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Today, I developed a gluten free egg free bread recipe. I used my newly developed gluten free egg substitute recipe. The bread recipe is also dairy-free. It includes several ingredient substitute suggestions, as well. You can replace the flour, egg replacer, and water with several other gluten free flours, egg whites, or dairy milk.
I want to share this recipe with you, but also provide you the recipe to substitute eggs and egg whites in gluten free bread recipes. It is fairly simple as long as you use a packaged egg replacer. Egg replacer lasts quite awhile. You can make 100 eggs from one box of Ener-G Egg Replacer.
Most of my gluten free bread recipes contain 4 egg whites, some just 3. Replace each egg white with 1-1/2 teaspoons of egg replacer mixed with 1-1/16 teaspoon of baking powder. As an example, 4 egg whites would be replaced with 2 Tablespoons of egg replacer and 4-1/4 teaspoons of baking powder. In addition to this, double the honey or sugar in the recipe to provide the missing moisture from the egg whites. Honey is the ideal sweetener to use in gluten free bread recipes because it creates a soft, pliable texture.
If you enjoy a crusty bread, note that using this egg substitute recipe will not achieve a crusty top portion on your gluten-free bread. The sides stay a little crisp, but the top softens upon cooling. It is actually ideal because the top crust texture is similar to gluten bread you purchase in the store.