First of all, egg substitutes

Eggs play a special role in baking. They can be used as adhesives. For example, when baking souffles and cheesecakes, eggs are irreplaceable because they are the key ingredients in the recipe. However, when baking cookies or cakes, you can choose to use egg substitutes instead of eggs.

1, linseed

Use only one tablespoon of flaxseed and 2-3 tablespoons of water instead of an egg. Once linseed and water are mixed together, the other ingredients can stick together like eggs.

2. Chia seeds

Chiaya seeds have the same uses as flaxseed, and can also play a role in bonding eggs. In addition, Chia seed contains a lot of antioxidants and omega-3, so it can improve the nutritional value of baked goods.

3. Potato starch or cassava starch

If you choose a baking recipe, eggs are the most important raw material, then you can choose potato starch or cassava starch instead.

Second, sugar substitutes.

Sugar is an indispensable ingredient in baking formula. Because sugar can not only increase the sweetness of cookies or cakes, but also react with starch, which helps to stabilize the structure of cakes and absorb a lot of water to soften them.

1, palm sugar/coconut sugar

This is the best substitute for brown sugar, because it smells like caramel and its color is similar to brown sugar. In addition, brown sugar has a slight coconut flavor. When choosing sweeteners, whether the taste of brown sugar will affect the taste of the final product should also be taken into account.

2. honey

Natural honey is also one of the best substitutes for sugar in baking recipes. However, it should be noted that there is more water in honey than sugar, so when honey is used instead of white sugar, other liquid raw materials in the baking formula should be reduced accordingly. It is precisely because honey contains a lot of water that baked cakes are more moist.

3. Stevia rebaudiana

Stevia has always been a controversial sweetener, but Stevia is also considered as one of the best substitutes for white sugar. The sweetness of stevia rebaudiana is much higher than that of sucrose, so only half of stevia rebaudiana in the formula can replace white sugar. Alternatively, you can use stevia mixed with honey or maple syrup instead of white sugar.

Third, substitutes for dairy products.

In the baking formula, we use butter for baking in most cases. If customers are vegetarians or allergic to dairy products, we can choose vegetable raw materials instead of butter.

1, coconut oil

Coconut oil contains a lot of saturated fatty acids beneficial to human health, and butter in the formula can be replaced by one to one ratio. Moreover, coconut oil can make your baked cookies more delicious and crisp, which is one of the choices for vegetarian baking.

2. Avocados

Avocado is generally used instead of butter in baking recipes containing chocolate, because the color of chocolate can mask the green color of avocado. In addition, avocados can improve the nutritional value of baked goods and improve their wettability and softness.

Step 3: bananas

Bananas, like avocados, can not only improve the taste and texture, but also enhance the nutritional value of baked goods. However, it is worth noting that bananas have a strong flavor and are difficult to hide. Therefore, if you want to make banana-flavored cakes and muffins, it is best to use bananas instead of butter in the baking formula.

Fourth, the substitute of refined white flour.

Bleaching refined white flour may cause allergy in patients with salary allergy or increase blood sugar load. Healthy baking requires food to contain more dietary fiber and protein and other nutritional values, which can be replaced by other more nutritious substitutes.

1, black beans

If you plan to make brownies, you can try a cup of black bean sauce instead of a cup of white flour. Black bean sauce can not only make brownies taste like beans, but also improve their texture and texture.

2. Whole wheat flour

In most baking recipes, whole wheat flour can replace white flour in a ratio of one to one. But whole wheat flour will change the taste, texture and density of raw cakes. If you plan to make cakes or muffins, or other cakes with lighter texture, you can try using whole wheat flour instead of white flour.

3. Almond powder

If the baked goods you want to make taste more special, you can try using almond flour instead of white flour. Almond powder is natural and nontoxic, and contains a lot of protein, which can improve the protein content of cakes. Almond powder is often used to make berry cakes and egg tart skins.

4. Inferior flour

Cooking-free baking is considered as a healthy way of baking, so you can also use cooking-free flour instead of white flour. Generally, gluten-free flour is a mixture of basic flour and starch, and the choice of basic flour is also diverse, such as Chiaya seed, thrush, flaxseed coconut powder, hemp seed and so on. These flour substitutes with richer nutritional value can improve the texture and texture of baked goods. And improve its nutritional value.