If a recipe uses eggs simply to add moisture (and
not as a leavening agent, i.e., the recipe calls for baking soda and baking powder in addition to eggs), you can replace the eggs with silken soft tofu.
Not exact matches
A typical Irish - American St. Patrick's Day dinner wouldn't be complete without a good soda bread, named so because of the use of baking soda (or sodium bicarbonate)
as the
leavening agent instead of yeast.
It was
not until the invention of the microscope, followed by the pioneering scientific work of Louis Pasteur in the late 1860's, that yeast was identified
as a living organism and the
agent responsible for alcoholic fermentation and dough
leavening.
Leavening agents, such
as baking soda are
not chametz.
(Though I was told by a cousin that technically baking soda is
not supposed to be used,
as it is a
leavening agent... no one seemed to care.)
Quick breads, on the other hand, don't really need the gluten
as a
leavening agent (an ingredient which makes dough rise).
As anyone who has ever tried to substitute in a cookie recipe knows, sodium bicarbonate is not the same as baking powder (also often used in baking) as baking powder contains cream of tartar, the acid or leavening agent that makes creates the chemical reaction when mixed with wate
As anyone who has ever tried to substitute in a cookie recipe knows, sodium bicarbonate is
not the same
as baking powder (also often used in baking) as baking powder contains cream of tartar, the acid or leavening agent that makes creates the chemical reaction when mixed with wate
as baking powder (also often used in baking)
as baking powder contains cream of tartar, the acid or leavening agent that makes creates the chemical reaction when mixed with wate
as baking powder contains cream of tartar, the acid or
leavening agent that makes creates the chemical reaction when mixed with water.