Egg White Substitutes
Many people have dietary reasons that lead them to look for egg white substitutes. For some, it is a matter of health restrictions recommended by a physician. Others may have personal preferences about not eating products that come from animals. Whatever your reason, take comfort in knowing that you can find healthful substitutes for real egg whites. Does this Spark an idea?
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Flaxseed
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Vegans and other dieters who do not want to consume animal products have the option of substituting egg whites with flaxseed. When you grind flaxseed into a fine powder and combine it with water, the end result is a substance that acts and looks like egg whites. Be aware, however, that flaxseed egg white substitutes do not have the exact same properties as real egg whites. For instance, they will not bubble and foam when whipped. Consumers can still use the substitute for making pancakes, cookies and other baked goods. To make the substitute correctly, mix 3 tbsp. of water with 1 tbsp. of milled flaxseed for every egg white that you need.
Agar Powder
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Agar is a substance with a gelatinous effect that comes from red algae. It is used in many recipes as a substitute for gelatin and is also used for substituting real egg whites. Look for agar powder at your local health food mart and combine 1 tbsp. of the powder with 1 tbsp. of water. To achieve the right consistency, whip the mixture, chill it in the refrigerator and whip it up again. Then, it is ready to be used in your cooking or baking recipes.
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Xanthan Gum
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Xanthan Gum is a type of sugar that comes from corn. It has a thickening property and, when mixed with water, acts like an egg white. The proper ratio to create an egg white substitute from Xanthan Gum is 1/4 tsp. of the gum and 1/4 tsp. of water. Allow it to thicken and then whip it up to make it fluffy.
Ener-G Egg Replacer
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Ener-G Egg Replacer is a dry, egg-free and 100-percent vegan egg substitute product. It is made from potato and tapioca starch and it is used for baking. The product is intended to mimic the properties of eggs and egg whites for baking recipes. To substitute one egg white, mix 1 1/2 tsp. of dry Egg Replacer with 2 tbsp. water. According to the product website, Egg Replacer has a three-year shelf life and does not have to be refrigerated.
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References
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