Egg Substitutes

Not all of these substitutes are things I can eat, but here is a comprehensive list of all the Egg Substitutes I’ve found thus far. They are from a wide range of sources including and

When substituting an egg in a recipe, you need to think of why it’s being used, and also the chemistry involved. If you are substituting lots of ingredients, you may want to read this about some of the theories behind substituting everything.

There are 6 main reasons eggs are used in recipes. All amounts aim to substitute 1 egg.

  1. For Moisture/Richness:
    • Ex: Egg yolks in cookies, muffins, pancakes, waffles
    • 1/4 c mashed banana
    • 1/3 c fruit puree
    • 1/4 c fruit puree with 1 tsp baking powder
    • 1/3 c vegetable puree (ex pumpkin)
    • 1/4 c sour cream
    • 1/4 c greek yogurt
  2. To Bind Things Together
    • Ex: Recipes where the egg holds it together, like Cookies, meatloaf…
    • 2 Tbsp starch + 2 Tbsp water
    • 1 Tbsp gelatin + 3 Tbsp water
    • 1 Tbsp agar + 3 Tbsp water
    • 1 Tbsp ground flax seed + 3 Tbsp water, let sit 10-30 mins
    • 1 Tbsp ground chia seed + 3 Tbsp water, let sit 10-30 mins
    • 1 Tbsp ground flax/chia + 3 Tbsp aquafaba, let sit 10 mins (for a super binder!)
    • 2-3 Tbsp mashed potato
    • 2-3 Tbsp cooked rice (or used uncooked rice and cook the recipe longer)
    • 2-3 Tbsp cooked oats (or uncooked and cook the recipe longer)
    • 2-3 Tbsp bread crumbs or flour
    • 1/4 c fruit or vegetable puree
  3. To Help Food Rise
    • Ex: Whipped egg whites, cakes, cupcakes, souffle, etc.
    • 4 oz of carbonated beverage (and reduce the liquid in the recipe)
    • 1 Tbsp any safe vinegar + 1 tsp baking soda
    • 1 tsp baking powder + 1 Tbsp vegetable oil + 2 Tbsp water
    • Egg Whites Only:
      • 1 Tbsp agar + 1 Tbsp water, let chill, then whip
      • 1 Tbsp gelatin + 1 Tbsp water, let chill, then whip
      • 3 Tbsp aquafaba, whipped.
  4. As an Emulsifier:
    • Ex: To bind things that don’t normally mix, like oil and vinegar in mayonnaise
    • 1/4 c pureed tofu
    • 1 Tbsp ground flax seed + 3 Tbsp water
    • 1 Tbsp ground chia seed + 3 Tbsp water
    • 3 Tbsp aquafaba
  5. For Taste:
    • Ex: Quiches, Pudding, Egg Salad
    • 1/4 c tofu
    • Egg replacer + water (follow package directions)
    • Himalayan Black Sea Salt
  6. For Colour:
    • Ex: Glazes or colouring
    • Pinch of turmeric
    • Pinch of saffron
    • Omit the glaze
    • Use milk for the glaze
    • Use a bit of oil or butter for the glaze


The sites I saw said things like “if the recipe calls for more than three eggs, try a different recipe”. But honestly I’ve made successful french toast, some hit-and-miss angel food cakes, mayonnaise, and yorkshire puddings. I’m partial to pureed chickpeas grilled as a substitute for scrambled eggs, and I have hope that I will yet figure out a poached egg alternative. If you have ideas, let me know!!!

Sugar Cones and “Neopolitan” 2018

For the last few summers my sister has been hosting some pretty epic Ice Cream Potlucks. It’s a phenomenal summer party, and we make it slightly more allergy-friendly with a few simple rules:

  1. Please only eat on the 1st floor or outside
  2. Don’t mix spoons or scoops to avoid cross-contamination
  3. Wash your hands after you finish eating
  4. If you can, take some ice cream home!

