Replacing Eggs in Baking

The egg is a staple in every kitchen and has been for many generations. It can be difficult to give up eggs for reasons of allergy or dietary change. In so many of the desserts we love, eggs are used. They add texture, moisture, and density.

If you want to replace eggs when baking, this is where to begin. These are just a few of the many options available. Try them all out to see which one works best for you.

Carbonated Water

In most baking, carbonated water can replace eggs, particularly in cake and bread mixtures. Your sweet treat will have the same fluffiness as an egg, with the same density, texture, and taste. Replace one egg with 1/4 cup of carbonated water.

Ground Flaxseed

Flaxseed ground (aka flax eggs) is great in baked goods like bread, cookies, and pancakes. For a flax egg, combine one tablespoon of ground flaxseed with 2-3 tablespoons water. You can replace every egg in your recipe with one flax egg. Mix well, and allow it to sit for five minutes before adding it to the recipe. It will become a gelatinous substance similar to a raw egg.

Applesauce, Banana, and Pumpkin Sauce

My favorite egg substitutes for bread and muffins are mashed bananas, pumpkin sauce, and applesauce. If you prefer a savory product, choose a different egg substitute. The fruit flavor will definitely be reflected in the final product. Replace one egg with 1/4 cup of mashed pumpkin, applesauce, or canned banana.


The egg replacer is made up of a mixture of starches and gluten-free flour. Bob’s Red Mill, Ener-G, and other companies produce it. You can also find them in the baking section of most supermarkets. This type of egg substitute is excellent for brownies, breads, and cakes. You can find mixing instructions on the package. It usually involves incorporating the powder and a few tablespoons of liquid. It is the least predictable egg substitute as it does not always work with every baked good.

Be sure to shake the bag thoroughly before measuring out the egg substitute.

Elle’s Breakfast Frittata

Elle’s Breakfast Frittata

Photo: J.Keel Photography

Two cups chickpeas (found in Sprouts).

1/4 cup nutritional yeast

1/2 tsp. Baking powder

Water 2 1/4 cups 1/4 tsp garlic powder, crushed red pepper, and salt

Choose any vegetable you like (2-3 cups – I prefer spinach, carrots, broccoli, and jalapenos).

Preheat oven to 350 degrees. While the range is heating, sautee vegetables in olive for 5 minutes.

Whip dry ingredients and water together, then let it sit while the vegetables cook. Layer the vegetables in an 8×8 brownie pan that has been greased.

3) Whirl the chickpea mix once more, and then pour it over the vegetables.

4) Cook the dish for 35 minutes or until you can remove a toothpick from the center.

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