Egg replacers in gluten-free and dairy-free baking

I have the egg intolerance, and in the triumvirate between the gluten, dairy and egg, in my opinion, the last mentioned influences much more on the quality and taste of baked goods then the other two. Therefore, to substitute them in this alliance is not so difficult as to accept a challenge of baking without eggs. So let me introduce you the information, which is based on my experience, about egg replacers and how they can be used in baking gluten-free and dairy-free cakes, biscuits, bread and other goods.

Flaxseed meal

1 tbsp flaxseed meal + 3 tbsp warm water (mixed in a small bowl and let sit for a couple of minutes) = 1 egg

Flaxseed meal expands and becomes gel-like, when is mixed with warm water. In some recipes it is allowably to add it right to the other dry ingredients, meanwhile all of them should be of room temperature. This replacer can be used in all kinds of baked goods: cakes, biscuits, bread, pancakes.

Psyllium

1 tbsp psyllium + 3 tbsp water (mixed in a small bowl and let sit for 10 minutes) = 1 egg

Psyllium is a husk of a plantain, which also expands and becomes super gelatinous in water. It is not absorbed by the small intestine and sometimes may cause food allergy or intolerance. Psyllium is usually used in bread baking.

White and black chia seeds

1 tbsp chia seeds, ground + 3 tbsp water (mixed in a small bowl and let sit for a couple of minutes) = 1 egg

General properties of both white and black chia seeds are the same. The choice between them will influence only on the color of the baked goods. Chia seeds mixed with water make gel, which is similar to egg’s characteristics. Chia can be used not only in baking, but also in many other desserts, for instance, in making a jam (the recipe is here). As the product is not local for Russia and Europe (mostly is grown in Mexico and other Southern countries of America), chia should be used with caution as may cause food allergy or intolerance too.

«Ener G Egg Replacer»

1 tsp «Ener G Egg Replacer» + 2 tbsp warm water (mixed in blender) = 1 egg

«Ener G Egg Replacer» does not contain gluten or dairy. I used to buy before the egg replacer of another brand – «Organ», but now it is not sold on iherb.com. «Ener G» mainly consists of the mixture of starches, calcium carbonate and citric acid, so I use it in baking goods, in recipes of which these ingredients are omitted. The manufacturer suggests putting the batter or dough quickly into a preheated oven to ensure proper action as a delay will reduce the effectiveness of this product. According to my experience «Ener G Egg Replacer» can be added right to other dry ingredients without mixing with water.

Baking soda with apple vinegar

1/2 tsp soda + 1 tbsp apple vinegar (fresh lemon juice) = 1 egg

If you cannot tolerate or buy apple vinegar (I like this one, which is gluten free), you may simply use a fresh lemon juice instead of it. This alliance has become my favorite egg substitute. Baking soda mixed with apple vinegar causes baked goods to rice very well.

Banana

1/2 banana / 1/4 cup mushed banana = 1 egg

Banana adds some good moisture into goods, which has current importance in gluten-free baking. I would recommend to add it with the other egg substitutes and a little bit less in amount then it is written in a recipe for reducing the flavor of banana, which I don’t really like in baking goods.

Applesauce (with no sugar)

1/4 cup applesauce = 1 egg

As well as banana, the applesauce adds moisture in baking goods. But to make them rise should be used in combination with baking soda / powder.

Mushed pumpkin / squash / sweet potato or other vegetables

1/4 cup mushed vegetables = 1 egg

If you have intolerance to a banana or applesauce, the mushed vegetables can be another great option for moistening the gluten-free baked goods. They may also be used in pudding making (the recipe will be on the blog soon).

Dairy-free yogurt or tofu

1/4 cup thick dairy-free yogurt / blended tofu = 1 egg

Because of the fat that consists in yogurt and tofu, they add the viscosity in gluten-free baking goods. The recipe of nondairy yogurt drink you can find here, and for making it thick you will just need to add during cooking some gelatin or starch (for example, tapioca powder). As a substitute of dairy-free yogurt or tofu, you can use vegan and gluten-free mayonnaise (I usually buy this one).

Chickpea water (for making meringues and marsh-mallow)

I was lucky to meet a year ago Anna Bareiko, who created at that time the recipe of egg-free meringues. And now I am also using her invention and develop my culinary skills using her technique. I would like to pay your attention to the fact that meringues made from chickpea water have the same taste as those which are made from eggs. The recipe is here.

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