One of the questions we get asked a lot at sampling events is how we replace eggs in our recipes. We used to use Ener-G egg replacer product, but found that the following recipe is less expensive and works just as well in muffins, cookies and quick breads.
Vegan Egg Replacer Recipe:
2 ½ cups arrowroot powder or tapioca starch
½ cup non-aluminum baking powder
1 Tablespoon guar gum powder or xanthan gum powder
Use the following mixture in place of eggs in recipes, always whisking the egg replacer with cold water before adding to the recipe.
- One Egg = 1 1/2 tsp Egg Replacer plus 2 tbsp water
- One Egg White = 1 1/2 tsp Egg Replacer plus 2 tbsp water
(same as one egg)
- One Egg Yolk = 1 1/2 tsp Replacer plus 1 tbsp water
If you find your baked goods are crumbling (particularly gluten free recipes), you can use fruit purees, ground flax seed and vegetable based gums (guar, xanthan, acacia) as binders.