Bakin' Without Eggs: Delicious Egg-Free Dessert Recipes from the Heart and Kitchen of a Food-Allergic Family

I've been meaning for some time to review this wonderful cookbook. I bought it about a year ago when my 2yo with a severe Egg Allergy began to notice (and complain) that he could not eat all the baked goods that his older brother could. As a busy full time working mother with 2 young children, I do not have the time or energy to spend a lot of time cooking/baking, but many of the recipes in this cookbook are so quick and straight forward that even I can make the time! I have found this cookbook to be very easy to use, with most recipes using ingredients that I have on hand or can easily obtain (such as buttermilk or sour cream). All the recipes themselves have come out tasty and fantastic, and my older son asks me to make the recipes all the time (the banana orange muffins are a particular favorite of his and they are incredibly easy to make). Additionally, they are fun to make with my children with the added bonus of them being able to eat the batter since there are no raw eggs to worry about. Even for those without egg allergies this cookbook could be great, since the last time we made the chocolate chip cookies, at least half of the dough was consumed before baking!

I've almost never written a review, but I really feel like I should write one for this cookbook to vouch for it.I've tried at least 6 recipes from this book so far, and I'm almost always pleased with the results. Sometimes the the baked goods don't turn out as exactly as I've expected, but they are nowhere near terrible! If you are an adventurous baker/cook who like to try out new recipes, you'd know what I mean. There may be nothing worse than cooking something that's absolute horrid, even if you follow the recipe exactly, and nobody would help you get rid of the food! The recipes haven't failed me yet. From coworkers, friends, to family members, everybody absolutely loves the end results. So far, most the recipes can be easily converted into vegan recipes as well.As a lactose vegetarian (no eggs, but yes to other dairy products), this cookbook is wonderful. Whenever I tried to look for vegetarian recipes/cookbooks that is eggless, I was usually left with vegan or allergen-free options. While these recipes can be great, the recipes often need modifications or call for sometimes strange ingredients. The ingredients in this cookbook are all easily accessible in regular grocery stores.Baked goods in general usually have eggs, so it's difficult for me to buy pastries that the world takes for granted. Whenever I see eggless baked goods, I jump on them. Now, I find myself hunting for buy ready-made baked goods less often, now that I have the bible of eggless baking! It is also relatively easy to modify the recipes for my vegan friends as well. The baked goods are absolutely delicious when I use fresh, organic ingredients.I can't recommend this cookbook enough. Believe it or not, I actually put it down on my emergency packing list in case of natural disasters.

All of the recipes are eggless, just as it promises. BUT, I am also allergic to milk. The author states in her introdution that her daughter was also allergic to milk, so I assumed most of the recipes would easily go milk-free as well. This is not the case in the cake section. Unlike most cake recipes, the author chose to use sour cream or yogurt in place of milk in most of the recipes. I will probably eventually figure out how much milk substitute I can use in place of these things, but it's not as easy as replacing plain old milk. But this cookbook is well worth buying for the cookie recipes alone. It's always easy to find vegan cake recipes, but cookies are another story! (I often use vegan dessert recipes even though I am not vegan. Helpful hint to new moms of allergic kids.) This cookbook is egg-free ONLY. If you or the person you're cooking for has other allergies, please know that this cookbook will probably have several recipes for you (unless you are allergic to gluten), but the majority contain dairy and several call for nuts (I believe the recipes are peanut-free though, and nuts are uaullt optional in most recipes). It is mainly the dairy that is hard to get around because of calling for sour cream or yogurt instead of plain milk. I also wish it had an egg-free pudding or custard recipe. That would be really great! I miss my gram's peanut butter custard pie.

This book is fantastic. I use it all the time. I have 2 sons that are egg and nut allergic and its wonderful to have recipes at my fingertips that actaully come out tasting and looking great! I have tried a lot of the recipes in the book and my non-allergic friends and family ask me for the recipes. There are a ton of recipies to chose from, I have not made anything yet that I have been disapointed in. I dont even bother looking anywhere else now when I want a recipe.The choclate chip is great! This Christmas I made cookie press ones from the butter cookie recipe, I used imitation almond extract and it was JUST like the ones my mom made when I was a kid! I was so happy to be able to carry on the tradition. The sugar cookie one also works great. I have a hard time keeping up with my familys demand for the pumpkin and banana breads. I keep a stash of frozen chocolate cupcakes in the freezer at all times so if we go to a birthday party or other special event then my boys dont have to skip desert.Many of the recipes have nuts in them, I just omit them. This book and sunbutter have helped my family lead a more normal life. Sunbutter is a alternative to peanutbutter made from sunflower seeds that actaully tastes great. You can get check it out at [...]

My daughter has an egg allergy and I purchased my 1st copy if this book when she was about 3. I now have a 2nd copy AND the kindle version! I am familiar with the American measuring system and noticed comments on here about finding difficulty convertibg between metric weights and American cups. 1 American cup can translate as a densly packed 250ml measure, so 1/2 cup = 125ml, etc. etc. Teaspoons = 5ml measures, Tablespoons =15ml...so don't be tempted to yse the small/large spoons from the cutlery drawer! If you also remember that: (1) American granulated sugar = British caster sugar; (2) baking soda = bicarb; (3) "instant pudding" = Birds instand custard powder; (4) corn syrup = golden syrup; (5) 1 "stick" of butter = 4oz in weight or 1/4 of a pound in weight...you should be good to go!

I bought this book in hope I will bake something nice for my daughter's best friend as she is egg intolerant and can not eat cakes from bakery's or shops.To my surprise this recipes were not helpful. One recipe says "melted chocolate followed by cold water" - How on earth can you pore over melted chocolate cold water? It will become solid and not even the hot oven will melt this. Other didn't contain enough liquid to make some texture you can transfer to a tin.After all I ended up rewriting this book so it is full of notes what else can be there instead of water or Icing different form butter and sugar or margarine and sugar. This woman certainly has no imagination with making it taste delicious or at least edible. No proper pictures of cakes she made.I prefer to see what it looks like if I wanna bake something.Not happy with this purchase.

I bought this book on the strength of all the favourable reviews as my toddler is allergic to egg and was desperate to be able to bake a cake for him.I found the book to have a lot of great variety however the only main criticism I have is just be careful if you are unfamiliar with American terms as it can be a little hard to decipher sometimes. I ended up guessing on a few and having to look up conversions on the web for measures etc.Most of the cookies I made have turned out good although my oh commented a lot of them tasted the same?? Also being quite health conscious am not keen on using ingredients like lots of vegetable oil etc however overall found this book a great recipe book for anyone with an egg allergy. It's nice to be able to cook something cake like that my son can eat for a change!

I bought this book as my grandmother doesnt eat eggs but is always keen for a bit of cake and i found that it was a good book. However, all the recipes are in cups and i can never quite figure out the cups to grams conversion. Also, this is an american book, which i wasnt aware of before my purchase. I probably should have done a little bit more research. But anyway, there are some things in the recipes that i have no idea what the british substitues would be. But other than that, I have treid some of the recipes and my grandmother has loved them

Great book with lots of recipes for eggless cooking. I'm vegetarian so fining eggless recipes can be difficult at times but not with this book! I have tried a few and they tasted great...can't wait to try some more!