baking egg-free

so my new favorite egg replacer for muffins and cakes is whipped tofu-- i know, sounds weird but it actually makes things nice and fluffy like a typical wheat-filled baked treat and since tofu has virtually no flavor you can't taste it in the foods you bake... for those of you who haven't experienced wheat-free baking yet (boy are you so not missing out), everything is extremely dense-- turns out the stuff in wheat that makes things so nice and airy (gluten) is what most people are allergic to... so, for the last 5 months, any allergen free baked goodies i've made have been plug-your-nose-squint-your-eyes-pretend-it's-the-real-stuff indulgences

enter whipped tofu! i made some muffins over the weekend and even corey, the blunt tactless food critic, said they tasted the same as before The Diet

for those interested, i followed the recipe for bran-flax muffins on the back of Bob's Red Mill flaxseed meal bag... to make them wheat-free, dairy-free, and egg-free, i made these substitutions: Bob's Red Mill gluten-free all-purpose flour instead of standard flour plus 1 tsp. xanthum gum; soy milk instead of cow's milk; 1/2 c. whipped extra-firm silken tofu (must add other liquid ingredients to get it to whip properly) instead of 2 eggs... happy baking my allergen challenged friends :-)