Substitutes for eggs when cooking. I like my egg(s) in the morning and I tend to use a substitute or another when cooking, so as not to have too many eggs in a day. That said, it looks like I definitely need eggs when making pancakes with gluten-free flours, partly for their binding property and partly for the taste. Eggs have more properties, of course (beaten eggs also help leaven the pancakes and they act as a leavening agent again when you fry the pancakes), and I still like them 🙂 but it’s really good to have alternatives, especially as they are rather healthy. I’m all for variety and moderation 🙂 So anyway, nice post!
Would you like to eat a vegan meal? Or are you just about to dive into the kitchen, but don’t have any eggs at home? Don’t worry: I’ll save you a rushed supermarket trip. You can also bake something worth eating without eggs!
The liquid from a can of chickpeas, also called aquafaba, can be used as a substitute for protein. When you whip this up with a mixer and slowly add sugar, you end up with meringue. Super handy! Good to know: aquafaba often works less well as a substitute in other types of batter.
Bananas contain a lot of starch, which makes them a good binder for your batter. Mash one ripe banana to replace one egg. In addition, bananas also add a sweet taste, so you can also partly replace them with sugar. Keep in mind that bananas bind less well than an egg…
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