Powdered Egg Replacer (GF/CF, Soy, Egg, Nut Free)

By sstitt

This recipe is for everyone – whether you, or someone you know, has a food allergy, or if you have ever run out of eggs while in the middle of a recipe.

Ingredients

• 2 1/2 cups potato starch
• 1 1/2 cups tapioca starch (see other starch options below in Notes
• section)
• 2/3 cup baking powder (See MYO Aluminum & Corn-Free Baking Powder)
• 1/3 cup baking soda (Aluminum Free)

Details

Adapted from wholenewmom.com

Preparation

Step 1

1. Place all ingredients in a bowl.

2. Combine well.

3. Store in an airtight container.

Notes

1. Rinsing the spoon off after using this replacer gets tedious really fast. I leave a 1/2 Tbsp spoon in my container at all times. See my post on Saving Time with Measuring Tools.

2. I recommend putting a little card with the measuring instructions on the outside of your Powdered Egg Replacer container so that it will always be handy when you need it !

3. You should always get whatever you are making into the oven or onto the stove as soon as possible after mixing in the egg replacer. It tends to lose its effectiveness the longer you wait (due to the leavening agents in it).

4. To substitute for 1 egg, use 1 rounded 1/2 Tbsp egg replacer powder and 2 Tbsp (1/8 cup) water (filtered water preferred).

5. If your recipe calls for egg whites beaten stiff, beat the egg replacer powder with water until stiff (this won’t work for heavily egg-white-based dishes like meringues, however. Believe me, I learned this the hard way with a meringue that wasn’t, um, a meringue .)

6. For recipes calling for egg yolks, use 1 rounded 1/2 Tbsp egg replacer powder with 1 Tbsp water.

7. You can substitute cornstarch or arrowroot for the tapioca starch with I think minimal difference. You could also sub out the potato starch, but it is a bit “heftier” than the other starches so I would use it if you can. You could also use white flour for either, but then your egg replacer will not be gluten free.