egg substitute
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Thread: egg substitute

  1. #1
    Registered User many houseapes's Avatar
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    Default egg substitute

    when I bake and the recipe calls for an egg, I use a tsp of soy flour instead. the goody then has less calories. the product has a little heavier consistancy, and you can't taste the soy flour. the only problem i've experienced with it is that I have found that you can't substitute soy flour for eggs in a cake mix...it doesn't rise well.

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    Sounds like something to try, Thanks!

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    I do this also! Many times I'll add about 1/4 of a cup of soy flour to my bread dough to increase the protien value in it and it also seems to help keep the bread a bit moister.

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    Registered User DaisyLady's Avatar
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    I do this too. I just discovered though that since I have a potential thyroid problem I need to be careful how much soy protein I consume. I guess it really is a balancing act.

    Instead of using soy flour in my cake mixes I cut out one or two egg yolks depending on how many the instructions call for. It seems to work without affecting how the cake rises.

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    Registered User dolphin's Avatar
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    I've never used soy flour. Is it expensive? Think I might get a small package just to try this out. I so run out of eggs so often and this would be great to have on hand. Can you use it in corn muffins?

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    KimBob
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    Carolyn - A 22oz. bag of Arrowhead Mills organic soy flour runs $2.99 regular price at the health food store here. http://www.arrowheadmills.com/produc...at_name=flours

    I use 1 T. soy flour + 1 T. water = 1 egg for replacing all the eggs in everything I bake (cookies, muffins, pancakes, waffles, cakes, etc.) and there is no difference in the texture or taste. I've been doing this for a few years now. Definitely a much cheaper alternative for me than using organic eggs!

    You can also use it to replace up to 25% of the flour in any recipes you bake.

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    Registered User many houseapes's Avatar
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    with as much baking as I do (alot) the only thing that it has negatively affected would have to be the cake mixes. A 16oz bag of whole grain soy flour costs a little over $2 at the health food store..and about 1.60 at the grocery store where i'm at..prices may differ elsewhere.

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    KimBob
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    Another brand I forgot to mention is Bob's Red Mill. It's not organic (don't know if that makes a difference to you Carolyn). The package is a bit smaller and it's a bit cheaper than the Arrowhead Mills. http://www.bobsredmill.com/index.php

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    I find it in the bulk food section of my local Winco store.

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    Default Egg Substitute - soy flour

    With the price of eggs sky high, this tip in Tightwad Gazette got my attention: 1 rounded tablespoon soy flour plus 1 T water equals one egg in any baked item. Does anyone do this? I bought some of the flour yesterday, but haven't tried it. Do I need to mix them together and then add to other ingredients or just add flour to dry stuff and water to wet?

    The first store I checked was $8 a pound, but then I found 22 oz. for $2.95 somewhere else. This would substitute approx. 90 eggs.

    Becky

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    Registered User Dancing Lotus's Avatar
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    I tried it and it didn't work for me. It was a horrible brownie but maybe it was me.

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    Registered User DAAC3DEC's Avatar
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    Default soy flour

    I agree, it didn't work for me either........I like to use bannanas for applesause...worked much better..................

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    Registered User danni's Avatar
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    I use it all the time in my baking and we all love it. I just mix the flour in with the dry and add the water with the wet.

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    Registered User Domestic Gal's Avatar
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    I found some powdered egg whites on clearance at Target a while back. I have been using them in all of my baking and have had good results with them.
    So this may be an option if the soy flour is not giving you good results.
    Debra
    Married to Michael
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    I've used the soy flour/water substitution without a problem in quick breads.

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