We know lots of households suffer from multiple allergies – and eggs can be one of the toughest products to avoid or substitute in recipes. Here’s the G-Free Foodie Guide to Egg Substitution – we hope it will help you & give you some new ideas for eliminating egg.
Please keep in mind the flavor of your finished product when you’re making a change, and think about why eggs are included – binding, rising, color – when you make a switch. Happy gluten-free and Egg-Free Cooking! Check out our Vegan Recipes for lots of eggless options, or use this guide to do your own egg substitution in any of our recipes.
Wet/Traditional Egg Substitutes:
- Ener-G Egg Replacer – use the directions on the box (wet or dry)
- Orgran No Egg Natural Egg Replacer – use the directions on the box (wet or dry)
- 1 heaping tbsp soy powder + 2 tbsp water = 1 egg
- 1 tbsp soy or coconut milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg
- 1 banana = 1 egg in cakes
- 1 tbsp ground flax seed and 3 tbsp water, whisked until it becomes gelatinous = 1 egg (best in cakes, breads, baked goods or pancakes)
- 1/4 cup mashed potatoes, applesauce, canned pumpkin or pureed prunes = 1 egg (consider taste profile of finished recipe)
- 1 tbsp. plain agar powder dissolved in 1 tbsp. water, whipped, chilled, and whipped again = 1 egg white
Dry Substitutions for Egg:
- 2 tbsp cornstarch = 1 egg
- 2 tbsp arrowroot flour = 1 egg
- 2 tbsp potato starch = 1 egg
Egg Replacement Tips:
• If a recipe calls for three or more eggs, it is important to choose a replacer that will perform the same function (i.e., binding or leavening).
• Trying to replicate airy baked goods that call for a lot of eggs, such as angel food cake, can be very difficult. Instead, look for a recipe with a similar taste but fewer eggs, which will be easier to replicate.
• Powdered egg replacers cannot be used to create egg recipes such as scrambles or omelets. Tofu can be a decent substitute for eggs in these applications.
• If you want a lighter texture and you’re using fruit purées as an egg substitute, add an extra 1/2 tsp. baking powder. Fruit purées tend to make the final product denser than the original recipe.
• If you’re looking for an egg replacer that binds, try adding 2 to 3 Tbsp. of any of the following for each egg: tomato paste, potato starch, arrowroot powder, mashed potatoes, mashed sweet potatoes, or instant potato flakes. (Be sure to consider taste profile of finished recipe)