Mothering Forum banner

1 - 5 of 5 Posts

·
Registered
Joined
·
7,270 Posts
From their website:<br><br>
Potato Starch, tapioca starch flour, leavening (calcium lactate [not derived from dairy], calcium carbonate, citric acid), sodium carboxymethylcellulose, methylcellulose
 

·
Registered
Joined
·
603 Posts
Is there any reason why this would make a better choice than just subbing with a half teaspoon baking powder per egg?
 

·
Registered
Joined
·
7,963 Posts
Because you mix it with warm water and it becomes thick and frothy.
 

·
Registered
Joined
·
7,270 Posts
<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>Ygle</strong> <a href="/community/forum/post/10798659"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Is there any reason why this would make a better choice than just subbing with a half teaspoon baking powder per egg?</div>
</td>
</tr></table></div>
Yes. Most of the recipies in which I use this egg-replacer also call for baking powder and/or soda. Those things are leavenings alone, making the dough rise. The eggs or egg-replacer acts as a binding, holding the dough together evenly. There are other egg replacers that you can use that are not commercial, such as ground flaxseeds blended in water, dried apricots soaked in water and then blended, banana or applesauce can be used in some recipes. But the Ener-G one works in all recipes.
 
1 - 5 of 5 Posts
Top