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This recipe is for everyone – whether you, or someone you know, has a food allergy, or if you have ever run out of eggs while in the middle of a recipe.
Ever since my son was diagnosed with a life-threatening food allergy to egg whites (and other foods) at the age of 5 months, baking and cooking have become a bit of a challenge.
At first, it felt completely daunting to me. How on earth was I supposed to bake without eggs?
Well, the truth is, his (and my) other later dietary changes have proven to be even more challenging (going gluten-free and even sugar-free) than the “egg issue”. And on top of that, his autism (Asperger’s Syndrome) diagnosis was an even harder issue to navigate than the food allergies ever were.
However, adapting an individual’s or family’s diet to meet special needs is still a very real challenge.
So real that it causes a great deal of stress on whomever is responsible for taking care of the meals.
This is actually one of the main reasons that I started this blog –to make food preparation easier and more wholesome for those dealing with special dietary needs. The last thing I need is one more “thing on my plate” (pun intended). You too, huh? If I can get it done quicker, healthier, and cheaper, then I am all over it. And I really enjoy helping others meet this challenge as well.
Finding a good substitute for eggs in baking and cooking can be a bit of a chore, but there are a number of options.
I’ll share more egg substitutes in a future post, but one of my long-time favorites was Ener-G Egg Replacer. It’s a powdered egg substitute that can be used in quite a few dishes that call for eggs, egg whites, or egg yolks.
I bought this product for years, but typical of my “Can I do this myself” mentality, one day I set out to see if I could make this powdered egg substitute myself. The main reason I wanted to do it was to save money, but the other is that there is one ingredient in their product that wasn’t entirely desirable so I would prefer to have it out of our diets.
Well, it worked. I found a recipe for powdered egg replacer on the internet, made some changes, and now I have a quick, easy, cheaper and additive-free egg substitute.
The inspiration for this recipe was a blog called Celineyum. Unfortunately, the blog is now defunct. She had some really innovative recipes that I enjoyed when she was “live”. (See how important it is to support bloggers 
?)
I am not done tinkering with this recipe, so don’t be surprised if I come back with another version in the future. The proportions are a bit different than those in Ener-G’s brand so maybe there’s a better way to make this. So far it has worked pretty well for me, however.
Powdered Egg Replacer
Makes the equivalent of approx. 45 – 50 eggs
Ingredients
2 1/2 cups potato starch
1 1/2 cups tapioca starch (see other starch options below in Notes section)
2/3 cup baking powder (See MYO Aluminum & Corn-Free Baking Powder)
1/3 cup baking soda
Method
1. Place all ingredients in a bowl.
2. Combine well.
3. Store in an airtight container.
Notes
1. Rinsing the spoon off after using this replacer gets tedious really fast. I leave a 1/2 Tbsp spoon in my container at all times. See my post on Saving Time with Measuring Tools.
2. I recommend putting a little card with the measuring instructions on the outside of your Powdered Egg Replacer container so that it will always be handy when you need it !
3. You should always get whatever you are making into the oven or onto the stove as soon as possible after mixing in the egg replacer. It tends to lose its effectiveness the longer you wait (due to the leavening agents in it).
4. To substitute for 1 egg, use 1 rounded 1/2 Tbsp egg replacer powder and 2 Tbsp (1/8 cup) water (filtered water preferred).
5. If your recipe calls for egg whites beaten stiff, beat the egg replacer powder with water until stiff (this won’t work for heavily egg-white-based dishes like meringues, however. Believe me, I learned this the hard way with a meringue that wasn’t, um, a meringue .)
6. For recipes calling for egg yolks, use 1 rounded 1/2 Tbsp egg replacer powder with 1 Tbsp water.
7. You can substitute cornstarch or arrowroot for the tapioca starch with I think minimal difference. You could also sub out the potato starch, but it is a bit “heftier” than the other starches so I would use it if you can. You could also use white flour for either, but then your egg replacer will not be gluten free.
There you have it – an egg substitute that you can make yourself!
Looking for other handy dandy allergy-friendly kitchen subs? How about these:
Homemade Coconut Milk (smoother!)
