Egg Substitutes

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Egg Substitutes
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!
(Note: each substitute given will replace one large egg)

Mayonnaise
Best 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 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.
 
Ener-G® Egg Replacer
Best for: Cookies, Cakes and Quick Breads
Pre-made Ener-G® egg replacer is gluten and egg free; the manufacturer states that this product is free of gluten, wheat, casein, dairy, egg, yeast, soy, nut, and rice. Note: most other commercial egg replacer products like Bob’s Red Mill contain wheat gluten and are NOT gluten-free.
Although this product is billed as a substitution for a full egg, egg white, or egg yolk, I personally do not like its performance as an egg yolk substitute, largely because this egg substitute is fat-free and yolks are largely comprised of fat. In recipes calling for yolks, try using this egg substitute plus 1 teaspoon canola oil to improve the texture of your dish.

Homemade Egg Substitute #1
Best for: Quick Breads, Cakes, Brownies and Some Cookies:

• 1 Tablespoon milk powder (dairy, soy or Dari-Free®)
• 1 Tablespoon cornstarch
• 2 Tablespoons warm water

Homemade Egg substitute #2:
Best for: Quick Breads, Cakes, Brownies and Some Cookies:

• 1 Tablespoon canola oil
• 2 Tablespoons water
• 2 teaspoons gluten-free baking powder

Homemade Egg substitute #3:
Best for: Quick Breads, Cakes, Brownies and Some Cookies:

• ¼ cup yogurt (dairy, soy or coconut work best)
• ¼ teaspoon gluten-free 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 gluten-free baking powder

Homemade Egg substitute # 6:
Best for: Quick Breads, Brownies and Pancakes:

• ¼ cup mashed, very ripe bananas, or apple purée, apple butter, applesauce or canned pumpkin
• ½ teaspoon gluten-free baking powder

Homemade Egg Substitute #7:
Best for: Quick Breads, Yeast Breads, Batters and Some Cookies:

• 1 Tablespoon flaxseed meal
• 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.