Eggless Baking Secrets and a Word of Caution
When it comes to baking, we all want that gratification that comes from putting something sweet, chewy, and even gooey on our taste buds.
Sadly, some people have food allergies and must avoid certain ingredients and egg is one of these essential baking ingredients. Don’t despair, you can substitute eggs successfully although not all the time. Whether you can substitute really depends on the role of egg in the recipe. Does the egg help to hold all of the other ingredients together or help them to rise?
First, a word of caution. If you are choosing a commercial “egg replacer” make sure it is not labelled as an “egg substitute” often marketed to people for heart health. Often the substitutes contain egg and are not suitable for people with an egg allergy. Always look at the ingredient listing on the side of the packet.
Here are several eggless baking secrets you can indulge in – and you might not even notice the difference.
Egg replacement suggestions
- Commercial egg replacement such as Egg Beaters. Just follow the instructions on the box. Use a commercial egg replacer for cakes that need to rise.
- For a glaze, simply use melted butter or margarine
- Silken tofu – about ¼ cup of tofu replaces one egg
- Flaxseeds – One tbsp. of ground flaxseed mixed with three tbsp. of water replaces one egg.
- Bananas – about ½ cup of mashed banana equals one egg
- Yogurt and Soy Yogurt – about ¼ cup equals one egg
- 1/4 cup of applesauce (or other pureed fruit)
- Mix 1 cup boiling water and 2 teaspoons unflavored gelatin. Use 3-1/2 tablespoons of the gelatin mixture per egg in the recipe.