5 minutes
A versatile and easy-to-make egg replacer that uses a blend of starches, baking powder, and xanthan gum to replace eggs in baking and cooking.
Arrowroot Powder, dry
cups
Baking Powder, dry
cups
Xanthan Gum, dry
tablespoons
1. Combine Dry Ingredients
In a large mixing bowl, add 2½ cups of arrowroot powder, ½ cup of baking powder, and 1 tablespoon of xanthan gum. Use a whisk to thoroughly combine these ingredients until the mixture is well-blended and free of clumps.
2. Store the Egg Replacer
Transfer the egg replacer mixture into an airtight container to keep it fresh. This mixture can be stored at room temperature for up to three months.
3. Prepare Egg Replacer for Use
To use the egg replacer, measure out 1½ teaspoons of the mixture and combine it with 3 tablespoons of warm water. Let it sit for a moment to thicken and emulsify, until it reaches a gel-like texture similar to that of an egg.
Use flax/chia for dense baked goods, starches for lighter textures, and aquafaba for recipes requiring whipped egg whites.
Mix 1 tablespoon of ground flaxseeds or chia seeds with 2.5 tablespoons of water per egg, and let sit for 5-10 minutes to create a gelatinous mixture. Ensure the seeds are finely ground for the best consistency.
The liquid from canned chickpeas as an egg white substitute, use 3 tablespoons per egg, especially good for meringues and macarons.
Ensure thorough combination and rest time to achieve a gelatinous texture when using flax or chia with water.
Combine 2 tablespoons of starch with 3 tablespoons of water for each egg substitute, excellent for light textures in cookies and cakes.
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