Making brownies.... oil and egg substitute?
I have a package of Trader Joe's Gluten-Free Brownie Mix that calls for 1 egg and 1/2 cup oil - can I use both chia seeds and applesauce? I was going to use the chia seed gel as an egg substitute (which I've done before), but now I've read that applesauce is also an egg substitute. I thought it was an oil substitute? Do I use one or both and how much? I don't want to overdo it and have soggy brownies.
Both eggs and oil in brownies are basically there for moisture and as a binding agent.
If I were you, I would just use applesauce.
Here's the recipe I use when I *have* to make vegan brownies, which you can sort of use as a reference point for a gluten-free brownie.
1 1/3 cups granulated sweetener
3/4 cup applesauce (pref. unsweetened)
2 tbsp water
2 tsp almond flour
1/2 cup water
2 tsp vanilla
1 1/3 cups unbleached white flour
3/4 cup cocoa
1/2 tsp baking powder
1/4 tsp salt
Not at all. I mash the avocado and add it to the batter in the same qty. as the oil and omit the egg. I've been adding avocado to a number of baked recipes and even experimented with an avocado frosting on a rich chocolate cake from a blog I stumbled upon. It really works great. And yes, the over ripe avocados are ideal for this sub. No bitterness.
Mashed black beans will change the flavor of the brownies and you still need the eggs. But if you prefer brownies that are dense/fudgy as opposed to cakey (as I do) both of these work well.
I don't know about chia seeds, but I have used applesauce in TJ's GF brownies with success. I do however use it in addition to the eggs (or just egg whites). For a mix, I think these are pretty good!
actually it's nutrition, texture, AND taste.
the flavor of regular yogurt has an oddly sweet astringency to it that i don't like, and i'm not crazy about the watery texture. i've done side-by-side comparisons, and the Greek-style yogurt results in slightly denser/fudgier yet still tender brownies, while the regular yogurt makes them tougher and drier, and lends a hint of that off-putting astringent flavor.