Gluten Free Egg Substitutes

For those who are also completely egg-free, you may find this list of egg substitutes very helpful. There are 3 basic purposes of using egg in a recipe: to moisten, to bind ingredients together, or to leaven (rise). Depending on the purpose, will depend upon the egg substitute used. Using an egg substitute is a great way to lower your cholesterol and calorie intake, as well. I especially like the use flax seed meal as an egg replacer. Though agar-agar works very well, too, it is quite expensive.

UPDATE January 15, 2013: See the best egg substitute at the top one on my list below.

Egg Substitute Choices

• Tapioca Gel is by far the best egg replacer, and the least expensive: 1 cup water, plus 2 1/2 teaspoons tapioca flour/starch – whisk well in a small sauce pan; on medium high heat, bring to a boil; whisk for about 30 seconds (it will be translucent); set aside to cool completely until it turns into a gel consistency. If it too thick water it down with room temperature water. Use in equal amount to substitute whole eggs. There is 3¼ tablespoons in one large egg. discard unused portion, as it will lose its consistency and effectiveness in a few hours.
• Baking Powder, Oil and Water:  Mix together well, 2 tablespoons water, 1 tablespoon cooking oil, and 2 tablespoons baking powder.
• Flax Seed makes a great egg substitute: 1 Tablespoons finely ground flax seed meal + 3 tablespoons water whipped until it is the consistency of egg; equals one egg. This works well if the egg in the recipe is for the purpose of binding the other ingredients together. If a recipe calls for egg to leaven (rise), add 1/2 teaspoon baking powder.

• Unflavored Gelatin mixed with water also works, but it is not a natural ingredient.
• Avocado makes another great egg substitute.  I use it in homemade ice cream! No need to cook it either! 1 avocado = about 2 eggs or less. (high in fat, but is good fat) It is best used as a substitute when the egg called for in the recipe is used for added fat.
• Egg Replacer mixed with milk, or a milk substitute (one with protein is best: almond milk, soy milk, etc.) Ener-G makes a gluten free Egg Replacer.
• Agar agar used for egg white substitute: 1 tablespoon of agar agar powder +1 tablespoon of water; whip, chill and whip again – equals 1 egg.
• Fresh fruit, such as pureed bananas, pears or applesauce make an excellent substitute, if the only purpose of the egg is moisture. 1/2 large banana or 1/4 cup apple/pear sauce works great for each egg along with 1 teaspoon baking powder. These are best used in cakes and muffin recipes. They add more moisture than egg, therefore, you may need to add to the baking time. They add a little sweetness, as well, therefore, you may wish to consider lessening any sugar called for in the recipe. Banana adds more sweetness than pears or applesauce. I usually add about 1/2 teaspoon of baking soda or 1 teaspoon baking powder (whatever the recipe calls for, or as an addition).
• Xanthan gum may be used to replace one egg in a recipe. Whip together 1/4 teaspoon of xanthan gum in 1/4 cup water.
• Meatloaf, Stuffing, and Hamburger Egg Substitute: Whip together 1 cup water and 1/2 cup gluten free flour in a blender until it thickens. Add to a bowl and cook over a simmering sauce pan with a bit of water for 45-60 minutes. Whip until fluffy. Add 1 tablespoon oil and a pinch of salt. Use 3 tablespoons as an egg substitute.
• Extra Baking Powder: If using any of the above in baking and the original purpose of the egg was as a leavening agent (for rising), add extra baking powder to the recipe. If the recipe calls for baking powder, then 4 times that amount in baking soda, not to exceed 1 teaspoon baking powder per cup. Any more than that will cause the product to be bitter. In addition, adding a teaspoon or two of apple cider vinegar will also lighten up your baking recipes and cause bubbles to form when mixed with the baking soda, which results in little holes, a lighter and airy end product. Whipping your liquids will also help lighten the end product.

Most of the above are also vegan, except for the gelatin, as it is an animal byproduct.

Note: These substitutes do not work well in recipes that call for a lot of egg such as souffles and meringues. Though I know some vegans who use whipped, soft tofu in souffles.

Enjoy!