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You could try making the regular dough, and instead on actual eggs, put in an egg substitue. Otherwise, look up a recipe on line or in a cook book for people who have severe Allergies. Often, these recipes will contian something for people who have egg allergies and other options that you can use in place of it.

As an addendum to what someone else wrote above, be aware that "egg substitute" such as that sold in cartons in the supermarket are made of real eggs, usually marketed as a replacement for whole eggs for lower cholesterol diets. These egg replacers are NOT free of egg protein and are not safe for egg allergy.

Ground flaxseed can be used in place of egg in many baking recipes such as quick breads like pumkpin or banana bread or muffins, at a ratio of 1 tsp of ground flaxseed to 3 tsp of water per egg replaced.

However I have not tried that with pastries that require egg for the texture, such as choux paste and Scandinavian pastry.

At this time I haven't discovered a way to make an eggless flaky Scandinavian pastry or Danish, but if someone does know, please share.

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15y ago

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