Easiest Almond Milk Ever
Powdered Sugar Substitute
Homemade Rice Milk
Easy Chocolate / Carob Chips (dairy-free with sugar-free option)
Homemade Vegetable Broth
Do you have a favorite DIY tip to share? Or a DIY challenge for me to take on?
I’d love to hear how this works for you!
This post contains affiliate links. If you click on a link and make a purchase, I may be compensated with a small commission. You will not pay any more for your purchase. Your help is greatly appreciated and helps to keep this free resource up and running! Thanks in advance!
I just ran out of egg replacer and our local Earth Fare doesn’t open for another week… you are a genius (and a lifesaver)! Thanks!
Hi Jana! Yippee! Like I said, it may need tweaking (just to make it more cost effective, I think) but it works! Let me know what you think!
I use chia seeds with hot water and it works pretty well and less starchy.
I’ve used chia and flax as well. I do think that in some applications the egg replacer works better. What proportion do you use? Ground or whole? Also, I don’t like eating starchy things either, but it’s such a small amount that I am not worried about it.
Do you have bye any chance a substitute for the yolk only?
Thanks
Martine
The notes for the yolk only are in the Notes – let me know if you need anything further
!
Is this just for using in other recipes? I have been trying to find ways to store foods (that will last without electricity, seeing as how we live in a hurricane prone area). Powdered Eggs are a form of staple in a situation where no refrigeration is available.
This would not be a “staple” to store except if you were going to do baking with your stored foods – then you could use this instead of eggs. I think with a solar oven or something like that it would be quite helpful – nice thought
!
Thanks for the suggestion, I researched how to make homemade powdered eggs after reading this. Its no where as hard as I would have thought, just another reason to convince the DH I *need* that excaliber dehydrator.
I will say that the Excalibur is great. If you end up deciding on one, make sure you check out my Excalibur Savings Page. I think it’s the best deal you can get. I’d be happy to help in any way that I can.
Hi There Adrienne~
Just a quick note to share I featured your cleaver homemade egg replacer on my monthly round-up.
http://www.thetastyalternative.com/2011/11/monthly-round-up-november-2011.html
Be Well,
–Amber
Amber, thanks so much! Now I need to get my tired self to bed
.
Great recipe. Thank you!
Also, not sure if you’d be interested in this, but I loved Kim’s Everyday Gluten-Free book and she is offering bloggers a chance to review her new book for free. You can check it out at http://simplynaturalhealth.com/recipeblog/2011/12/01/help-me-out-get-a-free-book/ Please let her know Martianne from Training Happy hearts sent you if you contact her to take advantage of this.
You’re welcome! And thanks for thinking of me! I already have been talking with Kim and have her other books!
Thank you so much for sharing this! I have a hard time finding Ener-G near me, so this is a lifesaver!
You’re so welcome!
Ah, we have just the same mentality! I so much prefer to make things myself if I can–ener-G is great, but I’m not wild about the cornstarch in it either and it is _expensive_! for what it is… I’m so glad you shared this.
In my experience, flax/chia “eggs” don’t always work so well in gluten free baking, so I tend to resort to ener-G instead, although I might otherwise prefer the omega-3s from the seeds (but then again, not sure how well those hold up under baking temperatures…
cheers,
Ela
Hi Ela. I agree with you that often I have tried the flax and/or chia blend and have not been thrilled with the results. I think it’s the leavening agent. Maybe we just need to try using the leavening agent and leave the starches out…or maybe I have another idea now….hmmmm… I have read different things about the omega-3s. The article that I read that seemed to make the most sense mentioned a couple of things. 1. Heating the plain oil from the flax is an issue. Not heating the seeds. 2. Another place mentioned that if there is an issue, just don’t heat them too hot. My Focaccia Flax Bread is baked at a pretty high temp. I guess I could just try it at a lower temp. Thanks!
Brilliant! So glad you submitted the recipe to Wellness Weekend!
Hi Ricki! Thanks! It works great for us!
Does the egg replacer provide binding like egg does, or does it just provide rise/fluffiness to baked goods? I need to find an egg alternative for gluten-free baking, I’ve tried chia seeds and I’m getting crappy results!
