Egg substitutes in baking may not be found in your egg basket, but they may be found right in your very own kitchen. Just about every baking recipe, outside of some of the paleo recipes, uses eggs. But, there is a frugal solution to using expensive egg substitutes in baking.
Plus, you can rest assured that your egg substitutes do not contain long-worded ingredients you cannot even understand and God only knows where they came from! While much of the world eats eggs, we can find other alternatives to help our digestion.
Here is a list of egg substitutes in baking you can use
A general rule of thumb is to use 1/4 cup of each option as an equivalent for one egg.
1) Blend tofu with water and use as an egg.
2) Add applesauce to cookies or muffins to provide moisture in baked goods.
3) Peanut butter or other nut butters, binds and creates a similar effect in baked goods.
4) Soak 1 TBL flaxseed into 3 TBL of water until it becomes gummy
5) Use 1 TBL of tapioca startch or arrowroot
6) Use xanthum gum as a substitute.
7) Mash bananas and blend with dry ingredients.
8) Mix in yogurt.
9) 1 TBL of gelatin with 3 TBL of water
10) 1 TBL of chia seeds to 3 TBLof water