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Tapioca gel as xanthan and/or egg substitute

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.

Comments

  1. Is this to replace ONE egg or TWO? And would you use more if xanthan gum AND eggs were call for in the recipe?

  2. Lynn, this concept is new to me – I’ve used it in just 3 recipes so far. The formula above is a scaled down (and modified) version of the original recipe for tapioca gel on Cake and Commerce. I used 2 tablespoons of the mixture to replace one egg in a sugar cookie recipe. Using the tapioca gel to replace the egg also eliminated the need to use xanthan gum. More experimentation is definitely needed.
    If you haven’t done it already, take a look at the comments on Cake and Commerce’s post. The author’s comments may help to explain things better.

  3. I’ve been using flax or chia seeds for the last 7 years as an egg replacer…tapioca? Really? Do you know if tapioca granules would work the same? I mistakingly ordered 5 lbs of tapioca granules instead of starch, and have been trying to figure out what to do with it…this would be perfect! Maybe I could blend it like I do the flax or chia seeds? Any thoughts would be appreciated!

    • Yes, really. Tapioca starch works great. I don’t have any tapioca granules or pearls, so can’t say for sure. But I like your idea and think it’s worth trying. If you have a coffee grinder or blender, maybe use it to grind the granules first? Let me know if you try it and how it works for you.

  4. Janet C Fowler says:

    I’m wondering if you have added oil to your tapioca gel mixture to act as the ‘yolk’? Would this work?

    • I haven’t, Janet. But I like the way you think. Replacing some of the missing fat with oil makes sense. If you try this, please let me know how it works for the particular recipe you’re making. Thank you!

Trackbacks

  1. […] recipe. I’ve used chia seeds in its place and did NOT enjoy the result. I haven’t tried tapioca gel, guar gum, xanthan gum, eggs, or any other binders in this recipe because psyllium powder works so […]

  2. […] the tapioca gel as egg substitute idea. Just heard back from a reader who got good results using tapioca gel as an […]