Few Egg Substitutions in Baking

Many of people choose to eliminate eggs from their food; they prefer more vegetarian or vegan recipes, concerns with allergies, religious purposes, health problems or environmental reasons. Here I shared some substitutions below through which we can replace the egg in baking recipes to bake eggless baking goodies.

Ground Flax 1 Tbsp. Ground flax + 3 Tbsps. water = 1 Egg (Mix and blend until to creamy and thick mixture) Best for chocolate recipe, oatmeal cookies, granola bars
Chia Seeds 1 Tbsp. Chia Seeds + 1/3 Cup water = 1 Egg (Mix and let sit for 15 minutes)
Soy Protein 1 Tbsp. Soy Protein Powder + 3 Tbsps. water = 1 Egg (Mix well)
Agar Agar 1 Tbsp. Agar agar + 1 Tbsp. Water = 1 Egg
Ripe Bananas 1/2 Mashed Banana = 1 egg (Cream with Sugar) Fat free cookies, muffins, breads and pancakes
Apple Sauce 1/4 Cup Unsweetened Applesauce = 1 Egg (Add with wet Ingredients) Best for Muffins, breads, cakes and cupcakes
Peanut Butter 3Tbsps Organic Peanut Butter =1 Egg
Corn Starch 2 Tbsps. Corn Starch + 3 Tbsps.  Water, Combined = 1 Egg
Silken Tofu 1/4 Cup Silken Tofu (Blend with Liquid)
Vegan Yogurt 1/4 Cup Vegan Yogurt (Blend with Liquid or wet ingredients) Best for brownies.
Baking Powder 2 Tbsps. Water + 2 Tsps. Baking Powder+ 1 Tbsp. Oil = 1 Egg (Gluten free baking)

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up
Enter your email address:
Delivered by FeedBurner