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  • Writer's pictureTracey

4 Options for Egg-Free Baking

Updated: Nov 19, 2020


I'm far from an expert in gluten-free baking, and I have a lot left to learn. Two things I am sure of: baking without gluten is tricky and baking without gluten and eggs is even trickier. Eggs provide structure or “glue” to baked goods which is especially important in gluten-free baking, because you’re already lacking the structure that gluten provides. The four options below help provide structure to your gluten-free baked goods because each of them have properties that help your gluten-free flours hold together. This post is meant to be a guide for your egg-free baking adventures. Not all of these will work in every recipe because there’s more to gluten-free baking than just adding structure, but this is a good start. So, here they are! Happy egg-free baking, friends!

1.) Chia Egg

Ratio: 1 tablespoon chia seeds + 2 tablespoons warm water = 1 egg

The chia egg (sometimes called a chia slurry) is often a good egg replacement because the mixture becomes very sticky and gummy when combined with water.

2.) Flax Egg

Ratio: 2 tablespoons ground golden flaxseeds + 1 tablespoon warm water = 1 egg

The flax egg is another good option for egg-free baking because it too becomes very sticky and gummy when combined with water. Word of warning, make sure to use ground golden flax seeds because the brown flaxseeds contain more chlorophyll, which can turn your baked goods green.

3.) Aquafaba

Ratio: 3 tablespoons aquafaba = 1 egg

Aquafaba is the liquid portion from a can of garbanzo beans (chickpeas). Aquafaba's consistency is similar to egg whites, unlike the previous 2 gel options. If you've tried the flax and chia eggs without success, don't give up yet--this one might be a better option for you.

4.) Bob’s Red Mill Gluten Free Vegan Egg Replacer

Ratio: 1 tablespoon Vegan Egg Replacer + 2 tablespoons water = 1 egg

This is an egg replacement option that I’m not as familiar with using as the previous three. It’s made with potato starch, tapioca flour, baking soda and psyllium husk fiber. It’s NOT to be confused with the vegetarian egg replacer made by the same company that contains both wheat and soy. So, be careful! It’s been very successful in several recipes we’ve tested so far.


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