Great stuff-- thanks!
Can't thank you enough for this recipe-- I've been using it for a little over a year now, and it definitely works better than the commercial egg replacer powders... bakes like a dream, and works great in vegan bean-burgers, falafel, etc... I usually cut the recipe in half, & it fills a standard Bell jar & lasts just about forever. Love it! Good work! :-)
thanks for this recepie. I am trying to create a good eggless sponge for a bakery. would this powder work as a good substitute for egg. I am planning to replace egg with some skimmed milk powder, guar gum, GMS and some liquid glucose. I will appriciate if you have any tested ratio of additives you can provide me or a recepie or give any suggestions. Thanks in advance
Aluminum in baking powder
Thanks for this! I am new to veganism and looking forward to learning more about how to cook this way. I want to make this powder, but my baking soda (Clabber Girl) contains aluminum. Will this make a difference in efficacy?
I've searched a long time for a recipe like this. Thank you! It worked great.
I had a bit of a false start with this recipe after I tried a recipe for baked donuts and they came out looking like mini footballs, but I think the donut recipe was at fault, because since then I've used this egg replacer powder in all sorts of cakes, cookies and brownies and it's worked well every time.
Hi! I would like to try this egg replacer, but so far I haven't found any xanthan or guar gum to use in it (at least not in smaller-than-industrial quantities.) Is it possible to substitute agar agar?
Still the best egg replacer I'v tried
This hasn't been replaced yet (pun intended)! I was using another recipe for egg replacer powder for several years (and it worked for my purposes) before I tried yours a year or so ago. I'm sticking with your recipe, Mattie.
I also cut the recipe in half. Then I can shake and store it in a 1 pound reclaimed glass peanut butter jar which fits on the pantry door shelf very nicely, thank you!
Hi I loved this recipe for using in my cakes...oddly though it was a disaster with my sunbutter cookies (they are a flourless cookie.) Maybe less water in such recipes? Any recommendations? Thanks!
This is great!
I wish I had found this recipe this morning before I bought Ener-g at the store! I am experimenting with vegetarian/vegan cooking & baking and one of the first things I thought I could easily do is get rid of all the eggs I've been using. I am bookmarking this to try in the future. Thanks!
Buying xanthan gum
I don't know about in the US, but in the UK you can find xanthan gum in the "free from" aisle of major supermarkets (probably in Holland & Barrett as well, though I was able to just get mine from Tesco). Hope this helps!
Does this keep indefinitely?
Xanthan Gum in our country is so pricey. I heard that apple sauce is also an egg replacer, is it any good?
Going to try this
Hi Mattie, I realise I'm posting this a long time after you popped this on the website...but I have a question for you since you seem to be a bit of an eggspert if you'll pardon the pun!
I really want to make Basler Brunsli biscuits (cookies) which I used to make when I used eggs. If you are not familiar they are made from whipped egg whites to which you add: grated chocolate, cocoa powder, sugar and ground almonds and a wee bit o' kirsch if you happen to have it lolling around the house. They aren't really puffy like macaroons and originally I was going to try flax seed replacer to hold it all together then I realised it needed to be whipped a bit. Then I thought about organ egg replacer which you can kind of whip then I wondered if this egg replacer would work "I love to go a wondering!" etc. So do you have any thoughts about what would be a good replacement. I'll probably just have to experiment but I thought with your wide experience you might have a suggestion. Thanks in advance!