Egg alternatives are pretty easy to come by.
- Ener-G Egg Replacer - follow directions on box. Available in many grocery stores.
- 2 tbsp cornstarch = 1 egg
- 2 tbsp arrowroot flour = 1 egg
- 2 tbsp potato starch = 1 egg
- 1 heaping tbsp soy powder + 2 tbsp water = 1 egg
- 1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
- 1 banana = 1 egg in cakes.
- 1 tbsp milled
flax seed and 3 tbsp water = 1 egg.
Most pasta either contains egg or is cross-contaminated with eggs. My Kroger store brand of whole wheat pasta is free of cross-contamination, but they only have penne, rotini, and spaghetti. None of these are conducive to soup, so for soup I use Tinkyada Brown Rice Pasta. The shells are bite size for toddlers. I recently discovered La Moderna pasta as well. It is 100% Durum Wheat and comes in even smaller sized shells and is much cheaper than the brown rice pasta. Look for it in the Hispanic section of the supermarket rather than the pasta section.
For a more detailed description and more options, click here.
For a list of hidden egg ingredients, click here.