Easiest Egg Replacer Ever

1/4 c. unsweetened applesauce

If you're replacing more than one egg, this works best in conjunction with other egg replacers, like flax gel or powdered egg replacer.

Flax Gel or Flax "Egg

This recipe is from Colette Martin's Learning to Bake Allergy-Free.

Ingredients
1 T. ground flax seeds
3 T. warm water (not hot)

Instructions
1.  Whisk ground flax and water. 
2.  Let sit 8-10 minutes so it can gel.
3.  Blend to reincorporate with water. 
4.  Add to your recipe as you would add eggs.

Powdered Egg Replacer

This recipe is from Learning to Bake Allergy-Free by Colette Martin.

Ingredients
1 t. corn starch or tapioca starch
1/2 t. baking powder
1/8 t. xanthan gum
2 Tbs. warm water

Instructions
1. Place cornstarch or tapioca starch in bowl.
2. Whisk in baking powder and xanthan gum.
3. Whisk in water.
4.  Let sit 3 minutes, then add to recipe as you would add eggs.

Coffee Cake with Streusel Topping

This recipe is based on the recipe by the same name in Learning to Bake Allergen-Free by Colette Martin.

Cake Batter Ingredients:
2 cups gluten-free flour blend
1/2 t. xanthan gum
3 t. baking powder
1/2 t. salt
4 T. (1/2 stick) butter or coconut oil
1/2 c. sugar
2 eggs (or for egg-free 3 t. egg replacer)
1/2 c. unsweetened applesauce
1/2 c. coconut milk or other milk (if using egg replacer increase to 1 c.)
1 t. vanilla

Streusel Topping Ingredients
2/3 oat flour (ground GF oats)
3/4 c. light brown sugar, packed
1/2 t. cinnamon
1/4 t. nutmeg
3 T. butter or cold coconut oil

Instructions

1. Preheat oven to 350 degrees F.
2. Mix gluten-free flour blend, xanthan gum, baking powder, and salt.
3. Blend eggs or egg replacer, applesauce, milk, and vanilla.
4. In separate bowl, cream sugar and butter.  
5. Slowly add egg or egg replacer mixture to sugar and butter mixture.
6. Slowly add flour mixture to sugar and butter mixture.   
7. Pour into greased 9x9" baking dish.
8. Blend oat flour, light brown sugar, cinnamon and nutmeg.  
9. Cut butter into oat flour mixture.
10. Top on cake batter mixture.
11. Bake for 45 minutes or until knife comes out clean from center of cake.  (If you used egg replacer version, the cake may only take 35 minutes.)

Blueberry Scones

Based on Colette Martin's Blueberry Scones recipe in Learning to Bake Allergy-Free.

1 1/4 . GF oat flour
1 1/2 c. GF Flour Blend
1/2 t. xanthan gum
3 t. baking powder
1 t. baking soda
1/2 t. salt
1/2 c. brown sugar
2 pastured eggs
1/4 c. coconut oil
1/2 c. milk, soured milk, or coconut milk
1 T. lemon juice
1 c. blueberries

1. Blend dry ingredients
2. Blend wet ingredients
3. Add the dry to the wet. Add water, if needed.
4. Fold in blueberries.
5. Gently flour hands and baking sheet (I used my silpat).  Press dough onto surface and work into a flat circle - like a giant biscuit - until about 1/2" thick.  Cut into wedges and bake in that shape.
6. Bake at 350 F for 20-30 minutes.

Next time, I plan to use more lemon juice and some zest. 

Gluten-Free Flour Blend

This recipe is from Colette Martin's Learning to Bake Allergy-Free.


1 c. white rice flour
1/2 c. tapioca starch
1/2 c. potato starch

Blend thoroughly.  Add xanthan gum (if needed) at the time of baking, since it does not blend evenly in flour mixture.

Even easier:
Blend very well two (24 oz.) bags of White Rice Flour, one bag Tapioca Starch, and one bag Potato Starch.  There is less Tapioca Starch doing it this way, but I've found the blend works great in my recipes and it's much more convenient.