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Gluten-free, allergy-friendly, whole foods recipes

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Ingredients Glossary > Glossary > flax "egg"

Gluten-free, allergy-friendly, and whole foods ingredients are sometimes confusing. Everyone knows what carrots are.  But what about arrowroot starch, coconut oil, umeboshi vinegar, or miso?  Here is a growing glossary of ingredients that may be slightly off the beaten path. 

Keep checking back for updates!

Search the glossary for entries containing:

Ground flax seeds can be used as an excellent egg replacement for baked goods. While they help bind, they do not have natural leavening the way eggs do, so you may need to add 1/2 tsp baking powder to your recipe to keep the texture.

1 Tbsp flaxseed meal + 3 Tbsp water = substitute for 1 egg  

Whisk ingredients together and let sit for 10-20 minutes, then whisk vigorously.  Or, heat on stovetop or in microwave for 1-2 minutes, until gooey (mixture easily boils over, be careful), and whisk.  Cool.

Use in place of eggs in baked goods, no more than two eggs per recipe for best results.