from www.aeb.org
Here's another egg
substitute suggestion I found:
Q: How do I replace eggs in baking with a vegan
substitution?
A: 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 beaten egg whites do,
because you trapped lots of air bubbles when you were whisking it (you did
whisk it thoroughly before you dumped it in, right?) And it contains some
baking powder.
It provides the moisture and fat that
egg yolks provide.
But it does not promote browning, add
protein, or impart a lovely yellow color, like real eggs do.
And a second egg substitution:
2) Flax goop
This is a nutritious egg substitution.
• 2 Tbsp. Finely ground flax seeds plus 3 Tbsp. water replaces one egg.
• Mix them together in a small bowl or mug, and let sit a couple of
minutes until it becomes like jelly, then add as you would eggs
Flax goop has a nutty flavor that works
fine in cookies, bars and brownies, and things like zucchini bread, but
may not be what you want in cakes or lighter vanilla-flavored items.
It does help with browning, and it provides some omega-3 oils and fiber
which we all like.
Remember always to freeze your ground
flax, because it goes bad very quickly from oxidization of the healthy
oils...
Flax oil is the most unstable of the
polyunsaturated oils, and is oxidized (turned rancid) by heat, light, and
air. If you use ground flax seeds, you should grind them only when you use
them, so the exposure to light and air doesn’t turn them rancid.
Ground flax seed is a fantastic fiber
source, and a source of omega-3 EFAs. BTW, never heat flax oil on the
stove, or sautee in it, because the good omega-3 oils will convert to
trans-fatty oils
