This is a question I’ve been asked: Can I use real eggs instead of egg replacer in the Make It Allergy Free recipes? The answer is yes. Although the recipes were written to avoid common food allergens, including eggs, if you are not allergic to them, you may certainly use them. My recipes were developed for being able to substitute items as you need. As they are written, you will avoid the common allergens. With substitution you can just avoid the ones you need to. Keep in mind, though, that some changes will affect the final result of the recipe. For instance, real eggs not only acts as a binder, but it also helps baked goods to “puff up.” If you use regular eggs instead of egg replacer, be sure to allow room for the extra expansion in your cooking container.

I personally use a few different egg substitutes depending on the recipe. I use commercial pre-packaged replacer mostly in cakes and baked goods. My favorite brands are Ener-G and Organ. However, if you don’t want to use a packaged one, ground flaxseed meal works excellent as well. But, be sure this is used in a dish where you don’t mind the flecked look of the flaxseed. To use ground flaxseed, just combine 1 tablespoon meal with 3 tablespoons of hot water and let it sit until it’s thick and gooey. When I’m short on time, I’ll put it in the microwave for about 30 seconds and let it sit for another minute or two. (I know some people have a thing about microwaves, but I think it’s okay in moderation.)

Some other recipes have the binding action of eggs built in and do not need egg or egg replacer. These recipes would be ones that contain baking soda and vinegar or lemon juice. So, you don;t have to worry about eggs in these.

To sum it all up, if you want to use eggs, go ahead. My recipes will generally state ‘prepared for X eggs’. Just use that many eggs in the recipe.

Today I was asked about my use of coconut and coconut milk in several of the recipes in my book. Many people are under the impression that coconut is a true tree nut and will avoid them. However, my children are allergic to both tree nuts and peanuts and we have been able to successfully use coconut and coconut milk products without issue.

Although in October 2006, the US FDA began identifying coconut as a tree nut, coconuts are not actually tree nuts at all. They are classified as drupes, much like a large olive or a peach. It comes from a coconut palm, which is not actually a tree either. It’s quite an enigma. I for one am very happy that my kids can tolerate coconut milk. It has made a huge difference in the number of foods my children can have, from coconut milk ice cream to really nice smoothies and sherbet treats. Of course remember that most all of the recipes in the book have an alternate way of cooking if you can’t tolerate something.

I am no allergist, so only you can make the determination for your own needs. When in doubt, ask your doctor. There is probably an allergy test specifically available for coconut.

This note is not meant to take the place of medical advice.

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To learn more about coconuts, visit this really cool link.

http://www.loc.gov/rr/scitech/mysteries/coconut.html

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Here is an extract of information regarding coconuts as a food allergen.

Coconut can be a food allergen. It is a top five food allergy in India where coconut is a common food source.[42] On the other hand, food allergies to coconut are considered rare in Australia, the U.K., and U.S.[43] As a result, commercial extracts of coconut are not currently available for skin prick testing in Australia or New Zealand.[44]

Despite a low prevalence of allergies to coconut in the U.S., the U.S. Food and Drug Administration began identifying coconut as a tree nut in October 2006.[43] Based on FDA guidance and federal U.S. law, coconut must be disclosed as an ingredient.[45]

[42] ^ Living with food allergies; Venugopal P. Food Allergy, Pulmon The Journal of Respiratory Sciences.

[43] ^ Coconut Allergy, Australasian Society of Clinical Immunology and Allergy; U.K. Food Standards Agency

[44] ^ Coconut Allergy, Australasian Society of Clinical Immunology and Allergy

[45] ^ U.S. FDA, Guidance for Industry A Food Labeling Guide

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Originally posted February 1, 2011