EGG REPLACER
What it is A combination of tapioca starch, potato starch and leaveners (like baking soda) that keeps baked goods moist and light and holds veggie burgers or patties together. But don’t expect it to beat up into meringues – and you definitely can’t make an omelet.
Getting started For each egg equivalent, whisk 1 ½ tsp. egg replacer into 2 Tbs. water or other liquid. For thick-batter cakes and muffins, add 1/8 tsp. baking powder or baking soda to help them rise.
Look for Boxes in the baking aisle of natural food stores. Or make your own: Combine 1 tsp. baking powder, ½ tsp. baking powder and 2 Tbs. flour with 3 Tbs. water, and whisk until foamy. Mixing 2 Tbs. ground flaxseeds with 3 Tbs. water will also do the job and give foods a light, nutty flavor.
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