I know I don’t have a lot of readers that need to eat gluten free, dairy free, and egg free, but I am hoping that if you are, you can help one of my readers out.
I recently shared a picture of coconut flour on Instagram and had a reader comment on gluten free, dairy free, and egg free cooking and baking. Here is what she asked.
We ( well, my toddler is ) are gluten free, egg free and dairy free. Any experience that way? I can find a lot of one or the other but rarely all three. The only few I have found have been awful. He’s only 13 months old, I want him to love food even though he has so many restrictions. We eat a lot of protein and veg and fruit but he lived breads and stuff before we knew that was his problem! Thank you!
Three in my family eat gluten free and one of my daughters is allergic to peanuts, tree nuts, and sesame. My other daughter eats mainly dairy free. I know the struggles of cooking and baking with food issues. I have never had to cook egg free, but I can’t imagine adding egg free on top of gluten and dairy free.
I do have Wacky Cake and a Wacky Spice Cake recipe that are both gluten, dairy, and egg free, but besides that I have not done much egg free cooking and baking. So that is where I am hoping some of you can help this reader.
Do you have any tips for egg free baking? Or gluten, dairy, and egg free cooking and baking? Do you have a favorite source, website, or cookbook for cooking that is egg, dairy, and gluten free?
I hope you can help this reader out. I would love to hear your tips for gluten free, dairy free, egg free recipes!
We use Gluten Free Girl and the Chef a lot for gluten free ideas. Many of them are also dairy free because her husband has a lactose sensitivity. Great easy to use and yummy recipes.
In 2000 when my daughter was seven months old, we found out that she was severely (read life-threatening) allergic to dairy, peanuts, eggs and a multitude of others that weren’t life-threatening. Oh how I wish I had had the community that is the internet back then! With a lot of trial and error we found things that worked for us. Bakin’ Without Eggs by Rosemarie Emro was one of my go-to cookbooks for baking. It was literally one of the only cookbooks that dealt with baked goods without eggs. Now the caveat. NOTHING is going to taste like a normal chocolate cake! But, you can make something that he will like and that won’t make him sick! It has a lot of great recipes. Good luck!
Thanks!
It can feel very restricting when food choices seem few. I found a link for a website with lots of recipes that seem to fit your reader’s restrictions. She also appears to have some cookbooks she sells. https://theprettybee.com/2013/09/31-days-gluten-dairy-egg-free-comfort-food.html Hope this helps. Paleo recipes or another site Imthink it is called Afainst all grain might offer some help. In our family, we are gluten free, but also have discovered my son and I cannot eat brown rice and several other gf grains. Without brown rice, there goes most of my gf convenience foods. It is like going gf all over again. There is a grieving period, but then you need to learn to simply reinvent yourself again. Eventually a new routine with be established and you can feel a bit better about the whole process. I hope things go well for your reader.
Sorry for the typos. The other site is Against All Grain.
Thanks for sharing those! I agree on the grieving process. The beginning is the toughest and it gets easier as you figure it out and find new favorites that you can eat.
You’re both right, the grieving process is the hardest. The challenges are great, but he’s worth it.
There are lots of recipes that meet this criteria. I have a good number on my gfe site, because I like to help readers with these additional intolerances. Another easy way to find such recipe is to look for gluten-free, vegan baking and bread recipes, because vegan recipes are dairy free and egg free. Learning to use simple egg substitutes like flax gel eggs, chia gel eggs, and tapioca gel eggs is another great way to be able to make most easy recipes. For example, my Flourless Peanut Butter Cookies are naturally gluten free and dairy free and require one egg, but a flax gel eggs works fine as a sub. I’ve also used mashed bananas, mashed avocado, and applesauce for egg subs. Oh and hummus as an egg sub in a roll recipe. I have a chocolate cake recipe that is like your Wacky Cake and makes great chocolate cake or cupcakes. I also have recipes that are just naturally gf/df/ef with no substitutes required. It’s like any dietary change … it seems overwhelming at first, but then you see there are many ways to approach it and it doesn’t have to be hard. Good luck to this mom!
