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This is the most amazing egg substitute, and it’s naturally gluten free. You can also use it as a substitute for egg whites. Previously, there really wasn’t any egg replacer that you could successfully whip up and use to make meringue. Now you can! It’s so simple, too! Check out below how to make it, plus watch me make it in a video.
Using any can of white beans (cannellini/white kidney), navy, or if you must, garbanzo*), drain the liquid from it and set the beans aside for another use. You’ll be using the liquid only.
*While garbanzo bean liquid, as well as the flour, have been known to taste bitter to some people, cannellini bean liquid has a citrus tartness.
Gluten Free Whole Egg Replacer
Each large egg is equal to about 3 tablespoons. That’s almost a tablespoon of egg yolk and 2 tablespoons of egg white. Replace each egg white 2 tablespoons of bean liquid and each egg yolk with additional fat such as butter, heavy cream, and the like. If you feel as if the recipe contains enough fat, you may use 3 tablespoons of bean liquid for additional lift. Adding additional bean liquid lightens and leavens baked goods.
Gluten Free Egg White Replacer
If you are making meringue, your recipe will most likely call for cups of egg white. Use equal amounts of liquid per cups of egg whites. As with any egg white recipe, if the recipe calls for adding cream of tartar for stabilization, do so using the bean liquid. Each can of beans contains approximately 1/2 to 3/4 cup liquid. Look for brands of white beans that are free of BPA (Bisphenol).
You’ll see at the end of the video that I piped the marshmallow fluff (aka meringue) onto a lined baking sheet.
See below for the video and further down for the recipe. Stay tuned in for my upcoming Egg-Free Meringue Recipe.