Baked treats nowadays form a part of virtually all dessert tables. This is because they are far healthier compared to other sugar-laden treats, and there are several varieties of baked goodies. In most cases, people will follow age-old recipes to guarantee a perfect baked dish. It thus poses a significant challenge to even the most seasoned baker when you have to substitute a product because someone is allergic to it or has dietary preferences.
Even so, buying gluten-free cookies or desserts, for instance, does not mean that you will settle for a bland and tasteless product. A knowledgeable baker will use the right techniques to guarantee something tastes exceptional, even when using a substitute for one or two ingredients.
Most people who cannot, for any reason, have eggs in their diet often steer clear of baked goods, believing eggs do not have substitutes. These, after all, are the primary elements that contribute to the structure, moisture, and flavor of cakes, bread, pancakes, waffles, and cookies, among other baked dishes. Even so, the following are some of the healthy substitutes a baker might include in an eggless baked recipe.
Applesauce is a puree from cooked apples. It is sometimes sweetened using cinnamon or nutmeg. In most baking recipes, 65 grams or 1/4 cup of applesauce will substitute an egg. Most bakers use unsweetened applesauce in their eggless recipes. This way, they do not have to adjust the amount of sugar and sweeteners they use. Fortunately, applesauce will not affect the consistency of a recipe, making it the go-to egg substitute in almost all baked treats.
Ground Chia or Flaxseeds
Flaxseeds and chia are tiny seeds with a high content of fiber and omega-3 fatty acids. They are among the most nutritious substitutes for eggs in your baked product. For one egg, you only need to grind 7g of chia or 45g of flaxseed. You need to mix the ground seeds with water until they are fully absorbed. Most baked treats that have chia or flaxseeds are dense. As such, these egg substitutes are ideal for waffles, muffins, cookies, and bread that need not be very moist.
Tofu comprises processed condensed soy milk made into blocks. The consistency of the tofu will vary according to its moisture content. Silken tofu, for instance, has a high water amount and is thus soft. About 60g of it will substitute one egg. It is flavorless and will not affect the inherent flavor of a baked product. It can, however, make baked products dense, so it is better to only use it for brownies, cookies, pancakes, and bread.
Carbonated water will add moisture when baking and act as a leavening agent. The carbonation it generates in a recipe will trap air bubbles to guarantee a light and fluffy product. You only need 60g of carbonated water to substitute one egg, and you can use it for making quick bread, cupcakes, and cakes.
With the above egg substitutes, there is no need for you to negate baked goods from your diet altogether. Even so, it takes skill to retain the flavor of a recipe when using substitutes. Instead of a trial and error in your kitchen, settle for professionally-made eggless baking recipes.