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.
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.
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.
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.
To replace 1 egg, combine 1 teaspoon egg replacer with 2 tablespoons water. Whisk for 20 seconds. For best results, add the egg replacer mixture to other liquid ingredients in your recipe before adding to dry ingredients.
To replace 1 egg, substitute 1/4 cup (about 60 g) of puréed, silken tofu. Silken tofu is relatively flavorless, but it can make baked goods dense and heavy, so it's best used in brownies, cookies, quick breads, and cakes.
(Mung bean is a legume.) A 3-tablespoon serving of Just Egg equals one egg. According to the USDA, the Just Egg nutrition facts per serving are: 70 calories.
For color and flavor I added turmeric, nutritional yeast, onion powder, and black salt, a.k.a. kala namak. It's a special seasoning that has a magical eggy flavor. It's crazy how much it really does taste like eggs! If you don't have black salt either order it or just use whatever salt you have on hand.
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.
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 of the most popular egg substitutes in vegan baking is a flax egg. This is made by combining ground (not whole) flax seeds with water and leaving to sit for 15 minutes until the mixture becomes thick, almost the same consistency as a regular egg.
Banana. Use ripe bananas to add moisture. One mashed banana can replace one egg in cakes and pancakes. Since it will add a bit of flavor, make sure that it's compatible with the other ingredients of the recipe.
Nabisco Brands, makers of Egg Beaters, has shared some recommendations for using their egg substitute in baked goods that may help you evaluate which of your own baking recipes can be made with cholesterol-free egg substitutes. – One quarter cup of liquid egg substitute is the equivalent of one whole egg.
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