egg basket

Egg-Free Vegan Baking Tips

Egg-Free Vegan Baking Tips:egg

Consider the egg. It does so much for baked goods: it’s an emulsifier (preventing the separation of ingredients like oil and water); a texturizer; a tenderizer; a strengthener; an aid in leavening and in moisture. Eggs help make your baked goods smooth and creamy, light, fluffy and moist.

But what if you cannot use eggs or choose a vegan lifestyle? For many people living gluten free, adding restrictions like no dairy or no eggs, puts them over the edge. No need to fret! You just need a quick primer in egg substitutes!

(You might also like my post on dairy-free substitutes!)

Tips:

  • One trick to transforming many recipes to egg-free is to choose the right pan. Many quick breads, muffins and cakes will not have the same structural integrity without real eggs, so cheat a little bit and give your recipe more support by using smaller pans or muffin tins.
  • In any given recipe calling for more than two eggs, reconsider if you really must try it egg free.
  • In recipes calling for 3 eggs or more, try not to use more than two recipes of the same substitute (e.g. replace 3 eggs in a recipe by using two recipes of egg substitute #1 plus one recipe of egg substitute # 6 – see below).
  • Keep the fat in your recipes to help stand in for the lack of eggs, especially in recipes calling for more than 2 eggs. Thus, in a recipe calling for 3 eggs and milk, use egg substitutes and milk like coconut or almond which have fat and give body to recipes, unlike skim dairy or rice milk.

 

Egg Substitutes:

Like gluten free flours, there is no one-egg-substitute-fits-all for every kind of recipe. Try some of my preferred substitutes in your gluten free baking to see which works best for you!
(Note: each substitute given will replace one large egg)

Mayonnaise — Best for: Casseroles, Dressings and Quick Breads

Egg-free mayonnaise dressing alternatives help bring lots of salads, baked goods and casseroles back to the table for those avoiding eggs. Look for Follow Your Heart Vegenaise®, Earth Balance® Mindful Mayoor Nayonaise® (mayo alternative or Miracle Whip sub) as reliable and readily available alternatives for these recipes.

Best Egg Substitutes for: Casseroles, Dressings and Quick Breads

Egg-free mayonnaise dressing alternatives help bring lots of salads, baked goods and casseroles back to the table for those avoiding eggs. Look for Just Mayo®Follow Your Heart Vegenaise®, Earth Balance® Mindful Mayo  or Nayonaise® (mayo alternative or Miracle Whip sub) as reliable and readily available alternatives for these recipes.

Best Pre-Made Egg Substitutes for: Cookies, Cakes and Quick Breads

Ener-G® Egg Replacer is gluten and egg free; the manufacturer states that this product is free of gluten, wheat, casein, dairy, egg, yeast, soy, nut, and rice. Note: most other commercial egg replacer products like Bob’s Red Mill contain wheat gluten and are NOT gluten-free.

Although this product is billed as a substitution for a full egg, egg white, or egg yolk, I personally do not like its performance as an egg yolk substitute, largely because this egg substitute is fat-free and yolks are largely comprised of fat. In recipes calling for yolks, try using this egg substitute plus 1 teaspoon canola oil to improve the texture of your dish.

Vegan Gluten Free Bread made with Flaxseed Meal + Water Egg Substitute

Vegan Gluten Free Bread made with Flaxseed Meal + Water Egg Substitute

 

Best Egg Substitute for Scrambled Eggs & Omelets:

Follow Your Heart® VeganEgg

Homemade Egg Substitute #1
Best for: Quick Breads, Cakes, Brownies and Some Cookies:

  • 1 Tablespoon milk powder (dairy, soy or Dari-Free®)
  • 1 Tablespoon cornstarch
  • 2 Tablespoons warm water

 

Homemade Egg substitute #2:
Best for: Quick Breads, Cakes, Brownies and Some Cookies:

  • 1 Tablespoon non-gmo canola oil
  • 2 Tablespoons water
  • 2 teaspoons baking powder

 

Homemade Egg substitute #3:
Best for: Quick Breads, Cakes, Brownies and Some Cookies:

  • ¼ cup yogurt (dairy, soy or coconut work best)
  • ¼ teaspoon baking powder

 

Homemade Egg substitute # 5:
Best for: Savory Dishes and Cheesecakes

  • ¼ cup firm or extra firm silken tofu, blended in a food processor or blender
  • ½ teaspoon gluten-free baking powder

 

Homemade Egg substitute # 6:
Best for: Quick Breads, Brownies and Pancakes:

  • ¼ cup mashed, very ripe bananas, or apple purée, apple butter, applesauce or canned pumpkin
  • ½ teaspoon gluten-free baking powder

 

Homemade Egg Substitute #7:
Best for: Quick Breads, Yeast Breads, Batters and Some Cookies:

  • 1 Tablespoon flaxseed meal or chia
  • 3 Tablespoons very warm water

Once the flaxseed meal is added to the water, stir and allow it to gel and absorb all the water before adding to your recipe; you can speed this process along by heating over low heat until a viscous liquid is formed.

To Replace TWO Egg Yolks:

Either blend 1/4 cup silken tofu in a food processor or blender, or add 3 Tablespoons egg-free mayonnaise (Just Mayo®; Earth Balance® Mindful Mayo; Veganaise®)

For more egg yolk substitutions consult my book, Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy.

To Replace Egg Whites:

The latest in egg white replacement comes from an unusual place: liquids in canned beans. It’s called aquafaba. From the official Aquafaba website, here is more information:

The word aquafaba is the common name for the cooking liquid of beans and other legumes like chickpeas. You may know it as the typically discarded liquid found in retail cans and boxes of beans, or as the liquid left over from cooking your own.

Aquafaba can be used to replace egg whites in many sweet and savory recipes. Its unique mix of starches, proteins, and other soluble plant solids which have migrated from the seeds to the water during the cooking process gives aquafaba a wide spectrum of emulsifying, foaming, binding, gelatinizing and thickening properties.

ffa book coverFor more egg substitutes consult my book, Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy.

3 thoughts on “Egg-Free Vegan Baking Tips

  1. Pingback: Going Vegan: 10 Things You Thought Were Vegan That Aren't - Gluten free recipes - gfJules - with the REAL Jules

  2. HI Angela, cookies and cakes often work well with Ener-G egg replacer. My GF Sugar Cookie Mix, for example, I ALWAYS make with Ener-G … but that’s mostly so we can eat the dough! 🙂 It turns out great. There’s a bakery that uses my gfJules Flour for nothing but cakes and cupcakes and she tells me she uses Ener-G for her vegan customers. Hope that helps!
    ~jules

  3. My daughter is allergic to wheat, dairy, almond, peanut butter, and egg. Wanting to make holiday cookies and birthday cake. Easy to substitute wheat and dairy but wondering what would you recommend for the egg? I notice there are many options. Thanks

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