A few years ago I adopted what many call a plant-based diet. I don’t eat meat and I also try to stay far away from dairy, eggs, and processed foods. I wouldn’t call myself a vegan though, since I’m not strict about it. I haven’t eaten any meat in a very long time, but I do have my weaknesses. For example most of the baked goods I make use butter, milk, and eggs and I like to occasionally enjoy a slice of pizza…can you blame me…I am Italian after all.
So I’m not perfect, but in an effort to be better about sticking to my plant-based diet even more I recently started to create/bake new recipes that are made without any dairy or eggs (which also means zero cholesterol). As I create some of these new recipes I hope to share them with everyone on my blog.
Many of these recipes will incorporate the use of an egg replacer. This is usually a powder that can be mixed with water (or dairy free milk) and used in recipes in place of an egg. You can buy commercially made egg replacer, such as Ener-G Egg Replacer, but it is much more cost effective to make your own. Below is the egg replacer recipe I have been using and I will be referencing it in many recipes to come!
Egg Replacer Recipe
Whisk together the arrowroot (or tapioca flour), baking powder and xanthan gum in a large mixing bowl. Transfer this mixture to a glass jar or plastic container and shake vigorously so it’s thoroughly mixed. To substitute for one egg, add 1 ½ teaspoons of Egg Replacer Powder to 3 Tablespoons of water and whisk into a slurry with a small whisk for fork.
Note: Almost all of the specialty flours I use are Bob’s Red Mill. They are a great company with a great product at a reasonable price. You can often find them in your local grocery store, but if you can’t their products are available online. Click on the links in the recipe to buy on Amazon or you can buy from Bob’s Red Mill directly.