What Can You Use in Place of Egg Yolk as a Binder in Cooking & Baking?by Jonae Fredericks
Eggs act as leavening and binding agents in cooking and baking recipes. If you have an allergy to egg yolks and require an egg-free diet, an egg replacement is often necessary. When measured properly, binding substitutes provide the same consistency as eggs. The only difference may be a slight change in flavor. Experiment with products to find a binder that suits your taste.
Xanthan gum, a sugar-like compound made from fermented sugar and bacteria, is one type of binder that works well as an egg yolk replacement. Guar gum, derived from the seeds of the guar plant, is another. Both are interchangeable and, according to Colorado State University Extension, are best used in small amounts during cooking and baking. In most cases, ½ to 1 teaspoon of Xanthan gum or guar gum for every one cup of flour is sufficient when used as an egg yolk substitute.
Fruits and Veggies
Replace egg yolks with fruits and veggies in some recipes. Gather up carrots or peaches and puree them in a blender, then use them in place of eggs. Or replace eggs with baby food or mashed-up banana for a quick and convenient binder. Add 2 tablespoons -- about the size of a walnut -- of either for each egg required in a cooking or baking recipe.
Unflavored gelatin is a type of collagen protein commonly used in fruit spreads. But before it will work as a binder in cooking and baking recipes, softening is necessary. Simply mix 1 teaspoon of unflavored gelatin with 2 tablespoons of water for each egg in a recipe that requires a binding agent.
Yeast and Flaxseed
Yeast is a single-celled, living organism that works as a binding and leavening agent. Use yeast instead of egg in a cooking or baking recipe by dissolving 1 teaspoon of yeast with ¼ cup of warm water for each egg you are replacing. Do the same thing with flaxseed meal by stirring 1 teaspoon of flaxseed meal into 1 tablespoon of water, and using the mixture to replace each egg in your recipe, according to Einstein Healthcare Network.
A commercial egg replacer, found in your supermarket baking aisle, is an ideal binder for moms on the go. The powdery mixture is egg-free, which is perfect for anyone avoiding yolks. Mix 1½ teaspoons of the egg replacer with 2 tablespoons of water for each egg or egg white called for in a recipe. If you are replacing only yolks, mix 1½ teaspoons of egg replacer with 1 tablespoon of water.
- University of Wisconsin: Xanthomonas campestris
- Colorado State University Extension: Gluten-Free Baking
- University of Rochester Medical Center: Egg-Free Diet
- University of Nebraska, Lincoln Extension: Let’s Preserve: Jams, Jellies, and Preserves
- Einstein Healthcare Network: When Your Child Has a Food Allergy: Egg
- Kids With Food Allergies: Cooking and Baking Without Egg Ingredients
- Ener-G Egg Replacer: FAQ
- Midwest Heart Specialists: How to Judge Size of Servings
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