Eggs perform many functions in baking. They alter the texture and structure of the finished product in several ways. Eggs add moisture, act as binders, and emulsify (allow the fatty and watery parts to combine). They also contribute to leavening by forming a foam that can hold expanding air bubbles. Eggs will also affect the color and flavor of the item. But what if you’re allergic, or you’re following a vegan diet, or you ran out of eggs? How do you find a substitute that can do everything an egg can do? And is it even possible while maintaining your low-FODMAP lifestyle?