What do you do when you are vegan, and you need some egg substitutes for a binding that will make your dough soft to touch and give that additional flavor that has been missing? If you have found yourself in such a difficult situation where you cannot find a suitable egg replacement, then here are the best five egg replacements for baking that you can use to get that right dough consistency along with a flavor-filled dough.
Baking Soda Along With Vinegar
Now you might think that vinegar gives off a very distinct smell, so how can it be used while baking a cake or bread, right? The truth is that when you mix a teaspoon of baking soda and vinegar in equal proportion, you get a smooth and light dough mixture. This is due to the easy chemical reaction between the vinegar and baking soda, releasing carbon dioxide and making the dough a lot softer.
You can use 1/4th cup of applesauce, especially the unsweetened one, which will work the best for baking. If you use the sweetened apple sauce, you need to add in only a small amount of sugar so that it does not get all rubbery due to the extra sweet agent. Due to its smooth texture, applesauce will give a good taste and a smooth finish to the dough.
This plant is very high in starch and is a good binder, making up a good egg substitute. Apart from being a substitute, it is also a healthy ingredient hence keeping your health issues at bay. All you need to do is take two tablespoons of the arrowroot powder and mix it with three tablespoons of water. Now that you have formed this mixture, you can use it as a substitute for the egg.
Agar-agar is unsweetened and is available in the market. Though agar-agar has a good binding property, it might sometimes give a much stiff texture to the baked product. While some might like the stiff texture, some might not like it. Don’t worry as you can also use other alternatives. In order to use agar-agar, all you need to do is add in two tablespoons of your desired gelling agent and then mix them with one tablespoon of water. You can add this to your baking dough.
Mashed banana is easily one of the best replacements for an egg as it gives both a smooth texture due to its gooeyness and works well as a binder. The only problem that might arise is that you might have a small banana flavor in your finished product. You can also try out some other pureed fruits with a mild flavor, such as avocados or pumpkin, which will not affect the overall taste of the baked product much. Though the completed product might not be of deep brown texture, it will still be dense and moist. This will also give a good chewy texture.
Not only will your body thank you for these replacements, but it will also give a great taste to your baked product. You can try these ingredients no matter whether you bake a cake or muffin, or a cupcake or even a loaf of bread. Having a good baking day does not mean you need to add in the egg so that you get the best of baking, but you can still use some of the replacements as mentioned and get one of the best baking days!