Making egg free baking easier with these simple swaps
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As if switching to gluten free isn’t hard enough trying to bake without eggs makes everything a lot harder. There will never be something that works as good as eggs, they are unique, eggs thicken the dough, make it stick together and harden, while still being gummy and moist. Not using eggs is a choice for some and a necessity for others. Eggs are one of the top food allergens, but are they healthy if you don’t have an allergy or intolerance? Well I don’t know, some people say they aren’t that good for you, if you have an autoimmune disease it might be better to avoid them, but of course that can be different for every person. So here is my list of egg substitutes for baking, to somehow make it work, to hold the dough together and thicken it, but it will never be like with real eggs.
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Arrowroot Flour 1 tbsp
Chia Seeds 1 tbsp
Corn Starch 1 tbsp
Flax Meal 1 tsp (not suitable for waffles)
Guar Gum 2/3 tsp
Locust Bean Gum 1 tsp (like tara gum)
Psyllium Husk Powder 1 tsp
Whole Psyllium Husks 1 tbsp
Soy Flour 1 tbsp
Tara Gum 1 tsp (like locust bean gum)
Xanthan Gum 2/3 tsp
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Mix with 3 tbsp (45 ml) of water.
Chia seeds and whole psyllium husks need to be soaked before adding to the other ingredients. All the other substitutes can be mixed directly with the flour before adding any liquid ingredients.
These substitutes won’t work in every recipe, especially crepes and waffles are tricky. Small thick pancakes work better, although they are a little bit harder to flip then regular ones.
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