Replacing Eggs in Baking by Elle Walsh


Replacing Eggs in Baking


Eggs are a common kitchen item and have been in use for ages. If you must eliminate eggs due to reasons of allergies or change your diet, it might seem like a daunting task. Eggs are used in many of our most loved desserts. They give volume, texture, and humidity and can also function as binders.

If you’re seeking to substitute eggs for baking, this is the starting point. There are a variety of alternatives, but these are just a handful. Test them out and discover what you like best.

Carbonated Water

Carbonated water is a magical way to substitute eggs in a variety of baking. Particularly when it comes to bread and cake mix, it gives your sweet treats the same fluffiness, texture, and density as eggs. Replace one egg using a quarter teaspoon of carbonated drinking water.

Ground Flaxseed

Ground flaxseed (aka flax eggs) can be used to make desserts like pancakes or cookies, as well as breads and cakes. To create a flax egg, mix one teaspoon of flax seeds with 3 to 4 teaspoons of liquid. Replace each egg the recipe calls for using one flax egg. Mix well, and allow it to rest for five minutes before incorporating it into your recipe. It will change into a gelatinous liquid that looks like a raw egg.

Banana, Pumpkin, and Applesauce

Mashed banana, pumpkin, and apple sauce are my top egg substitutes for muffins and bread. The fruit’s flavor is evident in the final product. So, should you be looking for something savory, I would look for another egg substitute. Replace one egg with 1/4 cup of mashed fruit, canning pumpkin, or applesauce.


Egg-replacer is a mixture of various starches and gluten-free flours. It is produced by multiple firms, such as Bob’s Red Mill and Ener-G. They can also be found in the baking aisles of most supermarkets. I’ve found that this kind of egg replacer works well in bread, brownies, and cakes. Look up the recipe on the packaging for mixing instructions. It is usually a matter of making the mix with a few teaspoons of liquid. This is by far the most unpredictable egg substitute since it’s not always effective in all baked goods.

Pro-tip: Make sure to shake the bag thoroughly before you take out the egg replacement.

Elle’s Breakfast Frittata

Elle’s Breakfast Frittata

Photo: J.Keel Photography

2 cups chickpea flour (found on Sprouts)

1/4 cup of nutritional yeast

1/2 tsp. baking powder

2 1/4 cups of water 1/4 teaspoon salt Garlic powder, pepper with crushed pepper

Variety of veggies you prefer (2-3 cups ). I like carrots, spinach and broccoli. I also like jalapeno)

1.) Preheat oven to 350 degrees. While the oven heats, cook vegetables in olive oil for approximately 5 minutes.

2. ) Mix dry ingredients with water and allow to simmer while vegetables cook. Place vegetables in the bottom of an oil-coated eightx8-inch brownie pan.

3.) Mix chickpeas once more before pouring it over the vegetables.

4.) Bake for about 35 minutes or till a toothpick that has been stuck in the middle comes out clear.


Elle Walsh for ELLA Inspires Magazine

Elle Walsh is the owner of The Vegan Chick Bakery in McKinney, TX. In addition to serving as a consultant on allergies in restaurants for local eateries, she is married and a mom of 2. She is a lover of travel, being in the outdoors, and cuddling with her Chihuahua puppy, Sadie.


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