Cart 0

How To Make MinusG Mixes Dairy- And Egg-Free

Posted on:

How To Make MinusG Mixes Dairy- And Egg-Free

MinusG's baking mixes are free from the top eight allergens and can also be adapted for the plant-based diet. We often hear from customers asking what substitutions to use for egg and dairy in our mixes. The results are in!

We put several egg and dairy replacements to the test and found the best substitutions for our mixes. Below are the instructions for: 

  • Chocolate Cake Mix
  • Chocolate Chip Cookie Mix
  • Muffin Mix
  • Pancake & Waffle Mix
  • Pizza Crust Mix
  • Sandwich Bread Mix
  • Note: no substitutes are needed for Pie Crust Mix

Be sure to bookmark this page for easy reference. We also refer to a "Flax Egg" in several recipes. The Flax Egg Recipe is located at the end of this article.

CHOCOLATE CAKE MIX

Egg Replacer:

  • 1 egg = 2 tsp baking powder + 1 Tbsp vinegar + 1 Tbsp water (mixed together)
  • 1 egg = 1Tbsp & 1 tsp Flax Egg + ½ tsp baking powder 

Follow directions on the bag and insert the egg replacer instead of the egg.  

CHOCOLATE CHIP COOKIE MIX

Butter Replacer ~ choose from the following:

  • Earth Balance buttery spread
  • Coconut Oil (Coconut Oil is firm at room temp. Cream mix a little longer to incorporate evenly)

Egg Replacer ~ choose from the following:

  • 1 egg = 2 tsp baking powder + 1 Tbsp vinegar + 1 Tbsp water (mixed together)
  • 1 egg = 1Tbsp & 1 tsp Flax Egg + ½ tsp baking powder

Directions:

Soften dairy-free butter to room temperature. Cream together dairy-free butter, egg replacer and MinusG’s chocolate chip cookie mix. Add in Chocolate chips and fold together. Scoop cookie dough by large spoonfuls onto a plate and refrigerate until firm; about 20 minutes. Line cookie tray with parchment paper and space cookies 2” apart. Bake at 350° F 12-14 minutes. Centers will look soft. Bake time may vary 

Tip! Refrigeration prevents cookies from spreading too thin during the baking time.

MUFFIN MIX

Lemon Almond Muffins

Butter Replacer ~ choose from the following:

  • Earth Balance buttery spread
  • Coconut Oil (Coconut Oil is firm at room temp. Cream mix a little longer to incorporate evenly)

Egg Replacer:

  • 1 egg = 2 tsp baking powder + 1 Tbsp vinegar + 1 Tbsp water (mixed together)

Dairy-free Sour Cream Replacer: WayFare Dairy-free sour cream

Directions:

Soften dairy-free butter to room temperature. Cream together dairy-free butter, sour cream and egg replacer mixture according to the muffin mix recipe as directed on the bag or in the recipe blog. Measure muffin mix into grease or lined muffin pan. Bake 400° F for 10 minutes, then reduce oven temp to 350° F and continue baking for 8-12 minutes or until toothpick inserted comes out clean.

PANCAKE & WAFFLE MIX

Dairy-free Replacer:

  • Substitute with your favorite vegan milk. We like rice, almond, or coconut milk best.

Egg Replacer:

  • Omit the egg and increase liquid by 1 Tbsp.
  • 1 egg = 2 tsp baking powder + 1 Tbsp vinegar + 1 Tbsp water (mixed together)

Follow mixing directions on the bag. Make sure to cook in a non-stick pan. (Batter will stick to a regular pan and is more difficult to release.) 

PIZZA MIX

Artisan Pizza Crust

Egg Replacer: We will post it as soon as it's out of our test kitchen.

Directions: Mix according to the instructions on the bag.

SANDWICH BREAD MIX

Dairy Replacer: Sunflower Oil

Egg Replacer:  ¼ cup + 2 Tbsp Flax Egg = 3 eggs

Directions: Mix according to the instructions on the bag. 

Enjoy! And if there's something you've tried and would like to recommend, feel free to contact us at hello@minusg.com. We'd love to hear from you.

~ Bon Appétit!


Flax Egg Recipe:

Ingredients:

  • 2 Tbsp flax seed or meal
  • 1½ cups water

Directions:

In a medium sauce pan combine flax and water over medium-high heat. Bring to a low boil until texture thickens to an egg-white consistency, about 3-5 minutes.

(Refrigerate extra flax egg up to 3 days *Do Not Freeze*)



Older Post


Leave a comment

Please note, comments must be approved before they are published