Baking With No Milk or Eggs
Egg alternatives require a bit more finesse, since the best substitute will depend on the recipe. My favorite egg substitute for muffins and cookies is the “flax egg”. The seeds gel when combined with water, and take on an egg white consistency.
Note: The mixture won’t whip like egg whites, but you can add an extra ¼ teaspoon of baking powder per egg for extra lift.
Seed ‘Egg Whites’
Yields 1 egg equivalent
- 1 tbsp flax seeds or chia seeds
- 3 tbsp hot water
- Blend the seeds in a spice grinder until finely ground.
- Combine the ground seeds and water in a small dish, and let the mixture sit for at least 5 minutes to gel.
- Then cool before adding it to your recipe.
Alisa Fleming is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of Godairyfree.org.