Debbie, I have never liked the chia seed mix. It hasn’t worked for me at all. This should help with the binding. Of course, gluten free baking is never great so you are not going to get the kind of results that you get with gums or using gluten flours. I tend to go heavy on the sweet brown rice flour when I make my baking mix so that helps. Maybe it would be a good idea to do some of this and some flax??
Would it be weird if I said I love you!! This is great! My 3 y/o is allergic to eggs, and I have been using flax or baking powder/vinegar, but never thought about making my own Ener-G (which can NOT be found any where around here!) I’m so excited to give this a try! (I also have a NuNaturals stevia giveaway going on right now if you are interested)
Yea, Kim – I am so glad to have helped! I’ll check out your giveaway as well. I hope I can someday come up with a slightly better version, but this sure works well for us. I am going to make Oatmeal Cake with it the morning with soaked oats and it comes out perfect!
this look fascinating – I sometimes like to bake without eggs but I haven’t ever tried the Ener-G because I just don’t like the thought of buying a packet of processed stuff – but this looks interesting – the idea of 45-50 eggs seems far too many for my needs but it looks like it could be scaled back quite easily – am looking forward to trying it
Johanna, of course you can scale the recipe back. Since it is made with starches it has a super long shelf life. I would actually like to change the recipe to make it work for more eggs. The original recipe that I saw was for 1 egg – but I don’t have the patience to make something up on an “as you need it basis” when I can have it ready made instead. Let me know how it works if you have a moment to stop back!
This is so great!!! My Mom stopped being able to eat eggs after sh got pregnant with my sis, I am going to show this to her ASAP. Thanks so much !!
You are so welcome! Is is an allergy for her or is she a nursing mother?
Great idea and thanks for sharing. I love the nutritional value of chia and flax but they do sometimes give strange results. It may depend on properties of the flour or other ingredients used.
You’re welcome, Gretchen. I hope it works well for you!
Smart move! Too sad that the blogger who inspired you deactivated her blog already, I’d love to read her blog as well as much as I read yours. Thanks for sharing!
Thanks, Angel. Of course, there are many reasons to stop a blog (mainly that they take a lot of time and there isn’t much money to be made from them without a ton of work), but I do miss her ingenuity! Thanks for the compliment!
Hello Angel. I actually found her site again – with a new address. Not sure what happened there ?? I need to hunt for it again b/c I think I forgot to bookmark it.
Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!
Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
http://realfoodforager.com/2011/12/fat-tuesday-december-6-2011/
Thanks, Jill!
Love this! Glad to have found your blog. I’m your newest follower!
Hi Nancy – I’ve been over to your blog. Nice to meet you finally!
Thank you Thank you. I found you from Sugar Bee Crafts and LOVE It. My son has several food allergies including corn, egg, nuts, and dairy which does make it hard to find processed foods or things in grocery store, and by doing things homemade we have not missed out on much and actually find things taste better.
I so agree with you Jessica. In truth the “other foods” are often not food at all. I am glad you found me too and hope to see you around again
.
I don’t use Ener-G egg replacer much anymore, but I know this recipe is going to be very welcome to the food allergy & vegan bakers outside the U.S. that can’t get their hands on it. I’ll definitely recommend it to a few friends!
Thanks, Libby! Glad to be of help. I used to live outside of the US and I remember how hard that kind of thing was!
Goodness, I never thought this could be that easy! Thank you for sharing this recipe.
Already your follower. Just visiting.
http://olahmomma.com
You’re welcome! I hope it works well for you!
Speaking as a vegetarian and occasional vegan, *ground* flax seed can make a good replacer, but you would need to use baking soda, baking powder or cream of tartar alongside white vinegar (or another acidic liquid such as orange juice) for your rise. In my “buttermilk” biscuits I use all three (soda, powder and CoT) and add water or juice with 1 Tbsp. vinegar (I don’t often buy buttermilk itself.) The reaction of the soda/powder to vinegar gives what you’re looking for. Flax by itself… not so much
Applesauce also works as a replacer for sweet baking (and bananas). I blogged about this last January if anyone is interested…
http://tillieisms.blogspot.com/2011/01/cheating-your-way-through-kitchen.html
Thanks Tillie!
