Gluten Free EGG Substitutes

[Fidissimus]

I need a good bread - and a good bread needs a good egg substitute! (since I can't eat my beloved eggs anymore)... I have yet to try most of these out but you can bet I will and keep you posted!

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Eggs add color, protein, volume and texture in our cooked and baked goods. Determine the purpose of eggs in a recipe to make suitable replacements.

One egg usually serves as a binder. In this case almost any egg substitute will be acceptable.

Two or three eggs in a recipe typically provide leavening. Good examples of egg substitutions for two or more eggs are Ener-G Egg Replacer or Baking Powder mixes.

Recipes like angel food cake and brownies will usually only work with real eggs.

Arrowroot
1 Egg = 1 tablespoon Arrowroot flour mixed with 3 tablespoons Water

Baking Powder
Mix #1: 1 heaping tablespoon baking powder, 1 heaping tablespoon oil, plus 1 tablespoon warm water
Mix #2: 1 heaping tablespoon baking powder, 1 tablespoon cider or apple cider vinegar, plus 1 tablespoon warm water

Baking without Eggs
In most cases eggs can be eliminated from pancake, waffles, and biscuit recipes.

Banana
1 Egg = 1/2 large mashed banana or approximately 1/3 cup

Cornstarch
1 Egg = 1 tablespoon of Cornstarch mixed with 3 tablespoons of Water

Cookies without Eggs
Omit eggs from recipe. Add 1/4 teaspoon more baking soda, increase liquid (water, milk) a tablespoon per egg and 1/2 to 1 teaspoon more cooking oil. You can further substitute maple syrup for sugar as it acts as a binder. If dough seems too sticky, add a teaspoon of flour at a time until desired consistency is achieved.

Ener-G Egg Replacer
Works well in most recipes. Can be purchased at natural foods stores or via the Ener-G website.

Flaxseed
1 Egg = 1 tablespoon of ground flaxseed to 2 to 3 tablespoons of water. Boil for 10 minutes or use warm water and a blender to mix completely.

Fruit
1 Egg = 3 tablespoons pureed fruit (apples, apple butter, apricots, pears, prunes, baby food)
1 Egg = 2 tablespoons fruit juice and increase leavening about 50-percent

Gelatin
1 Egg = 1 teaspoon gelatin dissolved in 3 tablespoons of boiling water. Gel slightly in freezer for approximately 5 minutes. Beat like a regular egg and add to recipe. This adds a texture similar to real eggs.

Maple Syrup
For any baked good that calls for both eggs and sugar, omit both and substitute maple syrup. Add half as much syrup as sugar.

Soy
1 Egg = 1/4 cup Soy Milk

Tofu
1 Egg = 1/4 cup ground soft tofu

Xanthan Gum
1 Egg White = 1/4 teaspoon of Xanthan Gum with 1/4 cup Water. Let stand. When thickened this mix can be whipped and used as an egg white.

source link
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Cheers!
Jenn

GF BD: Feb. 2001
Free of wheat, barley, rye, oats, rice, dairy, eggs, almonds, pineapple and brewers yeast.
http://graindamaged.blogspot.com/

[mrsppmrxky]

Jenn, these are some that I play around with in the kitchen here. I have used them WITHOUT milk. Used only water. I HAVE NOT made them with out eggs though. If I were to attempt the NO EGGS, then I think that my first try would be with the FLAX and water mixed in the blender and then let it sit for a little while.

Linda’s Celiac Light Bread****

½ cup + 1/8 cup Teff flour
1 cup arrowroot
½ cup Quinoa flour
1 cup + 1 Tbsp tapioca flour
3 tsp Guar gum
¼ tsp Baking Powder
1 1/2 tsp salt
3 Tbsp brown sugar, ( no lumps)
3 eggs, lightly beaten
1 1/8 cup warm water
3 Tbsp vegetable oil
2 1/4 tsp active dry yeast

