Egg Substitute
10.0Commercial egg replacer; follow box ratio, works for binding and lift in most baking
11 gluten-free substitutes for egg — top pick Egg Substitute at 100% function match.
Commercial egg replacer; follow box ratio, works for binding and lift in most baking
1 tbsp chia + 3 tbsp water per egg, rest 5 min
1 tbsp ground flaxseed + 3 tbsp water per egg, rest 5 min
1/4 cup applesauce per egg, best in baking
Half a mashed banana per egg, adds sweetness
1/4 cup per egg, adds moisture and binding
Blend silken tofu smooth, 1/4 cup per egg
Mashed avocado, adds fat and moisture in baking
Adds tangy moisture; 1/4 cup replaces 1 egg in pancakes and cakes, tenderizes crumb
Use 1/2 tsp baking powder per egg for lift only; won't bind or add moisture, combine with liquid
Use 1/4 tsp baking soda + 1 tbsp vinegar per egg for lift; won't bind, add applesauce for moisture
Chia Seeds: Coating won't set as firmly as egg
Chia Seeds: Chia egg cannot whip into meringue or souffle
Flaxseed: Coating won't set as firmly as egg
Flaxseed: Flax egg cannot whip into meringue or souffle
Applesauce: Applesauce won't bind or leaven like eggs
Applesauce: Use 1/4 cup applesauce per egg
Bananas: Banana won't leaven or bind firmly
Bananas: Adds noticeable banana sweetness
Greek Yogurt: Yogurt won't leaven — adds moisture only
Tofu: Silken tofu won't leaven or create structure
Avocado: Avocado adds fat but won't leaven
Avocado: Adds green color and avocado taste
Buttermilk: Buttermilk adds moisture but won't bind or lift
Baking Powder: Baking powder gives lift only — won't bind
Baking Soda: Baking soda + vinegar gives lift only — won't bind