thanks guys...I see recipes here on CC that are gluten free (is that the same as wheat free?) and some that are egg free, but not both!!
Does anyone know if the substitute I saw for eggs actually works?
1 egg = 1 tablespoon gelatine + 1/3 cup water
???? 
thanks!
I'm a vegetarian, and I use Ener-G egg replacer pretty frequently in recipes that call for eggs if I'm planning on eating them. I do eat eggs if they are already in something, but I won't purposely eat them (same goes with milk). I am able to find this in the health food section of my local grocery store (Kroger), and I've found that it works pretty well in all my recipes that I haven't used it in! HTH!
I am not sure "gluten free" and "wheat free" are the same. I think something can have gluten without having wheat and I'm not sure about the other way around. Meringue powder is based on egg, I believe-- check the ingredients. Be aware that Wilton icing colors and clear vanilla and meringue powder are made in a factory that processes nuts. Americolor is at least peanut safe-- you can email them-- Fay Molina answered me. CK clear vanilla is peanut safe. They are easy to contact to check on the others as well.
I know this is hard because just having a peanut-allergic son to work around is hard enough.
One resource is the Food Allergy and Anaphylaxis Network-- FAAN. Just google them. This might help you with substitutes, and I think they may have recipes online. I know their newsletter has recipes that are safe for different allergens. Some are probably cake.
Hope this helps at least a little.
Adding to previous post-- I looked on FAAN and if you go to "allergens" at the top, you can click on the various allergens and it will give you some substitutions. I am sure they would also be glad to help you if you called them. Those of us who deal with any allergies are SO grateful for people who are willing to try to accommodate and help us out. You might want to ask the boy's mother how sensitive he is to traces, since I doubt your kitchen is free of these allergens. Many people would be fine with it, and if she asked you to do the cake, it's probably OK. I'd just be careful not to have the wheat flour around when baking his cake.
Gluten is NOT the same as wheat.
I have seen wheat free cake mixes under the name "cherryfield farms" at the grocery store. Maybe it's possible to use an egg replacer (such as en-r-g) in a mix like that. I would warn her, though, that you're not sure how it's going to work and you won't vouch for taste. I'd also charger her more, those mixes are expensive!
What if you asked her if you could do something else for the kid instead of cake? A rice krispy treat decorated like a cake? It'd probably taste better !
Gluton is what makes your dough elastic when you bake and its in the flour. Wheat is also in most flours unless you can find some specifically that say their gluton free and wheat free. Try health food stores for those items.
I also know a lot of people take the egg out and substitute with applesauce or prunes. Ive never made it that way but if you go to a vegian (not sure if thats spelled right) they should have some recipes for you.
Ok I did a little search for you and came up with this QUOTE
I have had to revamp my entire Christmas Baking process this year due to Liams allergies. Thankfully I have a lovely friend, Claire, who has a son with the same allergies that Liam has and is a wealth of knowledge. She introduced me to Kingsmill Egg Replacer to use in recipes instead of egg and informed me, that when used in baking, original rice milk in the place of cows milk works quite well. Also, its important to add a little more wet ingredients to replace the wetness that egg adds since the egg replacer is actually a powder that works as a binding agent. I am happy that I can still make my traditional apple crisp, using dairy-free margarine in the oat topping instead of butter.
That said, here are a few recipes that I have found and/or been given, which I am going to try out this week. Keep in mind that I am also baking without wheat flour, as two people in my family are intolerant to wheat. I am also looking into a butter free shortbread recipe. Wish me luck!
Dairy Free, Egg Free, Nut Free, Chocolate Cake
1 1/2 cups lite spelt flour
1 cup white sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon white vinegar
6 tablespoons vegetable oil
1 cup water
Directions:
Preheat oven to 350 degrees F.
Combine flour, sugar, salt, soda, and cocoa powder together into an 8x8 inch cake pan. Add, oil, vinegar, and vanilla. Pour water over all, and stir well with fork.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite dairy, egg, and nut free frosting, or just sprinkle with Dairy Free Chocolate Chips which is my favourite.
Frosting Recipe
1/4 cup margarine, softened
1/3 cup cocoa powder
1 teaspoon vanilla
2 cups confectioners' sugar
4 tablespoons water
Mix until smooth.
I hope this helps I havnt tried it as I dont have any reason too but seems like it wont be too expensive as the only thing different seems to be the svelt flour.
There are several post about this topic on this site.
Here is a substitute for eggs 1 tbsp of soy flour+ 1 tbsp water= 1 egg
Also, gluten is removed from the whole grain of wheat. It is the protein part of the grain.
So you will have to use other flours like spelt, quinoi and amaranth. These are all wheat and gluten free. Interchangeable.
You can make a great chocolate cake that is eggless and wheat free that are great tasting.
Good luck
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