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Egg Replacers: As Binders

The following instrutions are the amount for the substitution of 1 egg for binding
(see other "recipes" for eggs as leaveners and for moisture)

Pureed fruits and vegetables
Use 3 tablespoons of pureed pears, prunes, apples, carrots, or squash (you get the idea) for each egg

Mix 1 envelope of unflavored gelatin with 1 cup boiling water.  Use 3 tablespoons of liquid gelatin for each egg replaced.

Flaxseed - Good for adding fiber and reducing fat (if desired).  Flaxseeds are not SCD compliant.
Combine 1 teaspoon ground flaxseed (use coffee grinder to grind seeds) with 1/4 cup hot water per egg.  Let steep for 5-7 minutes.  Cool before adding to baked goods.  May need to bake at slightly lower temperature (25 degrees) for a slightly longer period of time.

Dietary Compliance

  • Egg-free

Meal Category

  • Substitutions

Contributed By Julie Matthews, Healthful Living

Some elements from Special Diet Solutions by Carol Fenster

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