If you’re an avid baker and restricting foods like corn and eggs from your diet (for example, when on an elimination diet), you’ll probably find that it is nearly impossible to prepare your favorite baked snacks and meals. Thankfully, there are cleaner, hypo-allergenic substitutes that you can use instead of corn and eggs.
Egg Replacer – equals one egg
- 1/3 cup water
- 1 Tbsp. whole or ground flaxseed
Place the water and flaxseed together and allow to gel for about 5 minutes.
This Egg Replacer is a great alternative to help bind ingredients together like eggs do when making cookies, cakes, patties and meat loaves. It will not however leaven like eggs for sponge cakes or soufflés. Add more egg replacer accordingly for every egg used in your recipes.
Corn Free Baking Powder
- 2 tsp. cream of tartar
- 2 tsp. arrowroot
- 1 tsp. baking soda
Sift together to mix well. Store in an airtight container. Make small batches.
Some Other Helpful Baking Tips
Add ground or chopped nuts to your muffins to help retain moisture and to allow for a bit of leavening.
When grinding nuts that are more likely to clump together (walnuts, pecans), add 1-2 Tbsp. of the starch used in your cooking recipe and add it to the grinding mixture. Devices like a nut chopper, coffee grinder, or food processor can be used, just as long as the blended ingredients are fine enough to pass through a strainer. Grind only what you plan on using, as ground nuts can go rancid relatively quickly if not stored properly.