How to Bake Egg-free With Easy Egg Substitutes
HOW TO BAKE PRACTICALLY ANYTHING
USING EASY EGG REPLACEMENTS
You don’t need eggs to bake. You can use these
subs instead… if only one or two eggs are needed.
Flaxseed or Chia seed Substitute eggs
(also xanthan or guar gum)
MOST COMMONLY USED *EGG SUBSTITUTES
FOR BAKING ARE:
Ground Flax Seed or chia seed mixed with water
Mashed Banana
Applesauce
Silken Tofu
Meringue Powder
Aquafaba
Yogurt (dairy free or regular)
Dairy-Free Buttermilk
Sweetened Condensed Milk
*if it’s used for making it into a sponge. then
a substitute will not work
As Suggested by https://cooking.stackexchange.com/
questions/71277/can-i-replace-eggs-oil-
and-water-with-apple-sauce-or-just-eggs
Substituting eggs with applesauce is fairly common
(Visit link for full article Can I replace eggs-oil-and-water with applesauce?)
the pectin replaces the binding action of the egg. One egg can be substituted with
a quarter cup of applesauce. The effects on the recipe are usually minimal if only one
egg is substituted in this fashion, the more eggs in the recipe that are replaced, the
bigger the change (tending towards denser since egg lifts and fruit sauce weighs down).
Substituting applesauce for oil is apparently trickier, since they both inhibit gluten but oils
additionally act as binding agents in the dough, while applesauce is largely watery and does
not bind the dough. It is usually recommended to substitute out only part of the oil – and not
more than a quarter cup total (in a one-to-one ratio) per recipe unless tested.
Substituting applesauce for water is more easily
done since the purpose of the water is only to provide
moisture, which applesauce has. It can be substituted
one-to-one (though as it is thicker, more liquid might
be needed depending on how wet the dough needs to
be). Again you might end up with a slightly denser product, since you are essentially
adding solids (more mass) to the recipe and fruit tends to weigh the bread down.
Overall, if you replace all three with applesauce your final product will
be heavily apple-flavored, a great deal sweeter, and probably very dense
and crumbly. It will not have the lift from the egg, or the binding from
the oil. It will dry faster, and will suffer more if over-baked.
In conclusion, I do not recommend replacing all three ingredients in the
same recipe. Replacing one will probably give you the best result, or
the result most like the original recipe.
If you really want a recipe with all-apple-everything, you should
probably look up a applesauce-bread recipe to begin with, or perhaps
look at some of the recipes for banana bread that use a
very high ratio of fruit to bread ingredients.
How Vegans Can Substitute Eggs
All These Equal 1 egg
4 tbs. chickpea flour
1/4 cup soft tofu or vegan yogurt
1 tbs. Chia or flax seed in 3 tbs. warm water
3 tbs. Aquafaba (boiled chickpea liquid)
2 tbs. cornstarch +2 tbs. water
3 tbs. any nut butter
1tbs.vinegar + 1 tbs. Baking Soda
1/4 cup mashed banana or avocado or applesauce
FOR CAKES AND CUPCAKES YOU CAN
SUBSTITUTE EGGS WITH ONE OF THE
FOLLOWING:
½ a medium Banana, mashed
¼ cup (4 tablespoons) Apple sauce
¼ cup (4 tablespoons) Silken Tofu
¼ cup (4 tablespoons) dairy-free Buttermilk
The Best Eggs Substitute in Cookies
FOR EACH WHOLE EGG NEEDED YOU
CAN SUBSTITUTE IT WITH
THE FOLLOWING:
1 tablespoon ground flax or chia seed +
3 tablespoon hot water
wait a few minutes until it turns glutinous.
How to Substitute Eggs in Brownies
FOR EACH WHOLE EGG USED YOU
CAN SUBSTITUTE IT WITH ONE OF THE
FOLLOWING:
1 tablespoon ground flax or chia seed +
3 tablespoons hot water (wait a few minutes
until it turns glutinous).
OR:
½ a medium Banana, (¼ cup) mashed
¼ cup (4 tablespoons) Apple sauce
¼ cup (4 tablespoons) Silken Tofu
¼ cups (4 tablespoons) Yogurt (vegan or regular)
¼ cup (4 tablespoons)
Buttermilk
USING GROUND FLAX SEED
AS AN EGG SUBSTITUTE
Flax plus water is a good egg substitute
1 tablespoon ground Flax Seed + 3 tablespoons
hot water = 1 egg
Grind the Flax Seeds in a coffee grinder,
and mix with hot water. Allow it to rest until it
becomes gelatinous, then use.
USING SILKEN TOFU AS AN EGG SUBSTITUTE
1/4 cup blended Silken Tofu = 1 egg Process in
a blender until completely smooth and creamy, leaving
no graininess or chunks. Now it is ready to use as an
egg substitute in your recipes.
