Guest guest Posted October 21, 2006 Report Share Posted October 21, 2006 What you use to as an egg-replacer depends on the reason eggs were included in the original recipe. What I mean is, eggs are often in recipes because eggs cause baked goods to rise (hence, eggs are in most recipes for cakes). But you can get a similar rising effect from baking soda / powder. For the bonding effect that eggs have you need some type of starch (i.e., tapioca starch, potato starch). Finally, If you're after the frothiness that egg whites can create in smoothies, frostings, whipped cream, etc. then I find that silken tofu works very well (though you may wish to cook it first to get rid of the beany taste). Silken tofu can also help somewhat in making your ingredients stick together. Ener-g Egg replacer works great for baking, but can be rather pricey. The main ingredients are starch and baking powder, so you can basically make your own. I have yet to find a recipe to make vegan french toast, but I'm working on it. , glpveg4life wrote: > > I always use the Ener-g Egg replacer in my baking > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 21, 2006 Report Share Posted October 21, 2006 I sometimes use egg replacer and flax powder combined in baked goods. It works well in non gluten bread. I haven't used any of the other suggestions. Judy H Dave <dave4sale wrote: What you use to as an egg-replacer depends on the reason eggs were included in the original recipe. What I mean is, eggs are often in recipes because eggs cause baked goods to rise (hence, eggs are in most recipes for cakes). But you can get a similar rising effect from baking soda / powder. For the bonding effect that eggs have you need some type of starch (i.e., tapioca starch, potato starch). Finally, If you're after the frothiness that egg whites can create in smoothies, frostings, whipped cream, etc. then I find that silken tofu works very well (though you may wish to cook it first to get rid of the beany taste). Silken tofu can also help somewhat in making your ingredients stick together. Ener-g Egg replacer works great for baking, but can be rather pricey. The main ingredients are starch and baking powder, so you can basically make your own. I have yet to find a recipe to make vegan french toast, but I'm working on it. , glpveg4life wrote: > > I always use the Ener-g Egg replacer in my baking > > > Quote Link to comment Share on other sites More sharing options...
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