AIP "Egg" Replacers & baking powder replacers
AIP "Egg" Replacers
2 tbsp water mixed with 1 tbsp of oil and 2 tbsp of baking powder = 1 egg////
.
1 banana = 1 egg (possibly sub plantain if you prefer- not sure)///
.
1/4 cup mashed SWEET potatoes, applesauce, canned pumpkin or pureed prunes = 1 egg (consider taste profile of finished recipe)////
.
1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again = 1 egg white ///
.
2 tbsp arrowroot flour = 1 egg///
.
1 tsp baking powder + 1 1/2 TBS water + 1 1/2 TBS oil////
.
1 tsp baking powder + 1 TBS water + 1 TBS APPLE CIDER vinegar//
.
2 TBS water or COCONUT milk +1 TBS coconut flour + 1/2 TBS SPECTRUM PALM shortening + 1/2 tsp baking powder (this was originally modified from 2 tbsp flour to *1 TBSP coconut flour as possible aip sub//
.
1 TBS vinegar + 1 tsp baking soda//
.
2 TBS lemon juice + 1 tsp baking soda//
.
1 TBS tapioca starch + 1/4 cup warm water (mix well & allow to gel a bit before using)//
.
1 tsp yeast dissolved in 1/4 cup warm water//
.
1/2 banana, mashed (medium size) + 1/4 tsp baking powder//
.
2 TBS applesauce//
.
Unflavored Gelatin: Dissolve 1 TBS gelatin in 1 TBS cold water. Beat in 2 TBS boiling water until frothy.//
++++++
If you are making Coconut flour pancakes (egg free) 1 egg =1 TBSP of gelatin, or 1/2 banana(so 1/4 c worth), or 1/3c unsweetened applesauce, or If you need more than 3 eggs, use 1 TBSP h20+1TSBP vinegar +1TBSP GF baking powder. ////
Gelatin egg: Replace each egg with 1/4 cup water plus 1 tbsp gelatin & 1 tbsp tapioca flour or arrowroot. Ensure there is also some bicarb soda & lemon juice or apple cider vinegar to activate it in the recipe. Mix these in last.
Sources:
Some of the Aip egg" replacers mentioned above are originally from some of the awesome members in this group so we are really appreciative of the work our AIPers who have come before us have done already :)
2 tbsp water mixed with 1 tbsp of oil and 2 tbsp of baking powder = 1 egg////
.
1 banana = 1 egg (possibly sub plantain if you prefer- not sure)///
.
1/4 cup mashed SWEET potatoes, applesauce, canned pumpkin or pureed prunes = 1 egg (consider taste profile of finished recipe)////
.
1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again = 1 egg white ///
.
2 tbsp arrowroot flour = 1 egg///
.
1 tsp baking powder + 1 1/2 TBS water + 1 1/2 TBS oil////
.
1 tsp baking powder + 1 TBS water + 1 TBS APPLE CIDER vinegar//
.
2 TBS water or COCONUT milk +1 TBS coconut flour + 1/2 TBS SPECTRUM PALM shortening + 1/2 tsp baking powder (this was originally modified from 2 tbsp flour to *1 TBSP coconut flour as possible aip sub//
.
1 TBS vinegar + 1 tsp baking soda//
.
2 TBS lemon juice + 1 tsp baking soda//
.
1 TBS tapioca starch + 1/4 cup warm water (mix well & allow to gel a bit before using)//
.
1 tsp yeast dissolved in 1/4 cup warm water//
.
1/2 banana, mashed (medium size) + 1/4 tsp baking powder//
.
2 TBS applesauce//
.
Unflavored Gelatin: Dissolve 1 TBS gelatin in 1 TBS cold water. Beat in 2 TBS boiling water until frothy.//
++++++
If you are making Coconut flour pancakes (egg free) 1 egg =1 TBSP of gelatin, or 1/2 banana(so 1/4 c worth), or 1/3c unsweetened applesauce, or If you need more than 3 eggs, use 1 TBSP h20+1TSBP vinegar +1TBSP GF baking powder. ////
Gelatin egg: Replace each egg with 1/4 cup water plus 1 tbsp gelatin & 1 tbsp tapioca flour or arrowroot. Ensure there is also some bicarb soda & lemon juice or apple cider vinegar to activate it in the recipe. Mix these in last.
