Hello
Eggs provide structure, they bind ingredients, and sometimes just add flavor.
This can make vegan baking especially tricky.
There isn’t a general substitution, there’s a list of possibilities.
Most of the time I need a binder. The two best options I have found are a blend of starches or flax meal.
For the starches, 2 cups of potato starch, 2 cups of tapioca starch, and 1/4 cup of guar gum. The best method is to dump it in a gallon ziploc, seal it up with some air in the bag, and agitate vigorously.
This works well in most cakes, cookies, and muffins. Whip well with warm water to get more lift. The more air you beat into it the better. I use a tablespoon per egg and use 1/4 cup of warm water.
There are also a couple of pre-mixed versions available in most healthfood stores. The best source I have found for starches is your local Asian market. Potato starch will give things a more crumbly texture. I use it alone on some muffins and breads specifically for that reason.
I use flax meal in lean yeast doughs like cinnamon rolls or danish pastry.
I prefer to keep whole flax seed on hand and grind it as needed. Flax gives a smoother texture than the starch blend. Again, one tablespoon per egg and whip it up with 1/4 cup of warm water. It will begin to congeal as you work it.
Applesauce and bananas will bind as well.
A quarter cup of either can replace an egg in your recipe. Think pectin.
Very rarely, I need structure. I have used silken tofu for mousse and boiled egg like shapes. The fiber in soy gives my gut problems, so it’s a last choice. Avacado will make a superior mousse.
I haven’t made a meringue or pate a chou since giving up the animal products. But I have seen impressive work done with garbanzo bean juice, aka Aquafaba. Basically you take the water from a can of chickpeas and whip it up with mixer or blender. It seems to peak right up with a little work. It can also be added as a binder without whipping.
I haven’t made a meringue or pate a chou since giving up the animal products. But I have seen impressive work done with garbanzo bean juice, aka Aquafaba. Basically you take the water from a can of chickpeas and whip it up with mixer or blender. It seems to peak right up with a little work. It can also be added as a binder without whipping.
I have seen people say baking soda and vinegar will bind. This is just baking powder. Don’t mix them and then add it to your batter. The whole purpose is leavening or lift.
I don’t buy commercial baking powder. The recipe is 1 part baking soda to 2 parts cream of tartar. Cream of tartar is tartric acid. It forms on the inside lid of casks when they make wine. It has almost as many uses as corn. Off the shelf baking powder is usually full of preservatives and anti-caking agents. And it will loose potency over time. The best option is to mix as needed.