RECIPE: substitutes to use in place of eggs in baking

FilusOctober 18, 2002

Use any ONE of the following recipes to substitute for eggs in baked foods.

For each egg, use:

1 tsp. baking powder, 1 Tbl. liquid, 1 Tbl. vinegarÂ

1 tsp. yeast dissolved in 1/4 cup warm waterÂ

1 Tbl. apricot pureeÂ

1 1/2 Tbl. water, 1 1/2 Tbl. oil, 1 tsp. baking powderÂ

1 packet plain gelatin, 2 Tbl. warm water. Do not mix until ready to use.Â

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g

Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;

0 Other Carbohydrates

Contributor: Food Allergy Network cookbook

- www.chef2chef.com

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Marie_TX

I've used this and it works. For the apricot puree, I used baby food, which is very cheap, about 30 cents for a small jar.

-- Marie

    Bookmark   November 30, 2002 at 10:03AM
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BetsieLT

cooked flaxseed works too. See Prevention magazine for recipes

    Bookmark   January 10, 2003 at 8:44PM
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karelisha_telkomsa_net

Thank you for this info this helpful

    Bookmark   June 23, 2011 at 11:50AM
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watsonmoore

Thank you for the information dear. I have tried it out and it really works.

    Bookmark   March 13, 2014 at 5:00AM
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