An Egg-ceptional Way to Bake {Giveaway}

By: Cassidy Stockton | October 18 2016
They say you can't make an omelette without breaking a few eggs, which is certainly true. Rest assured, you can still make a plethora of other delicious things without ever breaking an egg thanks to our new Gluten Free Vegan Egg Replacer. We're thrilled to introduce you to a new way to bake without eggs. This egg replacer works beautifully in cakes, cookies, muffins, pancakes, and more! It also works extremely well with our gluten free baking mixes, which is good news for folks who cannot eat eggs or gluten. Buttermilk Pancakes made with @BobsRedMill Gluten Free Vegan Egg Replacer Our new Egg Replacer is meant to mimic eggs in baked goods using a combination of potato starch, tapioca flour, baking soda, and psyllium husk fiber. Pretty simple ingredient list. Nothing too mystifying there. The starches help with giving baked goods the appropriate texture, while the baking soda helps with the loft that eggs bring to baked goods, and the psyllium aids in binding. It's so easy to use: just add water in varying amounts depending on if you are replacing an egg white, yolk, or whole egg. With each package containing the equivalent of 34 eggs, it's an economical choice as well. Blueberry Muffins made with @BobsRedMill Gluten Free Vegan Egg Replacer Now for the bad news. This mix is fantastic, but it's not magic. It won't make a scrambled egg or whip up into a meringue, and it won't be a good choice for creating egg-free mayonnaise or vegan marshmallows. It's meant for baking. This is a great choice if you can't tolerate flax and don't care for chia seeds, or simply want a perfectly white cake. I don't know about you, but when I bake a white cake, I don't want to see flecks of flax in there. I want it to be as indistinguishable from a traditional cake as possible. Maybe it's my time working here, but I always strive to bring a "food allergy, no big deal" attitude to my baking. Not to say that I don't take it extremely seriously, but that I like the challenge of making things that taste like nothing is "missing" from them. It's the attitude our entire product development and test kitchen teams employ here, and it's one I wholeheartedly support. Bob's Red Mill Gluten Free Egg Replacer is a vegan baking essential made with four simple and clean ingredients: potato starch, tapioca flour, baking soda, and psyllium husk fiber - no grains, soy, gluten, or beans.To celebrate our most egg-cellent (sorry, not sorry) new product, we'd like to give five readers a chance to win a bag of their very own to try out. How to enter? Tell us in the comments* what you find the most challenging about egg-free baking. We'll select five winners at random from all who comment by 11:59 pm on 10/23/16. (Contest is open to US and Canadian residents only. No purchase necessary to enter or win.) *Don't worry if your comment doesn't appear right away, we have to do our due diligence and approve each one and that means it might take a day or two to appear. We do count each and every one of them towards entries, though.  