That last rule is key to prevent being over-run with ice cream after the party… and we make sure people know that they don’t have to take their own ice cream home 😀

Now with my allergies, store-bought ice cream isn’t an option for me, so we also keep a counter separate and safe for me, and I make my own ice cream and set aside safe toppings before the party begins. This year I tried to make ice cream cones again- and FINALLY found a more successful recipe. It hardened! It held ice cream! It was store-able (but I ate them all way too fast to need to store them…)

Without further ado, I will put my recipes below. Keep in mind that I wasn’t really measuring… these are best guesses.

“Memories of Neopolitan”

For the mousse, whip the following in a stand mixer until they have formed stiff peaks.

  • 2 cans of the water drained from canned chickpeas (aquafaba). Use the chickpeas for something else.
  • 1 splash (2 Tbsp?) of rice vinegar.

While whipping, heat up in a small saucepan:

  • 1/2 cup water
  • 1/2 cup sugar

Then slowly add half the sugar syrup to the mousse. Let the rest continue to boil and simmer for caramel. Split the mousse into three parts for the flavours.

Chocolate: Melt some chocolate in the microwave with a bit of water. Take 1/2 cup of the mousse and mix it with the chocolate, then gently fold that mixture into the rest of the mousse. Sprinkle in mini chocolate chips as desired, and freeze.

(PS This is where I really wished I had a container which opened from the top and from the side, like a chapman’s box… or more time to let each layer freeze…)

Salted Caramel (A Vanilla Alternative): Once the sugar syrup has caramelized, let it cool a little bit. You want it cool enough that it doesn’t melt the mousse, but still warm enough to be malleable. I don’t have that perfected, but I ended up cracking bits of caramel into my mousse, and then drizzling golden cane sugar syrup into the mousse. Mix and freeze.

Blueberry: For this flavour I just mixed some blueberry jam into the mousse and froze it. I actually hadn’t added any sugar syrup, and this flavour was much icier than the other two. Next time I would do sugar syrup, and then mix in either blueberry jam, or just cooked blueberry puree. Add to container, and freeze.

Allergy Friendly Sugar Cones:

(adapted from this recipe)

In a large bowl, mix:

  • 3/4 c raw sugar
  • 2/3 c coconut milk (or other safe milk)
  • 1/3 c tapioca starch (or other safe starch)
  • 1/3 c coconut flour (or another sticky flour like brown rice)
  • 1/3 c GF oat flour (or brown rice flour)
  • 1/3 c coconut oil (or another butter alternative)

Once everything is mixed, let the batter sit for a few minutes. This is especially important for the sticky flours to absorb some of the liquid.

Plug in your waffle cone maker, and pour a small amount into the middle. I found this recipe tended to make holes and pour out the sides, but… I waited until the light turned green the first time, then added the escaping batter back onto the holes, and closed it again. These “patches” worked perfectly, and I was much happier with the final results.

Roll the finished waffle onto the waffle form with a spatula, and let cool in a waffle cone shape for best results. Then they harden.

Fill with ice cream and toppings.

Fair warning: These made 5 very lovely and large waffle cones for me, They were spectacular, but also very sweet. They store best in an airtight glass container… assuming you haven’t eaten them all already.

I scream, you scream: We all scream for ice cream!

Well, I’m still making one of the two recipes in my initial ice cream post, but one had minute traces of sulphites in the cream, so I found another alternative! AND my ice cream cones are getting much better.

Ice cream… without cream!

The secret to my current ice cream is frozen Aquafaba mousse. I love this stuff, and while I usually use legumes, it can be made with alternatives, too.

1) Thaw your Aquafaba

2) Put it in a stand mixer with the whisk attachment, and whisk until stiff peaks form.

3) Add a sugary syrup as desired, and another acid will also help stability.

4) Take a small amount out, and mix in flavourings, like melted chocolate, fruit jam, blended fruit, caramel sauce, etc.

5) Gently fold the flavoured mousse into the regular stuff; it may deflate a little bit… but it’s not too bad

6) Freeze it & enjoy.

Ice Cream Cones

I found a waffle cone iron, and I’m still experimenting. My recipe today was very vague- I threw together ~3/4 c coconut flour, ~1/2 c oat flour, 1/2 tsp baking soda, 1tsp rice vinegar, and ~1.5 cups of milk. If you use a dairy free milk… top 10 free. It looked like this going into the iron.

