Sunday, March 23, 2008
Substituting eggs...in muffins.
In an earlier post, I noted the difficulties in baking without eggs. I'm following up with a little more research, this time using a gluten-free apple muffin recipe from my go-to baking book, Gluten-Free Kitchen by Robyn Ryberg. To make this completely friendly to the FAQ, this was gluten free and dairy-free.
The experiment was to use the recipe with eggs (left), and with Ener-G egg replacer (right with pearl sugar). Ener-G is made with potato and tapioca starches with a leavener, and is really for baking purposes, not other egg usage.
The result? The Ener-G muffins rose higher, and therefore looked little nicer and more muffin-like. However, they were drier, and didn't have as nice a chewy texture as the with egg version. I guess the proteins in the egg really do show up in baked goods.
I would venture to guess that these would be best in cookies and things that didn't rely heavily on the eggs for texture, like cakes, but will continue to test.
Anyone out there find any better products for baking without eggs? Please share!