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Baking is a delightful art form that brings joy to our taste buds and comfort to our souls. Whether you’re a seasoned baker or just starting to explore the world of pastries, cakes, and cookies, you’ve likely encountered a moment when you realized you were missing a key ingredient. Fear not! The world of baking substitutes is vast and filled with possibilities, allowing you to unleash your creativity and still achieve delicious results. That’s why I have collected all of the current information about baking with alternatives into a series of blogs with their respective baking conversions. Enjoy the magic of baking!
Let’s talk – Egg Substitutions:
Whether you’re out of eggs or following a vegan diet, there are numerous egg substitutes available. Applesauce, mashed bananas, and yogurt can add moisture and binding properties to your recipes. Alternatively, commercial egg replacers and flaxseed or chia seed “eggs” are excellent choices for achieving a similar texture and structure in your baked goods. Below are the conversions for using egg substitutions.
- Flaxseed or Chia Seeds:
- Mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water. Let it sit for a few minutes until it thickens to an egg-like consistency.
- Applesauce:
- Use 1/4 cup of unsweetened applesauce for each egg.
- This works well in sweet baked goods and one of my go-to options for my vegan sweet breads!
- Also, I love using applesauce pouches because they measure out to be a little over 1/4 cup…so little to no waste!
- Banana:
- Mashed ripe banana can be used as a binding agent. Use 1/4 cup mashed banana for each egg.
- Yogurt or Buttermilk:
- 1/4 cup of yogurt or buttermilk can replace one egg in certain recipes.
- Silken Tofu:
- Blend 1/4 cup of silken tofu until smooth and use it to replace one egg.
- Commercial Egg Replacer:
- There are commercially available egg replacers that are often made from a combination of starches and leavening agents.
- Vinegar and Baking Soda:
- Mix 1 tablespoon of vinegar (white or apple cider vinegar) with 1 teaspoon of baking soda. This works well as a leavening agent.
Measuring Cups:
Let’s chat measuring cups now that we have a better understanding of alternatives within baking. Choosing good measuring cups is essential for accurate and reliable cooking and baking. High-quality measuring cups are designed with precision, ensuring that ingredients are measured consistently and accurately. Cheap or poorly designed measuring cups may lead to inaccurate measurements, compromising the taste and texture of your dishes. Durable and well-crafted measuring cups are also likely to last longer, providing a reliable tool in the kitchen for an extended period. Look for measuring cups with clear and easy-to-read markings, sturdy construction, and a design suitable for both dry and liquid ingredients. Investing in good measuring cups is an investment in the success and repeatability of your recipes, making your cooking experience more enjoyable and your results more dependable. Here is a set that has become my favorite within the kitchen: measuring cups …bonus it comes with the measuring spoons AND mini measuring spoons!
Last thoughts: Remember that the choice of egg substitute may depend on the specific recipe and the role the egg plays (binding, leavening, moisture). It’s a good idea to experiment and see which substitute works best for your particular needs. Happy Baking!