Using egg replacers doesn’t have to be confusing! Learn about the different types and when to use them in this guide.
The incredible, edible egg. So good for baking, eggs help hold baked goods together and makes them light and fluffy.
But what if you can’t eat eggs? What’s the best way to replace them in your recipe? Fortunately there are a lot of options for replacing eggs, so I thought I’d talk about them today. There are several varieties of egg replacers, but they don’t work the same way in each type of recipe. The kind of baked good that you are making will determine what kind of egg replacer you use. All of these do work with both gluten free flours and regular flours.
Guide to Egg Replacers – what kind to use and when:
Baking Powder: A large amount of baking powder (about 1 1/2 – 2 TABLESPOONS) is a great way to make batter rise. The only time I use this egg replacer is when I make pancakes. The sodium bicarbonate and the cream of tartar in the baking powder react when combined with liquid and rise instantly. It’s pretty neat to watch actually – when you add the milk to the dry ingredients, the pancake batter puffs up right away. This works best with spelt (or regular all-purpose flour I’ve heard), but I have used it with a gluten free flour blend as well. The results are not as dramatic with gluten free flour – it does rise, but not as high.
Baking Soda and Vinegar (or citrus juice): Another chemical reaction! If you pour baking soda and vinegar (or lemon juice) in a glass, it rises up into a crazy, bubbly mess, right? The same type of reaction occurs when you use this egg replacer in your baking – it rises up and makes cakes, cupcakes, or muffins light and fluffy. I use this egg replacer when I make cake or cupcakes.
Ground Flax Seeds: This is the “standard” egg replacer that I first learned about when we went egg free. Just combine one tablespoon of ground flax seed plus three tablespoons of water in a small bowl or mug, and after a few minutes the mixture becomes gelatinous, sort of like an egg. Do this for each egg that the recipe requires. I find that flax seed egg replacers work best in denser recipes, like cookies or muffins. Any ground flax seeds will do, but I prefer the golden flax seeds because they disappear and you can’t see any little flecks in your recipe.
Chia Seeds: These work the same way as flax seed egg replacers. One tablespoon of chia seeds plus three tablespoons of water combine and form a gel like substance that is similar to an egg. This is not my favorite egg replacer because you do see the chia seeds in the finished product unless you use ground white chia seeds.
Yogurt: Yogurt binds batter together and adds nice moisture to your cakes, cupcakes, or muffins. I use non-dairy yogurt (we prefer SO Delicious Cultured Coconut Milk Yogurt), and you need three tablespoons for each egg in the recipe. I use yogurt in my favorite chocolate cupcake recipe.
Applesauce or other fruit purees: Applesauce or another pureed fruit (like prunes) are a great replacement for eggs that holds everything together, adds moisture, and is low in fat. I use 1/3 of a cup to replace one egg. I find that applesauce works really well in everything from cookies to cakes to muffins to cupcakes.
Aquafaba: The liquid from a can of chickpeas is called aquafaba, and it’s become a popular egg substitute in recent years. It can be used for baking, making mayonnaise, and even for making meringues.
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