now I’m asked to make cupcakes all the time for school or birthday parties that she is invited to.
January 21st, 2008 at 11:36 am
My daughters and I have egg allergies. My husband and sons don’t seem to. We are looking for good egg substitutes. Some mentioned in your letters look like they should work. I have often used applesauce as a substitute for shortenings, but not for eggs. I shall give it a try.
May 7th, 2008 at 8:51 pm
Thanks for this post and your great recipes. Our issue is gluten intolerance, but from browsing your site a few times now, the diagnosis may be different but a lot of the issues are similar in that it is often very hard to find substitutes that work well.
One day I hope the big food companies will come to the realisation that a lot of people just can’t eat what they manufacture and start to change their processes.
Thanks again for the great blog.
Regards, Ross.
July 5th, 2008 at 10:08 pm
My son is allergic to egg and dairy -and I am constantly seeking out recipes and trying substitutes…We live in Ontario -and our grocery store sells King’s Mill Pride -egg replacer. It works great in all baking dishes requiring eggs. One box replaces the equivalent of 100 eggs. I’ve used it in muffins, cookies and cakes….No egg…No dairy…no nuts…
Just something to look out for…
September 17th, 2008 at 3:47 am
My neice is allergic to corn, milk products,tomatoes, berries. We are looking for candy receips, and other types of receipes to substitute sugars, milk products, anything that might have corn/corn by products that she cannot have, which leaves out alot of the sugar substitues..can u help or anyone out there
December 27th, 2010 at 11:07 am
In a recipe, you usually do a straight substitute of soy milk for milk. I don’t know if Agave is sweeter than sugar or not, so just taste it and make you best judgement if you need to use less sugar than the recipe calls for.
For Baking powder, 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar for every 1 tsp. baking powder. Its usually easier to find corn free Baking soda.
For the Sugar: Try Agave, as its corn free. And, honey free.
_______________
Try this link:
http://corn-freefoods.blogspot.com/2010/12/corn-free-list-updated-slightly.html
____________
Milk Products: Soy or Rice Milk.
Soy Silk brand appears to be Corn free. Kirkland’s brand doesn’t contain corn on its label, or anything that would indicate corn. (Costco carries it.)
also their these:
EdenBlend – rice/soy milk (unenriched) MC
Imagine Original Rice Dream (unenriched) MC (contains gluten)
Imagine Original Soy Dream (unenriched) MC GFCF tastethedream.com
WestSoy Rice Milk (used to be Westbrae) unenriched only ??
WestSoy Original Plain (unenriched and unsweetened only)
Whole Foods – 365 Original Soy Milk?
________________
Cheese: Unfortunately NO ONE makes a Corn free cheese that tastes like real cheese. See if “Dr. Cow”
cheese is corn free. It is nut based.
Alternatively, you can make your own “cheese” using Punjabi Cheese recipe that uses Tofu. It won’t make a Mac N’ Cheese, but their Palaak Paneer is very good!
_________________
Tomatoes: Nightshade free Recipe:
Carmelize 2 cups sliced Zucchini, 1 small diced beet, and 1 grated carrot with 2 – 3 pinches of Thyme in a little Olive Oil and Salt. (If Onion free, use a about 1 TB/15 ml of Ginger in this step. Otherwise, you can add Onion as well.)
Let cool. Blend in blender until liquified.
Berries: Use Peaches, Pears or Apples instead with Banana. For Pies, Peaches or Apples work best. For desserts, Pears over Ice cream is good, as is Peaches.
Also, I recommend eating only Organic products as they are less likely to have corn derivatives. Plus, Whole Foods Market (if you have one) is considered the best for finding Corn free products. A person with a corn allergy who owns her own domain, suggested Whole foods Market and claims she did not react to the Whole foods Brands that she buys. But, we don’t know what specifically she buys.
I know this is an old post, but I’m sure someone will find this blog too and might want this information as well. I came here looking for Corn free information. Thanks for having this blog! 😀
(FYI: Website is still work in progress.)
