One of the most difficult food eliminations in my opinion is egg. Firstly, we have all sorts of substitute products for things like cheese or bread, even on AIP. But there isn’t really anything that tastes like egg, and not much that binds like egg does when cooking. Well I don’t have much of a solution for the taste of egg scenario, but I have finally found a great binding agent to use for things like meatloaf and meatballs. This recipe for an autoimmune egg replacer has been pretty transformative in my kitchen, and it’s so easy! I am sure you’ll love it too.
And one last added bonus, because this recipe is made from Gelatine, it has the added benefit of helping to heal and repair the gut.
The following recipe is for 1 ‘egg’.
Ingredients
- 1 Tbsp Gelatine powder. NOT leaves. I use Great Lakes brand Gelatine in the orange can.
- 1 Tbsp Cold water
- 2 Tbsp boiled water
- Small sieve
- Fork, whisk or immersion blender
Instructions
- Place your 1 Tbsp of cold water into a stainless steel or glass bowl.
- Use the sieve to gently distribute 1 Tbsp of gelatine powder over the cold water. This allows the gelatine to ‘bloom’.
- Try not to let it clump together. It will make it more difficult to evenly distribute into the rest of the recipe you’re using.
- Once it has set, pour the 2 Tbsp of freshly boiled water over the top.
- Allow the gelatine mixture to melt slightly and whisk with fork or whisk, or my personal favourite, use an immersion blender to blend it. The end result should be smooth and slightly frothy.
- Add to your recipe and continue.
- If possible, I try and leave this step till last in the recipe. I have used this replacement in everything from cookies to meatballs and I just love it. It does change the texture of the end product, but not in a way that is unpleasant. I particularly love what it does to cookies as it makes a wonderful chewy texture.
- This recipe does work best on 1-4 eggs, but can also be used to replace up to 6 eggs in a recipe.
Have you tried this egg replacement? I’d love to hear what you think, or tag me in a picture of your culinary creations on facebook, instagram or twitter!
One of my favourite recipes to use AIP eggs with is my Slow Cooked Meatballs. They are truly delicious, comfort food at it’s best and bound to be a favourite with your family too.
Robyn Puglia
Robyn is a Clinical Nutritionist with a specialised interest in the Functional Medicine approach to health. Robyn is very involved with the field of Coeliac Disease, Gluten-Reactive Disorders and Autoimmune Disease. Her passion for the healing power of food, has led her to work with complex cases, involving multiple diagnoses, and chronic health issues such as ME, auto-immune diseases and fibromyalgia. She also has a passion for working with the growing tide of chronic, lifestyle mediated illness; diabetes, cardiovascular disease and obesity, and runs a lifestyle intervention clinic for these issues. Robyn works with patients to nutritionally support their bodies, so that they can heal. She has successfully helped many people around the world improve their health and increase their quality of life. Robyn sees clients in London, Tokyo and New York, and has a virtual practice that allows her to work with people all over the world.
