Affairs of Living

Gluten-free, allergy-friendly, whole foods recipes

Recent Posts

Subscribe to RSS headline updates from:
Powered by FeedBurner

Site Search

Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

Free Shipping on Vitamix

The Vitamix is my favorite kitchen tool for blending perfectly smooth sauces and smoothies, making my own nut and seed butters, grinding fresh gluten-free flours, and more. Interested in purchasing one? Check out the great deals on reconditioned Vitamix machines, or investigate new Vitamix machine packages. Payment plans are available!

Receive FREE SHIPPING to the US and Canada when you order a Vitamix with my affiliate code 06-004943. 

Save at

Save $5 on your first order from with coupon code QAB040.  Visit now to browse natural products and supplements. 

Love it here?


Ingredients Glossary > Glossary > flax "egg"

Gluten-free, allergy-friendly, and whole foods ingredients are sometimes confusing. Everyone knows what carrots are.  But what about arrowroot starch, coconut oil, umeboshi vinegar, or miso?  Here is a growing glossary of ingredients that may be slightly off the beaten path. 

Keep checking back for updates!

Search the glossary for entries containing:

Ground flax seeds can be used as an excellent egg replacement for baked goods. While they help bind, they do not have natural leavening the way eggs do, so you may need to add 1/2 tsp baking powder to your recipe to keep the texture.

1 Tbsp flaxseed meal + 3 Tbsp water = substitute for 1 egg  

Whisk ingredients together and let sit for 10-20 minutes, then whisk vigorously.  Or, heat on stovetop or in microwave for 1-2 minutes, until gooey (mixture easily boils over, be careful), and whisk.  Cool.

Use in place of eggs in baked goods, no more than two eggs per recipe for best results.