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I am mildly gluten intolerant, and I regularly look for gluten free recipes. One of the things I notice with such recipes is how to substitute for the usual ingredients with something totally different, not just the 'use two egg yolks/whites for one egg' that you see in the backs of cookbooks. For example, if you are out of eggs you can make an egg substitute from the following:

  • 2 tbsp cornstarch = 1 egg
  • 2 tbsp arrowroot flour = 1 egg
  • 2 tbsp potato starch = 1 egg
  • 1 heaping tbsp soy powder + 2 tbsp water = 1 egg
  • 1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
  • 1 banana = 1 egg in cakes.
  • 1 tbsp milled flax seed and 3 tbsp water = 1 egg.

It occurred to me that this might have some value to anyone stocking up regarding creative substitutions, not only for eggs, but for other items.
 
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