Basic Preparation Instructions for Egg Replacer

Our gluten free Egg Replacer is a simple, clean, and easy-to-use vegan baking essential. Great for muffins, cakes, cookies, quick breads and more!  Can be used in gluten-free and wheat baking.

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Servings 1 egg
Prep Time 1 minute
Passive Time 1 minute
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings 1 egg
Prep Time 1 minute
Passive Time 1 minute
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
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Ingredients
Ingredients
Instructions
  1. Combine egg replacer and water. Mix well and let sit for 1 minute to thicken. Add to recipe as you would traditional eggs.
Recipe Notes

This egg replacer cannot substitute for whipped egg whites, such as in a meringue or angel food cake.

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Recipe Comments

2 thoughts on “Basic Preparation Instructions for Egg Replacer

  1. David

    Any thoughts on using for brownie mix? Instructions generally have you mix an egg with water and oil, but our test resulted in brownies which rose around the edges of the pan, but not at all in the middle. This happened previously with another egg replacer used in brownies. Thoughts?

    Reply
    1. recipe specialist

      Hi David,
      Thank you for your question. When the edges of your brownies rise but the middle doesn’t, this may have more to do with the type of pan you’re using or the temperature of your oven. You could try switching to a metal baking pan if you’re using glass (or vice versa), or turning the oven down 25° and baking for a slightly longer time. Eggs function as a leavener as well as a binder, so substituting for eggs may affect the rise and texture of your baked goods a bit. You could try an alternative egg replacer like mashed banana (1/4 cup per egg), Flax Eggs, or Aquafaba to see if you get the same results.

      Reply

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