What's a good binder for baked goods, excluding eggs of course?

Question

I don't like what Xanthan gum does. Just looking for a few more suggestions.

Answer 1

Bob's Red Mill makes an egg replacer that I use all the time with great results.
Here's some other substitutes...
2 tbsp corn starch = 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.

Answer 2

Per egg: 2 tbsp oil and 2oz silken tofu, blended. Add 2 tsp of corn starch and 1/2 tsp baking powder

This adds the complete protein, fat, leavening and binding properties of an egg. It doesn't taste the same, but works well for baked goods.

Answer 3

A spoonful of finely ground flaxseed added to your other ingredients bind your baking dough well. It is far more healthier than eggs. No cholesterol, saturates or bad fats. Only Omega 3, helping in reducing blood cholesterol and avoiding clot in arteries. With this simple ingredient, your baked food too will be well-textured and you too you will be on form. So go for it. However don't make an over-dosage. More than two spoons a day can cause flatulence and diarrhea.

Answer 4

it is called EGG REPLACER and is in the natural foods section of the grocery store or a natural foods store. IT is expensive about $5-6 for a box

Answer 5

Eggs don't bind so much as they add fat. Try using oil if you actually have a recipe that calls for eggs or look for vegan recipes where you don't have to worry about "replacing" something.

Answer 6

If you really need it ive found that you can just get a vegan substitute, theres a few different brands.

Answer 7

Use applesauce in place of eggs in brownies and cakes.