Ground Flaxseed (Flax Eggs) Can substitute xanthan gum
Believe it or not, hearty-healthy ground flax seeds can be used
as an egg substitute! Simply mix 1 tablespoon of ground flax
seeds with 3 tbs. of water until fully absorbed and viscous. Use
in place of one egg. (You can use pre-ground flax seeds or grind
them yourself in a spice or coffee grinder.)
Ground Chia eggs Can substitute xanthan gum
(each chia egg is made by mixing 1 tablespoon chia seed
ground into chia flour)
I make mine by putting the seeds in my coffee grinder)
with 3 tablespoons lukewarm water and allowing it to sit
until it gels.
Egg Substitutes
2 Egg Whites for 1 Whole Egg – This seems pretty obvious,
Just keep in mind, when it comes to baking, sometimes it’s a
good idea to use at least 1 egg WITH the yolk and sub the rest
of the eggs with 2 egg whites, as the yolk can help prevent your
baked
goods from feeling spongy.
Vegetable Oil
1/4 cup Vegetable Oil – If you’re only short one egg. More
than that would be too greasy.
Water
Two tbs. water, one tsp oil, 2 tsp baking powder in place of
one egg
1. Applesauce
Use 1/4 cup of unsweetened applesauce in place of one egg in
most baking recipes. Some sources say to mix it with 1/2 tsp.
of baking powder. If all you have is sweetened applesauce, then
simply reduce the amount of sugar in the recipe. Applesauce is
also
a popular healthy replacement for oil in many baked goods.
2. Banana
Use 1/4 cup of mashed banana (from about half a banana) instead
of one egg when baking. Note that this may impart a mild banana
flavor to whatever you are cooking, which could be a good thing.
Replacing the Egg Emulsifier with Flax Eggs
To successfully bake muffins without eggs, it is necessary to provide a
suitable ingredient to replace its abilities as an emulsifying agent. Egg
yolks contain naturally occurring lecithin and other compounds which
help the ingredients in muffins combine smoothly into a soft batter.
Lecithin from other sources, such as soy, can be used as a replacement.
Another common substitute in vegan or eggless baking is ground flax
seed meal. One tbsp. of flax, soaked for 10 minutes in 3 tbsp. of water,
\can be substituted for each egg.
Replacing the Structural Value of Eggs
Another major effect of eggs is providing structural strength to baked
goods. Egg whites are composed largely of proteins, which coagulate
or solidify in baked goods just as they do in a frying pan. The egg
proteins trap air into bubbles, giving the air a framework and the
muffins an open, soft crumb. Various ingredients can be added to
replace eggs for this purpose, the most common being gelatin or
xanthan gum.
Replacing the Flavor and Moisture of Eggs
In addition to the role they play in the chemistry of baking, eggs have a
significant impact on our perception of flavor, richness and moisture in
the finished product. The moisture and richness of eggs can be replaced
by adding coconut cream or pureed fruit to the muffin batter.
Apples, bananas and pumpkin are all common choices for this purpose,
while cream has the benefit of adding fat and richness along with the moisture.
Ground flax seed, soaked in water as previously described, also replaces
some portion of the egg’s fat content.
How to Swap eggs with “chia eggs”
(each chia egg is made by mixing 1 tablespoon ground
chia flour with 1 tablespoon lukewarm water and allowing it to sit
until it gels). I make mine by putting the seeds in my coffee grinder.
Chia Seeds
Harvested from a plant in the mint family,
these flavorless seeds are extremely high
in fiber and omega-3.
How it works in gluten-free baking: helps to bind and
thicken. How to prepare: in a small dish mix together 1
part chia seeds to 2 parts boiling water, stir vigorously
then let sit about 5 minutes until thickened. Allow to cool to
room temperature before using. Ground chia seeds are best,
but whole can be used as well.
How to substitute: For breads use 1 tsp prepared chia seed
mixture for each cup of gluten-free flour. For cookies, cakes,
and muffins use 1/2 tsp prepared chia seed mixture for each
cup of gluten-free flour. In place of xanthan gum, replace at a
1:1 ratio (dry). Prepare seeds as directed above before adding
in with wet ingredients.
Xanthan and Guar Gum & Substitutes
Both flax seeds and chia seeds can be used as a replacement
for xanthan gum in gluten-free baking. Either one is a healthy way
to add binding and structure to recipes.
1. Measure out the same amount of ground flax or chia seeds
as the amount of xanthan gum called for in the recipe.
2. Mix the ground seeds in twice the amount of hot water.
If the recipe calls for 2 tsp. xanthan gum, use 2 tsp. ground
flax or chia seeds and
4 tsp. hot water. Let it sit for 10 minutes until it forms a gel.
3. Add it in place of xanthan gum in the recipe.
need to be replaced with something else or you will end up with
baked goods that are dry, flat, crumbly and very dense. Which
replace the gluten. Both flax seeds and chia seeds can be used
as a replacement for xanthan gum in gluten-free baking.
same amount of ground flax or chia seeds as the amount of xanthan gum called for in
the recipe.
