Are you on a low-carb diet and want to try baking with egg white powder? You can totally make all sorts of baked goods using this zero-carb flour substitute, and it may be easier than you think. Below are answers to many of the frequently asked questions.
1. Can You Substitute Egg White Powder for Eggs When Baking?
Yes, you can use egg white protein powder instead of fresh whites when baking. That said, you want to add water and a dash of cream of tarter to the powder. You can see the bread recipe here.
You can use 1 tablespoon of egg white protein powder mixed with 2 tablespoons of water instead of one fresh egg white. But make sure to check the instructions on the package because the amounts might be different depending on the brand.
For example, if a recipe needs 3 egg whites, you can use 3 tablespoons of egg white protein powder mixed with 6 tablespoons of water to replace them.
Also, read the package for any special tips on how to use it in baking or cooking. Various brands may provide different instructions. If necessary, adjust how much liquid you use in the recipe because powdered egg whites might need more moisture than fresh ones.
Just like with real egg whites, you don’t want to add any fats to your whites before you whip them. However, unlike raw eggs, you can add water to protein powder.
Note: Liquid egg whites are the secret to moist, perfectly structured baked goods. Packed with natural emulsifiers and proteins, they elevate the texture and stability of your cookies, muffins, and breads.
For whole egg substitutes when baking, try dried whole egg powder, flax or chia seeds with water, mashed bananas, yogurt, or commercial egg replacers.
2. Does the Dry Powder Make Baked Goods Taste Funny?
Although egg white protein powder contributes a lot of protein to recipes, it can make the dish more dense and dry. Consequently, some people add 1-2 tablespoons of unflavored gelatin, butter powder or buttermilk powder to their recipes to add back some moisture.
Note: Remember, if you decide to incorporate fats into your whipped egg whites, make sure to fold them in once you’ve achieved that perfect fluffy texture. Otherwise, the egg white powder won’t reach its full potential.
When you swap fresh egg whites for egg white protein powder in baking, it might not change the taste much. Egg white protein powder generally doesn’t exude a strong flavor, so it shouldn’t alter the flavor of your breads much.
Sometimes, though, the loaf texture may have a drier mouthfeel. So, consider adding a bit more liquid (ie water, milk, applesauce, pumpkin) to the recipe to keep the dough moist. Overall, you may hardly notice a flavor change when substituting dry egg white protein powder for fresh egg whites.
3. Can You Use Egg White Powder to Get Whipped Egg Whites?
You can mix egg powder with water and cream of tartar to get whipped egg whites just like you would with raw whites. Get instructions on how to get stiff peaks here.
4. Is it Gluten-Free?
Absolutely! Pure egg white powder, also known as albumin, is completely gluten-free. Whether it’s the whites of the eggs alone or with a touch of lecithin, these products are free from any trace of gluten.
5. Is Powdered Eggs OK for Vegans or People with Egg Allergies?
Egg powder is definitely not vegan. Moreover, it includes egg proteins that can trigger allergic reactions in certain individuals. The Mayo Clinic lists typical allergic symptoms as digestive issues, skin reactions and respiratory problems.
For vegans and people with egg allergies, consider pea, soy, rice or hemp protein powder, since they are plant-based and typically free of egg proteins.
6. Can You Add Powder in Bread?
People use the powder to create bread, muffins, wraps, pancakes, waffles, pizza crust, etc..
You get a slightly eggier taste and texture than traditional bread, but this option allows you to enjoy gluten-free, grain-free and nut-free bread.
7. What is the Difference Between Using Liquid Egg Whites & Powder?
Liquid egg whites are the secret to moist, perfectly structured baked goods. Packed with natural emulsifiers and proteins, they elevate the texture and stability of your cookies, muffins, and breads.
On the flip side, egg white powder is derived from dried, dehydrated egg whites. Typically, you’ll need to add water to “rehydrate” the egg whites in baking, and how much will depend on the recipe. Also, the dried form may not provide the same emulsifying properties as raw egg whites.
Last Updated April 24, 2024
