Egg Replacements in Baking

By: Bob's Red Mill | October 26 2017

Starting out a new diet can be tough, no matter your reason for changing your habits. The hardest part is typically avoiding your favorite foods, and this can be made tougher if you are trying to avoid something that turns out to be in more recipes than you thought. Once we start to look at ingredient labels or pay attention to recipe lists, it can be very surprising how often you will find certain ingredients you may be trying to avoid, and eggs are an egg-cellent example of this. It turns out, the more you start to look, the more eggs you will find. Do not worry, though; an egg allergy won't be the end of the world. There are a surprising number of egg substitutes you can use when baking, and you will not even know the difference! Even if you are not avoiding eggs, but simply run out mid-recipe, this list will help you to learn about how to bake your favorite recipes without them.

Understand the Purpose

We say this a lot and will probably keep saying it a lot–everything in your recipe has a purpose. Avoiding certain ingredients is much easier when you understand the purpose of that ingredient within your recipe. That way, you can substitute with the correct dry and wet ingredients that will interact with the other ingredients in a similar manner, and thus have an end product as close to the original as possible. Eggs, in particular, are an interesting ingredient because they serve a number of purposes in a number of different recipes. Sometimes, eggs are used as a binding agent, holding ingredients together. Sometimes eggs are used to emulsify, and sometimes they are used simply for color or taste. If you can take a look at your ingredients and see why eggs are being included in the recipe, this will help you determine which substitute will work the best. They all have pros and cons, so try a few out to decide which is your favorite. You will probably find that different substitutes work better for different recipes.

Why Not Eggs?

This is an important question to answer as well. If you are simply out of eggs, then it would be best to go with whichever substitute you have in your pantry. However, if you are looking for a vegan egg replacement for baking, then the fruit and veggie substitutes will be more up your alley. If you are looking to avoid cholesterol in eggs, then try some of the seed options as an egg replacer. The reason you are avoiding eggs will be important in determining a good replacement to meet your needs.

Bob’s Red Mill Gluten Free Vegan Egg Replacer

Bob's Red Mill Gluten Free Vegan 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. This proprietary powdered egg substitute is the perfect ingredient for egg-free baking and can be used in cakes, cookies, muffins, pancakes, bread, and more. 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. A great choice for those watching their cholesterol intake as it is cholesterol free! Produced in our dedicated gluten free facility, it's safe for celiacs and is perfect for use with our gluten free baking mixes! Just don't try to scramble it or make an egg white meringue--it's fantastic, but it's not magic! Check out our recipes for more ideas on how to incorporate our vegan egg replacement into your favorite gluten free baked goods.

Applesauce or Other Fruit Purees

Fruit purees are a popular egg substitute, especially if your recipe calls for eggs in order to add moisture. Most fruits are filled with water, so once they are broken down into a puree, they are a perfect source of moisture for your recipes. We love substituting eggs with applesauce especially, although other fruits like bananas and mangos will also work well. Think about how delicious banana bread is, and it is often made totally eggless. The one negative (or positive, depending on your recipe) to using a fruit puree is that it typically comes with the fruit’s taste in addition to all that moisture. If you're not careful, you will end up with an apple-y tasting brownie, and nobody wants that. However, this can work in your favor as well . . . or should we say, work in your flavor? If the fruit flavor complements the recipe you are making, then it can be a win-win! Applesauce can be very dense, so we suggest adding 1 teaspoon of baking powder to the recipe for each 1/4 cup of applesauce you use. Adding some extra baking powder to your recipe helps to keep it light and airy–unless, of course, dense is what you're going for, like in most banana bread.

Vegetable Purees

In a similar vein to the fruit purees, veggies that have been pureed or blended can also make great baking substitutes for eggs. The most popular form of this is probably in bread as well–zucchini, pumpkin, and sweet potato to name a few. Avocado is also used in several recipes where you would not have expected it. Vegetable and fruit purees are both vegan, as well as having healthy side effects. Most vegetables provide healthy vitamins and minerals, so you can use this substitute for guilt-free treats–or to trick your kids into eating their vegetables. It’s your choice.

Olive Oil

This is a quick trick to try if you have run out of eggs or any other egg substitutes and are in a bit of a pinch! Olive oil is useful as an egg replacement for cookies, and especially if you are only short one egg for the full recipe. You can pop one quarter cup olive oil into your recipe, stir, and voila! Perfect cookies every time, and nobody's the wiser about your missing egg snafu. Too much olive oil can make your batter a little bit greasy though, so you will not want to use this as a replacement for more than one egg in the same recipe. This tip can definitely get you out of a tight spot though–and just in time for company!