This is awesome. My oldest has an allergy to anything with wheat, barely, or rye in it. So I love that it is gluten free. Thank god its not life threatening but still a big issue. Even though no one in my home is allergic to eggs I can’t count how many times I started a recipe and realized we were out of eggs. And living 30 miles out of town means making a quick trip to the store is not going to happen. This would be perfect to keep in the pantry for those occasions. Do you know how long it would last while stored? I love your blog. I’m your newest follower via facebook. Would love you to stop by DIY Home Sweet Home
Jamie
http://diyhshp.blogspot.com/
P.S. I have a giveaway going on. Come over and check it out.
P.S.S. I have a linky every Monday would love you to stop by Monday and link up.
Hi Jamie,
This will keep as long as the baking powder and soda keep as the starches do not spoil. Thanks for the kind words! By the way, I do stop by your blog every week and I link up faithfully
.
Wow! Wish I had this a few years ago!
Hope you still can make use of it
!
Interesting! I love that you’ve taken your family’s dietary challenges and run with them–and I always love make-at-home substitutes! Thanks for sharing.
Thanks for the encouragement, Jordan! I love made at home subs as well. Fewer trips to the store
!
Hi Adrienne: Please please add the link back to my Allergy Friendly Friday, so I can feature this recipe! Thanks! Cybele
Will do right away
Cybele – So sorry. My son handles the link backs (I think I mentioned this before) and he was so apologetic that he forgot this one last week
. Best to you and yours!
No worries! Thanks for adding. One more request, can he add it as Allergy Friendly Friday? Tell him “Thank you!” all best,
Cybele
Sure thing! Have a Wonderful Christmas – Oh, can we link up 2 posts since this AFF is two weeks long?
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back later today when the new link-up is running to see if you were one of the top 3 featured posts!
Thanks, Lea.
Thanks for sharing this tip with the Hearth and soul blog hop! Right now I’m out of eggs in the house and just thinking of the possibilities of what I can do with it is fun… I’m having a hard time believing it’ll work to hold together all the gluten free flours though. Does it really work just as good as eggs in recipes that have lots of eggs, or is this just a replacement for lets say, one or two eggs in a cake or bread?
It won’t work great with recipes that call for a lot of eggs. But the resulting product might still be edible
. I tried it with a bean cake and it really wasn’t great, but we ate it anyway 
/
Can I use another substitute instead of Potato starch??? = =! can’t find it LOL
You could try other starches like tapioca, arrowroot, or even corn (if you can handle it). The potato starch is just a little heftier.
Funny story. I am looking info on food storage and was thinking powdered eggs. Then I was browsing and saw energ egg replacer then I thought to google for a recipe I knew someone would have come up with something
Awesome! I don’t have to buy anything and have powdered ‘eggs’!!!
I have everything I need.
Thanks!!
So glad to have helped! Nutritionally this is certainly not the way to go, but it will get you baking
. You’re welcome and hope to see you around again!
This is totally up my alley as I love EnerG egg replacer, but I love to save money. As soon as my box of EnerG is empty, I’ll try this recipe, for sure. Thank you so much for sharing it Allergy-Free Wednesdays!
Hope you like it, Michelle. I think it works pretty well!
Adrienne,
I really want to feature this recipe for Allergy-Free Wednesdays this week. Can you add a link back so that you qualify for the feature? Thanks! Michelle
http://willingcook.com/allergy-free-wednesdays-january-25-2012/
Hello Michelle! Just did it. Sorry it didn’t get done – my son handles the linkbacks and he has anxiety issues so sometimes it slips through the cracks. Thanks for your patience and understanding!
No problem! I fail to link back sometimes on blog hops and I have no good excuse
Thanks for taking care of it. I’m so happy to feature your recipe this week. I hope to see you link up more great recipes this Wednesday too.
I am getting to the bottom of my Ener-g, so you can bet this is on my list, and then I don’t have to store another box in my pantry, love it! this is getting lots of clicks at our hop too, so I am not the only one who thinks it’s a brilliant idea!
That’s how I feel about MYO stuff too – one less thing to store in my pantry! One less package. Yippee! Thanks, Tessa.
