PivotPantry

Yes! For fudgy brownies, use 1/4 cup applesauce or mashed banana per egg. For cake-like brownies, try 1 tbsp ground flaxseed + 3 tbsp water per egg, or commercial egg replacer following package directions.

For baking, use a 1:1 gluten-free flour blend or mix 40% brown rice flour, 30% white rice flour, 20% tapioca starch, and 10% potato starch. Add xanthan gum (1/4 tsp per cup) for better texture.

Most plant-based milks work 1:1 for dairy milk. Oat milk is best for coffee and cereal, almond milk for smoothies, and coconut milk for rich desserts. For baking, unsweetened varieties work best.

For cookies and cakes, use coconut oil (solid, 3/4 the amount), applesauce (1/2 the amount), or vegan butter (1:1 ratio). For flaky pastries, vegan butter or solid coconut oil works best.