Guest guest Posted October 20, 2003 Report Share Posted October 20, 2003 Starch/Egg Substitute Source: Noelvn's Vegan Site Taking a cue from Ener-G Egg Replacer, I've tried adding corn starch, potato starch and/or tapioca flour to baked goods. I've come to the conclusion that I like tapioca flour best. For more about this, read about my wheatless cake flour. The upshot is that I like to replace some of the flour in the recipe with tapioca flour. I use this in combination with other egg-replacement strategies (especially in cakes), to give a little more free starch to gelatinize, to give the product more stability. Tapioca flour is available at some natural food stores, and in little bags at Asian grocery stores. Replace 1-2 Tbs. of each cup of flour with an equal quantity of tapioca flour. Quote Link to comment Share on other sites More sharing options...
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