It very much depends on what you're baking. I heat cornflour and water into a gloop, wait for it to cool and use that to replace eggs in cookies - it works great. I've found that with cookies, yoghurt also does the trick. In muffins, I combine the milk with a little cider vinegar or lemon juice and you just need a little bicarbonate of soda in the recipe to create the rise - again, it works great.
Thank you! This is fantastic! I actually am allergic to banans so finding out I can substitute tofu is amazing! I happen to love Tofu too, I never thought to use it as an egg substitute. This really is a great discovery. :)
I love when you and Ami make videos together :) And thanks for all these amazing tips on egg substitutes, Gemma! Really useful if you have vegan friends and you want to bake for them.
Glad you enjoyed this. We made this to answer one of the most popular questions received from bakers; how egg substitutes work in recipes. I hope you found this helpful.
@@biggerbolderbaking I just got a notification that someone liked my comment. I didn't realize you answered until now. 😔 And yeah! I think it's a very important matter for many. (A relative of mine is vegan so I shared this video with her a while ago) 😊
A suggestion with flaxseed is cook the flaxseed in water ( bring to the boil and then turn down and simmer 20 mins ) then strain and let cool and there will be left a gel like consistency which you use as a egg substitute 🌺😊
It is nice to experiment on cakes.. Now you are a scientist in baking...🤩 Keep going and invent some new recipe Gemma and Ami.. 🥰.. I like this video soo much❤️
Ooo, yes. I had to cut added sugar from my diet, and honey is actually worse for my blood sugar spikes and crashes... date sugar and coconut sugar are okay in small amounts. so, if you could include allulose, erythitol, monkfruit, that would be wonderful.
I wonder chia seeds gel up like flax would chia possibly work in a similar way to the flax if say I ground them? I know it wont be pound cake like but it might make something interesting. Like cookies?
Gemma, can you please tell me if we can substitute vegetable oil for Palm oil? If so does the measurement need to be adjusted? Maybe do a video on oil substitute?
I have used condensed milk as substitute for eggs but i would reduce the sugar and definitely the milk/liquid. It always turn out good. I think what made it burnt and collapsed was the sugar and liquid was not adjusted. Maybe a separate recipe of a condense milk vegan pound cake by itself, in the future? Rather than as egg substitute.
Yogurt contains lactic acid I believe as I would imagine sour cream does too. I wonder if sodium bicarb was used in the mixture, if it would make the yogurt version better? Also, since it was too wet, maybe greek yogurt would work better?
the thumbnail is a bit decieving. the cake with egg has been made in a narrower form than all the other cakes... it's a strange decision because it makes all results look instantly flatter, even the tofu.
If I may...I love ur channel and I would like to say, yogurt and condensed milk are actually great for eggless baking. With either on of them I have ever had a gummy cake and I have been vegetarian for over 17 years now. What I do is to always add a bit of lemon juice or vinegar as last resource. The acid with react with the baking powder and the baking soda, creating bubbles in the batter right away and getting u as a result an airy and fluffy delicious cake, cupcake or muffin. This is just my experience. Also, aquafaba is great. Is a shame I can't add here a pic of any of my cakes. I hope this can help some of u. have a beautiful day
We sort of discussed this in part. I have been trying to make a vegan banana bread with almond flour. If I follow a recipe I have and use eggs it comes out perfect. I can't get an egg replacer that doesn't cave in the center. I also use various non sugar sweeteners with the winner being 1/2 agave and have an erythritol monk fruit combo. The combination isn't working but the non vegan with egg does.
If you're omitting wheat flour, it may be the lack of gluten that prevents it from binding/raising properly as well. I think going gluten free and vegan at once is pretty tricky.
@@ciara7172 I get a nice rise, but as it cools it sinks a bit. When I cut into it the ends are okay but from about 2 inches in it's almost pudding like. The other part might be because of no using real sugar.
Thank you for specifying your egg substitutes to one recipe for baking (common pound cake). It saves a lot of time in the kitchen. Like I can conclude that the more solid the egg substitute is the better it works and the less solid the less it works :)
I now watched this all the way thru and it's so entertaining and funny. I haven't had good results from using yogurt. Couldn't even half way finish the cake.
This is absolutely awesome! Please, can you do a video(s): What about gluten free mixes for breads or cakes, especially 1:1 ratio of gluten to gluten-free mix?
