Egg and Egg-White Substitutes

Aquafaba: When opening canned chickpeas (garbanzo beans) don’t throw away the liquid/goo from the can! You can use it to make aquafaba, an egg and egg-white substitute. Long time Listeners know that the hosts have been fascinated with aquafaba since Episode 16, and Stefin’s made a lovely pavlova using it.

Flax egg: Stefin learned this trick from a vegan friend, and has used it with good success in recipes that rely on egg for a binder (like a muffin). You can buy flaxseeds pre-ground, or grind your own. Either way, keep your flax in the fridge to keep it fresher longer. To make one egg, combine 1 T. of ground flaxseed with 2-1/2 T. water and whisk to combine. Let stand for about five minutes until it looks a little cloudy. It’s ready!

Make Your Own

Cake Flour: Stefin realized she might need to make her own cake flour in Episode 149 when it came time to make the Butterscotch Cake with Salted Caramel Buttercream from Bake from Scratch magazine, and recommended this recipe from Sally’s Baking Addiction.

Self-rising/self-raising flour: When Stefin moved to London she discovered many of her new recipes called for self-raising flour. You can make this at home by adding 1 1/2 tsp. baking powder and a 1/4 tsp. of salt for each cup of flour. Andrea’s favorite recipe using self-rising flour (and the winner of her Season One Blue Ribbon) is the Lemon Drizzle Cake from Episode 45.

Cake release spray: Stefin discovered Baker’s Joy in one of the very first episodes and her life has never been the same! The hosts have used baking spray for the Pumpkin Buttermilk Spice Cake with Cinnamon Cream Cheese Frosting from Ep. 2, Moist Chocolate Bundt Cake from Ep. 61.5, and Seed Cake from Ep. 120, among others. Thanks to Samir in the Food52 Baking Club who posted a “Cake Release” recipe and gave permission to share. For greasing pans, use “Cake Release” recipe as follows: 1/2 cup flour, 1/2 cup shortening, 1/2 cup canola/vegetable oil (or any equal quantities of the three). Combine all ingredients in an airtight container or glass jar, mix really well to make a smooth paste. It will stay shelf stable for 4-6 months. Grease pans with this paste using a pastry brush.