Flaxseeds

Flaxseeds are a known binding agent and are especially good at keeping dry ingredients together. Eggs are often used for this purpose, so ground flaxseeds are a great way to replace eggs in these recipes. You need to mix the flaxseeds, about one tablespoon, with three tablespoons of water before adding it to your other ingredients. Once you stir it a little, you will start to see how gelatinous the flaxseeds can get very quickly! The only thing to remember is that flaxseeds cannot be processed whole, so if you buy whole flaxseeds (as opposed to the ground variety), then you will need to use a coffee grinder to grind them first. Flaxseeds are high in fiber as well, adding a healthy kick to your system.

Chia Seeds

Chia seeds are similar to flax seeds, especially in this instance. While you do not always have to grind chia seeds to eat them, it is recommended when using them as an egg substitute. You also mix these with water to form a goo–some claim that chia seeds are more gelatinous than flaxseeds, but you will probably find similar results using either. Chia seeds have a slightly subtler flavor than the nutty taste of the flaxseeds, so it will probably depend on which recipe you are using as to which is the best substitute. We love using chia seeds to make pancakes or anything that needs to be light and fluffy at the end–they stay light but still keep all of your ingredients bound together. Plus, the superfood chia seeds are full of protein, fiber, and omega-3 fatty acids, which are all bonuses for your body.

Gelatin or Agar

Gelatin and agar are very similar substances, but of the two, only agar is truly vegan, as gelatin uses some animal parts. Both react very similarly in this case, though. Neither of these has a strong flavor, so your recipes will remain intact taste-wise (although in some cases you may miss the egg-y flavor). If you are feeling a little adventurous, you can also try flavored gelatin to complement the other flavors in your baked goods recipe. To use these two, you just mix the gelatin with hot water, or whip the agar with hot water and chill in the refrigerator until it is at the desired consistency. Both of these will not only bind your recipes, but also slightly leaven them, making them perfect egg replacements in cakes.

Tofu

If you are starting an eggless diet but love your whole-egg meals, then tofu is a perfect substitute for your new diet. In omelets, quiches, scrambles, and any other breakfast recipes, tofu is a delicious substitute for eggs. Both have a tendency to take on the flavors of the surrounding ingredients, and tofu actually has a slightly eggy texture when it is cooked. Tofu fits the bill for vegan and vegetarian eaters as well. It turns out tofu is not only great as a whole ingredient–if you have any silken tofu on hand, you can whip it up into a creamy egg replacement in baked goods as well. No matter what form it’s in, you will love this egg substitute. If you can believe it, these are only a few egg replacement ideas that we have tried in our baking recipes. We encourage you to use other binding, emulsifying, and moisturizing agents and let us know if you discover any new techniques! When avoiding or replacing any ingredient, it is key to remember that the purpose of the original ingredient must be met, and any side effect reactions must also be accommodated for as well, as all ingredients react differently with one another. No matter why you have chosen the eggless life, we know there is a delicious replacement out there that is perfect for you. Comment below to let us know which ones you like the best!

by Bob's Red Mill

baking Egg Replacements

48 Comments

Shirley Weiss
October 29 2017 at 5:59 pm
Do you, or have you ever considered selling take and bake pizzas with whole grain crusts with both meat and veggie options with vegan and regular cheese options? It sure would be great to have whole grain pizza crusts available to purchase from your restaurant/bakery.

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1. Sarena Shasteen
  October 30 2017 at 12:09 pm
  Thank you for the suggestion. We will definitely discuss this with the decision makers.
  
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Ann D.
November 6 2017 at 7:38 am
Why is egg replacer used in some recipes which also include eggs? Is it for binding?

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1. Sarena Shasteen
  November 8 2017 at 9:10 am
  There aren't any recipes listed here that use both. We aren't sure why you would use both?
  
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Stephanie
March 11 2018 at 4:05 am
With the price of gluten free flours used in baking recipes, I cannot afford to experiment with these recipes. And with egg allergy being one of the main food allergies, I am disappointed to see that egg free it is not given more importance here.
I would like it if each designer of a recipe containing eggs, would add an option to make it egg free. When I come across a recipe that has an egg in it, I do not have the slightest clue as to the role that egg has in that recipe. But the designer of the recipe knows exactly why she put the eggs in there, so she is the best person to tell us which egg free option works best for her particular recipe.

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Pamela
May 1 2020 at 10:04 am
How much Agar do I use in a one egg replacement?

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1. Whitney Barnes
  May 5 2020 at 9:29 am
  Hi Pamela - Unfortunately we do not have that information. Agar is not a product we carry.
  
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Deborah Benjamin
June 17 2020 at 4:15 pm
Can you use the egg replacer to make egg-free mayonnaise? Or egg noodles?