Shirley
The additional challenge lies here. We have also had to take all nuts and seeds out of his diet, so flax is out as the egg replacement. 🙁 I’ve tried applesauce, don’t love it. I haven’t done bananas or avocados yet, but he loves them both, so they are an option on the list to try.
I made the wacky cake for his 1st birthday. It was pretty good.
We’re not egg-free, but I’ve run out several times while baking and have substituted flaxseed meal. It works great! Mix 1 tbsp of flax with 3 tbsp warm water and let it sit for a few minutes. It’s a fantastic egg substitute. It works beautifully with all purpose or 1:1 gluten free flours.
Caveat: I’ve never used this trick for more than 2 eggs at a time. Coconut flour or other egg heavy recipes may require some experimentation.
Forgot to mention the blog, Chocolate Covered Katie. It’s a gluten-free, vegan dessert blog. She has a few non-dessert recipes as well. Nothing will taste “normal” at first, but after a few months of eating this way, your taste buds will adapt.
A couple years ago, we hosted Christmas at our house. Cookies are always a big part of our tradition, so I tried what felt like hundreds of recipes until I found a GF cookie that tasted like a “real” cookie. I was so excited to serve them to my wheat-eating family. My brother took one bite and said it tasted like a Clif bar! He teases me about my “cookies” every year now. 🙂
A friend that is egg free told me about a facebook site that is egg and dairy free and many recipes are gf. I am not vegan or egg free, so have not tried them, but they look good. It is called “Vegan Merigue – Hits and Misses” under facebook. Most recipes’ use aquafaba, a liquid from beans.
I second the chocolate covered Katie website – it’s fantastic! I have found vegan recipes work well for us as we have to avoid gluten, dairy and eggs as well. For an egg substitute, I use 1.5 tablespoons water, 1.5 tablespoons oil and 1 teaspoon baking powder. Things don’t rise too much but I really don’t care as long as we can eat it. 🙂 I will sub up to two eggs with this.
I haven’t heard about that substitution! I’m going to try it, thank you!
Elana’s Pantry is also a good site although she does sometimes use eggs or butter. My sub for butter is usually 1/2 coconut oil and1/2 coconut milk yogurt (we use So Delicious). Things can sometimes be a bit more oily, but then I set stuff on paper towels to absorb some of the excess oil.
Honestly I just use regular recipes and substitute.
I use GF flour, Coconut Oil or cooking oil in place of Butter, and substitute applesauce or applesauce + baking soda with vinegar (if it needs to rise) in place of Eggs.
You should research on the web the different substitutions available and try them out to see what works best for your favorite recipes – that’s what I did.
Saw your post about the G.F., D.F., Egg free lady. I bought the book by Tammy Credicott, The Healthy Gluten Free, Dairy Free, Soy Free and Egg Free Cook Book. I think she is now gone Palo, anyway, the lady could even check out the library before she bought some cook books.
Even flax seed meal, 1 tbs. mixed with 3 tbs, warm water then let it stand for a couple of minutes, can work as an egg substitute.
Hope it helps.
MerriLyn
Thank you, I’ll look for that book. He can’t do flax seed, nut milks, etc either. We are restricted pretty far beyond the wheat, dairy, and egg whites, but those are the most severe allergies. I can comfortably remove corn and nuts and casein without much picking and poking through ingredients. Im trying to adapt my moms recipes to fit into our restrictions but i haven’t gotten past the taste / texture differences. What I’m told is that he doesn’t know the difference so he doesn’t care, which I know to be true, but I still want him to LIKE his food. Thank you all so much for your suggestions. So. Much.
I have a product called Egg Replacer from Ener-G foods. It says Gluten free, Wheat free and the ingredient list says that one of it’s ingredients, Calcium lactate, “is not dairy derived. It does not contain dairy.” I haven’t used it a lot, so I can’t really tell you if things come out tasting normal. But it’s worth looking into.