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    You are in: Home / Community Forums / Breads & Baking / Egg substitute in baking
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    Egg substitute in baking

    ala-kat
    Wed May 02, 2012 12:19 am
    Food.com Groupie
    Hi all icon_biggrin.gif

    I have a recipe that makes fantastic cupcakes but my friend is allergic to eggs. I found a suggestion on the internet to substitute 1/2 a cup of buttermilk per egg. Below is the recipe, do you think it will work?

    1 cup Guinness stout
    1 cup unsalted butter, at room temperature
    ¾ cup Dutch-process cocoa powder
    2 cups all-purpose flour
    2 cups granulated sugar
    1½ teaspoons baking soda
    ¾ teaspoons salt
    2 eggs
    2/3 cup sour cream
    Riverside Len
    Wed May 02, 2012 1:27 am
    Food.com Groupie
    You can use flax seed meal as an egg substitute. For each egg being replaced, mix 1 tablespoon flax seed meal with 3 tablespoons water and let sit for 10 minutes.
    satimis
    Tue May 15, 2012 12:59 pm
    Food.com Groupie
    You can use "egg replacer" which is available in supermarket. There are many brandnames.

    What is egg replacer?
    http://bakingbites.com/2009/06/what-is-egg-replacer/

    Egg replacer
    http://vegetarian.about.com/od/glossary/g/Eggreplacer.htm

    satimis
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