What Can Replace Eggs in Baking? 
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 the best egg substitutes for baking!
(You might also like my post on dairy-free substitutes!)
My gfJules blog also has loads of gluten free recipes which are already vegan (egg-free) or may be made egg free with the substitutes given. Simply use the search bar and search egg-free or vegan or search for the recipe you need (for example, search “pizza dough” and you will see it calls for 2 egg whites or flaxseed meal and water as noted; or “vegan cake” and you’ll find my vegan apple butter cake recipe).
But for other recipes, you need to know what is the best egg substitute for baking.
General Vegan Baking 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 and protein 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.
A Guide to Egg Sizes (what’s the volume of a large egg?)
Most recipes using eggs call for large size eggs. So what’s the volume of one large egg? How much is in one egg white? How much is in one egg yolk? You need this information in order to use any egg substitute for vegan baking.
One egg = 3 Tablespoons / 48-50 grams
One egg white = 2 Tablespoons / 30 grams
One egg yolk = 1 Tablespoon (up to 1.25 Tbs) / 18 grams
What is the Difference in Egg Sizes?
- Small: 1.5 ounces
- Medium: 1.75 ounces/3 Tablespoons
- Large: 2 ounces/3.25 Tablespoons/50-57 grams
- Extra-Large: 2.25 ounces/4 Tablespoons
- Jumbo: 2.5 ounces/4.5 Tablespoons
Best Ready-Made Egg Substitutes for Gluten Free Baking:
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 Store-Bought Egg Substitutes for: Cookies, Cakes and Quick Breads
Commercial egg substitutes are usually great for cakes, cookies and wet quick breads like banana bread, pumpkin bread, and zucchini bread. Make sure the egg replacer you’re using is gluten-free (Bob’s Red Mill, for example, has made one in the past that was NOT gluten-free).
Orgran No Egg Egg Replacer For Baking
The Vegg – Vegan Egg Baking Mix
AcreMade Plant-Based Egg Substitute
Bob’s Red Mill GF Egg Replacer (note from the company: best for cakes, muffins, pancakes, and similar but it does not work well for custardy fillings, custards, ice cream, sauces, scrambles, or other recipes of this kind.)
When using any of these egg substitutes which don’t contain fat to replace just egg yolks in a recipe, try adding 1 teaspoon olive oil to improve the texture of your dish.
Aquafaba as Egg Replacer
One of the best egg replacers comes from an unusual place: the liquid in canned beans called aquafaba.
Basically, the liquid from one can of beans equals 3 whole large eggs.
50 grams = 1 large egg.
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
And if you’re not into draining a whole can of chickpeas to get that magic chickpea liquid every time you need an egg replacer, this handy powdered version of aquafaba is for you! From personal experience, this product does not last long once opened, so plan on using it within a month or two after opening or it will become rock hard and unusable!
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 Egg Substitute for Scrambled Eggs & Omelets:
Pepita Egg (made from pepita seeds)
Just Egg (plant-based scramble)
Best Egg Substitute for Baking Brownies
To replace 1 large egg in brownie recipes, chose one of the following:
- Just Egg
- ½ a medium banana, mashed
- ¼ cup non-chunky applesauce or pumpkin purée
- ¼ cup silken tofu blended in a blender to smooth it
- ¼ cup yogurt (dairy or non-dairy)
- 1 tablespoon ground flaxseed + 3 tablespoon water
Homemade Vegan Egg Substitutes for Baking
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 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 and Some Cookies:
- ¼ cup yogurt (dairy, soy or coconut tend to 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 baking powder
Homemade Egg substitute # 6:
Best for: Cookies, Quick Breads, Brownies and Pancakes/Waffles:
(*note: in fruit quick breads like banana bread, pumpkin bread, etc, do not use more fruit purée as an egg substitute or your quick bread will be too heavy and dense; choose another egg substitute)
- ¼ cup applesauce, apple purée, apple butter or canned pumpkin OR mashed, very ripe bananas
- ½ teaspoon baking powder (optional; don’t add for cookies and not necessary for waffles)
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.
