cooking with egg replacer?

[rugrats3]

Hi
Had my first attempt today at cooking with OGRAN flour and No egg, Kids thought the cakes were ok but I thought they were chewy
Does any one know any good recipes that are Dairy,soya,egg and wheat free? Any tips on using the egg replcaer.
Thank you in advance for any suggestions

I have found DOVES gluten free flours better, and normally put twice as much Orgran no egg to the specified amount of water. Having said that, nothing can really make up for proper egg in baking but, I have also had some good results using bananas or orange instead of egg, it won't make the cakes fluffy but at least they won't crumble that much.

Search for the recipe of Mamama's chocolate cake.

I didn't know such a product as egg replacer existed until this morning, when my friend told me about some cakes she'd made with it. Her DS is dairy and soya intolerant (or possibly allergic?) so she has to be very careful with his food. He'd had a nasty nappy half an hour after eating the cake containing egg replacer, and this had happened again with another batch of cakes. She thought perhaps there might be some soya related ingredient in the egg replacer. So please be careful if any of your family is soya intolerant.

i read something in a book about using potatato flour as egg replacer.have also heard of white wine vinegar. apparently cake with fruit in works best when not using egg.have only started looking into this all myself. there are lots of good cookbooks, i came across one in my local library.

I have had my best success using egg replacer with cakes with veg or fruit in to add extra moisture. Nigella's courgette cake was my best success so far.

You can also use banana or cold custard made with rice milk plus extra baking powder as egg replacers.

1st - after several years, I very recently bought Isa Chandra Moskowitz's Vegan Cupcakes Take over the world book on Amazon. The recipes are naturally egg and dairy free because they are vegan. There are two gluten free recipes in there - 1 vanilla and 1 chocolate cupcake. Both have come out deliciously for us. They don't have wheat, gluten, dairy, egg or soya in - I use oatmilk, but I guess you can use whatever milk substitute you normally use. I've also tried the ganache topping using oat cream (no good for gluten free I'm afraid) and G&Bs 85% chocolate, which was also divine.

2ndly - the egg replacer we used to use from Holland and Barret (don't remember brand name, sorry) had soya in and caused a reaction in my DC. However have recently bought Orgran egg replacer, which has no soya in, but had no chance to try it, as have been too busy making the above cupcakes