Hi everyone!
I was having a conversation with one of my friends yesterday after my last post, and they asked a very good question that I'd like to share. They asked me, "Well, what if my recipe calls for a lot of Pumpkin puree anyway...should I still use that as my egg substitute, or will the cake turn out too pumpkin-y or fall apart?"
That's a great question! Here's what I would say: when choosing your egg substitute, you should consider not only the flavor and texture of your recipe, but also the purpose of why eggs are called for in a recipe. If there's only one or two eggs called for, the eggs are meant to hold everything together, or act as a binder. If there's more than two eggs called for, the eggs are meant to make your batter lighter.
If you're afraid of flavor overload, with pumpkin or any other fruit, try a different and less flavorful egg substitute, such as 2 tablespoons potato starch per 1 egg called for. That way you still have your substitute, but maintain the balance of flavor in your recipe.
However, if you're afraid that your recipe will be too heavy or may fall apart if you use a fruit or liquidy substitute, try using 2 tablespoons water + 1 tablespoon veggie oil + 2 teaspoons baking powder per 1 egg called for. Baking powder is a great binder that is also a rising agent, which will help make your batter be more light and fluffy.
Thanks for the question! I hope that answer is helpful, and that you all look forward to my next post!
Happy Baking,
The Allergic Baker
