Some people are allergic to eggs and others choose to leave them out for dietary purposes. There are different types of egg replacers. Some work well as binders with loaves and others work better with baked goods. Here is a great recipe especially for use in baked goods.

Egg Replacer:

1 cup potato flour
¾ cup tapioca flour
2 teaspoons baking powder

Mix well, keep in air-tight jar. When replacing eggs, follow measurements below.

1½ teaspoon of mix+1 tablespoon water=1 egg yolk
1½ teaspoon of mix+ 2 tablespoons water= 1 whole egg

–Submitted by Myriam Roy

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