egg replacer

[Guest guest]

Hi everyone,

My husband and I have decided we want to begin the process of going

vegan, and gradually cut eggs and dairy out of our diet. I bake a lot,

so I picked up an egg replacer and so far have used it in muffins and

squares. The texture is very different from when I used eggs, and both

recipes didn't hold together nearly as well. Is that normal, or is there

a better way to replace eggs?

 

The brand of the one I bought is Kingsmill, and the ingredients are

cornstarch, potato starch, guar gum, sodium bicarbonate and baking powder.

 

Any other tips for vegan baking?

 

Heather in Ontario, Canada