Soy Flour as Egg Substitute in Baking
Living with a lacto-vegetarian has given me a great incentive to try soy flour as an egg substitute in baking. I was curious after reading about it in the Tightwad Gazette. When I purchased the soy flour at HyVee the package recommended combining 1 tablespoon flour and 1 tablespoon water to substitute for one egg.
I tested the theory with cornbread made from the recipe on the back of the cornmeal container.
It was delicious! I served it with lentil chili that I made with a recipe from Hillbilly Housewife. I used substituted vegetable bouillon for the beef, used a real onion instead of dried, and added some carrots and celery that I had on hand.
The package of soy flour suggested using it as a “cholesterol free” substitute. I was interested in using it to make my cornbread recipe vegetarian, but of course I was interested in cost-comparison as well.
I purchased a 16 ounce bag of Bob’s Red Mill Soy Flour for $2.69. One serving size is 1/4 cup. There are 16 servings in the package. One “egg” requires 1 tablespoon, and there are 4 tablespoons in 1/4 cup.
16 servings (1/4 cup) x 4 (four TBSP in 1/4 C) = 64 TBSP per package = 64 “eggs” per package
$2.69 / 64 = $.042 per “egg”
One dozen eggs from Aldi’s cost $1.09
$1.09 / 12 = $.091 per egg
One dozen eggs from Mom’s chickens are free if I go home and weed her garden, hang clothes on the line, or do some website maintenence.
$Free / 12 = $Free per egg.
Soy “eggs” cost $.042
Aldi’s eggs cost $.091
Eggs from Mom cost $.000
I’m very pleased with soy flour as an eggs substitute in cooking in both taste and price. I’m not planning on having scrambled soy eggs anytime soon, but soy flour will be a staple in my pantry for baking.