I'm not sure there is an answer to this but I thought I would ask. I'm making gingerbread houses in December for the kids at daycare, they each get their own house (pre-built) and then get to go-to-town with the candies and royal icing. However, there is a little girl there that is EXTREMELY allergic to eggs. Last year her mom brought graham crackers and a tub of frosting to let her work with the other kids but it just wasn't the same. Do you have any ideas that might work without using any yolks or whites?
Thanks for any suggestions.
Here's a gingerbread house recipe without eggs (courtesy Bronwen Weber) Sorry most of the measurements are by weight.
10 oz brown sugar
4 oz shortening
1/2 oz cinnamon
1 oz salt
1 1/2 c molasses
1 c water
1 1/4 lb cake flour
1 1/4 lb bread flour.
No directions were given. I guess just mix them all together in a mixer. Bake them at a low temp for a couple hours to make them nice & hard.
For the royal icing, you can try egg replacer made by Ener-G available in the health food section of a lot of grocery stores (Fred Meyer, Ralph's & Kroger carry it.) It can be used to replace whole eggs or egg whites. I'm not sure it would work, but I think there's a good chance it would. It's certainly worth experimenting, and even though the box is $5, it contains the equivalent of over 100 eggs so you could make all your royal icing with it if it works.
I am allergic to eggs, too, so when I want to make icing I can actually eat, I just mix powdered sugar with a little water or milk and sometimes add some flavor. It will dry hard on a cookie. I'm not sure if it will work on a gingerbread house or not. You'll have to experiment with it.
If you're going to use an egg substitute, make sure you check the label carefully because some of them still contain eggs.
I would also suggest icing sugar mixed with water which makes the English version of Glace icing. Be careful though you only need a tiny amount of water or you could give her buttercream to decorate with
The EnerG stuff isn't egg substitute, most of them have eggs. This is a dry vegan egg replacer you can use in baking. Considering that it has the consistency of egg whites when it's mixed with water, I think it really might work for the icing.
Thanks for the help, I will try the icing and water first with some small cookies to see if it is strong enough to hold the weight of the g-bread house. Again thanks for the help, you guys are awesome!