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RECIPE: substitutes to use in place of eggs in baking

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Posted by Filus (pnare@msn.com) on
Fri, Oct 18, 02 at 15:35

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. vinegar•

1 tsp. yeast dissolved in 1/4 cup warm water•

1 Tbl. apricot puree•

1 1/2 Tbl. water, 1 1/2 Tbl. oil, 1 tsp. baking powder•

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

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

Follow-Up Postings:

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RE: RECIPE: substitutes to use in place of eggs in baking

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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

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RE: RECIPE: substitutes to use in place of eggs in baking

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cooked flaxseed works too. See Prevention magazine for recipes

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RE: RECIPE: substitutes to use in place of eggs in baking

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Thank you for this info this helpful

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