For years I bought Orgran No Egg, egg replacer but with shipping delays associated with lockdowns I could not find it for months. We looked up a few recipes to make some and drawing from these I made up my own recipe. The biggest problem with the ones which I found was that they made enormous amounts. I prefer to mix up a bit at a time.
To use the egg replacer ½ Tbs (7.5 ml) egg replacer powder mixed with 2 Tbs (30 ml) water will = 1 egg.
EGG REPLACER POWDER RECIPE
2 ½ Tbs Potato flour 1 ½ Tbs Tapioca Flour ½ Tbs Baking Powder ½ Tbs Bicarbonate of Soda (Baking Soda) pinch xanthan gum (can be excluded)
Note – This works wonderfully in many baked goods as an egg substitute, BUT not everything works. The general rule of thumb is that it will work in instances where 1 or 2 eggs are used but not more. I tried it in brownies and it was a disaster. Some muffins and cup cakes work but when it comes to cakes I prefer to use recipes which are designed to be egg free. Such as these lovely rainbow cup cakes. Or this eggless cinnamon cake. It works perfectly in scones, crumpets, waffles and pancakes.