What is a good sub­sti­tute for eggs in bak­ing recipes?

EatingWell - - CHATTER - real­mu­si­coflife

“Eggs are bak­ing pow­er­houses full of water, fat and pro­tein, so it de­pends on what you’re mak­ing. Bob’s Red Mill Egg Re­placer of­ten works in quick breads and cakes, as does 1/4 cup ap­ple­sauce

mashed ba­nana plus 1/2 tea­spoon bak­ing pow­der per egg. In pan­cakes and pies, sub whipped aquafaba (chick­pea water); for cus­tards try silken tofu.”

Ju­lia Clancy,Recipe De­vel­oper & Tester

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