I am a single mom and both of my kids have food allergy. Your egg replacer recipe would surely help me in coming up with new recipes that requires egg. Thank you so much for this breakthrough. God bless you more!
Andy
*from the Philippines
You are so welcome! How wonderful to know I’ve helped someone so far away! I used to live in Japan and my husband lived in China. And my mother was alone with us for awhile. So we have a few things in common . Hang in there w/ the allergies. It’s not easy, I know. My son has had major anxiety this week about his. Take care and hope to see you around again!
For those not wanting such a huge batch, I’ve divided it by 4:
10 tablespoons potato starch
6 tablespoons tapioca starch
2 tablespoons plus 2 teaspoon baking powder
1 tablespoon plus 1 teaspoon baking soda
I can sympathize with you on your challenges. Been there, done that. Now I’m grain free and that is a challenge but I’m finding or creating some interesting ideas.
Where is the notes section that you refer to? I am looking for info about substituting potato starch as that is a sensitivity for me. Thanks.
It’s in the Print Section just under the recipe details. Let me know if you can’t find it.
You mean right there in front of my face?!
Thanks. Great site, found for first time today. Will try to substitute rice flour for the potato starch.
Hi,
What can be the best way to make a eggless Creme Brulee? Also, What do you substitute in a dish that has more than 4 eggs?
Thanks,
Nikita
Good question, Nikita. It is always a puzzle to me as well. I think the best thing is to do an internet search as “vegan” and what you are looking for. Then if you have other restrictions you can work from there. When do you need a recipe by?
I’ve seemed to develope issues with eggs over the last few years; instead of an allergy I get painful stomach cramps. I’ve looked over your homemade substitute but, is there anything out there that is not egg that can be eaten for breakfast instead of using a cooking ingredient? I love eggs and it has turned my breakfast time upside down. I don’t have a problem when I eat baked goods with egg; just any form of whole or liquid egg. I’ve gone to the local markets and all they have in liquid form has egg whites in it. I can’t even eat that. I’ve procedures done looking into any stomach issues; nothing to see. Maybe it is a form of allergy. Can you help me find anything that has the flavor of egg that’s for sale? I’m not a cook so, I’d prefer to purchase. Thank you.
Judy, I would probably think that the scrambled tofu would be a good option for you. What other things do you enjoy? We eat my chia pudding quite a bit and sometimes (though it is a little too much carb-wise) my Oatmeal Cake. I wonder if digestive enzymes might help you. Could you maybe tolerate the yolk and not the white? Hope that helps!
I’m not always pleased when I use flax or chia eggs in baked goods either and am happy to find your recipe! I’m allergic to nightshades and can’t have potato starch. You don’t recommend subbing for another starch but say that flour may work. Since I’m also GF, do you think rice flour or sweet rice flour would be a better substitute for the potato starch than cornstarch or arrowroot?
I would think so since they are a little heavier….perhaps. Maybe I would go with the sweet rice since it has some stickiness.
Hi Adrienne,
I’m sorry to hear about all the difficulties your son and family have had to endure, and I hope things are getting easier for you. Thank you for posting this recipie. I have not tried it yet, but I will.
Thanks again,
So when I beat my flours with the required water for my egg substitution.it did not turn
Foamy.please advice
Did you use white flour / the starches or whole grain? Also it doesn’t really foam up….just gets a little thicker. It won’t replicate egg whites in heavy egg white recipes but it works in some that aren’t totally dependent on the whites. Hope that helps.
Hi Adrienne ,
I used the starches. Normally with the energ E
Egg replacer the starches foam when you whisk with water
so I thought I did something wrong. I helps to know
That it just gets thicker .
Do I store my egg replacer in the refrigerator ?
Hmmm…well, the ingredients compared to Energ are almost identical so I am wondering if it is the one other ingredient that is doing the foaming? I’m thinking it’s the methyl celluloses. You don’t need to keep it in the fridge since it’s made w/ refined flours.
can this egg replacer be used for making delicious american style chocolate chip cookies that you get in the stores in usa? I have stopped eating eggs now and I am in India and i really miss those chocolate chip cookies american style (regular and not oat meal).
If this works, then my tons of thanks to you!!
