Replacing eggs

Discussion in 'Gluten Free Baking' started by Colette Chandler, Nov 19, 2018.

  1. Colette Chandler

    Colette Chandler New Member

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    We successfully used applesauce to replace eggs in a GF banana bread. Now it isn't turning out. We switched to vinegar and baking soda and now it looks horrible. It is too dark. What are we missing? The mini loaves are sinking and dark as well.
     

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    Colette Chandler, Nov 19, 2018
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  2. Colette Chandler

    Norcalbaker59 Well-Known Member

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    I don’t make vegan so I can’t be of much help. I do believe @Becky has a lot of vegan baking experience, so she might be able to help. She usually checks the forum Monday through Friday.
     
    Norcalbaker59, Nov 19, 2018
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  3. Colette Chandler

    Becky Administrator

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    I've never tried vinegar and baking soda as an egg replacement, I'm not sure why it would make it dark. What was the flavour and texture like?

    I've used apple puree before, but if it caused your cake to stick then I guess it's not a good replacement in that particular recipe. Have you tried making flax eggs? They're a useful substitute for eggs. You need 1 tbsp of milled flax seeds and 2.5 tbsp water, mix them together and allow to sit for a few minutes until it has gone gloopy.

    Do you have a link to the recipe?
     
    Becky, Nov 19, 2018
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