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We’ve got to thank the folks at Better Batter Gluten Free Flour company for this great recipe for gluten-free, vegan egg yolks. How often have you come across a recipe, such as this delicious aioli, that called for egg yolks and you were at a loss as to what you could use? While there are great vegan, gluten-free egg replacers out there, such as Ener-g, they are meant to replace eggs in foods such as cakes, cookies and pancakes. For recipes requiring the actual yolks, such as aioli and hollandaise sauce, this recipe for vegan, gluten-free egg yolks is perfect!
Vegan Gluten-Free Egg Yolk Substitute
Makes the equivalent of 8 egg yolks
the BEST vegan, gluten-free protein bars!
(Read about Anne's hospital stay)
- 1 c Better Batter Gluten-Free Flour, or whichever gluten-free all-purpose flour you prefer
- 2 c water
- 1/4 tsp salt
- 2 Tbsp – 1/4 c neutral vegetable oil (may vary)
In a blender, combine Better Batter flour, water, and salt. Blend until thickened.
Place into a double boiler or microwave safe bowl and proceed as below.
- Double Boiler: heat over medium to medium-high heat, whisking constantly, until substantially thickened (like school paste). Remove from heat and proceed as below
- Microwave: heat for 2 minutes, removing from microwave to whisk thoroughly. Repeat up to 3 times. Proceed as below.
Whisk in 2 tbsp of oil. Add enough extra oil to make the consistency of the mixture like beaten egg yolks – this mixture should be smooth, thick, and easily stirred.
2 tablespoons of vegan, gluten-free egg yolk mixture is the equivalent of one egg yolk.
You can make these ahead of time to have on hand for impromptu meals that require a little extra touch of decadence. Thank you again to the folks at Better Batter Gluten-Free flour products for this recipe!
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