Prioritize substitutions that protect gluten development and fermentation performance. Bread dough is less forgiving than quick bakes. Structure and fermentation can collapse with poor substitutions.
Yes. Start with Flax "Egg" at 1 tbsp ground flax + 3 tbsp water per egg white, then adjust liquid or bake time in small steps after a test batch.
Use 1 tbsp ground flax + 3 tbsp water per egg white
A binder, not a foam. Suitable for cookies and quick breads; useless for meringue or angel food cake.
View full adjustment notes →On CupOrGram, 1 cup of egg whites is treated as 243 grams. Use the conversion page if you want the original ingredient weight before choosing a substitute.
Egg Whites cups to grams →Yes, at 1 tbsp ground flax + 3 tbsp water per egg white. A binder, not a foam. Suitable for cookies and quick breads; useless for meringue or angel food cake. Bake-test before scaling up.