Before you completely dismiss the idea of using gums, here is one last attempt at
changing your mind.(since it really does produce a better tasting and textured gluten
free product)...
Whether you chose not to use gums because you are allergic to them (xanthan gum is
made from corn), their high cost, or you simply dislike their texture in baked goods, there
are some alternatives you can use. However before you substitute xanthan gum or guar
gum, or Psyllium Husk, you first need to understand what it does in your baking recipes.
When gums are mixed with water, they turn into a gloppy, viscous mixture, mimicking
those similar properties of gluten.
High-rising cakes with a smooth texture and delicate crumb,
beautifully shaped (even braided!) bread loaves that are soft
and tender, crunchy pizza crusts with pillow-y soft insides, are
just a few of the delicious baked goods that can be created with
wheat flour…and more importantly, gluten.
- Binding – keeps ingredients combined together in a smooth,
thick & viscous mixture.
Elasticity – dough can be stretched and shaped, allowing its
form to be maintained as it bakes. Batters are able to stretch
significantly and rise as they bake. - Structure – allows the air pockets that are created by the leaviners
to hold its shape while the mixture bakes, thus creating loft/rise. - Retains moisture – keeps baked goods fresher longer, prevents
a crumbly texture.
Xanthan gum acts as a thickener, a stabilizer, an
emulsifier and a foaming agent – and its able to maintain all these
properties at a wide range of baking temperatures. Its strong network
of protein enables trapped gases and steam to form pockets (and be
maintained), thus creating a better rising product. In comparison, gum
substitutes are generally gel-like in consistency and are much weaker
in their structure. This lack of structure, produces baked goods that are
denser because they aren’t able to rise as well.
Xanathan & Guar Gum (contrary to belief, they are natural!).
Simply omitting gums from your recipes is not an option. Gums
not only affect the appearance and texture of your baked goods,
but also taste.
it with something else
Keep in mind there is not one substitute that is right for every
recipe – each substitute has its own properties, taste and texture,
and reacts uniquely with different ingredients. A substitute that
works well for one recipe, may not work the same for another.
Try One of These Other Substitutes…
Agar Agar
Derived from algae or seaweed, it is a flavorless
product sold in powdered form, flakes and sheets.
It is a vegan alternative to gelatin.
3:1 powdered gelatin to powdered agar conversion
1 tbs. gelatin powder = 1 tsp agar agar
3/4 tbs. gelatin powder = 3/4 tsp agar
How it works in gluten-free baking:
acts as a binder and thickener. Produces stretchy dough, chewy
breads and moist cakes. If too much is used it will cause excess
moisture to be retained in your baked goods, making them soggy.
How to prepare: in jelly-like dishes, it first must be dissolved in a
liquid boiled for 3-5 minutes, cooled (see agar’s package for more
detailed instructions).
However to use in baked goods, it can be used in its dry form.
How to substitute: For breads use 1 tsp powder for each cup of
gluten-free flour. For cookies, cakes, and muffins use 1/2 tsp powder
for each cup of gluten-free flour. Add in with the dry ingredients.
Meringue Frosting, commonly made from beaten egg whites
does not need to be made from eggs
A decent second choice: Egg white powder
Egg white powder provides the egg white part of meringue powder.
You may also see it sold as dried egg whites, depending on the
manufacturer. The big difference between egg white powder and
meringue powder is that egg white powder is formulated to replace
egg whites specifically, while meringue powder is meant to replace all
of the ingredients in meringue. Meringue may include corn starch and
other ingredients.
Even so, egg white powder has the ability to provide most of what you
want from meringue powder. You can use it in the same applications.
Not only does it pose no food safety risks since it is pasteurized, it is
easy to reconstitute and to use exactly as you would use meringue
powder. Of course, you will need to add stabilizers and sweeteners
as well as any other ingredients that you would get from meringue
powder.
In a pinch: Aquafaba
If you need a meringue powder substitute that omits eggs altogether,
this exotic-sounding ingredient might just be able to do the job.
Aquafaba is the term for the liquid in which legumes are cooked. It is
the water that you might drain from a can of chickpeas before using
them for hummus. It can be whipped to a stiff foam exactly like egg
whites and is a popular vegan egg white alternative.
You can use it in place of the egg white component of meringue
powder. You can even make it yourself by reserving the water in
which you cook legumes. Use 1 1/2 cups of aquafaba in place
every cup of meringue powder in your recipe. You can use it exactly
as you would use egg whites, which means that you will need to
add sweeteners and possibly vanilla to it.
Other alternatives
Agar Agar (a-GAR’) is a gelling agent derived from seaweed and
that sold in powdered form. Among its many uses is the fact that it
can be chilled and whipped to stiff peaks much like egg whites,
which means that it can be used in place of egg whites when making
a meringue powder alternative.
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