September 17th, 2008 at 5:30 pm
Mayo has eggs so allergy to eggs people can not use. My DD is allergic to eggs and soya. also anything that is breaded like (chicken nugets) have eggs.
My allergies are oranges tomatoes chocolate turkey milk soya. I wish we could eat something without worryin. now found out our twin grandkids are allergic to peanuts. 😦
April 15th, 2009 at 2:16 am
I was searching for egg substitutes after nearly killing a friend with Ina Garten’s ultimate Ginger cookies. My friend loves ginger and had been eating store bought gingersnaps that, apparently didn’t contain egg. I guess she wasn’t thinking and I didn’t know about her egg allergy. She thought I knew. So she took one bite of my cookie and immediately exhibited symptoms. Gosh, I felt bad! It could have been worse. She loves Ginger so now I’m determined to bake her an egg free batch! The recipe calls for 1 Extra large egg. What would your advice be for substituting that amount of egg in a cookie? Thanks!
April 16th, 2009 at 9:07 am
Mashed banana can act as a substitute.
Egg replacer can be bought from the supermarket… this is a picture of one I have used in the past https://kylie.wordpress.com/2006/09/17/shopping-for-dairy-and-egg-free-food/
I have also heard of people using ground flax seeds mixed with water.
April 15th, 2009 at 2:17 am
p.s. I’ve heard if you have egg allergy you can eat duck eggs. Is that true?
April 15th, 2009 at 7:07 am
Hi Rose,
I’m not sure. I wouldn’t risk it without doing a sensitivity test first.
Kylie
April 19th, 2009 at 5:21 am
Hi,
My daughter is also allergic to eggs, red dye#40, yellow #6 and white grapes. Makes it pretty hard to eat out. I have found a website for vegan recipies that listed an egg free cake that is absolutely the easiest thing I have ever made. It rose perfectly, was not heavy, did not fall apart, etc.
One box cake mix
10 ounces of soda pop
bake as directed on box.
Works perfectly every time. If you are making a light color cake, use sprite, 7-up, etc. If a chocolate cake, any caramel colored soda works fine.
Thank you for your blog…I hope this helps, as you have helped me as well.
Teresa
October 19th, 2009 at 11:19 pm
Thanks so much for this site. I have a 2 year old who is severely allergic to milk and eggs not to mention he is a very picky eater – does not like meat – so trying to feed him is a real challenge. Thank you again!
December 17th, 2009 at 11:56 pm
Hi there,
Thought some of your readers might be interested in this great recipe for chocolate cake which is egg free it is from the Pure margarine website (puredairyfree.co.uk)in the UK (they make dairy free marg.) My son loves this cake and I gather they are using the golden syrup as the egg substitute. I use oat milk (Oatly) instead of soy as my son can’t have soy and it still tastes great. I don’t do the cherry filling just make it as a single cake and add the icing on top.
I also use oat cream for pasta sauces and make a homemade “ice cream” using the oat cream with crushed up biscuits and then freeze which works great so my son can have ice cream when my allergy free daughter does which he thinks is great (well we can only guess by the elated look on his face as he is 18 months old!)
Chocolate Cake
Dairy free
Suitable for vegetarians and vegans
Egg free
Number of servings: 8
Preparation time: 15 minutes
Cooking time: 40 minutes
Ingredients
FOR THE CAKE
200g Pure spread
175g caster sugar
275g self raising flour
3 tbsp cocoa powder
½ tsp salt
1 tsp bicarbonate of soda
300ml soya milk
3tbsp golden syrup
½ tsp vanilla essence
FOR THE ICING
175g Pure spread
300g icing sugar
25g cocoa powder
½ tsp vanilla essence
1 tin cherries, drained and stoned
Method
1. Preheat oven to 180°C/gas mark 4.Grease two 18cm tins with Pure spread and line the base with baking parchment.
2. Mix together the Pure spread and the sugar. Sift in the flour, salt and cocoa.
3. Dissolve the bicarbonate of soda in 1 tbsp soya milk and pour this into the mixture with the remaining milk, golden syrup and vanilla essence. Beat together to make a smooth batter.
