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.
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.
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.
Just Egg resembles real liquid eggs with its golden color. The product's ingredients include water, mung bean protein isolate and canola oil, plus a variety of spices, natural flavors and thickeners to yield an egg-like texture. (Mung bean is a legume.) A 3-tablespoon serving of Just Egg equals one egg.
Both yogurt and buttermilk are good substitutes for eggs. It's best to use plain yogurt, as flavored and sweetened varieties may alter the flavor of your recipe. You can use 1/4 cup (60 g) of yogurt or buttermilk for each egg that needs to be replaced. This substitution works best for muffins, cakes, and cupcakes.
Baking Powder and Oil: 1 teaspoon vegetable oil + 2 tablespoons water + 2 teaspoons baking powder = 1 large egg. This works great as a substitute in a recipe that uses the egg as a leavening agent and it is made from simple and easy pantry staples.
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.
Mayonnaise. 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.
Tofu is great for egg substitutions in recipes that call for a lot of eggs, like quiches or custards. To replace one egg in a recipe, purée 1/4 cup soft tofu.
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.
Coconut oil. Coconut oil is widely used as an egg replacement in vegan baking and it's easy to see why. Once melted, this delicious oil will mix well into most batters, brownies and bakes. And it can be used to replace eggs when you're breading foods, such as tofu, before baking or frying.
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.
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