Your blog is out of the world… hearty congratulations!!
Yes!!! I so hope you like it. We have used this for cookies for years now. Blessings and thanks for your kind comment. One of my best friends from my working out of the home days was from India
.
Using pure raw coconut oil in your recipe will make everything moist and stay moist.
coconut oil will solve your crumbly problems!
I used coconut oil in GF cornbread the other day and it was super crumbly.
. Yummy but crumbly.
Is tapioca flour the same as tapioca starch? I know with potato flour and starch there is a difference.
It’s the same, from my understanding – good question!
This is great stuff I am 30 minutes from a little store and 45 from any sizeable store and just now I went to make brownies and didnt have eggs. I am making your replacer so it wont happen again! One thing and forgive me if you already answered this question. I looked through many of the posts and couldnt find how long the egg mix will last in an air tight metal container in a cool, dry location.
Thanks so much.
Pamela
I don’t think there is any difference in the shelf life beyond the baking powder’s shelf life that is in it
.
Thank you so much for the response. I just wanted to make sure there wasn’t any alteration due to combined ingredients. Have a GREAT ‘baking’ holiday season!
Awesome recipe! Love the idea of making my own egg replacer.
I get that it won’t work for dishes that are mostly egg white based, like a meringue, but I’m wondering if it will work for recipes that have egg whites folded in? I have an awesome waffle recipe that I want to adapt and you fold in beaten egg whites. Have you tried anything like that with this?
I would just try it. Basically the more eggs in the recipe, I find it doesn’t work as well. It most likely won’t be as fluffy. Perhaps try using twice the amount and whip it before adding and see
.
One other interesting ingredient you may wish to explore is Chia seed. These are unusual in that, if you mix them with a bit of water, and wait a bit, the result is a rather thoroughly gelled mass, almost like jello, yet it’s not gelatine. I’ve found Chia seeds to be quite useful in recipes where some sort of binder to hold things together is needed, and in many places where eggs are used, this binding effect, plus perhaps moisturizing, is the needed function. Chia helps here. You might try adding some to your egg replacer. Haven’t tried grinding them up, but that likely would be useful too. An added benefit, Chia is a nutritional powerhouse, and a very good source of plant based Omega 3′s.
Hi, when making an “egg” with this powder do the water have to be hot\warm\cold?
Thank you.
I’ve typically used it straight from my filter
.
Thank you so much for this… Ener-G is not sold local here so last year I bought (in bulk) a few boxes ….. If I would have known that 1 box = a billion eggs (exageration) I would not have bought so many. I still have LOTS left but when I run out I know how to make my own. But 1 question… where do you find the starches… I haven’t seen them at major grocery store (well I haven’t really searched for them either though) and the only stores that I would think that would cary them is maybe Harris Teeter (about 30 min car drive away and I have no car), Trader Joe’s (no clue where one is around here) and maybe whole foods (1 just opened but still about a 30 minute drive away)?
I use this in all of my baking (not because of allergies, but with my business I ship items out and with egg replacer my cakes, breads, and other baked goods last longer).
Thank you
You’re welcome! Where do you live? I get mine from a Midwest co op. Amazon has them too. Click on this link to see the Tapioca
.
okay I am making a Banana Bread Blend ,Gluten free now the recipe calls for 1/3 cup of liquid whole egg . now I have never use this recipe ,, so help !!! I want to use a whole eggs not the liquid whole egg ,, this recipe also is using the a gluten flour too..So this where I need your help … Doreen
Would this link help with your egg needs? Let me know
!
I am not certain that the potato starch is GAPS diet legal. If you know of this diet, is this something that can be used as potatoes are not on the list for a time when we are first starting out? and I looking for ways to make our eggs stretch since we will be consuming so many. Thank you.
I would think that this isn’t GAPS legal due to the starch issue. Flax or chia would be OK subs I would think. Sorry.
The wheat belly cook book says not to use alot of the startchs as they arn’t the best for your body. But most of the gluten free recipes call for it. So what to do
I have the same quandary. I avoid them almost all the time. WAPF says arrowroot is healthy. So it’s a puzzle. My most recent recipe I used 2/3 the egg replacer powdered and 1/3 chia ground w/ water and it worked out well. I am going to continue to work on it.
