I got my test results and I am positive for everything...

[Vanessa]

I'm glad you asked the same question....

Now I can see why I've given up on trying to make safe muffins or pumpkin bread. I spent a couple hours in Dee's kitchen and found one recipe that looks promising (banana pumpkin pucks). Either everything has 18 eggs in it or tapioca flour which I react to.

Gabes,

Have you posted that savory meat muffin recipe using bone broth in Dee's kitchen? or if you could recommend a cookbook I appreciate it (I'm sure you've done this a million times) I can't seem to find a whole lot of paleo recipes without eggs that work for me. And I'm not much of a cook, so the egg substitute thing needs to be spelled out for me in each recipe.

P.S. I wish I was literally with Dee in her kitchen right now!

[hollyweb]

Excellent thread, and of great interest to me also. It's important to remember that it doesn't take much to exhaust us, and trying to sort through recipes with lots of ingredients (even if most are "safe") is tough. Add to that a lot of us newbies are extremely sensitive to so many things, such as potatoes, coconut, corn, rice, almond, alternative flours, eggs, etc., it does get challenging.

I'm waiting for my new oven to arrive so haven't attempted any baking yet. I'm able to tolerate the Enjoy Life chocolate chips, but don't do well with the cookies, so suspect it's some of the alternative flours or gums in them. I agree, many of the paleo recipes won't work for me either. It took me awhile to figure out that eating paleo and eating for my mc are not the same thing!

My "safe" snack is Terra sweet potato chips.

Perhaps there's room for a new cookbook, for super-sensitive (or those with more sensitivities) mc'rs? Hope everyone feels better soon!

Hugs,
~ Holly

[jlbattin]

Vanessa,

I use the egg susbstitute: EnerG egg replacer

http://www.ener-g.com/egg-replacer.html

I've used those in the paleo muffin recipe in the forum and can't tell the difference (I make mine with one cup of coconut flour and one cup of almond flour), but since Sam's doesn't carry my coconut flour anymore, I'm about to switch to using just almond flour and it works just fine..............

Just recently, I've been able to tolerate real eggs in baked goods so I've switched to using real eggs.............but I've used the EnerG a lot and it works great!

This is the thread with the paleo muffins: http://www.perskyfarms.com/phpBB2/viewt ... eo+muffins

I make mine with just bananas and nothing else........didn't add nuts or apples or anything else................don't even add any sweetener...........they were just fine without it (at least to me)................

[Vanessa]

Thanks Jari!

I saw a post about it awhile back, it uses tapioca......darn! I may give it a try at a later date...I wish I could find duck eggs in my area. Farmers Market is done here, but I'll have to do some searching.

Hey Holly,

Good to see you around! I react to the Enjoy Life cookies also...

[jlbattin]

Oh, I'm so sorry about the tapioca.................

Here's a great chart and I've also used unsweetened applesauce as an egg substitute.

http://chefinyou.com/articles/egg-substitutes-cooking/

[Gloria]

Hi Vanessa,

Here are my three almond muffin recipes. They have gone through many iterations as my intolerances changed. They are very plain because I can't handle extra flavorings or ingredients. I use Honeyville blanched almond flour in the recipes.

Egg-Free Brown Sugar Muffins (no cornstarch), makes 7, 182 calories each

2 tablespoons brown sugar
1/2 teaspoon baking soda
1/8 teaspoon ascorbic acid (Vitamin C powder) I use this to help the baking soda activate. I'm not sure if it helps. It may not be necessary
1/8 teaspoon salt
1 1/2 cups almond flour
2 tablespoons arrowroot
1 tablespoon oil
1/2 cup almond milk

Mix dry ingredients together. Add liquid ingredients and gently stir until all dry ingredients are moistened. Spoon into 7 muffin cups (I use silicone cups) about 3/4 full. Bake in convection over for 15 minutes at 350 degrees or in 30 minutes in conventional oven at 375 degrees. You may need to adjust the cooking time and temperature depending on the type of oven you use. These do not rise above the muffin cups.

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Egg-Free Almond Muffins (with cornstarch) makes 7-8 muffins, 249 calories each

1/2 cup cornstarch
4 tablespoons arrowroot
3/4 cup almond flour
3 tablespoons sugar
1/8 teaspoon salt
2 teaspoons baking powder
1/4 cup oil
1/3 - 1/2 cup almond milk
1 teaspoon almond extract

Combine dry ingredients. Add oil, milk and almond extract. Mix well. Fill muffin cups (silicone cups work well) to 3/4 full. Bake 25 minutes in 375 degree over or bake 15 minutes in 350 degree convection oven. These should rise well.

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Egg-Free Brown Sugar Muffins (with cornstarch) makes 7-8 muffins, 209 calories each

3 tablespoons packed brown sugar
2 teaspoons baking powder
1/8 teaspoon salt
1 cup almond flour
4 tablespoons arrowroot
1/2 cornstarch
1/4 cup oil
1/2 cup almond milk

Combine dry ingredients. Add oil and milk. Gently stir until dry ingredients are moistened. Spoon into 7 muffin cups (silicone cups work well) about 7/8 full. Bake in convection oven for 15 minutes at 325 degrees or regular gas oven at 375 degrees for 25-30 minutes. These should rise well.

If you can tolerate fruits, berries, or other additions, feel free to try them.

Gloria
[/b]

[Vanessa]

Thank you for taking the time to post this Gloria. Exactly what I've been searching for.
That chart is super helpful as well, thanks Jari

[crervin]

Thank you Gloria and Jari!

[Gabes-Apg]

Vanessa,
sorry for delay in replying, I am house/dog sitting away from home and do not have regular access to a computer and HATE typing on the ipad.

For my savoury muffin type thing, i dont have a recipe. I kinda juggled some existing recipes.
i dont makes these very often. If I do, some times i make a pancake type mix and just lightly cook them on the stove as pancake type thing
and when I made muffin type, i made it like a Soda Bread http://www.taste.com.au/recipes/13469/irish+soda+bread

Soda bread variation based on using fatty bone broth in place of buttermilk is a good egg free bread replacement option

Where I live now the oven is very crappy so I dont tend to bake this type of stuff!!

we have discussed Soda Bread type recipes in the past if you want to do a search and look into it

[sunny]

Gloria & Jari ....thanks so much for the recipes and the chart....just what I needed. I tried applesauce in GF pancakes ( Pamela's mix) and it was delicious....plus edges were crispy so a pleasant surprise.
Sunny

[tex]

Sunny,

Are you aware that Pamela's mix includes casein (from a buttermilk derivative)? Because of that I had to switch to King Arthur's GF pancake mix — but it's also delicious. I use almond milk for the milk, and olive oil in place of the butter (as per the directions on the box).

But I can eat eggs. If you can't get a mix to work without eggs, most people who are sensitive to chicken eggs can tolerate duck eggs just fine. They're bigger and richer, so it doesn't take as many.

Tex

[Vanessa]

Thanks Gabes,

Looks like I'll have to do some experimenting...
Dog sitting sounds like fun. Hope you are relaxing and enjoying it.

[Rachaelknatcal]

Wow look at all the great info and suggestions in this thread! Thanks everyone so much!
I was wondering if anyone reacts to certain types of squash? I've noticed there's so many kinds and can't seem to find any other threads to see if any of them aren't tolerated well.

[jlbattin]

I eat spaghetti squash quite often................as well as zucchini!

[Gabes-Apg]

Vanessa
going to a different house, different routine was a bit of an overload for my senses, I had mild headache and nausea the whole time.

Have returned home today.. no place like home.