PKD Recipes

Egg Replacer
Sometimes individuals are allergic to eggs or have a high cholesterol or other reasons to avoid egg products.

Commercial Egg Replacer
Ener-G Egg Replacer
Ingredients: Potato starch, tapioca flour, leavening (calcium lactate [non-dairy], calcium carbonate, citric acid), cellulose gum, carbohydrate gum
Orgran Egg Replacer.
Ingredients: potato starch, tapioca flour, vegetable gum: methylcellulose, calcium carbonate, citric acid.
Both commercial egg replacers are a powdered allergen-free replacement for eggs:
· It Helps baked goods to bind but not to rise
· Not suitable for recipes requiring over 3 eggs
· Made from a combination of natural starches and gums
· Both products contain citric acid.

The difficulty for some with commercial egg replacers is that they contain citric acid. Some individuals, though highly allergic to citric acid have had good luck with the following as an egg replacer:

Homemade Egg Replacer:
1 c. potato flour
¾ c. tapioca flour
2 tsp. baking powder

Combine all ingredients, mix until well-combined. Store in an airtight container.
1 ½ tsp of mix + 2 Tbsp water = 1 whole egg
Mix the egg replacer first then add it to the batter. Or shake it in a screw top jar or whisk it in a small bowl.

Chia Egg Replacer
1 Tbsp Chia seeds
2 Tbsp Water
Allow to sit for 10 minutes to develop a gel consistency
Or grind chia seeds then add the water.

Dredging Without Egg
If you are trying to get spelt bread crumbs to adhere to a vegetable here are a few suggestions.
• Cover vegetable with spelt flour; dunk in reconstituted egg replacer, then in flour and roll or shake it with spelt breadcrumbs.
• Pat the vegetable slice dry. Press seasoned cornmeal to it or toasted spelt bread crumbs.
• Or make a batter of spelt flour and water; dip the vegetable in it, dip the vegetable in breadcrumbs; dip the vegetable in batter; dip the vegetable in cornmeal.

Egg replacer in Baked Goods
There are commercial egg substitutes for use in baking. Try  one banana or ¼ cup applesauce for each egg called for in a recipe for sweet, baked desserts. These will add some flavor to the recipe. Be sure the flavors are compatible with the dessert.

Other Egg Replacement Options
• 1 egg = 2 Tbsp. corn starch
• 1 egg = ¼ cup canned pumpkin or squash
• 1 egg = ¼ cup puréed prunes
• 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
• 1 egg = 1 Tbsp. ground hemp or chia seed simmered in 3 Tbsp.  of water
• 1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again

Some Egg Replacement Tips
• If a recipe calls for three or more eggs, it is important to choose a replacer that will perform the same function (i.e., binding or leavening).
• Trying to replicate airy baked goods like angel food cake, can be very difficult. Look for a recipe with a similar taste but fewer eggs, making it easier to replicate.
• Powdered egg replacers CANNOT be used to create omelets.
• If you want a lighter texture and you’re using fruit purées as an egg substitute, add an extra ½ tsp. baking powder. Fruit purées tend to make the final product denser than the original recipe.
• If you’re looking for an egg replacer that binds, try adding 2 to 3 Tbsp. of any of the following for each egg: arrowroot powder, spelt flour, mashed sweet potatoes.

Thickening Agents
Use arrowroot for:
· Sauce recipes with acid such as lemon juice
· Dishes you want to freeze
· Recipes cooked at a lower temperature or for a long time

Use cornstarch for:
· sauce recipes with dairy
· dishes cooked at a higher temperature, such as pies

Cornstarch-Arrowroot Conversion Chart
(3 tsp.=1 T.; 12 tsp.=4 T.=¼ c.)

1 tsp. cornstarch= 1+ ¾ tsp. arrowroot
2 tsp. cornstarch= 3+ ½ tsp. arrowroot
3 tsp. (1 T.) cornstarch= 5+ ¼ tsp.(or 1 T. plus 2 + ¼ tsp.) arrowroot
4 tsp. cornstarch= 2 T. plus 1 tsp. arrowroot
5 tsp. cornstarch= 2 T. plus ¾ tsp. arrowroot
6 tsp. (2 T.) cornstarch= 3 T. plus 1+1/4 tsp. arrowroot
7 tsp. cornstarch= 4 T. (¼ c.) arrowroot
8 tsp. cornstarch= 4 T. (¼ c.) plus 2 tsp. arrowroot
9 tsp. (3 T.) cornstarch= 5 T. plus ½ tsp. arrowroot
10 tsp. cornstarch= 5 T. plus 2 + ¼ tsp. arrowroot
¼ c. cornstarch (4 T.)= 6 T. plus 2 + ½ tsp. arrowroot
⅓ c. (about 5 + ½ T.) cornstarch= ½ c. plus 1 + ¾ tsp. arrowroot

A thickener for stocks try gelatin(non-veg) or agar agar (veg).
Here are some other thickening starches.

If following a gluten free diet, and intolerant to corn and eggs these are some
Gluten free flours
bean flour
black rice flour
brown rice flour
buckwheat flour
chia flour
garbanzo bean flour or channa flour
Jerusalem artichoke flour
lotus root flour
quinoa flour (oxalates)
red rice flour
tapioca flour
*Gluten Free Flour Blend
6 cups (32 ounces) brown rice flour
2 cups (10 ¾ ounces) potato starch
1 cup (4 ounces) tapioca flour or tapioca starch