Egg-Free Baking

Egg allergies can be a challenge when baking. Most standard recipes for baked goods contain egg as either a binding or leavening agent. The trick to making a perfectly delicious egg-free treat is figuring out which is the best substitute for eggs for each recipe.


Substitutes Equal One Egg

  • Leavening Agents – best for cookies, cakes, cupcakes, pancakes, waffles, and meringues
    • 1 can of soda
    • 2tsp baking soda + 2Tbsp warm water
    • 1tps baking powder + 1tsp vinegar
    • 1Tbsp ground flaxseeds + 3Tbsp warm water
  • Binding agents – best for meatloaf, quick breads, quiches, cornbreads, and casseroles
    • 1/4c tofu
    • 1/4c applesauce
    • 1/4c mashed banana
    • 1/4c gelatin powder
    • 2Tbsp instant mashed potatoes
    • 2Tbsp potato starch + 2 Tbsp water
    • 2Tbsp cornstarch + 2Tbsp water
    • 1tsp Ener-G Egg Replacer + 2Tbsp warm water


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