Egg Substitutes That Work In Low Carb Baking

Egg Substitutes That Work In Low Carb Baking

Low carb baking is quite different from traditional baking. Some ingredients that work well with traditional white or wheat flour don’t work so well with low carb/ gluten free flours. Listed below are 4 easy egg substitutes that work well with low carb flours including coconut flour

  1. Psyllium husk and water: 1 TBS psyllium husk + 2 TBS warm water equals 1 whole large eggs. Sift the psyllium husk in with dry ingredients then add the water with your wet ingredients or in a small bowl whisk together the psyllium husk and the water. Allow to sit while gathering the remaining ingredients for the recipe. Once all ingredients are combined allow the dough to set 10 minutes so the dough can absorb any extra moisture
  2. Psyllium husk powder and water: 1 tsp psyllium husk powder + 2 TBS warm water equals 1 whole large egg. Add in the same way as the psyllium husk and water. Allow the dough to set for 10 minutes once everything is combined to absorb extra moisture
  3. Ground flax seeds and water: 1 TBS ground flax seed + 3 TBS warm water equal 1 whole large egg. Whisk the ground flax seeds and warm water in a small bowl until thickens to a gelatin texture. Add to recipe at the time of eggs. Allow to sit 10 minutes after everything is fully combined to absorb the extra moisture
  4. Xanthan gum and warm water: 1/4 tsp xanthan gum + 1/4 cup warm water equals 1 large whole egg. Sift xanthan gum with dry ingredients. Add water to the wet ingredients in the recipe. Allow dough to set 10 minutes to absorb extra moisture

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