@@biggerbolderbaking Your welcome! I am appreciative of this type of content, as person who has allergies to certain foods, from a genius as Bigger Bolder Baking
This is great, love videos like this. Do you feel that the "amount" of the substitute should have been adjusted based on the value it adds? Did you substitute by equal weight to the eggs for example? Or just equal quality?
Hi. By quantity. The default size for egg in most of my recipes, as with most recipes out there, is large. One large egg is equivalent to 1/4 cup. Hope this helps.
It's a basic function for eggs to enrich the dough, which may be appreciated through flavor / taste. In this experiment, we focused more on egg substitutes and how they affect structure. Flavor will vary as would be expected.
Great test! If you want an eggless cake, tho, make wacky or crazy cake. Just Google it. 😁 And if you use canned cherry pie filling instead of water (just adjust the moisture with milk of choice) and bake, it is delicious!
This is interesting considering pound cakes have a larger concentration of eggs in comparison to other cakes…I am really surprised with yoghurt but how about using a combination of these substitutes? Do you think you will ever try that in your test kitchen? 😊 coz I believe eggs fill a large role in baking with both their yolks and egg whites. Do you think 1 substitute would do the magic does? Would love to hear your thoughts on this…
I haven’t tried combining different substitutes. Substitutes work but it’s not a one size fits all kind of concept. The choice for substitute depends on which one can best assume the function of eggs in a particular recipe. That would most likely yield a good result.
Hey Gemma I have been watching ur videos and trying your recipes since a very long time noww ❤ They usually turn out amazing but sometimes there is an eggy taste to it. Any tips on how to get rid of that?
Hi, Diane. I share them with the team or whoever may want them. Not all of them turned out well all the time. For those that do turn out well, I share them to the team and some friends. Hope this helps.
What can I use instead of egg for Maamoul which is an arabic cookie . The dough is like shortbread. It needs the egg to bind the flour and sem0lina together. Thanks!
I would love to know how long shelf stable tofu is good for. This is good information!! I would like to see if there are things you can change to make the losers work, like cooler oven or adding something to the batter. I wonder if mashed potatoes could be substituted?
Yes, adjustments to baking time, amount of other ingredients, could yield better results for the losers. I haven't tested shelf life for tofu yet, sorry. Mashed potatoes may be substituted, but it really depends on what its function is in a recipe.
Woowww your channel has grown so much🥺🥺...I'm so happy for you always always love your content I learnt how to make some things cause of you....Thank you lots🙏💐💯.... Much of luck ma'am
Please try it with vigna mungo bean .Also commonly called as splitted black gram. While using it just soak it for 2 hours. And then blend it until it becomes foamy texture . Finally you can add this mixture as egg substitute.
This is splitted black gram .When it is splitted it looks white. While experimenting it my cake becomes hard. Then only I noticed a steamed cake recipe in RUclips this gram is soaked, blended and allowed it to FERMENT. Then only it becomes fluffy. You can take 1/8 cup for one egg after soaking. It becomes double in size. Just blend it smoothly and allow it to FERMENT. Then you can add the flour and other ingredients.
I feel like this would have been a better experiment if overall moisture and cooking time and temperature was tailored to each cake. E.g. it may be that with flax egg you need to use less of it for this recipe, and maybe bake at a lower temperature for longer? Modifying an ingredient in the cake might require other adjustments for a fair comparison.
You also left out vinegar and baking soda. 3/4 tsp baking soda and 2 tsp vinegar for an egg. Mix the baking soda with the flour. Add vinegar at the end just before placing in prepared pan and baking. Good for recipes with one egg. I've never tried it for more than one egg.
One egg is equivalent to 1/4 cup of egg substitute. The egg yolk is 1/3 of an egg, so a third of 1/4 cup would be its equivalent in substitute ingredient.
Today Saturday 5/18/2024 I’ve got to make a fresh Strawberry cake for my family reunion for tomorrow . We have some who are allergic to eggs and wheat SOOO I’m at a loss what can I Do ?
Substituting the eggs is easier, but to substitute both eggs and wheat (flour) may be a bit of a challenge in cake recipes. Check my guide on egg substitutes in baking recipes www.biggerbolderbaking.com/egg-substitutes-for-baking/ for options. For the flour, you may want to try my homemade almond flour baking mix, www.biggerbolderbaking.com/almond-flour-baking-mix/ Hope this helps.
