Guide to Egg Substitution: How To Substitute for Eggs in Recipes with Gluten Free Alternatives
G-Free Foodie Guides
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 tablespoon soy or coconut milk powder + 1 tablespoon cornstarch + 2 tablespoon water = 1 egg
1 banana = 1 egg in cakes
1 tablespoon ground flax seed and 3 tablespoon water, whisked until it becomes gelatinous = 1 egg (best in cakes, breads, baked goods or pancakes)
¼ 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 tablespoon cornstarch = 1 egg
2 tablespoon arrowroot flour = 1 egg
2 tablespoon 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 ½ 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)
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Reader Interactions
Comments
Whitneysays
I love the Ener-g replacer, I haven't had a recipe yet that failed me (except for custards).
Reply
Floating Feathersays
Thank you!
Reply
Gluten Free Mamasays
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!
Reply
Gluten Free Mamasays
Sorry...2 eggs use 2 Tbsp. Flax to 1/2 cup warm water. My two didnt get into the post above. 🙂
Reply
Susan Peterssays
Any recommendation for an egg substitute in mayonaise?
Yes, with some exceptions. Their website says “Just Egg works in a wide variety of baking applications, with a few exceptions, such as light, airy cakes and meringues.” It also says their product can be used as a 1:1 substitution for regular egg in a recipe—so about 3 tablespoons of Just Egg is equal to one large egg.
Yes, with some exceptions. Their website says “Just Egg works in a wide variety of baking applications, with a few exceptions, such as light, airy cakes and meringues.” It also says their product can be used as a 1:1 substitution for regular egg in a recipe—so about 3 tablespoons of Just Egg is equal to one large egg.
One egg equals 1/4 cup egg substitute. You can almost always replace substitute with real eggs, but the reverse is not necessarily true. Some egg substitutes are egg whites with added ingredients for color or texture.
Mayonnaise. Eggs are a key ingredient in mayonnaise, so it makes sense that it can be a perfect substitute when you're out of eggs. Use 3 tablespoons of mayo as an egg substitute.
Applesauce. Applesauce is a great neutral egg replacement, meaning you won't taste any apple in the final product. When subbing in applesauce for eggs, use ¼ cup for every egg your recipe calls for, and add an additional ½ teaspoon of baking powder to the dry ingredients.
One option is to use 2 eggs and add an extra 1/4 cup of liquid, such as milk or water, to make up for the missing egg. Another option is to use 2 eggs and add in 1/4 cup of unsweetened applesauce or mashed banana to add moisture and binding properties.
Eggs serve several important functions in baking, including: 1. Binding: Eggs act as a binder, helping to hold the ingredients together and providing structure to the cake. Without eggs, the cake may not hold its shape properly and may crumble or fall apart.
Applesauce. Use applesauce to add moisture. Replace one egg with 1/4 cup of applesauce in sweet desserts. If you want a lighter texture, add an extra 1/2 teaspoonful of baking powder, as fruit purées tend to make the final product denser than the original recipe.
If you have a jar of mayo in the fridge, you can use 3 tablespoons in place of one egg. "Mayonnaise has been used as an egg substitute because of its moistening properties and is best suited for cakes with strong flavors, like spice cakes and chocolate cakes," Tutunjian says.
For recipes which use eggs primarily as a leavening agent you can try a commercial egg replacement product (see above) or the following mixture: 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg.
It's good to know how much egg substitute you need when replacing eggs in your recipe. 1 egg is roughly 1/4 cup (4 tablespoons/2oz) so you need to replace that volume in your recipe.
If a quick bread calls for two eggs, try subbing in mashed banana or applesauce for one of the eggs. Quick breads tend to be more forgiving in terms of texture. Cookies usually call for 1 to 2 eggs. Subbing in mashed banana or applesauce will be acceptable, but the overall texture will likely be cakier.
Use applesauce to add moisture. Replace one egg with 1/4 cup of applesauce in sweet desserts. If you want a lighter texture, add an extra 1/2 teaspoonful of baking powder, as fruit purées tend to make the final product denser than the original recipe.
However, make sure you don't add more than a cup of applesauce to your recipe. Ratio-wise, replace one large egg with ¼ cup of applesauce. It means you can't use applesauce as an egg substitute for cake mixes requiring more than four large eggs. Best for small to medium-sized cake mix boxes.
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