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–+ servings
Ebonie Garnica

One Gelatin Egg for Full GAPS Baking

One binding-egg replacement for suitable Full GAPS baking, made with 1¼ teaspoons plain gelatin and 3 tablespoons hot water. Immersion-blend until white and frothy, then add immediately.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 binding-egg replacement
Course: Basic, Full GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 teaspoons plain unflavored grass-fed gelatin without sugar, flavoring or additives
  • 3 tablespoons hot water

Equipment

  • Small liquid measuring cup Heat-safe and steady; compatible with the immersion blender and its minimum liquid depth.
  • Immersion blender Approved for hot liquids and this small measured volume; follow its temperature and vessel instructions.
  • Measuring spoons Measure both the gelatin and water.

Method
 

  1. Have the baking recipe’s other ingredients measured and its batter prepared as far as its directions allow. Use an immersion blender approved for hot liquids and able to operate safely in this small volume, with a compatible heat-safe measuring cup.
  2. Measure the hot water selected in the ingredient list into the cup, within your blender’s permitted temperature range. Add the selected gelatin amount. Do not add extra water to reach an oversized blender head.
  3. Position the immersion-blender head as directed by its manufacturer, with the blade guard below the liquid. Blend for about 30 seconds, until the mixture turns white and frothy with no obvious dry gelatin granules.
  4. Immediately add the mixture to the suitable Full GAPS baking recipe in place of the binding egg or eggs it calls for. Continue with that recipe’s directions; the mixture begins setting as it cools.

Notes

Full GAPS: Use in a compatible baked recipe after its other ingredients have been introduced. Keep this component for Full GAPS baking.
One batch: 1¼ teaspoons plain, unflavored grass-fed gelatin and 3 tablespoons hot water replace one binding egg. The two-ingredient component is egg-free, dairy-free, nut-free, and seed-free; check the rest of the baked recipe separately.
Recipe limits: Choose suitable recipes calling for one or two eggs chiefly for binding. This does not replace whipped whites for lift or the eggs in a custard. Egg-heavy coconut-flour recipes need their own egg-free formula.
Equipment: The Ninja BN801 is not suitable for hot liquids. Use an immersion blender rated for hot liquids whose head works safely in the measured volume. Do not add water to fit a larger tool.
Use immediately: Have the batter ready before blending. Make this fresh and add it while still pourable and frothy; do not refrigerate it as a ready-to-use liquid egg substitute.
Scaling: 2× uses 2½ teaspoons gelatin and 6 tablespoons water for two binding-egg replacements in a suitable recipe. 3× uses 3¾ teaspoons and 9 tablespoons for three portions used in separate suitable baking batches. Keep each baking recipe within the one- or two-egg use described here.
Timing: Five minutes prep and total, with the baking recipe otherwise ready. The approximately 30-second blend is part of that time, not a separate five-minute cook.

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