Baking with Egg Alternatives
Any food allergen can be hard to avoid cooking with, especially eggs. When baking, eggs are very important and seem like something you can’t replace. Luckily, there are many alternatives to eggs in baking.
Eggs help baked goods rise and bind the other ingredients together. Also, eggs are a complete protein that contributes some fat into recipes. There is not currently a substitute that covers everything that eggs can do; there are many alternatives you can use in baking for an egg-free life.
Below are some alternatives to eggs as binders and leavening agents. All the alternatives are for one egg, so multiply them if you have more than one egg in your recipe. It’s good to experiment and find which alternatives work best for your baking style and tastes.
Alternative Eggs as a Binder
1/2 of a medium banana, mashed
1/4 cup of applesauce (or other pureed fruit)
3 ½ tablespoons gelatin blend (mix 1 cup boiling water and 2 teaspoons unflavored gelatin, and then use 3 ½ tablespoons of that mixture per egg)
1 tablespoon ground flax seed mixed with 3 tablespoons warm water; let stand 1 minute before using
2 tablespoons of fruit puree (such as mashed bananas and apple sauce)
1 tablespoon of ground flaxseeds with 3 tablespoons of water
Alternative Eggs as a Leavening Agent
1 ½ Tbsp oil mixed with 1 ½ Tbsp water and 1 tsp baking powder
1 1⁄2 tablespoons vegetable oil mixed with 1 1⁄2 tablespoons water and 1 teaspoon baking powder
2 tablespoons water + 1 tablespoon cornstarch
1.5 tablespoons of water, 1.5 tablespoons of oil and 1 teaspoon of baking powder
1 teaspoon of baking powder, 1 tablespoon of water and 1 tablespoon of vinegar
1 packet of gelatin and 2 tablespoons of warm water (mix when ready to use)
1 teaspoon of yeast dissolved in ¼ cup of water
¼ cup of whipped silken tofu
¼ cup of buttermilk or yogurt
When needing to replace egg whites, use 3 tablespoons of aquafaba for one egg.
When needing to replace egg yolks, use 1 tablespoon of soy lecithin for one egg yolk.