1.1000Gluten-Free BakingUSD
Ener-G - Gluten Free Egg Replacer - 16 oz. LUCKY PRICE
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  • Ingredients
  • Yeast-Free
    Yeast-Free

    Products marked yeast-free do not contain any yeast.

  • Dairy-Free
    Dairy-Free

    Contains no milk or any milk-derived sources such as butter, yogurt, sour cream, heavy cream, and all types of cheese.

  • Egg-Free
    Egg-Free

    Do not contain any eggs or egg byproducts.

  • Gluten-Free
    Gluten-Free

    Excludes any ingredient that is a gluten-containing grain including wheat, barley, rye and triticale.

  • Kosher
    Kosher

    Complies with a strict policy of kosher food laws including cleanliness, purity and quality.

  • Nut-Free
    Nut-Free

    Contains no nuts and is not manufactured in a facility that processes nuts of any kind.

  • Soy-Free
    Soy-Free

    Soy-free products do not contain soybeans or any other forms of soy.

  • Sugar-Free
    Sugar-Free

    Products less than .5 grams of sugar per serving and are usually sweetened with a sugar substitute.

  • Wheat-Free
    Wheat-Free

    Wheat-free products contain no wheat or ingredients derived from wheat.

  • Tree-Nut Free
    Tree-Nut Free

    Does not contain include almonds, Brazil nuts, cashews, chestnuts, filberts/hazelnuts, macadamia nuts, pecans, pistachios, and walnuts.

  • Preservatives Free
    Preservatives Free

    Does not contain any additional chemical compounds to prevent decomposition.

  • Artificial Flavors Free
    Artificial Flavors Free

    Free of synthetic essences or extractives which contain the flavoring constituents.

  • Peanut Free
    Peanut Free

    Food does not contain peanuts, peanut butter, peanut oil or any derivative of peanuts.

Ener-G - Gluten Free Egg Replacer - 16 oz. LUCKY PRICE

By Ener-G
Item #: 79654
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MSRP: $7.35$4.59  you save 38% Per Serving: $0.04
Serving Size: 2 Teaspoon(s)
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Overview

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Ener-G - Gluten Free Egg Replacer - 16 oz. LUCKY PRICE

  • Item# :79654
    UPC# :075119124480
  • Brand:Ener-G
  • Size/Form:16  oz.
  • Ship Weight:1.10
  • Servings:113
  • Dosage:1.50  Teaspoon(s)

Ener-G Gluten Free Egg Replacer 16 oz. (454 g)

Ener-G Gluten Free Egg Replacer is the top selling egg substitute made with potato and tapioca starch. Used strictly for baking, not only is Ener-G Egg Replacer 100% egg-free, it is also gluten-free, wheat-free, casein-free, dairy-free, yeast-free, soy-free, tree nut-free, peanut-free, and it's low in protein. It mimics what eggs do in baking recipes so it's perfect for people who cannot have eggs, replacing whole eggs, egg whites, and egg yolks in baking. 16 ounces is equivalent to approximately 100 eggs. Ener-G Egg Replacer does not provide the same nutritional benefits of real eggs.

The mission at Ener-G Foods, as one of the foremost producers of foods for diet-restricted individuals, is to provide a wide range of ready-made foods and mixes that are wholesome, nutritious, delicious, and risk free. Ener-G is constantly responding to the demand for special diets with research, innovative products and convenience foods.

Since 1962, when they first created low protein products for renal pre-dialysis patients Ener-G has striven to meet the challenging requirements for diet restricted consumers. They not only offer wheat-free, gluten-free, dairy-free, casein-free, tree nut-free, and peanut-free products, but also products that are low protein, yeast-free, egg-free, and soy-free. The Ener-G bakery is dedicated to wheat-free, gluten-free, dairy-free, nut-free baking, guaranteeing that contamination from gluten will not occur. They are also certified kosher under the KOF-K label. KOF-K Kosher certification assures the consumer that ingredients used in the products meet the highest Kosher as well as the strictest cleaning standards.

Ener-G's innovative packaging gives products a one year shelf life without the need for refrigeration. They bake these products as orders are received to insure that the freshest product is available. Ener-G Foods unconditionally guarantees all their products' freshness. Through the decades their commitment to purity, quality and innovative products has set the standard for others to follow.

Who says Restrictive Diets are Boring!
When Sam M. Wylde purchased Ener-G Foods, Inc. in 1962, they were little more than a two-person operation in which all packing was done by hand. Shortly after acquiring Ener-G Foods, Sam was approached by Dr. Scribner of the University of Washington. Dr. Scribner, known worldwide as the father of dialysis, is credited with inventing what is commonly called the kidney machine.

Meeting with Dr. Scribner and his dietitian, Sondra Aker, it was explained that there was an acute shortage of dialysis machines and they desperately needed a low protein bread. The University of Washington had one dialysis machine for thousands of kidney patients. Since the kidneys convert protein to uric acid, if the protein intake were restricted, the kidneys would not have to work so hard, hence would require less frequent dialysis.

