Egg-Free Baking
Egg allergies can be a challenge when baking. Most standard recipes for baked goods contain egg as either a binding or leavening agent. The trick to making a perfectly delicious egg-free treat is figuring out which is the best substitute for eggs for each recipe.
Substitutes Equal One Egg
- Leavening Agents – best for cookies, cakes, cupcakes, pancakes, waffles, and meringues
- 1 can of soda
- 2tsp baking soda + 2Tbsp warm water
- 1tps baking powder + 1tsp vinegar
- 1Tbsp ground flaxseeds + 3Tbsp warm water
- Binding agents – best for meatloaf, quick breads, quiches, cornbreads, and casseroles
- 1/4c tofu
- 1/4c applesauce
- 1/4c mashed banana
- 1/4c gelatin powder
- 2Tbsp instant mashed potatoes
- 2Tbsp potato starch + 2 Tbsp water
- 2Tbsp cornstarch + 2Tbsp water
- 1tsp Ener-G Egg Replacer + 2Tbsp warm water