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1. Whitney Barnes
  June 18 2020 at 10:20 am
  Hi Deborah, this would not work to make an egg-free mayonnaise. You could try using it to replace eggs in a pasta recipe, as it would work to bind and hold together the dough.
  
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rhianna
July 1 2020 at 9:32 am
Has The Non Gluten Free egg replacer been discontinued? i can't seem to find it anywhere. It was the only one that worked with my vegan croissants

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1. Sarena Shasteen
  July 2 2020 at 8:30 am
  It has not been discontinued at this time. Our teams are working 24/7 to restock as soon as possible. Keep checking our website as we are stocking there first to make products available quicker to our customers.
  
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wanda clay
July 16 2020 at 1:37 pm
when a cake recipe calls for 6 whole eggs how much red mill egg replacer do I use. Do I use 6 tbsp of egg substitute w/ water or 1 tsbp of substitute.

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1. Whitney Barnes
  July 16 2020 at 3:25 pm
  Hi Wanda, with our Gluten Free Egg Replacer, you would use 1 Tbsp of the egg replacer and 2 Tbsp of water to replace 1 whole egg. So to replace 6 eggs, you'd use 6 Tbsp of Egg Replacer and 12 Tbsp of water. In our testing, we've had success substituting up to 4 eggs in a recipe but don't recommend going beyond that. It's great for binding and adding moisture to baked goods, but it cannot replicate a recipe that depends on things like whipped egg whites for structure or egg yolks for fat. It's fantastic, but not magic :)
  
  If you have more baking questions you can contact our Customer Service team at [email protected]
  
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Lori
August 22 2020 at 9:29 am
Do i need to adjust the flour when using egg subs such as baking soda oil and water or carbonated water?

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Mithila
September 3 2020 at 11:49 am
If a recipe calls for one large egg, could I do 1.5TBSP of replacer and 3 TBSP of water?

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1. Whitney Barnes
  September 4 2020 at 8:57 am
  Hi! To replace one large egg we recommend 1 Tbsp of our Gluten Free Egg Replacer and 2 Tbsp of water.
  
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Sandra Wyckoff
October 29 2020 at 7:17 am
I am new to your egg substitute and I gong that the things I make with it, such as BRM cornbread, are extremely dense. Is there a way to get things light and fluffy?

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1. Whitney Barnes
  October 30 2020 at 12:19 pm
  Hi Sandra, you could try whipping/folding the mixture to incorporate more air. You might also find that recipes with reactive ingredients (baking soda + apple cider vinegar, yogurt, or buttermilk) will yield a fluffier/taller baked good.
  
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Joanne
December 14 2020 at 7:34 am
It looks like your egg replacer use is focussed on baking, Will it work in savory recipes where a binder is needed, such as fishcakes? Thanks.

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1. Whitney Barnes
  December 15 2020 at 12:38 pm
  Hi Joanne - Yes, it will work in that application. Sweet or savory, it works well as a binder—just not as a replacement for scrambled eggs! :)
  
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Anna
December 16 2020 at 3:13 pm
Can you eat this raw in a recipe? Making a no bake recipe that otherwise calls for raw eggs. Bought this to use instead thinking it may be safer

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1. Whitney Barnes
  December 17 2020 at 12:42 pm
  Hi Anna - We recommend heating/cooking this product as it is not pasteurized. Particularly with our Gluten Free Egg Replacer; it contains baking soda and starches which would not be palatable if eaten uncooked.
  
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Tee
April 2 2021 at 5:55 am
I do love your product but when I use it in cake mixes, boxed or scratch, they don't rise and they are too dense? How can I avoid this?
I am allergic to eggs so I prefer your product! Love it in cornbread and the corn bread does not seem dense...what gives?

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1. Whitney Barnes
  April 2 2021 at 10:33 am
  Hi Tee! Without knowing the specific recipes, it'd hard to say for sure. In cakes, eggs typically play an important role. They provide lift/rise and then volume as the proteins firm up/bake. I'd suggest using our Gluten Free Egg Replacer or recipes that utilize aquafaba. If you have more questions, feel free to email us at [email protected]
  
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Tabatha Maue
April 21 2021 at 9:38 am
How much oil would I use to replace the egg in gluten free pancake mix? Would it be 1 tbsp? It’s intended to half the recipe on the back of the bag.

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1. Whitney Barnes
  April 24 2021 at 12:29 pm
  Hi Tabatha - our Gluten Free Pancake Mix already calls for melted butter; I wouldn't recommend adding an additional fat (oil) to replace the egg. For this preparation, I'd replace the egg with 3 Tbsp of apple sauce, half a mashed banana, our Gluten Free Egg Replacer or a flax egg. If you don't have those on hand, prepare the mix without the egg. You may need to add an additional splash of milk to get the right batter consistency.
  
