For those wanting to bake without eggs we usually turn to store bought egg replacements like Bob’s Red Mill brand or Ener-G brand. While they are both amazing in their own right, they’re expensive, and what happens if you don’t realize you’re out of it? Well, I’m here to tell you that you can make it at home for a fraction of the price, with 4 basic ingredients.
10 tablespoons potato starch
6 tablespoons tapioca starch
2 tablespoons plus 2 teaspoon baking powder
1 tablespoon plus 1 teaspoon baking soda
Mix well and store in a container til use. Will last very long time and is shelf stable.
This makes about 12 egg equivalent. Original recipe HERE.
How to use in recipe:
If a recipe calls for just the powder, do not add addition water. If recipe calls for a mixed egg always mix in a separate container and use this formula (this varies from original recipe):
one whole egg: 1 1/2 teaspoons powder to 2 tablespoons water
egg white: same as whole egg
egg yolk: 1 1/2 teaspoons powder to 1 tablespoon water.
This replacement is not suitable for things like scrambles eggs and the like, this is for baking.
PLEASE TAKE NOTE: If you are making this and cooking for someone with gluten allergies or celiacs disease. Make sure to purchase ingredients that are certified gluten free, and clean your utensils very well. Better safe than sorry.