4. Pour into the tin and bake for 40 minutes. Cool on a wire rack.
5. To make the icing mix together the icing ingredients until smooth. Once the cake is cooled, fill the middle of the cake with tinned cherries and then spread the icing over the top and sides of the cake.
Thanks for your hard work on this website it is great to read about other people’s experiences. I haven’t exactly been overwhelmed with information from the health professionals we see here (UK)so I try and do some investigating of my own!
Regards,
April
January 3rd, 2011 at 5:41 am
[…] Food Allergy Recipes February 2006 23 comments 4 […]
January 6th, 2011 at 3:17 pm
My name is nicole and i have been allergic since i was born. i am 20 years old and still suffering from the allergy, so i still look for easy ways to cook without egg. recently i have found out that pillsbury has some products that do not contain egg. my recent discovery was the double chocolate chunk cookies, although they say to use egg, what i do instead is replace it with “i can not believe is not butter, no fat” and they taste realllyyy good. i asked my brother and sister and they told me that they tasted exactly like brownies. they also have the croissants, the cinnamon rolls with icing, and biscuits.
I have learned how to modify recipes as the years pass, but i haven’t found a recipe for donuts. I would really appreciate if someone would post some recipes. I have tried some vegan donut recipes but they are so time consuming that i only have time to do them on special occasions.
January 8th, 2011 at 7:22 am
Hi Nicole,
Try these:
Kylie
October 31st, 2011 at 12:36 pm
Hello, my daughter is also alergic to eggs,milk,whole weat and all nuts. Its hard when it comes time for birthdays.. Was looking for a cake recapy.
November 1st, 2011 at 7:13 am
Hi,
I always made this chocolate cake. Its yummy. https://kylie.wordpress.com/2006/02/12/bella-friendly-chocolate-cake/
Once my girlfriend made Bella a jelly cake covered with lollies – that was good fun too.
There are also lots of recipes at http://www.piginthekitchen.co.uk/
Kylie
December 2nd, 2011 at 6:47 am
Hi Kylie- Great blog. We are always looking for new recipes. In fact our preschool is putting together a cookbook to raise funds for enrichment programs and is including an allergy-friendly section. Could we get permission to include your recipes in the book? we would credit you and include a link to the blog?
December 2nd, 2011 at 12:24 pm
Hi Allyson,
Happy for you to use the recipes.
Good luck with your project
Regards
Kylie
February 2nd, 2012 at 5:01 pm
Having a real problem with finding a good bread machine recipe that is gluten-free, corn-free and potato-free. Most recipes call for corn starch, potato starch as well as tapico starch and/or flour. Since tapioca is already part of the recipe what can I substitute besides arrowroot flour? and how will this affect the recipe
February 10th, 2012 at 8:10 am
I have a pretty severe egg allergy and recently realized that beauty products with hyaluronic acid in them give me massive allergies- turns out that hyaluronic acid and sodium hyaluronate are made in an egg base. Just throwing this out there that people with egg allergies have to be careful not just about what they eat but what they put on their skin. Those products plump up wrinkles and are found in so many products now.
So, I realize this isn’t about a recipe but maybe someone else can benefit from this information- took me about 6 months to realize what was causing my symptoms.
August 13th, 2014 at 10:50 pm
Hey this is kinda of off topic but I was wanting to know
if blogs use WYSIWYG editors or if you have to manually
code with HTML. I’m starting a blog soon but have no coding experience so I wanted
to get guidance from someone with experience. Any help would be greatly appreciated!
August 14th, 2014 at 2:51 pm
Very nice post. I just stumbled upon your weblog and wanted to say that I’ve
truly enjoyed browsing your blog posts. After all I’ll be subscribing to your feed and I hope you write again very soon!
September 14th, 2014 at 10:07 pm
Writing about alternatives for egg in cooking is such a big help to those who have egg allergies! Hoping to find more recipes from you.