Guide to Egg Substitution – How Do I Substitute for Eggs in my Recipes?

Guide to Egg Substitution: How To Substitute for Eggs in Recipes with Gluten Free Alternatives

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)

11 thoughts on “Guide to Egg Substitution – How Do I Substitute for Eggs in my Recipes?

  1. Gluten Free Mama uses 1 Tbsp. Ground Flaxseed to 1/4 cup warm water. (versus 3Tbsp) We simmer it for about 5 minute over low heat until it becomes an egg like texture. This is equal to one egg.

    This is my favorite substitute for breads. For bread recipes calling for 2eggs, use T Tbsp. ground flax with 1/2 cup warm water and simmer per directions above.

    Enjoy eating Gluten Free!

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