Excellent list of egg-replacements for cooking and baking! -
Are you looking for a good vegan egg substitute for your egg free baking challenge? Use the right egg replacer and you will not be able to tell the difference in the finished product.It isn’t only vegans who like to try their hand at a spot of egg free baking. Many people just want to lower their cholesterol levels (all vegan foods are cholesterol free), and there are many people who suffer from egg allergies. Of course, many people are also opposed to the cruel practice of egg farming.Even if a person buys organic, free range eggs, remember that the baby male chicks are still killed at birth because they cannot lay eggs. They are usually minced alive, crushed or suffocated. Egg free baking is becoming more and more popular because of these reasons.It is well known in vegan circles that vegan egg substitutes are the most challenging aspect of vegan cooking. I know it was mine. However, all is not lost. The general rule of thumb is to only use recipes that require between 1-3 eggs. Any more than that and you may have problems. Also, if your recipe asks just for one egg, you can usually just omit it completely and just add a little extra liquid to balance out the moisture, such as water, soya milk or vegetable oil.The good news is that you can make delicious cholesterol and cruelty free vegan cakes, biscuits, muffins and pancakes if the mood takes you. Eggs in baking are rarely used for their flavour.</strong> They are used for their binding and raising qualities, and to add colour, thickening and texture. They are also used to add air (through the whisking process). You need to know why the egg is needed in the recipe and then choose the appropriate vegan egg substitute.You can buy vinegar and baking soda in most supermarkets. The chemical reaction between these two ingredients helps to make baked recipes nice and fluffy. You do not taste the vinegar in the end product as it is “baked out”. Good for cakes and muffins. To replace one egg you will need: 1 tablespoon of vinegar (apple cider vinegar is good or a household white vinegar). 1 teaspoon of baking soda. My advice would be to put all the usual ingredients into a bowl and blend well. Then mix the vinegar and baking soda in a small bowl. Wait while it fizzes up and then add to the cake mixture. You need to fold into the mixture and not beat.
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