Here at the Bobs Red Mill Headquarters we develop and test recipes all day long. In our years of baking, weve settled on some pretty tried and true vegan baking substitutes. These are plant based alternatives to eggs, butter or milk that can be used in most recipes. Vegan baking substitutes are pretty simple, but first we need to understand what roles eggs, butter and milk play in our muffins, cakes, and cookies!
Today were taking a look at eggs!
What do eggs do in baking?
Eggs are primarily made up of protein and fat. The white of an egg is mainly protein and water, while the yellow/orange yolk is full of healthy fat, nutrients, and vitamins.
Because of this makeup, eggs perform many duties in baking. Eggs create structure and stability, they add moisture, emulsify fats and liquids, and they puff up and create lift.
How do you substitute eggs in vegan baking?
Generally, large eggs weigh about 50 grams and measure roughly 3 - 3 tablespoons. We recommend the following as substitutes
Each substitute equates to about 3 tablespoons or the volume of one large egg. If your recipe calls for two whole eggs, youd make two vegan egg replacers and mix them into your recipe as you would whole eggs.
How do you make vegan egg substitutes?
Our Gluten Free Egg Replacer is made of a mix of Potato Starch, Tapioca Starch, Baking Soda, and Psyllium Fiber Powder. The starches help create stability, the baking soda creates lift, and then psyllium fiber gives structure. When water is mixed into the egg replacer it becomes a viscous gel, not unlike the texture of a whisked egg.
A Chia Seed Egg Replacer uses 1 Tbsp of Chia Seeds and 3 Tbsp of water. As the chia seeds sit in the water, the super hydrophilic (water attracting) exterior absorbs water and creates a gel. In about 5 minutes the chia seed egg replacer is ready to mix into your recipe.
A Flaxseed Egg Replacer is very similar to a Chia Seed Egg Replacer. Simply add 1 Tbsp of Flaxseed Meal and 3 Tbsp of water. The flaxseed will absorb the water and become a thick gel. Once it has gelled, its ready to use in a recipe!
We highly recommend looking at aquafaba as a vegan substitute for egg whites. Aquafaba is the liquid from cooked beans. Its neutral in flavor and full of protein, just like egg whites! Check out our blog post on aquafaba here:
While vegan baking substitutes, like a flax seed egg replacer, will work in most baking recipes they can't replace eggs in things like scrambles, frittata, or shakshuka. We know you know that, just covering our bases :)
How many vegan eggs can I use in a recipe?
3 eggs should be the maximum for replacing. More than that might result in a gummy texture, particularly from a Flaxseed Egg Replacer or Chia Seed Egg Replacer. Our Gluten Free Egg Replacer is the best option when replacing more than one egg. The extra boost from the baking soda helps keep the texture light and fluffy.
I always use your egg replacement when I bake vegan. Many vegan recipes call for flax eggs with a ration of 1:3 flax and water. Your egg replacement is 1:2. Can I make a 1:1 substitution or am I shorting myself liquid?
Hi there! It cannot, our Gluten Free Egg Substitute can only be used to sub for eggs in baked goods.
Jessica Johnson
After two different baking attempts at brownies with a recipe that calls for 4 eggs, the recipe failed. Agree with above comment that there is a limit to how many eggs can be replaced.
Paula Lambert
You should state that 3 eggs are the maximum to be replaced on the package. I made a recipe with almond flour using 6 egg replacer. I was sooo frustrated, now I know why the muffins didn't set up right.
Would REALLY have been nice to know that from the beginning
I always use your egg replacement when I bake vegan. Many vegan recipes call for flax eggs with a ration of 1:3 flax and water. Your egg replacement is 1:2. Can I make a 1:1 substitution or am I shorting myself liquid?
Thank you.
Loren