Omg i was wondering if Mayo would be in the video. (it has fat, eggs, vinegar, and oil) It wasnt but i was surprised by flax seed, though silken tofu is a nice one. But i never considered condensed milk as a player at all 😂 i can see i wasnt wrong. -
I'm surprised at the yoghurt and the condensed milk. Those are two ingredients used in Indian eggless cake recipes all the time without any issues. I bake with both as a replacement regularly and never had any of the problems observed in this comparison. In fact yoghurt yields a very fluffy, spongy crumb. With yoghurt you have to make sure to add baking soda. Rule of thumb is 1/4 cup for one egg ( so approx the 50-60g that the egg weighs.
Hi Sindy. I use large eggs in most of my recipes, as with most recipes out there, unless otherwise specified. 1 large egg = 1/4 cup egg substitute. Hope this helps.
I have an egg allergy and usually use chia seeds as a substitute for most items. I for some reason can't get the Red's egg replacer to work as it always clumps and tastes horrid.
Whipped chickpea water can replace whipped eggwhites in recipes. But for whole eggs, it's best to use the substitutes we highlighted in this video. When substituting ingredients, always choose one that can substitute the specific function of that ingredient in a recipe. If an egg enriches the dough or batter, then buttermilk, yogurt or sour cream are possible options. If it's there as a binder of ingredients, then flax eggs might be a good option. Hope this helps.
I'm not sure that will work. It's usually included as a stabilizer or setting agent in recipes. It can be an egg substitute in custard recipes, but it will not work the same way in cakes and breads. Hope this helps.
It very much depends on what you're baking. I heat cornflour and water into a gloop, wait for it to cool and use that to replace eggs in cookies - it works great. I've found that with cookies, yoghurt also does the trick. In muffins, I combine the milk with a little cider vinegar or lemon juice and you just need a little bicarbonate of soda in the recipe to create the rise - again, it works great.
Thanks for sharing your insight, Jubs.
Thank you! This is fantastic!
I actually am allergic to banans so finding out I can substitute tofu is amazing!
I happen to love Tofu too, I never thought to use it as an egg substitute. This really is a great discovery. :)
I'm glad you found this helpful! Thank you for sharing.
Gemma, you left out the ultimate egg replacer in fluffy cakes that is aquafaba aka chickpea cooking water or the bean juice in a canned chickpea.
They probably did not include aquafaba in the experiment because they were making pound cakes, which are the opposite of fluffy!
Thank you. I have never heard about chickpea liquid. How much do you use to substitute for 3 eggs 🥚?
@@autisticme8348 You can use 3 tablespoons of aquafaba to replace each egg.
@@autisticme8348 1 tbs per egg substitution
Hi Ima. Aquafaba is usually used as a substitute to whipped eggwhites. In this recipe, we used substitutes for whole eggs.
Gemma! I’ve been loving the test kitchen! Really makes us feel like we are right there with you! 🥳
I'm happy to hear that, Abz!
same!
Wonderful video, thank you Gemma and Ami! I never would have thought of silken tofu but now I want to try it.🙏😃
Hope you like it!
excellent demonstration....I can't use eggs, so REALLY appreciate all your efforts and comparisons
Glad you appreciate this. Thanks for watching!
I love this format! I especially appreciate the different opinions and that no one seems offended.
Gemma looks super offended at the condensed milk cake lol
@@kamanc8864 I meant offended at each others opinions when tasting the cakes and evaluating them
I love when you and Ami make videos together :) And thanks for all these amazing tips on egg substitutes, Gemma! Really useful if you have vegan friends and you want to bake for them.
Glad you enjoyed this video!
I would like to say, with egg substitutes changes the recipe amounts and time and temp of baking as well
Yes, that would be the practical way to do it. We just wanted to show, how it will turn out with all other ingredients remaining constant.
One egg substitute I use a lot is 1tbsp of corntarch and 1tbsp of water for each egg, as for butter my mom swears by pureed canned fruit.
I’m baking a cake this week. Will definitely make using these ones. Thank you
Okay this needs to be a series!!!! I love it! 😍😍
Glad you enjoyed this. We made this to answer one of the most popular questions received from bakers; how egg substitutes work in recipes. I hope you found this helpful.