Sources:
Some of the Aip egg" replacers mentioned above are originally from some of the awesome members in this group so we are really appreciative of the work our AIPers who have come before us have done already :)
Note:
not all of the egg subs in these sources are AIP and some of these
links are here to tell you how the egg replacers *behave and
function-->
From PaleoParents:
"A note about AI Protocol Baking:
I’ve tried grain-free baking without eggs many times, and I know Stacy agrees with me when I say it is a very tough task. The top egg replacers are usually flax, chia, tofu, yogurt, commercial egg replacers containing starches, or fruit purées such as apple, banana and pumpkin. With the AI protocol forbidding all but the last option in that list, you may as well be asking me to perform a miracle!
Before replacing eggs in a recipe, you need to understand their function. In baked goods, eggs tend to be used as a binder, strengthener, emulsifier, and leavening agent. They provide steam for leavening, fat for creaminess, and protein for binding. They are made up of water, protein, fat, and emulsifying lechtins, so when replacing them in a recipe you need to find something that will be able to take on all of those properties.
I find that fruit purees are an ideal egg substitute when paired with baking soda and an acidic ingredient like lemon juice. A light and airy baked good is achieved by creating gas bubbles in the dough or batter. They are activated by a chemical reaction between baking soda and an acidic ingredient, usually eggs in most baked goods. When you omit eggs, you need to create this reaction by using another acidic ingredient such as lemon juice or vinegar. Just be careful not to overdo it because if you create too many air bubbles, the weight of the dough will end up popping the bubbles – resulting in a sunken baked good.
Fruit has natural pectin, which mimics the fat the egg yolks lend to baking and helps to stabilize the air bubbles in the batter or dough that the baking soda creates.
I am in no-way a vegan baking expert, so replacing eggs has been a trail and error process for me. I wish I could give you a foolproof egg substitute guide but it really varies depending on what you are making and what use the eggs were intended to have. My suggestion is to experiment and don’t be defeated by failure!"
Notes on Baking powder. Baking powder is not aip but Paleomom has some substitutes for it:
1 tsp baking powder=1/4 tsp baking soda + ½ tsp cream of tartar
or
1 tsp bakin powder=1/4 tsp baking soda + 1½ tsp pear or apple cider vinegar or lemon juice
or
1 tsp baking powder=1/4 tsp baking soda + ¼ cup molasses
or
1 tsp baking powder=1/4 tsp baking soda + some other acidic ingredients like applesauce
I’ve tried grain-free baking without eggs many times, and I know Stacy agrees with me when I say it is a very tough task. The top egg replacers are usually flax, chia, tofu, yogurt, commercial egg replacers containing starches, or fruit purées such as apple, banana and pumpkin. With the AI protocol forbidding all but the last option in that list, you may as well be asking me to perform a miracle!
Before replacing eggs in a recipe, you need to understand their function. In baked goods, eggs tend to be used as a binder, strengthener, emulsifier, and leavening agent. They provide steam for leavening, fat for creaminess, and protein for binding. They are made up of water, protein, fat, and emulsifying lechtins, so when replacing them in a recipe you need to find something that will be able to take on all of those properties.
I find that fruit purees are an ideal egg substitute when paired with baking soda and an acidic ingredient like lemon juice. A light and airy baked good is achieved by creating gas bubbles in the dough or batter. They are activated by a chemical reaction between baking soda and an acidic ingredient, usually eggs in most baked goods. When you omit eggs, you need to create this reaction by using another acidic ingredient such as lemon juice or vinegar. Just be careful not to overdo it because if you create too many air bubbles, the weight of the dough will end up popping the bubbles – resulting in a sunken baked good.
Fruit has natural pectin, which mimics the fat the egg yolks lend to baking and helps to stabilize the air bubbles in the batter or dough that the baking soda creates.
I am in no-way a vegan baking expert, so replacing eggs has been a trail and error process for me. I wish I could give you a foolproof egg substitute guide but it really varies depending on what you are making and what use the eggs were intended to have. My suggestion is to experiment and don’t be defeated by failure!"
Notes on Baking powder. Baking powder is not aip but Paleomom has some substitutes for it:
1 tsp baking powder=1/4 tsp baking soda + ½ tsp cream of tartar
or
1 tsp bakin powder=1/4 tsp baking soda + 1½ tsp pear or apple cider vinegar or lemon juice
or
1 tsp baking powder=1/4 tsp baking soda + ¼ cup molasses
or
1 tsp baking powder=1/4 tsp baking soda + some other acidic ingredients like applesauce
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