Vegan Baking Substitutes: Eggs - Bob's Red Mill Blog
Vegan Baking Substitutes: Eggs

Vegan Baking Substitutes: Eggs

Here at the Bob’s Red Mill Headquarters we develop and test recipes all day long. In our years of baking, we’ve settled on some pretty tried and true vegan baking substitutes. These are plant based alternatives to eggs, butter or milk that can be used in most recipes. Vegan baking substitutes are pretty simple, but first we need to understand what roles eggs, butter and milk play in our muffins, cakes, and cookies!

Today we’re taking a look at eggs!

What do eggs do in baking?

Eggs are primarily made up of protein and fat. The white of an egg is mainly protein and water, while the yellow/orange yolk is full of healthy fat, nutrients, and vitamins.

Because of this makeup, eggs perform many duties in baking. Eggs create structure and stability, they add moisture, emulsify fats and liquids, and they puff up and create lift.

How do you substitute eggs in vegan baking?

Generally, large eggs weigh about 50 grams and measure roughly 3 - 3 ½ tablespoons. We recommend the following as substitutes

Bob’s Red Mill Gluten Free Egg Replacer

Chia Seed Egg Replacer

Flax Seed Egg Replacer

Each substitute equates to about 3 tablespoons or the volume of one large egg. If your recipe calls for two whole eggs, you’d make two vegan egg replacers and mix them into your recipe as you would whole eggs.

How do you make vegan egg substitutes?

Our Gluten Free Egg Replacer is made of a mix of Potato Starch, Tapioca Starch, Baking Soda, and Psyllium Fiber Powder. The starches help create stability, the baking soda creates lift, and then psyllium fiber gives structure. When water is mixed into the egg replacer it becomes a viscous gel - not unlike the texture of a whisked egg.

How to make Bob's Red Mill Gluten Free Egg Replacer

A Chia Seed Egg Replacer uses 1 Tbsp of Chia Seeds and 3 Tbsp of water. As the chia seeds sit in the water, the super hydrophilic (water attracting) exterior absorbs water and creates a gel. In about 5 minutes the chia seed egg replacer is ready to mix into your recipe.

How to make a Chia Seed Egg Replacer

A Flax Seed Egg Replacer is very similar to a Chia Seed Egg Replacer. Simply add 1 Tbsp of Flaxseed Meal and 3 Tbsp of water. The flaxseed will absorb the water and become a thick gel. Once it has gelled, it’s ready to use in a recipe!

How to make a Flax Seed Egg Replacer

What is a vegan alternative to egg whites?

We highly recommend looking at aquafaba as a vegan substitute for egg whites. Aquafaba is the liquid from cooked beans. It’s neutral in flavor and full of protein - just like eggs whites! Check out our blog post on Aquafaba here:

A Guide to Aquafaba

Do vegan baking substitutes work in all recipes?

While vegan baking substitutes, like a flax seed egg replacer, will work in most baking recipes they can't replace eggs in things like scrambles, frittata, or shakshuka. We know you know that - but just covering our bases 🙂

How many vegan eggs can I use in a recipe?

3 eggs should be the maximum for replacing. More than that might result in a gummy texture, particularly from a Flax Seed Egg Replacer or Chia Seed Egg Replacer. Our Gluten Free Egg Replacer is best for when a large amount of eggs is called for. The extra boost from the baking soda helps keep the texture light and fluffy.

Dairy-Free Strawberry Mint Cupcakes
made with our Gluten Free Egg Replacer

2 Comments

  1. Paula Lambert
    You should state that 3 eggs are the maximum to be replaced on the package. I made a recipe with almond flour using 6 egg replacer. I was sooo frustrated, now I know why the muffins didn't set up right.

    Would REALLY have been nice to know that from the beginning
    Reply
    1. Whitney Barnes
      Hi Paula - We're sorry this didn't work out for you and will pass along your feedback to our team here.
      Reply

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