-LSB-...] Guide to
Egg Substitution by Fork and Beans.
Not exact matches
Replacing /
substitutions that worked for others:
EGGs: No
Eggs by Orgran Flours: Chickpea, Brown Rice, Quinoa (not proven yet) Xanthum Gum: 2 tsp ground Flax Seed Honey: Use Agave Nectar but keep in mind it may be sweeter than honey so experiment!
I substituted the butter for coconut oil, used a flax
egg, and decreased the water
by half (because I've had trouble with recipes being too runny with those two
substitutions, so I just add enough to get the right consistency in the batter.)
Arla Foods Ingredients claims that big savings can be made
by using
egg replacers in cakes and pastries, but if
substitution is so beneficial why isn't everyone doing it?
A recent randomized, double blinded, controlled feeding crossover study
by Kevin C Maki and colleagues published in the Journal of Nutrition evaluated the effects of the
substitution of refined starches and added sugars with a combination of
egg protein (EPRO) and unsaturated fatty acids (UFA) on insulin sensitivity, triglyceride levels, and other cardiometabolic health markers.