5 Amazing Egg Substitutes for Baking

Egg allergies are the second most common food allergy, next to dairy, in children. While the good news is that roughly 70% of children outgrow this allergy, it doesn’t help you deal with things now. Removing eggs from your lifestyle isn’t as clear cut as it sounds.  Especially if you are a baker like I am.  I bake. ALOT. Have you ever tried baking without eggs?  And then add in the little challenge of also baking without gluten or dairy? It’s like the perfect storm for dry, crumbly treats! Is it impossible, no! There are some fabulous egg substitutes out there that I’m so excited to share with you. They are truly life changing!

At first, I tried just taking the egg out of the recipe.  I mean seriously, how can one little egg make or break an entire batch of chocolate chip cookies.  Guess who won that fight? The egg.  Because I didn’t include it in the recipe, it cursed my entire batch of cookies making them “yucky” as my daughter said. But life without cookies isn’t happening in this household.  So I had to figure out what to do.  I would win this battle with the egg! As it turned out, there are several options for egg substitutes in baking.  And some of them even have the bonus of added nutrition!

1. APPLES – FRUIT/VEGETABLE PUREES

Applesauce and fruit/vegetable purees are a great addition to baked goods. Make sure you use unsweetened applesauce.  Fruit and vegetables not only add moisture, which is always lacking in gluten and dairy free backed goods, but they are also a great natural source of vitamins, minerals and fiber.

How do you get purees without going through all of the trouble of cooking or pureeing a fruit or vegetable? Baby Food.  Yes, you heard me correctly, baby food.  I have used it in baking for most of my life.  In fact, it’s a fabulous “secret” my grandma taught me growing up. Carrot baby food added to carrot cake is delicious! And prune, blueberry butternut squash, sweet potato, avocado and pumpkin are also great tried and true, especially in chocolate flavored goodies that mask the flavor but steal the moisture. It is easy, inexpensive, you can find it anywhere, and it comesin great small pre-measured quantities! And you are adding a serving of fruit and/or vegetables without even knowing it.  Shhhhh…it’s our secret now!

1/4 cup fruit/vegetable puree = 1 egg.

1/2 banana = 1 egg.  Be careful with banana, their strong flavor will likely come through your baked goods.  Obviously, if you’re making banana bread you are fine!;)

2. FLAXSEED OR CHIA SEED (GROUND)

If you’ve never heard of this as an egg substitute, don’t feel badly.  I hadn’t either until a couple of years ago.  Until you live in a world of substitutions, your baking path is pretty basic and narrow! Flaxseed and Chia Seed “eggs” are a great egg substitute that also add an extra boost of nutrition to your baked treats. Both of these seeds are a great source of fiber, protein and Omega-3’s! Make sure to grind the seeds in a coffee grinder as this helps maximize the absorption of the nutrients when digesting. Also, measure after grinding. I keep a container of ground seeds in my refrigerator and add it to smoothies, pancake batter, muffins and even chili!

1 Tablespoon ground seeds mixed with 3 Tablespoons water = 1 egg.

Let sit for 5-10 minutes until it thickens and becomes a bit sticky.

3. ENER-G EGG REPLACER

This magical combination holds a soft place in my heart as it was the first egg substitute I tried. It gave me hope that my life could be somewhat normal again because baking without eggs wasn’t a crap shoot anymore! Not only did it work beautifully in my quick breads and muffins, but my family couldn’t even tell there wasn’t any eggs in the coffeecake I first made! What is it you ask?  It is an ingenious blend of potato and tapioca starches that adds lightness to your baking. It is gluten, dairy and nut free as well!

4. VINEGAR AND BAKING SODA

Talk about a match made in heaven! This magical pair works somewhat like Ener-G but it happens to use ingredients that every house has. Mixing these two together and pouring into your batter before baking provides your baked goods with a lightness and fluffiness that mimics eggs. Use either white vinegar or apple cider vinegar.

1 tsp. baking soda + 1 Tblsp. Vinegar = 1 egg

5. CHICKPEA WATER a.k.a. “AQUAFAB”.

Last but not least is the coolest and weirdest egg replacer yet!  The liquid from chickpeas is a fabulous substitute for eggs.  Who knew! And more importantly, who the heck even thought of trying this?? The starchy properties in aquafab (is this short for fabulous water?) provides the binding that an egg does in recipes and it does NOT impart any bean flavor to your baked goods.

3 Tblsp. chickpea water = 1 egg

Please let us know how these work out for you! You will probably find that there is one substitute you prefer over another so it might require some experimentation but overall, these are all fabulous.  Happy Baking! (and Eating!)

2 Comments
  • Jay McIntyre
    Posted at 01:08h, 14 August Reply

    Great ideas here. Thank you. We have also used EnerG Egg Replacer and Applesauce. Thanks for being a Pioneer! Buddy Cakes are awesome too!

    • laura
      Posted at 16:28h, 14 August Reply

      Hi Jay! I have also used those. I have found that it is not a one size fits all in terms of using them in recipes. Some work better than others depending on what it is (i.e. cookies v. cakes). And I’m so glad you like the cakes, we love them too!;)

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