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Egg-Free Vegan Baking Tips

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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! With any egg substitute, if it doesn’t make the dough or batter moist enough, use your best judgment to add another tablespoon or two of your favorite milk or even water.
(Note: each substitute given will replace one large egg)

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. 3 Tablespoons = 1 egg.

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 (one version) contain wheat gluten and are NOT gluten-free, so always check labels.

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 Coconut Milk Powder)
  • 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: Cookies, Quick Breads, Brownies and Pancakes:

  • ¼ cup applesauce, apple purée, apple butter or canned pumpkin OR mashed, very ripe bananas
  • ½ teaspoon baking powder (don’t add for cookies)

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.

A good rule of thumb for using aquafaba as an egg substitute is to follow these proportions:

  • 1 Tbsp. to replace 1 egg yolk
  • 2 Tbsp. to replace 1 egg white
  • 3 Tbsp. to replace 1 large whole egg

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

Best Vegan Egg Substitutes for Baking gfJules

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17 thoughts on “Egg-Free Vegan Baking Tips

  1. I am looking for a good egg substitute for your bread recipe. I have never thought my bread raised like your picture, even when I could use eggs. I now can’t use them. I tried the flax substitute once & wasn’t thrilled with the results. I have been using EnerG substitute but am nearly out & not terribly pleased with the results with the bread. It works fine for foods that are breaded & need to be dipped in egg. I can’t find it locally & have to buy it online. I purchased some Bob’s Red Mill at the store & used it today for your bread recipe which is in the bread maker right now. It is terrible. It’s like a big glob of glue. I’m not optimistic the bread will turn out okay. If not, I will use it for bread crumbs & croutons. You previously told me not to use BRM as it isn’t certified GF. Your notes here say it uses wheat. Maybe it did previously but it doesn’t now. It says it is mixed & packaged in their dedicated GF facility & is GF. However, I believe I will return it to the store as you could never dip anything in it. Some hints I’ve read say eggs are used for a stabilizer & leavening. I’m wondering which it is used for in your bread recipe. That will help me decide what to try next. Thanks for all you do for the GF community.

    • Hi Carolyn, when I bake my breads, I always use flaxseed meal and water and have really liked it. I’m not sure what about it you didn’t like — maybe if you tried a different flaxmeal? Some seem to have more flavor and certainly a darker color than others, and it often depends on whether the seeds are cold-milled or not. You could also try the same proportion of chia seeds if you prefer. Are you using my gfJules Bread Mix? If not, I’d love for you to try it as an experiment with chia or flax and see how you like it. Using the bread mix removes a lot of other variables so it would be easier for you to discern what about the bread you like and what you don’t like. Bob’s Red Mill has more than one egg substitute now, but I haven’t worked with the newer gluten free one yet.
      Other considerations: what liquid are you using; is your yeast fresh; what kind of bread machine and what setting are you using …? These are all other variables. Check out my gluten free bread machine tips and also my top tips for Gluten Free Bread Baking for more ideas.
      ~jules

      • My flaxseed is Spectrum cold milled organic premium. The thing I didn’t like was that the bread didn’t rise as high. I have been using EnerG egg replacer since I’ve become allergic to eggs. It rises even less. Even when I used eggs, my bread never rose as high as the picture of yours. When I bought my bread maker, I did a lot of research 1st. Mine is a programmable Zojirushi. I use the setting that is for GF bread, only rises once. I used your original recipe for your flour. I always use fresh yeast. I always use your sandwich bread recipe. The liquids I use are honey, apple cider vinegar, non-dairy coconut yogurt & liquid coconut oil. I have read through your tips & the only thing that I haven’t done is try the thermometer (which I will but that shouldn’t affect rising) & a different liquid but I’m not sure what I would substitute it for. Everything else I do is what your tips say. I guess I can’t really blame anything on BRM as someone pointed out to me that it’s for quick breads, etc. I hadn’t noticed that. I did try it for some muffins & it was okay. One thing I did when I used it for the bread was let it sit for a while. It says to let it sit for 1 minute so that is what I did for the muffins. I still will have to use EnerG for foods that are breaded & dipped in egg. That works fine.

        • Hi Carolyn, a couple things (I hope I’m understanding this all correctly, so forgive me if I don’t!): I’d stick with the flaxseed meal and water egg sub in breads; I would switch from yogurt to bubbly water or ginger ale/club soda for higher rise; using my recipe for flour is not the same as using my gfJules Flour which will definitely perform better than a homemade version — the recipe for flour is totally different from my pre-made blend and will differ based upon the brands and ingredients you use. Here’s a link to my gfJules Gluten Free All Purpose Flour blend so you can read more about its benefits. I hope that helps!
          ~jules

    • Hi Marlene, follow these egg-free baking tips, use my gfJules Gluten Free All Purpose Flour and any dairy-free substitutes like these in my article linked here. So you know, ALL my products and the recipes on my site are already dairy-free, so it makes things so much easier!

  2. Hi Jules, I am wondering about the use of vegan mayo in recipes, specifically Breakfast cake or other quick breads. I read the blog Above, and see it mentioned first, but I can’t find mention of it in the lower section (the # numbered part).

    • Hi Beth, if you scroll down, you’ll see it mentioned again under egg yolk replacements: 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. Two egg yolks is approximately the volume of one full egg, so the same replacement holds true: 3 Tablespoons egg-free mayo for one egg. As with any egg substitutes though, if adding that amount doesn’t make the dough or batter moist enough, use your best judgment to add another tablespoon or two of your favorite milk or even water. Hope that helps!
      ~jules

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

  4. 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

  5. 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