Guest guest Posted July 22, 2001 Report Share Posted July 22, 2001 First, thanks to everyone who responded to my intro and initial questions. I really appreciate it and got some great advice. I've been pouring over the GFCF website the last few days (when I'm not in the kitchen trying to bake a new masterpiece). My son is allergic to egg whites, but not egg yolks. The allergy to egg whites is mild and his DAN! doctor said he could have egg whites in small amounts (like in a recipe). However, I'd still like to use and egg replacer most of the time (due to the allergy, but also because he likes to be able to eat the dough). My question is how do your recipes turn out when using the Ener-G egg replacer listed on the GFCF website? Also, I looked for this at 2 stores yesterday and could not find it (or any other acceptable egg replacer), so where do you buy it from? Thanks, Quote Link to comment Share on other sites More sharing options...
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