Homemade Egg Replacer

If you're familiar with the world of egg-free baking, no doubt you know about the wonderful magic powder that is Ener-G egg replacer. Many variations of it exist from different brands, but in general egg replacer is a combination of starches and leavening intended to replace the binding and small amount of leavening that a "normal" egg provides. What I like about"the original" is that it's hypoallergenic, being not only egg-free, but gluten-, wheat-, casein-, corn-, dairy-, yeast-, soy-, tree nut-, peanut-, sodium- and cholesterol-free as well. It's also colour- and texture-free, so unlike flax or chia seed, tender and light-coloured items like vanilla cake aren't affected. That means that (with the exception of the single nightshade allergy I've come across), I can use it for mixed company without worrying about aggravating any preexisting problems.

The major downside to any of the egg replacer powders is the same as with any specialty item - the cost. Ener-G is hard to find in my area, and when I do come across it the price is usually marked up so much that the relatively good value (one box makes about 100 "eggs") is diminished. Thankfully, I can now make my own (allergy-free!) egg replacement powder for next to nothing! I came across Whole New Mom's Do It Yourself Egg Substitute on Pinterest and with my supply of the brand-name stuff running low decided to give it a go with my  Corn-Free Baking Powder.

This stuff works just as well as the "regular" kind, with all the same allergy-free bells and whistles. I tested it out in a batch of sugar cookies I was working to veganize as well as a chocolate chip muffin recipe calling for two eggs, and both came out identically to when I was adding the "real deal". If you're planning on baking for a specialty diet (or a large group with unknown allergies), this is your "golden ticket"!

Shared with Wellness Weekend and Gluten Free Friday

Homemade Egg Replacer
Makes the equivalent of about 45 eggs
2 ½ cups potato starch
½ cup arrowroot starch
1 cup tapioca starch
2/3 cup  Corn-Free Baking Powder
1/3 cup baking soda

1. Place all ingredients in a bowl.
2. Whisk to combine well.
3. Store in an airtight container. I suggest labelling the ratio for replacement on the container too.
4. To substitute for 1 egg, whisk together 1/2 tbsp Homemade Ener - G Egg Replacer and 3 tbsp warm water.

Amount Per Serving
Calories: 52.7
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 108.2 mg
Total Carbs: 13.7 g
Dietary Fiber: 0.0 g
Protein: 0.0 g