@@biggerbolderbaking I just got a notification that someone liked my comment. I didn't realize you answered until now. 😔
And yeah! I think it's a very important matter for many. (A relative of mine is vegan so I shared this video with her a while ago) 😊
A suggestion with flaxseed is cook the flaxseed in water ( bring to the boil and then turn down and simmer 20 mins ) then strain and let cool and there will be left a gel like consistency which you use as a egg substitute 🌺😊
Argentine here🇦🇷. My grandma used to make dulce de leche by stirring condensed milk in a pot on the stove so it makes sense why it tastes like that
It is nice to experiment on cakes.. Now you are a scientist in baking...🤩 Keep going and invent some new recipe Gemma and Ami.. 🥰.. I like this video soo much❤️
We do a lot of kitchen tests. It's only now that we show what goes behind every recipe. :)
Oh Great👍🏻
This is great! Thank you so much for doing this! We haven't had eggs since 1985; but love to bake.
Glad you enjoyed it!
Gemma please do different sugar substitutes too include honey ❤
We'll look into it, Saima. Thanks for watching.
Ooo, yes. I had to cut added sugar from my diet, and honey is actually worse for my blood sugar spikes and crashes... date sugar and coconut sugar are okay in small amounts. so, if you could include allulose, erythitol, monkfruit, that would be wonderful.
For flax egg, i always did 3 Tbsp of water with 1 Tbsp of ground flax
Can't wait to try the silken tofu next time i bake for my niece (she's allergic to eggs)! Thanks!
I wonder chia seeds gel up like flax would chia possibly work in a similar way to the flax if say I ground them? I know it wont be pound cake like but it might make something interesting. Like cookies?
I haven't tried that yet, I can't share a definitive insight on it.
That was awesome and so informational, thanks for that. I would never have thought to use either bananas or tofu!!
Glad you found this helpful, Erika!
Very nice video Gemma! Have a nice day and good weekend! Have a good week! 👍👏🍴
Gemma, can you please tell me if we can substitute vegetable oil for Palm oil? If so does the measurement need to be adjusted? Maybe do a video on oil substitute?
I have used condensed milk as substitute for eggs but i would reduce the sugar and definitely the milk/liquid. It always turn out good. I think what made it burnt and collapsed was the sugar and liquid was not adjusted.
Maybe a separate recipe of a condense milk vegan pound cake by itself, in the future? Rather than as egg substitute.
Thanks for sharing!
Yogurt contains lactic acid I believe as I would imagine sour cream does too. I wonder if sodium bicarb was used in the mixture, if it would make the yogurt version better? Also, since it was too wet, maybe greek yogurt would work better?
Would you need to add a bit more baking powder to compensate for the lack of eggs? None of them rose all that well. 🤔
Most of my pound cake recipes don't include a raising agent. The eggs add lift to the recipe.
the thumbnail is a bit decieving. the cake with egg has been made in a narrower form than all the other cakes... it's a strange decision because it makes all results look instantly flatter, even the tofu.
Thank you gemma 😊 it is going to help me alot in baking since i do make egg mistakes
Glad you appreciate this, Ibrahim!
If I may...I love ur channel and I would like to say, yogurt and condensed milk are actually great for eggless baking. With either on of them I have ever had a gummy cake and I have been vegetarian for over 17 years now. What I do is to always add a bit of lemon juice or vinegar as last resource. The acid with react with the baking powder and the baking soda, creating bubbles in the batter right away and getting u as a result an airy and fluffy delicious cake, cupcake or muffin. This is just my experience. Also, aquafaba is great. Is a shame I can't add here a pic of any of my cakes. I hope this can help some of u. have a beautiful day
Thank you for sharing, Rosa
I substituted the eggs for banana in Gemma’s brownie recipe, came out lovely, but softer. Not sure if i should bake for a longer period.
You may need to bake it a few minutes longer.
thank you for sharing.. I am allergic to egg... love the video!
I hope this helped!
We sort of discussed this in part. I have been trying to make a vegan banana bread with almond flour. If I follow a recipe I have and use eggs it comes out perfect. I can't get an egg replacer that doesn't cave in the center. I also use various non sugar sweeteners with the winner being 1/2 agave and have an erythritol monk fruit combo. The combination isn't working but the non vegan with egg does.
