Egg Substitutes For Gluten Free Baking

If you are gluten free and egg-free, this list of egg substitutes in gluten-free baking can be helpful for you. Eggs play an important role in baking, providing structure, moisture, and leavening. This is even more necessary in gluten free baking.

If you are gluten-free and egg-free, finding the right egg substitute can feel overwhelming. There are several options, each working in a slightly different way. Eggs do a lot of work in baking…they provide structure, moisture, and leavening, and that role is even more critical in gluten-free baking, where there is already no gluten to hold things together.

I want to be upfront about something before you read on. I have personally tested three of these substitutes in my gluten-free recipes: Bob’s Red Mill Egg Replacer, Just Egg, and flax eggs. For the others, I am sharing what I know from research and from my readers’ experiences in the comments. Where I have tested something myself, I will tell you exactly what happened. Where I have not, I will say so.

If you try any of these in one of my recipes, please leave a comment and let me know how it turned out. Reader results are genuinely helpful here.

If you are looking for baking tips, my Gluten Free Baking Tips article has a lot of really helpful information, as does my article on the Best Gluten Free Flour, and What Recipes To Use Them In.

Bob’s Red Mill Egg Replacer

This is my most-tested egg substitute and the one I feel most confident recommending. It is a powdered replacer made with potato starch, tapioca flour, baking soda, and psyllium husk. It has no grains, soy, gluten, or beans. It is both certified gluten-free and vegan.

To use it, mix one tablespoon of powder with two tablespoons of water, let it sit for a minute, then stir. It thickens to a consistency similar to scrambled eggs. I like that it is completely flavorless and leaves no aftertaste.

I tested it in my Gluten-Free No-Yeast Bread recipe alongside two other substitutes, and it worked really well. I also tested it in my Gluten-Free Vanilla Donuts, Gluten-Free Cookie Cake, and Gluten-Free Carrot Muffins, recipes with good results. It is the substitute I would reach for first.

Reader-tested recipes: One of my readers raves about using this egg replacer in my Gluten-Free Toll House Cookie and these Gluten-Free Pumpkin Biscuits.

Just Egg

Just Egg is a liquid egg replacer found in the refrigerated section near the eggs at most grocery stores. It is made primarily from mung bean protein. I was initially worried the bean flavor would come through in baking, but when I tested it in my Gluten Free Vegan Muffins, you couldn’t taste any bean flavor.

This product is designed to mimic eggs in many ways, including making vegan scrambled eggs. In baking, it should be used in recipes with a stronger flavor to mask the bean flavor. One of my readers wrote to tell me it worked well in this Gluten-Free Bread Recipe, too.

One note: Just Egg works best in recipes with a stronger flavor profile, just in case. I would not reach for it in a very delicate or lightly flavored recipe until you have tested it yourself.

Reader Tested: One reader used Just Egg to make these Gluten-Free Lemon Madeleines. Another loved using Just Egg in this Gluten-Free Pumpkin Bread recipe.

Reader-Tested Egg Replacements:

Aquafaba

Aquafaba is the liquid from a can of chickpeas. It can be used as an egg white substitute in baking and whipped into a stable foam for meringues and macarons. Use three tablespoons of aquafaba per egg white. I find it works best if you use an electric or stand mixer with a whisk attachment.

I did not detect a strong bean flavor when I tried it, but some people do, so I would use it in recipes with a predominant flavor like chocolate to be safe. I have not tested it extensively in my gluten-free recipes.

Bananas

Several readers in my gluten-free Facebook group use mashed bananas as an egg substitute. They say to use one-quarter cup of mashed ripe banana per egg. Bananas add noticeable flavor and sweetness, so they work best in recipes where that fits, such as banana bread, muffins, and pancakes, especially. They will not work in recipes that rely on eggs for structure and lift, like meringues.

I have not personally tested this one in my recipes. Use a different egg replacer (see aquafaba above) or find a recipe specifically designed to be made without eggs.

Applesauce

A reader tested unsweetened applesauce as an egg substitute in my Gluten-Free No-Yeast Bread recipe, linked above, and reported it worked well. Use one-quarter cup of unsweetened applesauce per egg. Keep in mind it will add a mild apple flavor, so it is best suited to sweet baked goods like muffins, quick breads, and pancakes.

I did test applesauce myself in my Gluten-Free Vanilla Mug Cake, and it did not work, so results can vary significantly by recipe. Use it where other readers have had success, and experiment carefully beyond that will have to do more testing to see if this option is viable for any gluten-free recipes.

Reader Tested: One reader wrote that applesauce works in my Gluten-Free Chocolate Chip Cookie recipe and these Gluten-Free Lemon Brownies.

Flax Eggs:

Flax eggs are another popular egg substitute in vegan and egg-free baking. They are made with ground flaxseed meal.

A flax egg is made by mixing one tablespoon of ground flaxseed meal with three tablespoons of water and letting it sit for five to ten minutes until it forms a gel. This equals one egg in a recipe.

I tested flax eggs in my Gluten-Free No-Yeast Bread recipe, linked above, and was pleasantly surprised. I had expected a nutty flavor to come through, but it tasted normal. The bread turned out well. Flax eggs work best as a binder rather than for leavening, so they are better suited to quick breads, muffins, and similar recipes than to anything that needs a significant rise.

In testing this egg replacer, I felt it added a nutty flavor to my baking. My reader, Meagan, used flax eggs in my Gluten Free Banana Oat Muffins and said it worked great. Another loved using flax eggs in my Gluten-Free Sourdough Discard Muffins.

Chia Eggs:

Chia seeds are a popular egg substitute in vegan and egg-free baking.

A chia egg is made the same way as a flax egg: one tablespoon of chia seeds mixed with three tablespoons of water, left to sit for five to ten minutes. The difference is in texture. Chia seeds add a bumpy, speckled texture to baked goods that flaxseed does not. That was a hard no with my picky eater, so I do not use them often. They also do not provide the same lift as eggs, so manage your expectations on rise.

Yogurt

Yogurt can work as an egg substitute in some recipes. Use one-quarter cup of plain yogurt per egg. It adds a slight tang and works best in muffins and quick breads. I have not personally tested this in my recipes.

Vinegar and Baking Soda

One teaspoon of baking soda combined with one tablespoon of white vinegar can create a leavening effect in baking by producing carbon dioxide. I use a small amount of vinegar in my Gluten-Free Bread Machine Bread for extra rise, though not as a full egg substitute. I have not tested this combination as a complete egg replacement and have no plans to, as I have read it can produce a denser texture, similar to meringues. I also read that vinegar and baking soda can cause a slightly dense texture in the final product, so I have no plans to test this.

Frequently Asked Questions:

I just wanted to say this again so everyone sees it. This article is not a guarantee that these egg substitutes will work in all of my recipes. As a solo business owner, I do not have the bandwidth to test every egg replacer in all of my recipes. When you try one, please leave a comment and let me know the results!

If you are on a budget, here are some great Gluten-Free Living on a Budget Tips and Tricks To Save Money. Let me know which of these egg replacers you have tested in gluten free recipes!!