This is an excellent substitute for egg yolks – please note YOLKS only – in custard recipes and in baking where extra yolks are required. This recipe makes the equivalent of 8 or nine egg yolks and can be stored in the fridge for up to a month, if tightly sealed. Please note this substitute is white. You could color it to the yellow shade you desire, but it’s not necessary.

1 c (4oz or 113g) Better Batter Gluten Free Flour

2 c water

1/4 tsp salt

2 Tbsp – 1/4 c neutral vegetable oil (may vary)

In a blender, combine Better Batter flour, water, and salt. Blend until thickened.

Place into a double boiler or microwave safe bowl and proceed as below:

  • Double Boiler: heat over medium to medium high heat, whisking constantly, until substantially thickened (like school paste). Remove from heat and proceed as below
  • Microwave: heat for 2 minutes, removing from microwave to whisk thoroughly. Repeat up to 3 times. Proceed as below

Whisk in 2 tbsp of oil. Add enough extra oil to make the consistency of the mixture like beaten egg yolks – this mixture should be smooth, thick, and stirrable, with the consistency of canned icing.

Use 2 tbsp anywhere an egg yolk is called for