So the box calls for 3 eggs but I need to sub them as my gluten allergic son is also allergic to eggs.
Normally I would do the applesauce route, but afraid it will be too wet.
Do you have any suggestions?
I have done a little egg free baking, and I used flaxmeal and water. I've also heard that using potato flour or potato starch also works, but I've never tried it.
I checked my notes, and the ratio for flaxseed meal and water to equal one egg is 1 Tablespoon flaxseed meal and 3 Tablespoons of water. You mix the two ingredients together and wait until they thicken up a bit.
Although I didn't do it, my notes say that it is possible to mix up a larger batch of the substitute and it will store in the refrigerator for week (I assume airtight, but I haven't got that info).
I am also egg allergic and have the best luck with flaxseed. For substituting in bread I grind up whole flaxseed (1 tsp per egg) and I use the stated amount of water/milk. I always have to vary the water during the kneading anyway because the texture is always different even with the same amount of flour.
Most vegan recipes I've seen for cake or muffins ask you to use a combination of ground flaxseed and water (to replace the moisture of the eggs). I don't know what ratio of seed to water is necessary for one egg. I just add the ground seed and look at the batter to see if it looks wet enough. I'm not a terribly scientific baker (which drives my engineer husband crazy).
Just know that whatever you use some things will replicate the texture closely but others are going to be noticeably different. Bread comes out really close depending on how many eggs are called for. Things that use eggs for leavening are just going to be denser.
If anyone ever finds an egg substitute that leavens I would LOVE to hear about it. EnerG does not do much at all and I can sometimes taste it when more than 2 eggs are called for.