I have been trying to avoid any “extra” ingredients, but I do find that arrowroot or other starch really helps with gluten-free baked goods, though not necessary in regular, egg-free wheat products. I’ve mostly used chia seeds and squash or fruit purees. Xanthan gum: Whip together 1/4 teaspoon of xanthan gum in 1/4 cup water The following options I haven’t researched yet (if you have any information to give, please do!)Įner-G Egg replacement (gluten-free): Follow package instructions The above are all ingredients I feel comfortable adding to my food.

Vinegar and baking powder: To help add rise, you can try the following: 1 tsp baking powder + 1 TBS water + 1 TBS vinegar. OR 1 tablespoon of agar agar powder +1 tablespoon of water whip, chill and whip again – equals 1 egg. Beat in 2 tablespoons of boiling water until frothy. Gelatin or agar-agar: Unflavored Gelatin: Dissolve 1 tablespoon gelatin in 1 tablespoon of cold water. This includes arrowroot powder (most natural), corn starch (use organic, or GMO-free), or potato starch (I have been experimenting with potato flour, since it is a “whole food”). Starch: Anything starchy will help bind a baked good together. Seeds: 1 tablespoon ground or whole chia or flax seed soaked in 3 tablespoons of water for 15 minutes.įruit and squash: ¼ cup mashed ripe banana, mashed avocado, cooked winter squash, mashed potatoes, pureed prunes, applesauce, or other fruit puree. You may want to add about 1/2 teaspoon more baking powder per recipe to help prevent it from being too dense. Some of the following don’t help give good rise, but do bind. There are two things to consider when replacing eggs, the “lift” eggs give a product and egg’s binding properties. And, for those of you who also have to bake “egg-free”, I’d love to hear your experience and advice. I’ve been filing these suggestions away, and thought some of you might find them helpful too! Thankfully, there are many good substitutes. When you combine the gluten-free and the egg-free together, it does become a little more complicated, but today I wanted to share some of the substitutes you can make for egg-free baking. Gluten-free and egg-free makes for some interesting baking, but it can be successful (the above picture is egg-free, gluten-free, dairy-free pancakes – and they were yummy too!). She is slightly intolerant to gluten, so we have been keeping her gluten-free for the most part. (Thankfully, she doesn’t react to the majority of food she eats on a regular basis, which is a sign that her gut is in good shape). We had our daughter tested for food intolerances last year, and her reaction to egg were skyrocket high.

Agar agar powder substitute