It ended up a bit soft, but they functioned!

Happy Experimenting 🙂


Yorkshire Pudding

Yorkshire puddings are soft, bowl-shaped buns ideal for holding gravy for a special meal, like your favourite type of roast. We just made them for Easter supper, and I am very excited to have found that my dairy-free version to accommodate other family members actually worked better than my first try with dairy! It’s also gluten free so I could make it in my sister’s celiac kitchen. And egg and nut free… come to think of it I think it has none of the priority allergens. I’d be happy to suggest substitutes if you need & want them!

The secret is a difference of temperature- cold batter into hot oil. Without further ado this makes 1 dozen.

2/3 c white rice flour

1/3 c tapioca starch

1/4 tsp salt

1/4 tsp baking soda

9 Tbsp Aquafaba (the water from cooked or canned beans)

1 tsp rice vinegar

1 cup coconut milk

Vegetable oil, or grease from your roast if applicable.

1) Preheat the oven to 425F

2) Put ~1Tbsp of oil/grease into each cup of a muffin tin (I use silicone. My sister prefers metal, but sometimes hers stick a bit). The bottom of the cup should be covered.

3) Put the muffin tin into the oven, and let the oil get VERY HOT while you prepare the batter.

4) Mix dry ingredients.

5) Add Aquafaba and Vinegar, mix well.

6) Add coconut milk and beat a few mins. It should be the consistency of thick cream.

7) Chill the batter in the fridge if it’s not already cold.

8) Working quickly when the oil gets hot, take the muffin tin out of the oven, and distribute the batter relatively evenly in each muffin cup. Put it back in the oven and close the door.

9) Keep an eye on your puddings without opening the oven if at all possible. Bake 425F for 15-20 minutes, or until they are a bit browned and have risen enough.

10) Serve with your favourite gravy & roast, and butter or margarine if you’d like. Enjoy.

Beaver’s Tails


I’ve been skating twice now this winter, and growing up in Ottawa, this means that I have now been craving those amazing BeaverTails that are so delicious straight off the Canal.

So without further ado, here is my current top-11-allergen-free adaptation! Heavily adapted from this recipe until I could eat it, and hopefully so can you. Enjoy.

  1. Blend together the dry ingredients:
    • 1 1/4 c tapioca starch
    • 1/2 c coconut flour (or another absorbent GF flour like Oat flour or Brown rice)
    • 1 cup white rice flour
    • 1 1/8 tsp baking soda
    • 1 tsp salt
    • 1/8 tsp powdered ginger (or nutmeg)
    • 2 tsp ground chia (or flax would probably work too)
    • 3/4 c sugar
  2. Mix the wet ingredients in another bowl, or stand mixer:
    • 1 Tbsp rice vinegar (or another strong acid)
    • 1 cup (minus 1 Tbsp) milk substitute of your choice
    • 6 Tbsp Aquafaba (this is the water drained from cooked beans, cooked chia, cooked flax, etc… it works like egg whites. It is miraculous.)
    • 1/4 c vegetable oil of your choice (eg. corn or canola)
    • 2 c mashed sweet potato
  3. Add the dry ingredients to the wet ones and mix until combined.
  4. Chill the dough in the fridge 2-24 hours. Pro tip: Go skating!
  5. On a floured silicone mat (or parchment paper, etc), roll out dough to 1/4″ thickness. Using the blunt side of a table knife, cut out shapes as desired.
    • Note: that the delicacies served on the Rideau Canal are ~3″x8″ ovals.
    • I found that size was difficult to handle without a frying basket, so I made shapes the size of my utensils instead. It was much easier.
    • Or make them 3/4″, cook them longer, and make regular doughnuts!
    • This dough can be frozen, then thawed before frying… I think.
  6. Find things for helping you flip the doughnuts. Metal ones with slots are ideal. I might go ahead and buy a frying basket… Then pre-heat oil for frying- you want to aim for 375F-425F.
  7. While the oil is pre-heating, you should also get a plate ready for the finished creations, and also get a container ready with the topping:
    • white sugar
    • raw sugar (or light brown sugar)
    • a light sprinkling of powdered ginger (or cinnamon)
  8. Add the doughnuts when your oil is hot, and flip them over once they are golden brown. When both sides are golden brown, remove, and toss immediately into your topping mixture.

