Guest guest Posted November 6, 2002 Report Share Posted November 6, 2002 I am having the worst trouble making cakes without eggs. I have tried about 5 different recipes using bought egg replacers and they just never seem to work out, even with eggless recipes that people have assured me would work, Could anyone tell me if the flax seed mixes are better ? and a recipe for using it please Thankyou Tamara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 6, 2002 Report Share Posted November 6, 2002 Try 1.5 tsp soy flour (or any other kind) mixed with 1-2 Tbsp water in baked goods. Even non-vegans use that to save money and eggs in baking. It will NOT have an egg consistency, but the added goo will help the baked good stay together. Jo Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2002 Report Share Posted November 7, 2002 I am having the worst trouble making cakes without eggs. I have tried about 5 different recipes using bought egg replacers and they just never seem to work out, even with eggless recipes that people have assured me would work, Could anyone tell me if the flax seed mixes are better ? and a recipe for using it please Thankyou Tamara Flax seed is the replacer I usually use, and it's great! I use 1 tablespoon ground flax seed with 3 tablespoons of water to replace each egg. Good for the omega 3 fatty acid levels too, better than the powdered egg replacers in that way too. :-) Deborah Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.