Friday, April 11, 2008

Egg Substitues: When and How to Use Them

Cooking egg-free has been very difficult. Some egg substitutes made things a little chewy--which is good in cookies, but not in pancakes. Some are dense, some are fluffy. It's amazing how many personalities one little egg can have!

But Vegan Baking summed it up. Egg-free baking will hopefully be less confusing and more tasty in the future. I made a chocolate cake tonight, and based on Vegan Baking's summary of egg substitutes, I used 1/4 cup pumpkin for 1 egg. The cake is good! Nothing like that horrible quinoa bread I made. More on that later.