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I just started using Bob's Red Mill Egg Replacer and enjoy the results, so far. But was curious as to what others thought about this product.

If you've used this or currently use it, what do you use it for? Baking or cooking, or both?

I've used it for only baking, so far.

What are your thoughts on the ingredients compared to Ener-G Egg Replacer (which I've yet to use but have seen in various stores)?

I've also heard of some people using flax seeds to make a binder gel for various dessert batters...
 

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Arrrg! Me mateys.
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I'm also in the ground flax and applesauce camp. I like to put ground flax in everything anyway. You can also use banana, tofu, cornstarch, and lots of other things. PETA has a cheat sheet, I think this is like the third time in the past week I've posted this link, but it's nicely put together and relevant
: http://www.peta.org/living/vegetaria...eat-sheet.aspx
 

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I'm another flax fan. It always seems to work out well, plus it's easier to find around here than brand name egg replacers.
 

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I follow the recipe, so I use flax, applesauce, and EnerG, depending on what it calls for. I think flax works really well! I've made chia gel before, but then never really used it for anything. (I use chia in smoothies instead!)
 

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Quote:
Originally Posted by Puppet Master View Post

I'm also in the ground flax and applesauce camp. I like to put ground flax in everything anyway. You can also use banana, tofu, cornstarch, and lots of other things. PETA has a cheat sheet, I think this is like the third time in the past week I've posted this link, but it's nicely put together and relevant
: http://www.peta.org/living/vegetaria...eat-sheet.aspx
Thanks, that's a great breakdown! I've learned the hard flaxseeds and starch do not sub for silken tofu!
Do you have any tips for printing? It prints out in a long strip in the middle of one sheet of paper, unreadable.
 

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I've used one prune blended with with water to make 1/4 cup (per egg) for oatmeal cookies and quickbreads.

I found silken tofu is best for sweet doughs like cinnamon rolls. Definitly for pancakes!
 

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Riot Nrrrd
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For muffins and cakes I like soygurt. Adds to the moistness of the end product. 1/4 cup = 2 eggs.
 
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