If you're omitting wheat flour, it may be the lack of gluten that prevents it from binding/raising properly as well. I think going gluten free and vegan at once is pretty tricky.
@@ciara7172 I get a nice rise, but as it cools it sinks a bit. When I cut into it the ends are okay but from about 2 inches in it's almost pudding like. The other part might be because of no using real sugar.
Nice video on testing out the substitute for egg!!
Glad you liked it!
Superb video! And very helpful too. Thank you!
Thanks for watching!
I buy apples and bananas also in the supermarket since I dont grow tbem in my backyard. 😂😂😂
Thanks for this recipe l will make it soon
Hey ladies, 👋
I need to stay away from gluten in baking flour. 😩 Which flour, would work better in this case????😊
Thanks and God's blessing
I used all purpose flour in these recipes, Stephanie. A gluten free all purpose flour blend may work. Hope this helps.
Thank you for specifying your egg substitutes to one recipe for baking (common pound cake). It saves a lot of time in the kitchen. Like I can conclude that the more solid the egg substitute is the better it works and the less solid the less it works :)
Glad it was helpful!
I love this video. You answered a lot of questions for me.
Glad it was helpful!
My depression era Grandma taught me to use a Tablespoon of vinegar for each eggs. Works well.
What about the vinegar flavour?
Interesting!
@@veerseth4911 vinegar doesn't lend any flavor to the cake
Very interesting video and brilliant comparisons. Thank you
Glad you enjoyed it!
I now watched this all the way thru and it's so entertaining and funny. I haven't had good results from using yogurt. Couldn't even half way finish the cake.
I hope you found this helpful!
Adding pea protein powder to an eggless cake gives the lift that egg normally give.
This is absolutely awesome! Please, can you do a video(s): What about gluten free mixes for breads or cakes, especially 1:1 ratio of gluten to gluten-free mix?
I'll look into it, Noelle. Thanks for watching.
@@biggerbolderbaking Your welcome! I am appreciative of this type of content, as person who has allergies to certain foods, from a genius as Bigger Bolder Baking
This was awesome because I have wanted to make a good pound cake without the egg! What is the measurement for the silken tofu when subbing?
Most of my recipes use large egg, as with most recipes out there. One egg is equivalent to 1/4 cup egg substitute. Hope this helps.
This is great, love videos like this. Do you feel that the "amount" of the substitute should have been adjusted based on the value it adds? Did you substitute by equal weight to the eggs for example? Or just equal quality?
Hi. By quantity. The default size for egg in most of my recipes, as with most recipes out there, is large. One large egg is equivalent to 1/4 cup. Hope this helps.
I thought I could use fluffy thing made from chilled flax gel which is obtained from boiling 1parts of flax seeds and 3 parts of water Gemma
Go for it!
I’m still giggling at the preview photo. I was like “the one in the middle looks the best.” Of course, it was the egg 😂
Lol!
Great video. Very helpful.
Interesting no one mentions flavour as a quality that eggs contribute
It's a basic function for eggs to enrich the dough, which may be appreciated through flavor / taste. In this experiment, we focused more on egg substitutes and how they affect structure. Flavor will vary as would be expected.
Thank you that was very helpful. How about testing out oil/butter substitutes
I’ll look into it. Thanks for watching.
This is so interesting love it
Great test! If you want an eggless cake, tho, make wacky or crazy cake. Just Google it. 😁 And if you use canned cherry pie filling instead of water (just adjust the moisture with milk of choice) and bake, it is delicious!
Thanks for sharing.
I substitute yogurt in cakes its ok but never tried pound cakes though.
Cake looks amazing hope you have a nice weekend
You too!
❤ you two ladies 🙏
Thank you, Gemma! ❤
Any time!
Vinegar works well if the cake recipe has bicarb. It has a good rise and creates a tender, light crumb.
Have you tried baking soda and vinegar? How does that work out?
Please try aquafaba and how to make it for things like macarons, choux pastry etc..
Excellent video
Sour cream is the key
Flax egg only works for chocolate cake n brownies for me, never for plain/vanilla cakes
This is interesting considering pound cakes have a larger concentration of eggs in comparison to other cakes…I am really surprised with yoghurt but how about using a combination of these substitutes? Do you think you will ever try that in your test kitchen? 😊 coz I believe eggs fill a large role in baking with both their yolks and egg whites. Do you think 1 substitute would do the magic does? Would love to hear your thoughts on this…
I haven’t tried combining different substitutes. Substitutes work but it’s not a one size fits all kind of concept. The choice for substitute depends on which one can best assume the function of eggs in a particular recipe. That would most likely yield a good result.
