Flaxseed or Chia Seed
Adds: moisture, increase shelf life; also adds density
Best for: quick breads, brownies, cookies, yeast bread
How to: 1 egg = 3 tbsp warm water + 1 tbsp ground flaxseeds or ground chia seeds. Let thicken before using; limit chia seeds to 1 egg to prevent gumminess.
Baking Powder Basic
Adds: lift, lightness, texture
Best for: yeast breads, quick breads, pancakes, cakes
How to: The combination of starch, leavening and a gum is common in gluten-free recipes. If a recipe already has starch, use: 1 egg = 3 tbsp fatty dairy-free beverage (e.g. coconut) + 1/4 tsp baking powder. For more eggs, multiply the milk beverage by the number of eggs, but only use 1/2 tsp baking powder. (e.g. 3 eggs = 9 tbsp liquid + 1/2 tsp baking powder).
Just Like Store-Bought
Adds: binding power, lift, structure; can taste slightly starchy
Best for: most baked goods
How to: Make your own version of commercial powdered egg replacer, which typically contains starch. If the gluten-free recipe you’re following doesn’t include a starch, use: 1 egg = 1 1/2 tbsp tapioca starch or arrowroot starch + the preceding Baking Powder Basic method.
(applesauce, banana, pumpkin)
Adds: moisture, binding power (with bananas) and density
Best for: brownies, quick breads, pound cakes
How to: 1 egg = 1/4 cup mashed fruit
Adds: tenderness, lightness
Best for: most baked goods, especially quick breads, yeast breads, cakes, pastry crust
How to: 1 egg = 1 tbsp vinegar, stirring into the batter right before pouring into the pan.
Laurie Sadowski is the author of The Allergy-Free Cook series and specializes in baking recipe development. See her work at LaurieSadowski.com