How do I replace eggs in baking with a vegan substitution?
Western baking techniques and recipes were developed with eggs as an integral and essential part of the structure of baked goods. It is difficult to replace them well, and different types of baked good require different egg replacement techniques, but it’s worth the effort to reduce fat and cholesterol. Ener-G brand egg replacer is popular, but I find it imparts a bitter aftertaste. Here are two from-scratch ideas that work in a variety of situations. 1) Starch-based egg replacer recipe FOR EVERY TWO WHOLE EGGS, SIFT TOGETHER 1 Tbsp tapioca or corn starch 1 Tbsp potato starch 1/4 tsp baking powder 1/8 tsp xanthan gum (if you have it) Add a scant 1/2 cup water and 2 tsp oil. Whisk until thoroughly combined and somewhat frothy. This egg replacement works well in delicate, light-colored items like yellow cakes, and sweet muffins…. It does not alter the flavor, like Ener-G Egg Replacer or Flax goop does (see below). It provides the structure that egg whites normally do. It leavens like b