I bake eggless cakes and condensed milk works for me
Hey thank you for this special video! I have always had this question...
Glad it was helpful!
Hey Gemma I have been watching ur videos and trying your recipes since a very long time noww ❤ They usually turn out amazing but sometimes there is an eggy taste to it. Any tips on how to get rid of that?
Some recipes call for 3 eggs or 4 eggs. Can you use the 1/4 cup per egg for 4 eggs? Is there a limit? And, can baking powder help?
Gemma, love your test kitchen demo! I do have a question, what do you do with all leftover food when your show is over?
I would love to know this as well… I really hope the food isn’t thrown out.
Maybe Gemma donates it to a homeless shelter?
Hi, Diane. I share them with the team or whoever may want them. Not all of them turned out well all the time. For those that do turn out well, I share them to the team and some friends. Hope this helps.
@@biggerbolderbaking thanks Gemma! I have always wondered this with all the chefs and shows I have watched over the years 😁. Thanks.
What can I use instead of egg for Maamoul which is an arabic cookie . The dough is like shortbread. It needs the egg to bind the flour and sem0lina together. Thanks!
Hi. You can use flax eggs instead. Hope this helps.
I would love to know how long shelf stable tofu is good for. This is good information!! I would like to see if there are things you can change to make the losers work, like cooler oven or adding something to the batter. I wonder if mashed potatoes could be substituted?
Yes, adjustments to baking time, amount of other ingredients, could yield better results for the losers. I haven't tested shelf life for tofu yet, sorry. Mashed potatoes may be substituted, but it really depends on what its function is in a recipe.
Woowww your channel has grown so much🥺🥺...I'm so happy for you always always love your content I learnt how to make some things cause of you....Thank you lots🙏💐💯.... Much of luck ma'am
I'm delighted to hear that! Thanks for sharing.
Please try it with vigna mungo bean .Also commonly called as splitted black gram. While using it just soak it for 2 hours. And then blend it until it becomes foamy texture . Finally you can add this mixture as egg substitute.
I would love to experiment some more, but not all possible substitute ingredients are accessible to us here.
How much black gram should i use in a cake recipe per egg?
This is splitted black gram .When it is splitted it looks white. While experimenting it my cake becomes hard. Then only I noticed a steamed cake recipe in RUclips this gram is soaked, blended and allowed it to FERMENT. Then only it becomes fluffy. You can take 1/8 cup for one egg after soaking. It becomes double in size. Just blend it smoothly and allow it to FERMENT. Then you can add the flour and other ingredients.
I'm glad you two tested these so I don't have to.
Hope it was helpful, Lisa.
I feel like this would have been a better experiment if overall moisture and cooking time and temperature was tailored to each cake. E.g. it may be that with flax egg you need to use less of it for this recipe, and maybe bake at a lower temperature for longer? Modifying an ingredient in the cake might require other adjustments for a fair comparison.
Yes, you have a point there. But as a substitute, we wanted to see how it will turn out with all other ingredients being equal or the same amount.
Wow loved this video
Glad you liked it!!
What's a substitute for eggs in brownies?
You can use any of the ones we presented, but applesauce is a popular choice for brownies.
@@biggerbolderbaking OK
I always use yogurt for egg substitute and the cake ones out soft.
Thanks for sharing, Gee.
Mine turn out dense and heavy. I wonder how you have a good result.
You also left out vinegar and baking soda. 3/4 tsp baking soda and 2 tsp vinegar for an egg. Mix the baking soda with the flour. Add vinegar at the end just before placing in prepared pan and baking. Good for recipes with one egg. I've never tried it for more than one egg.
Gemma can you make a demo, for something like sponge cake that using melted butter, and for the emulsifier using soy lecithin? Will it work?
I'm sorry but I don't really use an emulsifier.
@@biggerbolderbaking alright Gemma 👍
Interesting video!
4:55 could you use plant based yoghurt and if yes, which one works best?
I haven't tried it, but yes, it should work.
Would you recommend Aquafaba or chickpea liquid.
That would be best for recipes that require egg whites. I think it will work, but that would really depend on the function of the egg in a recipe.
