Eggs act as binding agents in many recipes. If you are following a diet that requires you to choose otherwise or want to go egg-free, here are some suggestions.
UNSWEETENED APPLESAUCE: Depending on the recipe, applesauce can add sweetness and moisture to a dish. Substitute 1/4 cup applesauce for 1 egg in baked goods.
PLANTAINS: The gummy texture of mashed plantains or bananas makes a great egg replacement. Use 1/4 cup rice banana or plantain in place of 1 egg.
TAPIOCA STARCH: When mixed with water and heated, tapioca starch develops a thick, glue-like consistency. In a small saucepan, whisk together 2 1/2 teaspoons tapioca starch and 1 cup water. Bring contents to a boil, whisking constantly for 30 seconds. Set aside to cool until it thickens. Use 3 tablespoons in place of 1 egg.
GELATIN: Substitute gelatin for eggs to lend a chewy texture to your baked goods. In place of one egg, combine 1 tablespoon gelatin with 3 tablespoons hot water and whisk until frothy.
Courtesy: Autoimmune Protocol Cookbook Made Simple... By: Sophie Van Tiggelen
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