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Monday, August 16, 2010

Egg Substitutes for Baking

Simply stated,  baking without eggs can be challenging. When baking, eggs are used for a variety of reasons.  They can be binding agents (holding ingredients together), moisturizers (adding moisture), or leavening agents (making things rise).  Depending on what your needs are will help you determine which alternative works best for you. 



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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