Which ingredient can serve as a binder substitute for eggs in baking, mixed with water?
Answer
Flaxseed mixed with water (flax egg)
When eliminating eggs from recipes, especially in baking where eggs provide crucial binding and structural properties, several plant-based alternatives can be employed. One highly effective and commonly cited substitution is mixing ground flaxseed with water, a preparation often termed a 'flax egg.' Other viable options mentioned for replacing the structural role of eggs include using mashed banana, applesauce, or pureed prunes, all of which help achieve the necessary texture and moisture retention in the final product.
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