This is what I consider a staple recipe from Pecanbread.com and it is what it says: an egg replacer. When following SCD, one cannot use the usual egg replacers such as flaxseed. Another egg replacer is using gelatin, see the recipe here on Pecanbread. Although it is called SCD egg replacer, it may also be used by those following a GFCF diet. I use this if I’m low on eggs for baking or if there’s someone who is allergic or doesn’t eat eggs, even in baked goods.
This egg replacer uses baking soda, thus it is not necessary to add extra baking soda to the recipe; unless, I suppose, the recipe calls for 2 teaspoons, then just add only one after using the egg replacer. Also when using this egg replacer, as it is so quick to make, only mix it at the step when the recipe calls for the egg(s) and add it only then, as I believe that letting it set will lessen the chemical reaction. It works only works as a substitute in baking items such as cakes, muffins, et cetera – in brief, things that need to rise. It gives the chemical components needed for rising and gives no flavour whatsoever (even when you include the vinegar). Adding the vinegar should provide a bit more rising power.
I’m sorry there’s no picture at this time! I’ll try getting a photo up soon, although I have to say the egg replacer mixture doesn’t look too impressive.
This recipe makes the equivalent of 1 egg. See original recipe here.
1 1/2 tbsp. water
1 1/2 tbsp. oil
1 tsp. baking soda
1/2 tsp. vinegar (optional)
Whisk above ingredients together in a cup and use as needed in recipe that calls for egg.