Effortless Eggless Baking: 100 Easy & Creative Recipes for Baking without Eggs

by Mimi Council

Overview

The author of The Mountain Baker takes her motto—“Desserts for everyone!”—to the next level with these allergy-friendly bakes.

One of the most common allergens after dairy and peanuts, eggs are often thought to be a necessity in baking. But what eggs do contribute to your sweets—fat, flavor, structure, fluffiness, moisture—can actually be found in countless alternative ingredients that are easy to find. And with meticulous experimentation, Mimi Council has tested them all: aquafaba (the liquid in a can of chickpeas) for fluffiness, yogurt for flavor and structure, cornstarch for thick and creamy custards, and more.

Explaining the role that eggs—and other powerhouse ingredients—play in baking, Mimi ensures that readers understand exactly how and why her recipes work. From classics like Blueberry Muffins and Chocolate Chip Cookies, to original creations like Orange Cardamom Loaf Cake, Lemon Poppy Seed Biscotti, and Raspberry Rhubarb Tart, these desserts are flawless. Colorful photographs and easy substitutions for vegan, gluten-free, and nut-free bakes make this book a diet-friendly delight.

Product Details

ISBN-13:	9781682686829
Publisher:	Countryman Press, The
Publication date:	11/29/2022
Pages:	240
Sales rank:	627,335
Product dimensions:	8.90(w) x 7.20(h) x 0.80(d)

About the Author

Mimi Council is the author of The Mountain Baker and Cookies for Everyone. She is an editor at the FeedFeed and the owner of Mimi Bakes Photos where she’s a recipe developer and photographer. She lives in Mammoth Lakes, California.

Editorial Reviews

11/07/2022

Mimi Bakes blogger Council (The Mountain Baker: 100 High-Altitude Recipes for Every Occasion) shows bakers how to make scrumptious eggless creations in this winning recipe collection. The impressive array of eggless treats—apple spice muffins, chocolate pecan babka, and gingerbread bars are among the 100 offerings—were inspired by the eggless chocolate chip cookie recipe she developed during the Covid-19 quarantine when many people couldn’t get eggs and contacted Council for recipes with alternate ingredients. The key to eggless baking, according to Council, is to substitute eggs with ingredients that can replace the “fat, flavor, structure, moisture, and fluffiness” that eggs bring. For blueberry ginger coffee cake, that means a combination of yogurt and sour cream, while a peanut butter and jelly sheet cake calls for applesauce and milk. The recipes are straightforward and run the gamut from sweet to savory, with ham, cheese, and chive or cheddar jalapeño scones representing the latter. For bakers who have specific dietary needs or preferences, Council offers substitution suggestions (for example, using full-fat canned coconut cream in place of heavy whipping cream). This delicious compendium of eggless delights delivers. (Nov.)

Publishers Weekly