Mashed tofu, mashed banana, flax seeds blended, agar agar, soya powder are some good substitutes. But their efficiency and suitability vary from recipe to recipe. So, one has to go by trial and error method. Normally, I use mashed banana around 3-4 small while using roughly 2 cups of flour, along with it I add baking powder and baking soda too with buttermilk and milk, using less butter.
FLAX SEEDS- 1 tbsp of it blended with 3 tbsp of water is equal to 1 egg.
If you're using egg for moisture, pureed fruits- banana/ apple are good substitutes.
As a leavening agent, suitable subs will be baking soda, buttermilk/ yoghurt, which will make the baked product lighter and fluffier.
BAKING PDR. 1 tsp WITH 1 tsp of vinegar for 1 egg.
Now many vegans are using aquafaba, where aqua means water and faba for beans in Latin.
www.aquafaba.com
Aquafaba is the water from a can of garbanzo beans or kabuli chana as we know in India. This liquid has been used successfully in making meringues, mousses, macaroons, cookies, cakes and mayonnaise.Aquafaba with its unique combo of proteins and starch is able to mimic some of the qualities of both yolk and white of an egg.
GARBANZO/ KABULI CHANA WATER- USE 3 tbsp of liquid for 1 egg.One need not open a can of garbanzo each time you bake. You can boil beans at home and the water can be used as an egg substitute.
This will help not just vegans and vegetarians but also those who have allergy to eggs. The last option is supposed to be the best, as it doesn't alter the taste of the recipe.
http://My Crochet Creations.blogspot.com
For info. about knee replacement, be free to view my blog-
http://knee replacement-stickclub.blogspot.com
FLAX SEEDS- 1 tbsp of it blended with 3 tbsp of water is equal to 1 egg.
If you're using egg for moisture, pureed fruits- banana/ apple are good substitutes.
As a leavening agent, suitable subs will be baking soda, buttermilk/ yoghurt, which will make the baked product lighter and fluffier.
BAKING PDR. 1 tsp WITH 1 tsp of vinegar for 1 egg.
Now many vegans are using aquafaba, where aqua means water and faba for beans in Latin.
www.aquafaba.com
Aquafaba is the water from a can of garbanzo beans or kabuli chana as we know in India. This liquid has been used successfully in making meringues, mousses, macaroons, cookies, cakes and mayonnaise.Aquafaba with its unique combo of proteins and starch is able to mimic some of the qualities of both yolk and white of an egg.
GARBANZO/ KABULI CHANA WATER- USE 3 tbsp of liquid for 1 egg.One need not open a can of garbanzo each time you bake. You can boil beans at home and the water can be used as an egg substitute.
This will help not just vegans and vegetarians but also those who have allergy to eggs. The last option is supposed to be the best, as it doesn't alter the taste of the recipe.
those interested in cancer and health related topics are free to see my blog-
http://cancersupportindia.blogspot.com/
for crochet designs, my blog, those who like a particular design are free to mail mehttp://My Crochet Creations.blogspot.com
For info. about knee replacement, be free to view my blog-
http://knee replacement-stickclub.blogspot.com
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