When https://www.glebefarmfoods.co.uk/wp-content/uploads/2014/02/Glebe-Farm-Foods-Porridge-Oats-450g-NEW-2.jpg does the London, Liverpool and Glasgow Allergy and Free From shows we meet a number of people with multiple allergies in their diet, including egg free as well as wheat and gluten free. We would usually make a special cake with the https://www.glebefarmfoods.co.uk/wp-content/uploads/2014/02/Glebe-Farm-Foods-Porridge-Oats-450g-NEW-2.jpg Gluten Free Chocolate Cake Mix and add Vitalite margarine and 2 bananas.

Customers are delighted that they have something to eat as often manufacturers do not consider excluding eggs in their recipes.

It is estimated that around 2% of children are allergic to eggs. Fortunately, studies show that about 70 percent of children with an egg allergy will outgrow the condition by 16 years old._{­­­­­­­­­­­­}

Eggs are one of the most common food allergens. Sometimes it is a reaction to the proteins in egg whites or and sometimes it is the yolks. People with an allergy to chicken eggs may also be allergic to other types of eggs, such as goose, duck, turkey or quail.

For people with a mild allergic reactions to eggs, symptoms can be skin rashes, wheezing or difficulties in breathing, runny nose, sneezing, red or watery eyes, stomach pain, nausea, vomiting, diarrhoea and or inflammation. More serious allergic reaction are anaphylaxis, a life-threatening condition that impairs breathing and can send the body into shock.

Eggs are used a lot in gluten free cookery as eggs lighten cakes, colour pastries, and add protein to bread. At first glance, it may look to be a challenge to cook gluten and egg free. However there are plenty of ways to replace eggs when you are baking. Check out the https://www.glebefarmfoods.co.uk/wp-content/uploads/2014/02/Glebe-Farm-Foods-Porridge-Oats-450g-NEW-2.jpg Recipe Section for Egg Free recipes.

Other suggestions are:

• Gluten & Egg Free Muffins RecipeCertain food manufacturers produce egg substitutes powdered mixes, which when added to liquid, try and replicate the same cooking properties as egg. Organ No Egg is recommended and a good second best is Allergycare Whole Egg Replacer. The disadvantage is that they can leave the food dry particularly when it is gluten and wheat free too.
• Natural alternatives are replacing egg with mashed ripe banana (one banana replaces one egg) or apple sauce (as in pork and apple sauce) found in jars in supermarkets.
• One can use chia seeds; add one tablespoon of chia seeds into 3 tablespoons of water, then soak and leave to create a gooey gel.
• Alternatively use one tablespoon of ground flax seed (linseed) to 3 tablespoons of water.

Another tried and tested idea vegans use is to use one teaspoon of bicarbonate of soda to one tablespoon of vinegar to re-create and beaten egg look.

The newest breakthrough is to obtain egg free egg whites for meringues and macaroons is to drain the juice of a tin of chickpeas and whisk to resemble peaky egg white. Use 3 tablespoons of chickpea juice to substitute one egg white.

So there are lots of ways to replace eggs when you are baking. So don’t just say ‘I can’t’… go on and try one of the above alternatives!

~ Rebecca Rayner