Here are some simple ideas.
Unless otherwise stated, all the suggestions below are equal to the replacement of one egg.
BINDER
1. 3 T unflavored gelatin = 1 egg
My FAVORITE binder - Great with baked good that don't need to rise much such as cookies, bars, flatbreads. I find this also works great with muffins and cupcakes.
Mix 1 envelope gelatin with boiling water. Let cool briefly, but not too long. It will start to congeal, thus the reason it's such a good binder. Flavorless. It is recommended to be refrigerated for up to a week. I have kept it for up to two weeks. When it's starting to go bad, its clear color gets a brownish discoloration. Microwave to liquefy when needed.
2. Tofu (soft silken) - 1/4 C for each egg - Good for cakes, cookies, breads Make sure to blend with recipe liquid first until smooth.
3. 1 T ground flaxseed (golden flax preferred) + 3 T water
1/4 ground flax + 3/4 water = 3 eggs
Available as brown or golden seeds or as ground flaxmeal. Let it sit for a minute till it forms a gel. Best in cookies, bars. Adds an additional mild flavoring to baked goods.
If using flaxmeal, soak 1 T flaxmeal mixed with 3 T of very hot or boiled water for 5 minutes. It will have a gooey texture to it, similar to egg whites (or boogers, as my kids say).
1/4 C of flax mix is equal to one egg. I double and triple the recipe depending on how much baking I will be doing. Store in refrigerator for up to 2 weeks.
MOISTURE
1. 2 T fruit juice/milk or water - Increase leavening agent 25 - 50%. Good for baked goods such as cakes, cookies, bars. May need to bake items a little longer than suggested.
2. 1/4 C applesauce(bananas/apricots/pears/prunes) - You may need to increase the leavening agent 25 - 50% and you may need to bake items a little longer. Especially good in pancakes and cookies. Keeps them quite moist.
LEAVENING AGENT
1. 2 T Carbonated Water + 2 tsp flour - Best in bars and cookies that don't require much rising.
2. Ener- G Egg Replacer - Use 2 to 3 times more than manufacturer states. Can be used in all baked goods. Is flavorless. Can be a bit tricky to figure out the exact amount needed.
OTHER SUGGESTIONS
1. 1 T vinegar + 1 T liquid (rice/soy milk seem to have better results than water)
2. 1 T cornstarch + 3 T water
3. 1 1/2 T water + 1 1/2 T oil (vegetable or canola) + 1 tsp baking powder
- one of my favorite alternatives.
4. Sprite - one can - use in place of OIL(margarine) EGG AND WATER or MILK. CRAZY, but told to be true. Works well with pancakes and cakes. This is one I haven't tried!
Any other suggestions? Would love to hear them.
Have fun trying out these different suggestions and finding which ones work best for you!
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