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Gluten Free Egg Substitutes




Source of Recipe


GFCFrecipe link archives posted by Lori Bakes
Eggs add color, protein, volume and texture in our cooked and baked goods.

Determine the purpose of eggs in a recipe to make suitable replacements.

One egg usually serves as a binder. In this case almost any egg substitute will be acceptable.

Two or three eggs in a recipe typically provide leavening. Good examples of egg substitutions for two or more eggs are Ener-G Egg Replacer or Baking Powder mixes.

Recipes like angel food cake and brownies will usually only work with real eggs.

**Arrowroot

1 Egg = 1 tablespoon Arrowroot flour mixed with 3 tablespoons Water

**Baking Powder

Mix #1: 1 heaping tablespoon baking powder, 1 heaping tablespoon oil, plus 1 tablespoon warm water

Mix #2: 1 heaping tablespoon baking powder, 1 tablespoon cider or apple cider vinegar, plus 1 tablespoon warm water

**Baking without Eggs

In most cases eggs can be eliminated from pancake, waffles, and biscuit recipes.

**Banana

1 Egg = 1/2 large mashed banana or approximately 1/3 cup

**Cornstarch

1 Egg = 1 tablespoon of Cornstarch mixed with 3 tablespoons of Water

**Cookies without Eggs

Omit eggs from recipe. Add 1/4 teaspoon more baking soda, increase liquid (water, milk) a tablespoon per egg and 1/2 to 1 teaspoon more cooking oil.

You can further substitute maple syrup for sugar as it acts as a binder. If dough seems too sticky, add a teaspoon of flour at a time until desired consistency is achieved.

**Ener-G Egg Replacer

Works well in most recipes. Can be purchased at natural foods stores or via the Ener-G website.

**Flaxseed

1 Egg = 1 tablespoon of ground flaxseed to 2 to 3 tablespoons of water. Boil for 10 minutes or use warm water and a blender to mix completely.

**Fruit

1 Egg = 3 tablespoons pureed fruit (apples, apple butter, apricots, pears, prunes, baby food)

1 Egg = 2 tablespoons fruit juice and increase leavening about 50-percent

**Gelatin

1 Egg = 1 teaspoon gelatin dissolved in 3 tablespoons of boiling water. Gel slightly in freezer for approximately 5 minutes. Beat like a regular egg and add to recipe. This adds a texture similar to real eggs.

**Maple Syrup

For any baked good that calls for both eggs and sugar, omit both and substitute maple syrup. Add half as much syrup as sugar.

**Soy

1 Egg = 1/4 cup Soy Milk

Tofu

1 Egg = 1/4 cup ground soft tofu

**Xanthan Gum

1 Egg White = 1/4 teaspoon of Xanthan Gum with 1/4 cup Water. Let stand. When thickened this mix can be whipped and used as an egg white.