Aquafaba. Can be bought readymade but is also a by-product of cooking dried chickpeas. After soaking chickpeas in water for a night discard the soaking water. Bring fresh water to boil and cook the chickpeas for 1/2 an hour or so. Collect the cooking water. You can even also freeze it for later use. It’s important to bring it to room temperature before using it in baking. Can bring a good amount of fluffyness to your doughs.
No clue why you got downvoted, bean water is kind of just the best egg substitute, if the leftover water from soaking dried beans works as an egg subsitute why on god’s green earth would people use anything else? (yes obviously they should use something else if they can’t eat beans, i should not have to say that)
Aquafaba. Can be bought readymade but is also a by-product of cooking dried chickpeas. After soaking chickpeas in water for a night discard the soaking water. Bring fresh water to boil and cook the chickpeas for 1/2 an hour or so. Collect the cooking water. You can even also freeze it for later use. It’s important to bring it to room temperature before using it in baking. Can bring a good amount of fluffyness to your doughs.
No clue why you got downvoted, bean water is kind of just the best egg substitute, if the leftover water from soaking dried beans works as an egg subsitute why on god’s green earth would people use anything else? (yes obviously they should use something else if they can’t eat beans, i should not have to say that)