Egg Replacement Powder for Baking

Good morning everyone,

This is our 200th post on NotTheSettlingKind!  Wow!  There will be a special post celebrating the milestone later this week.  I’m not sure I’ve ever been this committed to a project.  Thank you all so much for reading the posts, I really appreciate it!

On to today’s recipe:

Eggs perform different, important functions in different recipes.  In some recipes, eggs perform more than one function.  Eggs can be used

  • as a binder, to hold ingredients together,
  • as a stabilizer or emulsifier,
  • as a thickener,
  • as a clarifier,
  • as a glaze,
  • to retain moisture,
  • to leaven or rise,
  • to prevent crystallization of sugars,
  • flavour,
  • colour and
  • nutrition

We don’t consume eggs in our home or any product that contains egg.  There’s no problem finding lots of tasty eggless food but we don’t like limiting our diet any more than necessary.  But egg replacement powder is expensive and not every replacement powder works for every function that eggs perform in a particular recipe.

The following homemade egg replacement powder does wonders for some of the baking functions: leavening , retaining moisture and stabilizing. It will NOT add colour, flavour, emulsify, glaze, bind or add the nutrition of an egg.  But it will replace eggs in cakes, pancakes, breads and other baked or pan cooked bakery items.

Egg Replacement Powder for Baking

2 1/2 cups potato starch
2 1/2 cups tapioca starch
2/3 cup baking powder
1/3 cup baking soda

Combine all ingredients very well and store in a dry place.

To use:

1 large egg = 3 tablespoons water & 1 tablespoon plus 1 teaspoon powder
1 egg yolk = 1 1/2 tablespoons water & 1 tablespoon plus 1 teaspoon powder
1 egg white = 1 1/2 tablespoons water & 1 tablespoon plus 1 teaspoon powder

Looking for other egg replacers?

To bind:  1 tablespoon fresh ground flax seed in 3 tablespoons warm water, soak for 10 minutes; chickpea flour, xanthan gum, guar gum

To glaze: Maple syrup (vegan), honey (vegetarian), corn syrup (vegan)

Emulsifier (meringues, marshmallow, : Chickpea brine, white bean brine, xanthan gum

To thicken: cornstarch, potato starch, tapioca starch, wheat flour, rice flour, guar gum

For moisture:  banana, pumpkin puree, applesauce

Leaveners: yeast, baking soda

Colour:  Bird’s custard powder (also thickens), food colouring, turmeric

Flavour: chickpea flour

Let me know how it works for you!

Until next time,
Peace and love,
Himmat

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