419 Comments

  1. Corinna Henningsen
    Corinna Henningsen
    What a great product.. would be so fun to win it.. :)
    Reply
  2. Jessica
    Biggest challenge is "keeping it together" -- things seem to fall about without "real" eggs.
    Reply
  3. Donna Jordan
    Most challenging thing to make without eggs is bread
    Reply
  4. Kristy Perritt
    What I find the most challenging about egg free baking is finding a good cookie recipe that is kid approved. I got cookie cutters so my kids could help me bake, but I couldn't put raw egg in front of my 3 year old. I tried some recipes but my kids didn't like the taste of the cookies. I need some of Bob's Red Mill Egg Replacer if I am going to get Christmas Cookies done!
    Reply
  5. Jess
    Fluffiness is always a challenge. My pancakes usually end up thin and flimsy.
    Reply
  6. Prya
    I recently found out my 6yr old is allergic to dairy/egg. I would love to make her baked goods that she can have without an allergic reaction! I'm gluten free and baking without gluten and eggs is not really tasty and not kid approved. Thanks, pm
    Reply
  7. Sharon hatcher
    Heading into the holiday/baking season we d love to give this a try! Our 18 month old little love Beverly-Rose is sensitive to eggs like her Daddy.. This sounds like a great product for our household!
    Reply
  8. michael marino
    this would be great addition to my growing vegan ingredient list for baking. great product!
    Reply
  9. Vicki
    Flax eggs don't always do the trick!
    Reply
  10. Julie Klee
    This sounds like a great way to be able to enjoy bake goods again.
    Reply
  11. Patricia Pendgraft
    Patricia Pendgraft
    I hate egg-free baking because I can't support my local, free-range chicken farmers by purchasing their beautiful eggs!!
    Reply
  12. toni syring
    i would love to try these as an alternative
    Reply
  13. Chase Cawley
    I love the Red Mill!!!!
    Reply
  14. Traci
    I find having the right ingredients on hand the hardest part. At the same time I don't often have eggs on hand either. I would love to try this product out.
    Reply
  15. Deborah Michaelis
    Deborah Michaelis
    I'm constantly looking for gluten, dairy/egg free muffin recipes. It is difficult to find a good one that does not turn out dense and gummy. I am hoping this new egg replacer will solve my problem.
    Reply
  16. Heather
    Fluffy, tender texture for products using egg whites only like angel food cakes and meringues are extremely difficult without eggs -- at least for me thus far...
    Reply
  17. Christina
    I haven't tried baking without eggs yet but we have a new vegan family member so it will happen sooner or later.
    Reply
  18. Leah Leslie
    I'm a preschool teacher and we have cooking day twice a month. This year I have children in my class with both gluten sensitivity and egg allergies. My challenge is finding things that 14 children will like to eat and that everyone can eat. Having an egg replacement that is safe for all really important.
    Reply
  19. Rachelle
    Baked goods are too crumbly, they don't hold together very well.
    Reply
  20. Linda Otoole
    Sounds like a product I woukd love! My biggest challenge in baking without eggs is keeping my baked item from falling apart, especially muffins and cornbreads.
    Reply
  21. chris rocco
    My cakes frequently lack structure without eggs...help ! :)
    Reply
  22. Paula Johnson
    This would be great for my family as I don't tolerate soy and my daughter does not do well with eggs,
    Reply
  23. Christine
    I've been on a dairy and gluten free journey for 10 months now and I am feeling so much better. Thank you, Bob's Red Mill for helping me on this journey with your exceptionally delicious products!!
    Reply
  24. Erna Johnson
    It just does not work on all recipes. But it is a good replacement.
    Reply
  25. Linda Gross
    Getting baked goods (or even pancakes and waffles) to get that "lightness" when they're made with egg whites.
    Reply
  26. Jennifer Gehly
    Hardest thing about egg free baking? Not being able to bake everything I used. Flax eggs or chia eggs work in certain things like pancakes but not so much for brownies or cakes at least in the recipes I'm using. Mind you, I bake gluten and dairy free as well and that adds a whole different set of difficulties to the mix.
    Reply
  27. Terri Cole
    My biggest challenge in vegan baking is trying to convert a non-vegan recipe. I think your egg replacer would make recipe conversion much easier. Thanks for the giveaway!
    Reply
  28. Julie
    Thanks for the opportunity!! This would be great to try as we are a gluten free family whose baby was just diagnosed with a egg allergy.
    Reply
  29. vicky
    Would love to try as I always have a couple of problems using my current egg replacer, things don't raise right, and things fall apart after baking!
    Reply
  30. vicky
    would love to try it as my current egg replacer does not prevent my baked goods from falling apart.
    Reply
  31. Jeannette Torres
    Jeannette Torres
    What I find the most difficult in using egg replacement products is getting the consistency for egg whites (and just egg for that matter) to make macaroons, asian dishes, crepes, pavlova, and french toast among other delicacies. I have searched and tried many replacements but the closest thing I found to duplicating egg whites is aquafaba. Aquafaba is easy to obtain but I would need to make something with chickpeas every time I wanted to use it. It would be nice to have an egg replacer that was available in my pantry without having to use other ingredients. I would be curious to try your egg replacement product and see how it would work :-)
    Reply
  32. Agnes Mantzas
    I haven't done much egg-free baking, however I'm very much interested in giving it a try. I think for me, at this stage, a challenge would be figuring out what to replace the eggs with and still get good results. Maybe this product is the answer.
    Reply
  33. Megan Jones
    A lot of times egg-free baking calls for bananas, and I hate bananas. So this would be a great for helping me make more baked goods without the yucky banana flavor.
    Reply
  34. carol walden
    The texture
    Reply
  35. patricia forkapa
    My grandson is 2 and he is allergic to eggs. I would love to be able to have cupcakes and cookies for him so I am the mmmmmmm grandma.
    This would be great!
    Reply
    1. Cassidy Stockton
      Oh Patricia! We love your goal of being the "mmmmm grandma" :)
      Reply
  36. Maryann Thornton
    Maryann Thornton
    Baked goods that too ruse!
    Reply
  37. Jennifer
    Egg-free baking is definitely a challenge when you need something to hold everything together, be it a baked good or just something like a vegan burger or a vegan meatball. I actually use Bob's Red Mill Tapioca Flour & water most of the time, but an egg replacer sounds like a much better idea as I'm always a little off on my quantities!
    Reply
  38. Judith
    This would help out so much when you don't want to wait for the chia seeds to soak up (or don't want that crunchy addition)!
    Reply
  39. Megan
    I find it most difficult to achieve that same fluffy texture to the baked goods that a real egg provides. With flax sometimes you get a gummy texture, with chia it can be more coarse (and harder to digest!), and with applesauce my baked goods become heavy and fall. It's always a struggle to decide which replacement is best for the item I'm making.
    Reply
  40. Susan
    Mostly it's making sure my baked goods will rise with an egg replacer, especially since I make gluten-free baked goods as well. I can't wait to try this!
    Reply
  41. Krystyna Foley
    The moistness and fluffiness of vegan baked goods has always been a problem for me. This sounds great.
    Reply
  42. Sara
    There is not a lot of stuff I can make without eggs!
    The things I make don't taste the same without eggs!
    Reply
  43. Richard Saenz
    dryness and the batter not sticking together.
    Reply
  44. Megan
    The biggest challenge is keeping things together without them being too crumbly.
    Reply
  45. Melanie Neely
    The most challenging thing about baking without eggs (and replacing with applesauce) is that often the consistency of said baked item remains wet and requires additional baking, and eventually the outside becomes hard while the inside isn't completely cooked through.
    Reply
  46. Evan
    While egg-free baking works most of the time in terms of acting as a binding agent, the only problem I usually have with egg substitutes are getting a more moist bake in the end. What I make usually tends to come out a little dry compared to if I had used a true egg. Maybe it depends on the recipe, or I just haven't found the right egg replacer, but this is what often happens to me!
    Reply
  47. Kelly
    Consistency and having the end result kept together. I like it but my kiddos give me stink eye
    Reply
  48. Julie Dotson
    I will have company at my house for thanksgiving, ( hooray) One of my guests has egg allergies and has to be gluten free as well... I am excited to try something completely out of my comfort bake zone.. so I would love to try this product.
    I love all the BOB's products I have used before, and I look forward to this breakthrough!
    Reply
  49. LeAnn Garvin
    When I saw this new product on your FB I told my daughter 'gotta find this one!' With 2 children egg intolerant/allergic.... We pretty much avoid making Gluten Free, Egg Free cookies (which have been a big challlenge) and bread. I am REALLY looking forward to trying your egg replacer!
    Reply
  50. Lorie
    I'd enjoy experimenting with this :)
    Reply

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