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substitue for eggs?
Started
by amy
on February 4, 2010
Hi Amy - if you are looking to replace eggs in baked goods, you can use an egg replacer. Bob's Red Mill makes one that I've bought but haven't tried yet. It's powdered and you mix it with water and then use it in your recipe as you would an egg. There's also something called Ener-G but I haven't tried that one.
You can also use ground flax mixed with water as a replacement for eggs. I have Bob's Red Mill brand of ground flax and it tells you right on the bag how to use it as an egg replacer (I can't remember the water to flax ratio right now). I think the flax "egg" would be good in breads and some cookies, while the egg replacer would be better for cakes and stuff (when you don't want to see the ground up flax).
Hope that helps!
Hi!!
I have used Ener G and didn't care for it. I now only use flax or chia "eggs". The ratio I use is 1 TB ground up seeds and 2TB warm water. I use the golden flax seed.
I buy it in bulk and grind in a coffee/spice grinder that I bought for about $10. (That info is just if you can't find the Bob's Red Mill as suggested by the other Amy :-) )
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