Sam M. Wylde and Ener-G Foods worked on low protein bread for about a year before arriving at an acceptable result. Made with a base of wheat starch it was low in protein, sodium, potassium and phosphorus, therefore acceptable for a low protein diet. It was also discovered that by restricting protein intake, progression of renal failure could be slowed even for patients on the dialysis unit. Low-Protein foods developed by Ener-G Foods also address several other dietary disorders.

Sometime later, Dr. Cyrus Rubin, inventor of the Rubin Biopsy Tube and professor of Gastroenterology at the University of Washington sent his dietitian, Elaine Hartsook (later to become Elaine Hartsook, Ph.D) to Ener-G with a request for a gluten-free bread with one restriction, 'I don't want any wheat starch'. Also at about the same time Sam M. Wylde developed prostate cancer and Sam Wylde III, his son, having completed his MBA in Oregon moved back to Seattle to assist his father. Sam Wylde III began working nights on developing gluten-free Breads and other products without the use of wheat starch.

What is gluten?
Gluten is one of the miracles of nature. It has the property of becoming elastic when kneaded or mixed. It is this elasticity that traps the gas given off when yeast ferments or baking powders react that makes breads and cakes rise. In the USA, historically a gluten-free diet means a diet free of wheat, rye and barley. However, no specific USA legislation defining Gluten-Free exists. In Canada a gluten-free diet is defined by the Canadian Food Inspection Agency as a diet free of wheat, rye, oats and barley. Foods sold in Canada are not allowed any detectable gluten. In Europe a gluten-free diet generally means a diet which complies with the United Nations Codex Alimentarius Standard for Gluten-Free Foods. The Codex Alimentarius Standard allows wheat starch in Gluten-Free Foods, provided the gluten in such foods does not exceed CODEX guidelines. Such guidelines are periodically adjusted to comply with new scientific findings. Legislation passed in The USA in 2004 requires the US Food and Drug Administration to define gluten-free and to make regulations enforcing the new gluten-free standard.

In every cereal chemist's laboratory, there is a device fitted to a small mixer that measures the resistance of the dough to the mixer. As the dough containing gluten is mixed, this resistance increases until it reaches its' maximum resistance. This 'maximum' is determined by various factors including quality of the gluten and speed of the mixer.

Why eliminate gluten from the diet?
An amazing discovery was made in Holland during World War II. People who had been ill their entire lives suddenly became well. This intrigued Dr. Willem Dicke, a Dutch pediatrician, who began researching the chain of events. The studies determined that the one drastic change in their diet was the elimination of wheat, rye, oats and barley, all of which had been seized for use by the German armies. The Dutch population was living on bread made with flour ground from tulip bulbs. Further research indicated that the gluten in these grains slowly destroyed the villi, which line the walls of the small intestine. Once the villi were sufficiently damaged, the patient suffered from malabsorption, unable to obtain any nutrients from the foods that were ingested. It was found that by eliminating gluten from the diet, the villi would regenerate themselves and the patient would begin digesting their foods properly. The disease is called celiac sprue or non-tropical sprue. Once thought to be a hereditary disease afflicting persons of Northern European and Judaic descent, celiac disease is now known to affect many other ethnic groups including Mediterranean, African and Middle Eastern peoples. Once estimated to affects one in 2000 in the United States, it is now thought to be much more common. Once celiac sprue disease is confirmed, the only treatment is maintenance of a gluten-free diet for life.

The common response is, 'I just won't eat bread.' Easy enough, however, gluten is found in most of the products consumed everyday. Essentially, everything with wheat, rye, barley, and all their derivatives must be eliminated. So breads, pastas, cakes, pastries, cereal, cookies, donuts, pizza, etc, etc...Difficult at first, adaption is possible but, you must also consider this: many commercially prepared foods available on the grocery shelves contain obvious glutens (wheat, barley, rye, etc.) and then there are foods with 'hidden' glutens like HVP. What is HVP? Short for hydrolyzed vegetable protein, its source can be cornstarch, or more commonly wheat starch. Now all of a sudden, it seems everything is taboo for your new diet. Panic sets in; it seems there is nothing you left to eat except fruits and vegetables. The initial shock of this new dietary lifestyle can get overwhelming, but with time, patience, acceptance, and knowledge it becomes much easier.

A common complaint that heard over the years from the many physicians is, 'My patients won't stay on the gluten-free diet, they can't find anything they like to eat'.

By 1978, Ener-G Foods had successfully developed and marketed one gluten-free bread and one low protein bread that were acceptable substitutes for the 'real thing'. We also mixed and packaged a number of baking mixes for a variety of diets. Since this gluten-free bread eliminated wheat, rye, oats and barley, persons afflicted with allergies to any of those grains could utilize these breads in their diets. Unwittingly, they had joined the allergy foods market, which would generate considerable interest throughout the eighties, nineties and now into the 21st century.

