Looking for a way to replace xanthan gum and/or eggs in recipes? This may be just the thing you need.
Tapioca Gel Egg modified from Cake and Commerce
3/4 teaspoon tapioca starch
1/4 cup water
Combine and heat in a microwave safe cup for 30 seconds at full power (in a 1500 watt oven). Stir. Let gel cool a bit before using. Cook time will vary depending on how powerful your microwave is.
Feels just like an egg, doesn’t it? The tapioca gel as egg substitute idea is adapted from Cake and Commerce. Brilliant! And so useful in many applications. It’s really great for micro batch recipes, like this Instant Cinnamon Roll, that only need a tablespoon or two of egg-type binder. I love using tapioca gel in my favorite vegan brownie recipe. By the way, here’s the recipe for crispy pizza crust pictured above.