Powdered Egg Replacer


Vegetarian, Vegan, Gluten-free, Dairy-free

Meal Type
Breads & Muffins
Author
wholenewmom.com/
Serves
45
Preparation Time
5 minutes
Cooking Time
N/A

Ingredients

  • 2½ cups potato starch
  • 1½ 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

Instructions

  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 ½ 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. 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.

  5. I'd probably attempt to do a half batch just for convenience of storage. Recipes seem to suggest 1tsp powder + 2Tbsp water = 1 egg replacement