Cool 😀
Pls suggest egg substitute and how much qty have to use for 1 egg yolks for cookies
One egg is equivalent to 1/4 cup of egg substitute. The egg yolk is 1/3 of an egg, so a third of 1/4 cup would be its equivalent in substitute ingredient.
making cupcakes need a good substitute
I need the best flour substitutes for bread machine bread!
I'd love to look into it, but I do not use one, so it might not be as feasible.
Today Saturday 5/18/2024
I’ve got to make a fresh Strawberry cake for my family reunion for tomorrow . We have some who are allergic to eggs and wheat SOOO I’m at a loss what can I Do ?
Substituting the eggs is easier, but to substitute both eggs and wheat (flour) may be a bit of a challenge in cake recipes. Check my guide on egg substitutes in baking recipes www.biggerbolderbaking.com/egg-substitutes-for-baking/ for options. For the flour, you may want to try my homemade almond flour baking mix, www.biggerbolderbaking.com/almond-flour-baking-mix/ Hope this helps.
Omg i was wondering if Mayo would be in the video. (it has fat, eggs, vinegar, and oil)
It wasnt but i was surprised by flax seed, though silken tofu is a nice one. But i never considered condensed milk as a player at all 😂 i can see i wasnt wrong. -
Hi Aaren. Mayo wasn't included as it is made of eggs. It will not really be an egg substitute, an alternative perhaps but not a substitute.
Hi jemma I you are my best baker. But for eggless I would request you to follow bake it shivesh from India for eggless baking.
I'll look into it, Avneet. Thanks for watching!
I'm surprised at the yoghurt and the condensed milk. Those are two ingredients used in Indian eggless cake recipes all the time without any issues. I bake with both as a replacement regularly and never had any of the problems observed in this comparison. In fact yoghurt yields a very fluffy, spongy crumb. With yoghurt you have to make sure to add baking soda. Rule of thumb is 1/4 cup for one egg ( so approx the 50-60g that the egg weighs.
Thanks for sharing. Yes, I use the same conversion as most recipes use large eggs, which would be equivalent to 1/4 cup in volume.
How do you know how much to use of the substitute? "Asking for a friend" lol Love your channel!
Hi Sindy. I use large eggs in most of my recipes, as with most recipes out there, unless otherwise specified. 1 large egg = 1/4 cup egg substitute. Hope this helps.
@@biggerbolderbaking Awesome! Good to know! Thank you!
I think if you replace the normal milk with barista milk then it will rise more as well, right? Like oat barista
It will enrich the cake batter, just not sure about it rising because of it.
I have an egg allergy and usually use chia seeds as a substitute for most items. I for some reason can't get the Red's egg replacer to work as it always clumps and tastes horrid.
Thanks for sharing your insight.
Would you increase the cake flour for applesauce and condense milk?
I would adjust the amount of wet ingredients. Adding more flour will open up other issues with the cake.
@@biggerbolderbaking ok I under. Thank you
would beaten chickpea water work?
Whipped chickpea water can replace whipped eggwhites in recipes. But for whole eggs, it's best to use the substitutes we highlighted in this video. When substituting ingredients, always choose one that can substitute the specific function of that ingredient in a recipe. If an egg enriches the dough or batter, then buttermilk, yogurt or sour cream are possible options. If it's there as a binder of ingredients, then flax eggs might be a good option. Hope this helps.
What are the measurements for each?
I use large eggs in most of my recipes, unless otherwise indicated. A large is equivalent to 1/4 cup of the substitute ingredient. Hope this helps.
Is this mori nu silken soft tofu or the regular nasoya soft tofu?
I used silken tofu in this recipe as it is closer to the consistency of eggs.
Did you try chia seeds?
I haven't yet, but it can be an option. It's similar to flax seed in texture and consistency.
@@biggerbolderbaking okay thank you!
What about a gelatin egg?
I'm not sure that will work. It's usually included as a stabilizer or setting agent in recipes. It can be an egg substitute in custard recipes, but it will not work the same way in cakes and breads. Hope this helps.
I made eggless cake but got good sponge
That’s fantastic!
Will share my cake sponge
@@biggerbolderbaking Thankyou 🥰
Vanilla substitute??
You can use other flavor extracts that you may prefer. Hope you get on well with it.
so could you use half tofu half banana 😅