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Q: How do I replace eggs in baking with a vegan substitution?

A: Western baking techniques and recipes were developed with eggs as an integral and essential part of the structure of baked goods. It is difficult to replace them well, and different types of baked good require different egg replacement techniques, but it's worth the effort to reduce fat and cholesterol. Ener-G brand egg replacer is popular, but I find it imparts a bitter aftertaste. Here are two from-scratch ideas that work in a variety of situations.

1) Starch-based egg replacer recipe

FOR EVERY TWO WHOLE EGGS, SIFT TOGETHER

1 Tbsp tapioca or corn starch
1 Tbsp potato starch
1/4 tsp baking powder
1/8 tsp xanthan gum (if you have it)

Add a scant 1/2 cup water and 2 tsp oil. Whisk until thoroughly combined and somewhat frothy.

This egg replacement works well in delicate, light-colored items like yellow cakes, and sweet muffins....

It does not alter the flavor, like Ener-G Egg Replacer or Flax goop does (see below).

It provides the structure that egg whites normally do.

It leavens like beaten egg whites do, because you trapped lots of air bubbles when you were whisking it (you did whisk it thoroughly before you dumped it in, right?) And it contains some baking powder.

It provides the moisture and fat that egg yolks provide.

But it does not promote browning, add protein, or impart a lovely yellow color, like real eggs do.

And a second egg substitution:

2) Flax goop

This is a nutritious egg substitution.
• 2 Tbsp. Finely ground flax seeds plus 3 Tbsp. water replaces one egg.
• Mix them together in a small bowl or mug, and let sit a couple of minutes until it becomes like jelly, then add as you would eggs

Flax goop has a nutty flavor that works fine in cookies, bars and brownies, and things like zucchini bread, but may not be what you want in cakes or lighter vanilla-flavored items.
It does help with browning, and it provides some omega-3 oils and fiber which we all like.

Remember always to freeze your ground flax, because it goes bad very quickly from oxidiation of the healty oils...

Flax oil is the most unstable of the polyunsaturated oils, and is oxidized (turned rancid) by heat, light, and air. If you use ground flax seeds, you should grind them only when you use them, so the exposure to light and air doesn’t turn them rancid.

Ground flax seed is a fantastic fiber source, and a source of omega-3 EFAs. BTW, never heat flax oil on the stove, or sautee in it, because the good omega-3 oils will convert to trans-fatty oils

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Please note that we are not medical professionals, and our advice is not intended to treat any disease or to substitute for the knowledge and advice of a medical professional. We're just trying to help by passing on what we've learned from others.

 

 

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