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Daryll
June 12 2021 at 1:59 pm
Is see that the egg replacer has baking soda in it. Do I need to adjust the amount of baking soda in the recipe?

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1. Whitney Barnes
  June 13 2021 at 3:09 pm
  Hi Daryll - No, the baking soda in the Gluten Free Egg Replacer will replace some of the "lift" eggs would have provided. Additional baking soda in your recipe does not need to be adjusted. Happy baking!
  
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E Reinhart
June 12 2022 at 7:09 am
When I prepare the egg replacer as directed it is extremely thick and gives my pancake batter the consistency of glue. I've tried using less replacer/more water but it's still too thick. What am I doing wrong?

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1. Elisabeth Allie
  June 24 2022 at 11:20 am
  Our customer service team is happy to brainstorm! Email [email protected].
  
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Kira
September 4 2022 at 10:29 am
Would substituting vinegar for the water component of Bob’s Red Mill Egg Replacer be a good idea for a lighter, fluffier bake?

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1. Elisabeth Allie
  June 1 2023 at 2:48 pm
  Hi Kira! It would depend on the specific recipe. Please email Customer Service at [email protected].
  
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Janet Bennett
December 16 2022 at 1:11 pm
I recently made a pumpkin pie recipe that called for 4 eggs. Naturally, I thought I could use the egg replacer for four eggs. Boy, was I wrong! The pies overflowed the pie plates. Did I use too much? It called for 4 eggs, so I replaced with the equivalent of 4 eggs of the replacer. Should the amount of the replacer be cut in half?

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1. Elisabeth Allie
  January 3 2023 at 12:21 pm
  Hi there! Please email customer service at [email protected].
  
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Liron
January 25 2023 at 9:33 am
Hi, I just want to verify that your gluten free egg replacer is safe for someone who is allergic to eggs and cannot eat anything that contains / may contain eggs

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1. Elisabeth Allie
  February 8 2023 at 2:32 pm
  It is! It is egg free. :)
  
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Barbara Swingle
March 23 2023 at 2:55 pm
Thank you for your egg substitute however it would be nice if you have a clear date more than best use date for people who need to use it for replacement cause the inflation. I looked it up and says we can keep for 5 to 10 years but it would be nice to have it on the package too. Also, how to use it in baking. Luckily it worked in pizza crust

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1. Elisabeth Allie
  March 27 2023 at 9:04 am
  Hi Barbara! All of our products have a Best By Date on the packaging. Hope that helps!
  
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Mary Heim
June 23 2023 at 2:27 pm
Having niece and nephew coming for visit, both are allergic to eggs. Is this egg replacement safe for them? Never have cooked for them. VERY NERVOIUS.

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1. Elisabeth Allie
  July 6 2023 at 8:48 am
  Hi Mary! This is the ideal product for people who are allergic to eggs, but only in baking recipes. It's not appropriate for things like scrambles or quiches.
  
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Barb
July 20 2023 at 7:54 am
Can I use egg replacment for making no cook ice cream? TIA

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1. Elisabeth Allie
  August 2 2023 at 11:50 am
  Hi Barb! Please email [email protected].
  
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sharon
November 6 2023 at 6:41 pm
when people write in with questions why do you redirect them to customer service why are these questions not answered by customer service in the first place so everyone can benefit from the answers?Are these people giving the answers working for RED MILL or not?

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1. Elisabeth Allie
  November 7 2023 at 9:45 am
  Thanks for asking! Generally, it's because we need additional information to provide a truly useful answer.
  
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Robert Swingle
December 29 2023 at 10:07 am
How do liquid/powdered egg replacers compare, in amount of each for eggs ??

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1. Elisabeth Allie
  January 3 2024 at 1:35 pm
  Hi Robert! To replace one egg with our Gluten Free Egg Replacer, use 1 Tbsp Egg Replacer mixed with 2 Tbsp water.
  
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Chenoa
January 14 2024 at 9:56 am
Hello,
I love the Bob’s Red Mill egg replacer. It works perfectly in muffins, quick breads, pancakes and cookies. I am allergic to eggs so I appreciate the reliability and ease of the product. I am curious if it would work to replace the eggs in enriched bread dough? Such as challah or hot cross buns? I assume it wouldn’t work for glazing the tops, but to replace the eggs in the dough?

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1. Elisabeth Allie
  February 8 2024 at 2:47 pm
  Hi Chenoa! It will replace up to three eggs in a recipe. If your recipe requires more than three, it may not produce great results.
  
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