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Substitutes for eggs in baking
There are many good substitutes for eggs
that we can use in baking.
We use egg replacers
because of allergies or a vegan lifestyle.
There are popular brands of commercial egg replacers you can find in the supermarket.
But aside from these, there are ingredients which can be used to substitute eggs in baking.
These ingredients act to bind or hold the other ingredients together while baking.
In vegetarian baking, replacing egg by increasing baking powder, works in many cake and muffin recipes. I've done this myself.
Recipes become trickier as more ingredients need substitution. In gluten free baking,
where regular wheat flour and wheat products are replaced with gluten free flours like coconut flour,
the absence of gluten, can make the baked goods crumbly.
Pretty strong binders are therefore needed.
Xanthan gum is a popular binder in gluten free baking.
It is a corn based gum, extracted from the mould found on corn. If you have a sensitivity to corn or a mould allergy,
then this is not for you.
Then guar gum might be the better option. Guar gum is is made from the cluster bean plants.
It's less gummy than xanthan gum in baking.
Another successful, popular egg replacer is ground flax seeds.
Flax seeds are ground into flax meal.
Mixing together 1 tablespoon flax meal with 3 tablespoons of hot water is a substitute for 1 egg.
Chia seeds work in the same way as flax seeds to replace eggs. Both are very high in omega 3 and 6.
Less used in baking, but growing in popularity, is the seaweed derived agar-agar and carrageenan.
Both are vegan alternatives to gelatin.
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