1/4 c. unsweetened applesauce
If you're replacing more than one egg, this works best in conjunction with other egg replacers, like flax gel or powdered egg replacer.
Showing posts with label Learning to Bake Allergy-Free. Show all posts
Showing posts with label Learning to Bake Allergy-Free. Show all posts
Flax Gel or Flax "Egg
This recipe is from Colette Martin's Learning to Bake Allergy-Free.
Ingredients
1 T. ground flax seeds
3 T. warm water (not hot)
Instructions
1. Whisk ground flax and water.
2. Let sit 8-10 minutes so it can gel.
3. Blend to reincorporate with water.
4. Add to your recipe as you would add eggs.
Ingredients
1 T. ground flax seeds
3 T. warm water (not hot)
Instructions
1. Whisk ground flax and water.
2. Let sit 8-10 minutes so it can gel.
3. Blend to reincorporate with water.
4. Add to your recipe as you would add eggs.
Powdered Egg Replacer
This recipe is from Learning to Bake Allergy-Free by Colette Martin.
Ingredients
1 t. corn starch or tapioca starch
1/2 t. baking powder
1/8 t. xanthan gum
2 Tbs. warm water
Instructions
1. Place cornstarch or tapioca starch in bowl.
2. Whisk in baking powder and xanthan gum.
3. Whisk in water.
4. Let sit 3 minutes, then add to recipe as you would add eggs.
Ingredients
1 t. corn starch or tapioca starch
1/2 t. baking powder
1/8 t. xanthan gum
2 Tbs. warm water
Instructions
1. Place cornstarch or tapioca starch in bowl.
2. Whisk in baking powder and xanthan gum.
3. Whisk in water.
4. Let sit 3 minutes, then add to recipe as you would add eggs.
Gluten-Free Flour Blend
This recipe is from Colette Martin's Learning to Bake Allergy-Free.
1 c. white rice flour
1/2 c. tapioca starch
1/2 c. potato starch
Blend thoroughly. Add xanthan gum (if needed) at the time of baking, since it does not blend evenly in flour mixture.
Even easier:
Blend very well two (24 oz.) bags of White Rice Flour, one bag Tapioca Starch, and one bag Potato Starch. There is less Tapioca Starch doing it this way, but I've found the blend works great in my recipes and it's much more convenient.
1 c. white rice flour
1/2 c. tapioca starch
1/2 c. potato starch
Blend thoroughly. Add xanthan gum (if needed) at the time of baking, since it does not blend evenly in flour mixture.
Even easier:
Blend very well two (24 oz.) bags of White Rice Flour, one bag Tapioca Starch, and one bag Potato Starch. There is less Tapioca Starch doing it this way, but I've found the blend works great in my recipes and it's much more convenient.
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