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Faux Eggs

Did you know…

…a large egg equals about 1.75 ounces or 3.5 tablespoons

…the egg white is 1.2 ounces

…the yolk is a little more than half an ounce

Here are the substitutes I use when baking without eggs. I use them pretty interchangeably although some folks can’t use flax or don’t like the flavor it imparts in baked goods. Chocolate has such a strong flavor the flax flavor really shouldn’t come through. So, if you’re worried about tasting the flax, feel free to use it in any baked good that calls for chocolate or any recipe where the main flavor is strong, not subtle. I  have also heard flax will help with rise. Not sure if that’s true but I haven’t noticed the opposite and I’ve generally had good results with flax. Ener-G Egg Replacer also provides good results so depending on preference feel free to substitute one or the other in any recipe posted here (unless otherwise noted).

Also, a general rule of thumb is to stay away from recipes that call for more than 2 eggs if you aren’t using real eggs. And, of course, it goes without saying that flax and egg replacers don’t work for custards, omelets, etc. — any recipe that relies heavily on eggs for a successful outcome.

Oh, and BTW, for those of you who can use eggs just go ahead and replace the faux eggs in any recipe with an equal amount of real eggs. (Truth be told I miss eggs much more than I miss gluten so I’d use them if I could.)


Flax Egg

One egg = 3 tablespoons warm water + 1 tablespoons finely ground golden flax.

Mix together and let sit for a few minutes until it becomes somewhat gelatinous.


Ener-G Egg

One egg = 2 tablespoons warm water + 1 1/2 teaspoons Ener-G Egg Replacer.

Mix together and let sit for a few minutes until it gels up a bit.


Chia Gel

Have not tried this yet but it sounds interesting. I’ll update you once I try it. Thanks, Joyce from Grandma’s Gluten-Free Baking N Cooking. Here’s her instructions for Chia Gel egg replacer.


Other Faux Eggs

There are many other options for replacing eggs in cooking — bananas, applesauce, tofu, and on and on.

Here are some additional resources for egg substitutes:

Cook’s Thesaurus

Veg Cooking

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Reader Comments (2)

Great site I'm so glad to have a place to advise me on baking for my friends asking for gluten free cookies.

Sep 7, 2010 | Unregistered CommenterLee Kirby

Thank you for this! My boyfriend works at Whirlpool and just brought home a noodle attachment for our Kitchen Aid mixer. My son and I can not eat the regular noodle mixtures so I am eager to give this a run! Thank you very much for sharing and making life easier.

Sep 18, 2012 | Unregistered CommenterRachael

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