Cornstarch as an egg substitution or replacement in baking
Posted by: tiffanypinkdog on: January 8, 2009
Just a short entry today. Eggs: I’ve been trying out substitutions for them in baked goods. I eat dairy, but I try to eat it in great moderation, so I am working on finding substitutes. There are all sorts of suggestions out there for egg substitutes, but I’ve been most pleased with cornstarch as a substitution. 1 tablespoon of cornstarch and 3 tablespoons of water…mix it in a little cup, and you have an “egg” for baking!
3 Responses to "Cornstarch as an egg substitution or replacement in baking"
January 8, 2009 at 6:57 pm
Tom is stoked by the idea of using it before frying tofu. He had never thought of that before!
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January 8, 2009 at 4:42 pm
I have recently been introduced to cornstarch. I figured out that the use this to coat tofu before frying it. I never knew you could use it as an egg. Good to know.