Some Non-Egg Substitutes for Baking Recipes calling for Eggs - brought to you by KQ

ONE LARGE EGG

1 large egg = 2 ounces = 1/4 cup

For general baking, use 2 large egg yolks plus 1 tablespoon cold water; for thickening sauces, use 2 large egg yolks 1/4 cup egg substitute 2 large egg whites

For egg-free baking: NOTE: Eggs are a challenge to completely eliminate from an existing recipe; select those specifically written for egg-free baking. If you have a recipe with more than 3 eggs, egg-free substitutes won't work. And in some cases, such as Angel Food Cakes that rely upon beaten egg whites for leavening, only real or powdered egg whites will work: If a recipe calls for 1 egg, follow the substitutions under "A", below. For 2 - 3 eggs, use "B" below. When in doubt use the substitutions under "B".

A. If the recipe calls for 1 egg, typically it serves as a binder. In this case, almost any egg substitute will work. Some possibilities (for one egg substitution) include the following.

1 tablespoon ground flaxseed plus 3 tablespoons warm water

1 tablespoon unflavored, unsweetened gelatin plus 3 tablespoons warm water.

1/4 cup ground soft tofu.

3 tablespoons pureed fruit

B. If the recipe uses 2-3 eggs or more, the eggs provide leavening. Several good substitutes (for EACH egg) include:

1 heaping tablespoon Ener-G Food Egg Replacer® plus 2 tablespoons warm water

1 heaping tablespoon baking powder, 1 tablespoon oil plus 1 tablespoon warm water

1 heaping tablespoon baking powder, 1 tablespoon cider or apple vinegar plus 1 tablespoon warm water.

Other Egg Substitutes:

1 large egg = 1 heaping tablespoon soy flour PLUS 1 tablespoon water;

OR 2 tablespoons liquid + 2 tablespoons flour + ½ tablespoon shortening + ½ teaspoon baking powder. Add one or two drops of yellow food coloring if desired. Mix and add to your recipe. They don't work well in cheesecakes

OR Ener-G Egg Replacer (Substitute 1 1/2 teaspoons Egg Replacer -- available from the health food store -- plus 2 tablespoons water for each egg called for in recipe.);

OR egg whites (Substitute 2 egg whites for each whole egg. This substitution may make baked goods less tender. To compensate, try adding 1 teaspoon of oil per egg called for in recipe.);

OR flaxmeal (Make flaxmeal by grinding it in a blender until it has the consistency of cornmeal. Use two tablespoons flaxmeal plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg called for in recipe;

OR cornstarch (Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg called for in recipe

OR mayonnaise (Substitute 3 tablespoons mayonnaise for each egg called for in recipe.);

OR bananas (Substitute 1/2 of a mashed ripe banana plus 1/4 teaspoon baking powder for each egg.);

OR tofu (Substitute 1/4 cup soft silken tofu for each egg.);

ONE LARGE EGG WHITE

2 teaspoons egg white powder plus 2 tablespoons warm water; 8-10 egg whites = 1 cup

1 tablespoon of meringue powder plus 2 tablespoons warm water; 8-10 egg whites = 1 cup



For some other great ingredient substitution ideas check out http://www.baking911.com/pantry_substitutes_ingredients.htm

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