Binding Agents

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In many traditional baking recipes, eggs act as a rising agent, add moisture, and serve as a binding material. Since baking powder and baking soda can aid in rising, when omitting eggs in a recipe the main concern is finding an alternative binding material that adds moisture.

Flaxseed

Mix 1 tablespoon golden flaxseed meal with 3 tablespoons warm water to use in place of 1 egg. This simple mixture is my standard egg replacer and is used in the cake recipes that begin on page 73. Not only does it add protein and dietary fiber, but it helps create an ideal texture for baked goods. I’ve listed my other favorite egg replacers below, but would recommend using this flaxseed mixture for my cake recipes for the best result.

Applesauce or Banana

Applesauce or a banana are great additions for fruit cakes; they are a healthy alternative not only to fat but also eggs! For 1 egg, use ¼ cup applesauce or 1 smashed banana. However, when adding to a recipe, use only to replace fat or eggs, not both.

Arrowroot or Guar Gum

Both of these starch-like substances, derived naturally from roots and seeds, act as a thickening agent. Dissolve 1 tablespoon arrowroot or guar gum in 1 tablespoon cold water to use in place of 1 egg.