Post by kickingfrog on Feb 28, 2011 16:01:18 GMT
Most recipes can be adapted to be egg free, and in some cases if recipe only calls for 1 or 2 eggs just leaving the egg out altogether will work - just add 1-2 tablespoons of extra water to compensate for the moisture, but in other cases a replacement is necessary.
Here is a list of suggestions for egg substitutions. The use will determine which type of egg replacement you choose, i.e. binder or leavener.
Commercial Egg Replacers
1. Allergycare Egg Replacer - available in Health food shops. Hazel reports good results with fruit cake recipe.
2. Ener-G Egg Replacer - available on prescription, although the pharmacist may have to request it by fax marked 'Special Order'. This product is suitable for both binding and leavening. Use 1.5 teaspoons per egg.
Notes
Because egg replacer has no fat it can make baked goods rubbery - to improve texture add one teaspoon of oil for each egg replaced.
For binding and consistency - typically one egg per recipe.
For each egg required choose one of the following:
Half a ripe banana - mashed
Half a ripe banana - mashed plus 1/4 teaspoon baking powder
3 Tablespoons pureed apples
3 Tablespoons ground soft tofu
1 Tablespoon unflavoured, unsweetened gelatin plus 3 tablespoons warm water
1 Tablespoon unflavoured, unsweetened gelatin dissolved in 1 tablespoon cold water, then add 2 tablespoons boiling water and beat vigourously until frothy
1 Tablespoon ground flaxseed plus 3 tablespoons warm water - recommended for pastry
1 Teaspoon of Xanthan gum per 500g flour plus the use of a hard margarine will also help 'bind' ingredients
3 Tablespoons mayonnaise
For leavening - typically 2-3 eggs or more per recipe
For each egg required choose one of the following:
1 Heaped tablespoon of cornflour or arrowroot mixed with 2-3 tablespoons of cold water
1 Heaped tablespoon soya flour plus 3 tablespoons of water - least recommended method I've seen!!
2 Tablespoons flour, 1.5 teaspoons oil, 1/2 (0.5) teaspoons baking powder mixed into 2 tablespoons water. Combine thoroughly and use right away.
1 Heaped tablespoon baking powder, 1 tablespoon cider/apple/wine vinegar plus 1 tablespoon warm water
A ratio of 1 teaspoon of baking soda per 1 tablespoon of distilled white vinegar - 'volcano' method of releasing gas to make mix rise.
Using Flaxseed - Substitution Tips
Substituting Fat
Use 3 tablespoons (45 ml) ground flaxseed for each 1 tablespoon (15 ml) of margarine, butter or cooking oil. Flax can be substituted for all or some of the fat depending on the recipe. If you choose to substitute all of the fat in the recipe with flax seed, you will need to increase your liquid by 75% of the amount of ground flax you are adding because the flaxseed will absorb moisture. Baking with flax as a fat substitute will cause baked goods to brown more quickly.
Substituting Eggs
Substitute a 1:3 proportion of ground flax seed and water mixture for eggs in recipes such as pancakes, muffins and cookies. Use 1 tablespoon (15 ml) of ground flax plus 3 tablespoons (45 ml) of water for each egg. Let this 1:3 combination sit for several minutes together before adding to your recipe.
Here is a list of suggestions for egg substitutions. The use will determine which type of egg replacement you choose, i.e. binder or leavener.
Commercial Egg Replacers
1. Allergycare Egg Replacer - available in Health food shops. Hazel reports good results with fruit cake recipe.
2. Ener-G Egg Replacer - available on prescription, although the pharmacist may have to request it by fax marked 'Special Order'. This product is suitable for both binding and leavening. Use 1.5 teaspoons per egg.
Notes
Because egg replacer has no fat it can make baked goods rubbery - to improve texture add one teaspoon of oil for each egg replaced.
For binding and consistency - typically one egg per recipe.
For each egg required choose one of the following:
Half a ripe banana - mashed
Half a ripe banana - mashed plus 1/4 teaspoon baking powder
3 Tablespoons pureed apples
3 Tablespoons ground soft tofu
1 Tablespoon unflavoured, unsweetened gelatin plus 3 tablespoons warm water
1 Tablespoon unflavoured, unsweetened gelatin dissolved in 1 tablespoon cold water, then add 2 tablespoons boiling water and beat vigourously until frothy
1 Tablespoon ground flaxseed plus 3 tablespoons warm water - recommended for pastry
1 Teaspoon of Xanthan gum per 500g flour plus the use of a hard margarine will also help 'bind' ingredients
3 Tablespoons mayonnaise
For leavening - typically 2-3 eggs or more per recipe
For each egg required choose one of the following:
1 Heaped tablespoon of cornflour or arrowroot mixed with 2-3 tablespoons of cold water
1 Heaped tablespoon soya flour plus 3 tablespoons of water - least recommended method I've seen!!
2 Tablespoons flour, 1.5 teaspoons oil, 1/2 (0.5) teaspoons baking powder mixed into 2 tablespoons water. Combine thoroughly and use right away.
1 Heaped tablespoon baking powder, 1 tablespoon cider/apple/wine vinegar plus 1 tablespoon warm water
A ratio of 1 teaspoon of baking soda per 1 tablespoon of distilled white vinegar - 'volcano' method of releasing gas to make mix rise.
Using Flaxseed - Substitution Tips
Substituting Fat
Use 3 tablespoons (45 ml) ground flaxseed for each 1 tablespoon (15 ml) of margarine, butter or cooking oil. Flax can be substituted for all or some of the fat depending on the recipe. If you choose to substitute all of the fat in the recipe with flax seed, you will need to increase your liquid by 75% of the amount of ground flax you are adding because the flaxseed will absorb moisture. Baking with flax as a fat substitute will cause baked goods to brown more quickly.
Substituting Eggs
Substitute a 1:3 proportion of ground flax seed and water mixture for eggs in recipes such as pancakes, muffins and cookies. Use 1 tablespoon (15 ml) of ground flax plus 3 tablespoons (45 ml) of water for each egg. Let this 1:3 combination sit for several minutes together before adding to your recipe.