Vegan Egg Replacer Substitute Powder - AIP-Friendly

One of the most difficult things to substitute in both an AIP and vegan diet are eggs.  They are an important part of many recipes to bind ingredients together, help them rise or thicken.  I was using chia and flax seeds for a while, before I had to cut out seeds.  Store-bought egg replacers were also no longer an option due to the cornstarch and potato starch.  I had to find something!  I found a homemade egg replacer recipe online, but it still wasn't AIP, so I decided to try to make it work with some modifications.  I'm happy to say, it's worked in making flatbread, breadsticks, pumpkin pie, and a few other items.

The ingredient list is fairly simple:

• 2 1/2 cups arrowroot starch
• 1 1/2 cups tapioca starch
• 2/3 cup homemade baking powder (store-bought contains cornstarch)
• 1/3 cup baking soda

Instructions:

1. Combine all ingredients in a bowl.  
2. Store in an airtight container with a label with the following measurement instructions:

• 1 large egg = 1/2 rounded tablespoon egg replacer and 2 tablespoons water
• 1 egg yolk = 1/2 rounded tablespoon egg replacer and 1 tablespoon water

Notes:

• I store my egg replacer in a Mason jar with a screw-on plastic lid with the instructions written on a piece of masking tape on the side.
• If you don't have a half tablespoon measuring spoon, use a rounded 1.5 teaspoons.
• This recipe works best for recipes that are not egg-heavy.  This would not work for a quiche, meringue or something along those lines!
• Make sure to put items into the oven right away when using this egg replacer.  The recipe looses its oomph if you wait too long.  
• I've also found that having a bit of lemon juice or apple cider vinegar in the recipe helps it to rise more with this egg substitute.
• This recipe replaces 45-50 eggs