Baking goodies if you have egg allergy means using powdered egg replacer. You can purchase egg replacer or save money making your own.

Finding a good substitute for eggs in baking and cooking can be a bit of a hassle but, at least, you have options. One of the most popular purchased egg replacers is Ener-G Egg Replacer. It can be used for recipes that require whole eggs, egg whites or egg yolks.

If you want to try making your own, here is a recipe for DIY egg replacer for you or someone you know who has egg allergy. If no egg allergy, keep it on hand in case you run out of eggs.

Powdered Egg Replacer

Makes the equivalent of approx. 45 – 50 eggs

Ingredients

2 1/2 cups potato starch
1 1/2 cups tapioca starch
2/3 cup baking powder
1/3 cup baking soda

Method

1. Place all ingredients in a bowl.
2. Combine well.
3. Store in an airtight container.

Notes

1. Save yourself time by keeping a half tablespoon in your egg replacer container all the time. This will save you having to rinse your measuring spoon over and over again.

2. Write down the instructions for making powdered egg replacer on an index card and tape it to the outside of your egg replacer container.

3. Put whatever you are baking into the oven as soon as possible because DIY egg replacer tends to lose its effectiveness if you wait too long because of the leavening agents in it.

4. To substitute for one egg, use one rounded half tablespoon egg replacer powder and 2 T. (1/8 cup) water (filtered water preferred).

5. If your recipe calls for egg whites beaten stiff, beat the egg replacer powder with water until stiff (this won’t work for multi egg-white dishes like meringues).

6. For recipes calling for egg yolks, use 1 rounded 1/2 T. egg replacer powder with 1 T. water.

7. In the egg replacer recipe, you can substitute cornstarch or arrowroot for the tapioca starch. You also can sub these for the potato starch. You may use white flour for either if you don’t need your egg replacer to be gluten-free.