Homemade Egg Substitute #8:
Best for: Quick Breads & Yeast Breads
- ½ teaspoon psyllium husk powder
- ¼ cup water
Whisk psyllium husk powder (not whole psyllium husk) into warm water and allow to sit for 5 minutes to “gel” before adding to your recipe.
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:
Remember aquafaba? It’s especially great at replacing egg whites. From the official Aquafaba website:
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.
To replace 1 egg white, use 2 Tablespoons aquafaba
or, if using powdered aquafaba (VOR), use 1/4 teaspoon + 2 Tablespoons water
In my recipe experience, I have found that the best whipped egg white substitution comes from a combination of aquafaba and cream of tartar, rather than just aquafaba alone. Here’s the recipe I use:
Jules’ Favorite Vegan Substitute for 2 Egg Whites:
- 1/4 cup aquafaba
- 1/4 tsp. cream of tartar
Beat until stiff but not dry.
For more egg substitutes consult my book, Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy.
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You recommend not using more than two recipes of the same substitute, but how does that work for an egg yolk or an egg white substitute? The only substitute I see that has specifics for whole/yolk/egg is the aquafaba. I’m looking at your challah recipe. Thanks!
Hi Jaimie, in the comments one reader used JustEgg product successfully with my gluten free challah recipe and even posted a photo! Looked beautiful!! Give that one a try!
~jules
Which is the best substitute for a doughnut?
Hi Sona, it depends on what you can use and also whether you’re doing cake-like donuts or fried and yeasted doughnuts. I really like aquafaba, but flax-egg works well, too. Some of the newer commercial egg substitutes are good choices if you read what they say they are best for.
~jules
About Bob’s Red Mill. One time you told me that they don’t certify their products as being gluten-free. I do have a package of their egg replacer. It says on the front that it is gluten free. The listed ingredients are: potato starch, tapioca flour, baking soda & psyllium husk. It doesn’t list anything about wheat in it.
Hi Carolyn, one of BRM’s egg replacer products is made without gluten and one is made with gluten ingredients. NONE of their products is CERTIFIED gluten free by an independent third party, though. That is the distinction. Here’s more information on what certification means and why it matters. I hope that helps to clarify the distinction!
~jules
What egg substitute to use for empanadas?
Hi Becca, I haven’t had a chance to test one out to recommend yet, which is why I linked to my article on egg substitutes, but I would recommend trying one of the commercial gluten free egg substitutes or even aquafaba or flax “egg.” Since there’s only one egg in the dough, combined with the stretch from my gfJules Flour, you should be fine with an egg replacer. Let me know how it goes and what you end up using!
~jules
What should I use to replace the eggs in the lasagna noodle recipe?
I made the zucchini bread recipe with Jules GF flour. It is delicious!
However, it is a bit crumbly. Is there an adjustment I could make to the recipe to firm it up? I wondered if adding a bit of Xanthan gum would help?
Thank you.
Hi Sharon, so glad you found my gluten free zucchini bread recipe with my flour to be so delicious! I would never recommend adding more xanthan gum with my gfJules Flour though. What egg substitute did you use? You could always add some applesauce, yogurt or mayonnaise (egg-free) to firm it up if you found it to be crumbly at all — that should help.
Happy baking!
~jules
Hi Jules, would Egg Beaters work in this recipe for the egg substitute?
Hi Denise, depends on the recipe. Egg Beaters have recommendations on the packaging for what the manufacturer says they work best in (and not). Always defer to the manufacturer’s own recommendations for their own product.
~jules
Great info, but where is Homemade Substitute #4?
Hi Elaine, you have to click through the link to my vegan egg substitutes article. I’ve linked it again here for you.
~jules
Jules- could you please make this printable and send it out as an email? I have already shared it….
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.
BTW, the bread turned out terrible & I threw it in the trash.
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
Yes, thank you for your input.
Happy to help!
~jules
How do I make gluten free, dairy and egg free.
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!
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
The print link does not seem to work
Vegg is also fantastic!
Glad you’ve had success with that sub, Christina!
~jules
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
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