The 1980's saw burgeoning American interest in health, diet and exercise. The public and the medical community determined that diet played a significant role in a person's health and well being and that some ailments were in fact allergies to foods. With that in mind, Ener-G set about developing various products suitable for allergy-restricted diets. Today they have a wide array of products designed to meet the needs of those individuals who must eliminate certain foods from their diets. Included in those products are several milk substitutes for those allergic to milk protein or milk lactose, many products suitable for the elimination of wheat from the diet and their best seller, an egg substitute suitable for cooking and baking which contains no part of the egg in its composition.

Ener- G produces over 150 products made in a facility that is dedicated gluten-free, wheat-free, casein-free, dairy-free, treenut-free, and peanut-free products. Of these items, many are also egg-free, soy-free, low in protein and low in sodium. Ener-G is also kosher certified. Since beginning in the 1960s, they've devoted much time and commitment to customers. What they do is unique, revolutionary, and always evolving.

Suggested Use

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To measure Egg Replacer accurately, pack (or press) Egg Replacer down firmly into the measuring spoon. If recipe calls for unbeaten eggs, stir Ener-G Egg Replacer into water (don't beat). If recipe calls for egg whites beaten stiff, beat Ener-G Egg Replacer with water until stiff. If recipe calls for egg yolks, stir 1.5 teaspoons Ener-G Egg Replacer into 1 tablespoon water for each egg. Other liquids such as milk may be used instead of water if required.

Ingredients

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Ener-G - Gluten Free Egg Replacer - 16 oz. (454 g)
Supplement Facts
Serving Size: 1 1/2 teaspoons (4 g)
Servings Per Container: 113
Amount Per Serving % Daily Value
Calories 15

Calories from Fat 0

Total Fat 0 g 0%
Saturated Fat 0 g 0%
Trans Fat 0 g
Cholesterol 0 mg 0%
Sodium 5 mg 0%
Total Carbohydrate 4 g 5%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 0 g
Vitamin A 0%

Vitamin C 0%

Calcium 10%

Iron 0%

* Percent Daily Values (DV) are based on a 2,000 calorie diet. Your diet values may be higher or lower depending on your calorie needs:
Calories: 2,000 2,500
Total Fat Less than 65 g 80 g
Saturated Fat Less than 20 g 25 g
Cholesterol Less than 300 mg 300 mg
Sodium Less than 2,400 mg 2,400 mg
Total Carbohydrate 300 g 375 g
Dietary Fiber 25 g 30 g
Calories per Gram:
Fat 9 Carbohydrate 4 Protein 4

Other Ingredients: Potato Starch,Tapioca Flour, Leavening (Calcium Lactate, Calcium Carbonate, Cream of Tartar), Cellulose Gum, Modified Cellulose.

Manufacturer Info

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5960 First Avenue South
Seattle, WA,
Phone: 800-331-5222 Fax: 206-764-3398 Email: Click here Visit website

About Ener-G

The mission at Ener-G Foods, as one of the foremost producers of foods for diet-restricted individuals, is to provide a wide range of ready-made foods and mixes that are wholesome, nutritious, delicious, and risk free. Ener-G Foods are constantly responding to the demand for special diets with research, innovative products and convenience foods.

Reviews

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Average Rating

5
8 rating(s)5 out of 5 clovers
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    7
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    1
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Recommendation

100%8 out of 8 reviewers would recommend this product to a friend.
Bought this product? write a review
5

By (Olympia Hgts , FL )

exelente Translation: Excellent.

I RECOMMEND THIS PRODUCT!
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4

By (Wheaton , IL )

great egg replacer. Easy to use.

I RECOMMEND THIS PRODUCT!
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5

By (Cottonwood , AZ )

I use this to make my own gluten free pancake mix to keep on hand to make just one flat bread at a time to use in place of toast for breakfast.

I RECOMMEND THIS PRODUCT!
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5

By (Okeechobee , FL )

hard to find, great price with Lucky Vitamin. Use is +++ as I'm a vegan and it is perfect for baking!

I RECOMMEND THIS PRODUCT!
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5

By (Duncan , OK )

This stuff works! I can now make muffins and other baked treats without the use of eggs and without worrying whether the chickens from which the eggs came were treated humanely.

I RECOMMEND THIS PRODUCT!
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Disclaimer: The views and opinions expressed by contributors of the product reviews are their own and not necessarily those of LuckyVitamin.com. LuckyVitamin.com does not endorse or imply any medical claims from these reviews. These reviews should not be taken as recommendations but rather customer opinions of the products that they may or may not have used. Reviews are not intended as a substitute for appropriate medical care or advice and are not intended to diagnose, treat, cure, or prevent any disease. Read the full product reviews disclaimer here.

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*The products and the claims made about specific products on or through this site have not been evaluated by LuckyVitamin.com or the United States Food and Drug Administration and are not approved to diagnose, treat, cure or prevent disease. The information provided on this site is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional or any information contained on or in any product label or packaging. You should not use the information on this site for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. You should consult with a health care professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem.