Has anyone tried making baking mixes with soy flour as an egg substitute? (1 Tbsp soy flour and 2 Tbsp. water) I think I got this egg substitute from the Tightwad Gazette. Has anyone tried this in mixes? I'm willing to do the trial and error myself, but I'd rather benefit from your wisdom first, if you all have any tips.
I kind of tried it, it ended up being a thick paste that wouldn't come off the spoon, haven't tried since. If you are using this as a egg substitute, 2 egg whites= 1 egg works very well in all baking recipes, I've used for cookies, cakes, sweet breads and pizza mixes. Also, 1 egg white only = to 17 calories and no cholesterol
I kind of tried it, it ended up being a thick paste that wouldn't come off the spoon, haven't tried since. If you are using this as a egg substitute, 2 egg whites= 1 egg works very well in all baking recipes, I've used for cookies, cakes, sweet breads and pizza mixes.
I use soyflour for eggs all the time in my baking. I use it in store bought mixes, and when making things from scratch. My yeast rolls turn out great with soyflour instead of eggs. I like it better than eggs, because I can let my kids lick the batter and not have to worry if my eggs come from a contaminated source. (salmanella) I use 1 heaping T spoon and 1 T of water for each egg the recipe calls for.
Hmmm, I never thought of soy egg substitution making it safe to lick the bowl. Another plus!
If I could figure out how to adjust homemade mixes to include soy flour in the mix instead of having to add eggs, do you think I would need to refrigerate the mixes? I do refrigerate the soy flour, but I don't really know if it's necessary.
Thanks for your input!
soy flour egg substitute