This makes plenty- definitely enough to share! Let me know if you have an allergen that you’re trying to avoid- I might have an idea of how you can adapt the recipe 😀

PS I was reminded that topping options on the canal vary. Topping above is similar to the originals. But you can also try Killaloe Sunrise with Cinnamon, white sugar, and a squeeze of fresh lemon; Chocolate icing with pumpkin seed butter; or mashed garlic in margarine with your favourite safe cheese.


It’s amazing how, over a year, you can miss certain textures in your food. One of the ones that I really wanted to try for the holidays (but didn’t in the end) were gummy candies. But Valentine’s is just around the corner… so I’ve made these! 

I found the original recipe on YouTube, here, but here it is again, in a smaller batch: 

Heat 1/4 cup sugar and 1/2 can coconut milk together until the sugar dissolves. 

In another bowl, mix 1/4 of rice flour and 3/4 c tapioca starch (the original recipe insists you use the flour, but… they’re the same thing… so I dunno what he meant there). 

Add the coconut milk mixture to the flour mixture, and stir well. Add about 1/4 c milk until the mix is thinned to the consistency of milk. If you want to do layers, split the mix in half (I used plastic bags) and colour one bag (I used blueberry juice). 

Start by pouring a thin layer in the bottom of your silicone mould. Steam it for 1-2 minutes. Add another thin layer, steam 1-2 minutes. Continue adding layers and steaming until you’re at the end. I steamed the last layer for 3 minutes just to be sure. 

Then put them in the fridge, and let it set for 10-30 minutes. 

Then pop them out of the moulds. And hide them from yourself; they’re addictive!!! Make sure it’s an air right container so they don’t dry out. I’m testing them now to see if it should be fridge or not… I’m thinking not…

Variations: I added a bit of coconut to the bottom of one of my moulds. Lovely!!! My next batch I plan on trying coconut flour instead of rice flour so that the flavour is more coconutty- these are relatively bland, all things considered. 

I also wonder if, since coconut milk is kinda like cream, if one could make this with cream instead and have it work the same way. I might try that for other flavourings. If I can ever try other flavourings…. anyways happy experimenting! 


The other day I stopped by a small natural food pantry on my way home from work. A friend had insisted she’d found safe all-purpose flour for me there, but as it turns out it had traces of nuts. Which explained some hives.

I digress. I chose to force myself to look around and see what else they had… and they had Coconut Flour from Earth’s Choice!

So I decided to try it out in a recipe I adapted from what was my favourite cookbook as a child, the Treasury of Creative Cooking. It has gold pages, which obviously makes it better. If you want to make it gluten free, be sure to use GF oats, and check with your celiac to be sure that oats are not a problem for them (some celiacs are sensitive to oats, others not).

Cocoa(not) Snickerdoodles

Heat oven to 375F. Grease your cookie sheets or add Parchment, or silicone mats.

In a large bowl, beat:

1 cup butter, softened (bet this would work with coconut oil too!)

3/4 c brown sugar (I just used raw sugar)

3/4 c granulated sugar

Add in:

1 large banana

Mix well.

Slowly add:

2 c uncooked rolled oats 

3/4 c white rice flour (I had a bit less)

3/4 c coconut flour (I had a bit more)

1/4 c dry milk powder (next time if I’m baking for my lactose-free colleague I’ll try adding more coconut flour instead of more lactose…)

1 tsp baking soda

Mix it all well, you should get a large glob. This dough is perfectly safe to eat as is… and is an excellent addition to ice cream. I expect it’d be amazing coated in chocolate, if you can have that sort of thing (maybe someday!!!). 

Before you bake them, put 2 Tbsp of white sugar and 2 Tbsp raw sugar in a bowl. Roll the dough into 1-2″ balls, and coat in the sugar mix. Put them on your cookie sheet, and press flat. Mine didn’t spread, but the original recipe calls for 2″ space between. 

Bake 8-10 mins (375F), until firm in the centre. Put them on wire racks to cool. Then hide them from the children. And from yourself.