1. Preheat oven to 375 degrees F.
2. Combine all of the dry ingredients, including yeast, in a medium size mixing bowl.
3. Mix thoroughly on medium or low setting.
4. Combine lightly beaten eggs, warm water, and oil in a separate bowl and whip with wire whisk until all ingredients are blended.
5. Pour wet ingredients into the dry ingredients and combine with stand mixer on medium speed (Use paddle or dough hook).
6. When sticky ball forms, scrape sides to get all of the flours and ingredients mixed together and continue to mix for about 4 minutes.
7. Transfer into a 9 x 5-inch lightly greased loaf pan.
8. Cover with plastic wrap, set in non drafty warm place and let rise until at least double size (approximately 45 to 60 minutes).
9. Remove plastic wrap and place pan in preheated oven.
10. Bake for 35-40 minutes or until the loaf sounds hollow when tapped with a spoon.
11. Turn the loaf out onto your wire rack and allow loaf to cool or you can slice it while hot (Do not squeeze the loaf too tightly while holding it to slice when hot.)













Linda’s Light Grain Loaf****
1 1/8 cup Millet flour
1 cup Arrowroot (or cornstarch if not allergic to corn)
1 cup + 1 Tbsp tapioca flour
3 tsp guar gum (or xanthan gum if not allergic to corn)
1 1/2 tsp salt
3 Tbsp brown sugar, ( no lumps)
1/4 tsp Baking Powder
2 1/4 tsp active dry yeast
3 eggs, lightly beaten
1 1/8 cup warm milk (or water if allergic to milk and soy)
3 Tbs vegetable oil

1. Preheat oven to 200 degrees F. while gathering your ingredients. When you are ready to mix, then turn the oven OFF and leave the door shut.
2. Combine all of the dry ingredients, including yeast, in a medium size mixing bowl. Mix with the paddle to make sure all dry ingredients are mixed thoroughly.
3. Combine lightly beaten eggs, warm milk, and oil in a separate bowl and whip with wire whisk until all ingredients are blended.
5. Pour wet ingredients into the dry ingredients and combine with stand mixer on low speed (Use paddle or dough hook).
6. When sticky dough forms, scrape sides to get all of the flours and ingredients mixed together and continue to mix for 4 minutes on HIGH speed
7. Transfer into a 9 x 5-inch lightly greased loaf pan.
8. Set the pan in the warmed oven and check it at 15 minutes. At that time, check to see if the dough is even with the top of the pan. Don't let the dough rise above the edges of the pan. If it is still not risen enough, check again in a few minutes.
9. When the dough is even with the Pan edges, start your oven to 375 degrees. for 30 minutes.
10. When the 30 minutes is up, cover lightly with tin foil and bake an additional 30 minutes. The bread should be done at the end of this baking, but be sure to check with a cake tester.
11. Turn the loaf out onto your wire rack and allow loaf to cool. Cover with a cloth as the loaf. cools
12. Cool the loaf completely before cutting. If you are like me and can't resist, the loaf will deflate.


I would feel perfectly comfortable subbing SORGHUM flour for anyone of the main flour's listed above in either recipe. Sorghum blends pretty well and adds a nice flavor.

I have found that my loaves do better if I cook them for a full hour instead of the standard 40 minutes in the directions. I just haven't gone back and corrected my cookbook yet, so you might want to make note of that.

I hope that one of these helps. If you can't use the brown sugar, you can use Honey, just adjust the liquid by taking away and equal amount for the honey.

If you are having a problem with corn, use guar gum.

If you have no problem with corn, sub cornstarch for the same amount of arrowroot.
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[mrsppmrxky]

Jenn, thanks for the chart! I just baked a cake for a customer that had to have a Birthday cake for her son that had no eggs.

I used the FLAX MEAL and 3 T water for each egg (2 eggs). I used the wand mixer and put the water and flax meal in a large soup cup. I whipped the mixture until it would froth and whip no more.

I did a test cupcake along with the 7/9 pan I used. I decided that I like the cupcake and now I mixed up another cake mix to use for the top layer. The layers do not rise as high in the pan as a 'normal GF cake", but it is about 1 inch thick. When I put the top layer on, it should look normal.

I used the vanilla cupcake recipe from Analise Roberts site. I was impressed, you might want to try it.
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[celiacmaine-iac]

bump for lil'bits mummy
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Steph

[Lil Bit's Mummy]

Thanks! I'm going to try the flax. I have a package of golden flax meal... The Ener-G egg replacer has ended up with sunken baked goods every time.

I'm bummed about the brownies not working without eggs. I dearly love them. Oh well.