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)
• 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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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.
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.
You can replace eggs in recipes with a variety of other foods, including applesauce, ground flaxseed, yogurt, and some kinds of tofu. Eggs are incredibly healthy and versatile, making them a popular food for many. They're especially common in baking, where nearly every recipe calls for them.
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.
It's a swap that makes sense since mayonnaise is made of mostly oil and egg. It provides moisture, which keeps the baked goods soft and tender, just like oil does. For most recipes, it's a one-to-one substitution, and works in everything from cakes to muffins.
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.
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.
Applesauce: This can be used as a replacement for eggs in a 1:1 ratio. For example, if a recipe calls for 1 egg, you can use 1/4 cup of applesauce instead. Banana: This can be used as a replacement for eggs in a 1:1 ratio. For example, if a recipe calls for 1 egg, you can use 1/4 cup of mashed banana instead.
One egg is approximately equal to 1/4 cup liquid. Potential substitutes for eggs include: yogurt, applesauce and mashed banana. Always consider the number of eggs you are replacing.
Luckily, mayo makes an excellent egg substitute. The egg yolks in mayo provide the same binding, leavening, and moisture that eggs do in baking. As a general rule, you can replace one whole egg with 1/4 cup of mayonnaise. So if a recipe calls for two eggs, use 1/2 cup mayo.
If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.
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