Soy Protein Isolate – My Favorite Egg Substitution

June 25th, 2009 by Jean Duane

Eggs in a BasketSome people are allergic to egg yolks, some to egg whites, and some to both and need substitutions that work well in baked recipes. I am pleased to report that after two years of testing may proteins, the very best egg substitute I?ve found is soy protein isolate. Soy protein isolate is a protein supplement found in natural food stores. (Be sure the ingredients say only ?soy protein isolate?.) For a whole egg, mix 4 tsp. of soy protein isolate with 4 TBS of water. For one egg white, mix 2 tsp. of soy protein isolate with 2 TBS of water. I use it in the Peanut butter Chocolate Chip Bars on page 77 of Bake Deliciously! Gluten and Dairy Free Cookbook. I was curious as to how that ingredient would compare to using egg whites, and found the results to be almost identical. Here is a photo of the two versions ? one made with egg whites, the other made with soy protein isolate. Nothing else in the recipe was changed. Here is a photo of the two. MMMM! I love these! Peanut Butter Chocolate Chip Squares Compared
It even whips up like egg whites! The Vegan Whipped Cream on page 88 featured on the Chocolate Attack dessert shows how to make it into whipped cream that stands up for quite a while similar to meringue made from whipped egg whites.
I?m pretty excited about discovering this. It is a perfect substitution for people following a low cholesterol diet, GFCF diet, or for anyone with egg allergies. Bake Deliciously! Gluten and Dairy Free is the first cookbook out using this innovative substitute, and I?m sure after you try it, you?ll agree it is an excellent egg substitution. Try it in your favorite baked item and let me know how it turns out! ? 2009, Alternative Cook, LLC. All rights reserved.