When I got Allergy Free Desserts by Elizabeth Gordon, I finally had success with egg-free cooking! Not only had I got my ratios wrong, but the flour I use seems to make a difference (more on that later).
There are several different substitutes; bananas, applesauce, flax seed, and chia seeds are some of the most common. Applesauce and bananas add flavor, so I don't use them, BUT you might want to.
1/4 Applesauce in place of one egg
1/2 a Banana in place of one egg
My personal favorite is flax seed. I've not tried chia seeds yet and I'm not sure what the difference would be, if any.
1 Tbsp Ground Flax seed or chia seed
3 Tbsp Water
Combine and let sit 3-5 minutes until gelled. Use in place of one egg.
- You should not substitute for more than 2 eggs (or so everyone says. I decided to believe them..for now)
- 1/2 Tbsp un-ground flax seed equals approx. 1 Tbsp ground flax seed
- Do not store extra ground seeds, as they lose nutrition and go rancid quickly
-Extra flax/chia egg substitute can be stored for up to 3 days in the fridge
Got a favorite substitute? Info on how to store, make, etc.? Helpful hints? Substitutes you hate? Leave a comment and share!