Do you have a specific brand of the starches that you use? My boys are allergic to eggs and nuts and finding bulk that is reasonably priced but not processed/ manufactured in a plant that also…. is my challenge. Any suggestions? I enjoy your site and am learning a lot. I’m trying to find ways to make my own and save $. Thanks
Hmm.. I buy from Country Life Natural Foods. You can call and see about their sourcing. Maybe that will help? My son is allergic to those things but a professional has given told us not to worry so much about “manufactured in” labeling. My son’s allergies are life threatening. Of course, you need to follow your physician’s advice.
Hi! I am trying to make a cauliflower pizza crust that calls for 1-2 eggs. What should I use to replace the eggs? Chia eggs, yogurt, agar whip? Any suggestions? I am assuming the purpose of the egg is as a binder, not leavening. Is this correct?
Thanks!
I’ve seen cauliflower pizza crusts both with and without eggs. I have never used agar whip. Personally, I think it depends what kind of crust you want. If you want leavening, use my replacer. Otherwise it doesn’t matter. I haven’t used yogurt for an egg replacer before either.
Sorry I couldn’t be of more help.
Thank you so much for this recipe. I’ve been using Ener G for years to make cookies, cakes, pancakes, etc for my 17 year old son who is allergic to eggs (as well as peanuts, and tree nuts). I’ve been out of egg replacer for almost a month! There isn’t any around here and my husband keeps forgetting to stop at a health food store in the town he works in to check there (I don’t have a car to get there myself). So, for weeks son has had no baked treats. Now I have to see if husband can find potato starch and tapioca starch. LOL! So…it’s one rounded 1/2 TBL of the powder? Does that mean I would scoop with a 1/2 TBL and not level it off?? Also, do you have a brownie recipe that’s been successful with the egg replacer (every one I have tried has flopped for some reason…so son has never had a brownie)?
Soo glad to hear this! Yes, your interpretation of the usage is correct. As for the brownies, hmmm….I could try some w/ my family
. I’m sure they won’t mind. You could make just the cake part of my chocolate cupcakes w/ cheesecake filling. It’s a little dense so it sort of resembles a cupcake. What happens when you make them? I just found a thread that says brownies might not work w/ it but I don’t know why.
Thanks Adrienne. It’s been so long ago that I tried making brownies w/o eggs (I gave up). Seems like they turned out really flat. I just found this brownie recipe without eggs: http://www.4thsensecooking.com/2011/03/eggless-brownies.html
Looks promising.
I just made 2 batches of a vegan brownie that the author said used egg replacer. I do think I took it out of the oven too soon b/c the middle wasn’t done…but the outside was quite nice. We might just have to try another batch
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This recipe doesn’t work with brownies. I have yet to find an egg substitute that works with brownies. Right now I use a brownie recipe that calls for shredded zucchini instead of eggs, that recipe is good. But I miss being able to make regular brownies with an egg substitute. It just doesn’t seem to rise. If you ever get it figured out, I would love to know how to.
JoAnn recently posted..Fit Mommy Friday ~ 2/15
I think I just found one……tested it out tonight. Yummy. Just trying to see if they sank too bad in the middle We’ll see…..What’s happened to yours?
Oh that would be great if you found one. I hope you’ll share it soon if it worked.
For ours it has no density. The whole thing bubbles like it’s almost all liquid, and never rises. Then once it sits, it flattens and is hard. Not edible at all.
But this has happened with every egg substitute we’ve tried, not just this one. We like this one for our cookies.
JoAnn recently posted..Fit Mommy Friday ~ 2/15
I’m sure my kids won’t mind my trying
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Well, if they tried ours, they might just break a tooth, it gets that hard once it sits.
JoAnn recently posted..Fit Mommy Friday ~ 2/15
Oh no…these are quite soft. One pan gone – the other partially. I will try them again. Might be hard to get a nice photo, but hey
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Oh, they sound yummy. Please share the recipe when you can. And I can understand not being able to get a photo. Sometimes food just doesn’t last.
JoAnn recently posted..Fit Mommy Friday ~ 2/15
…I meant they aren’t pretty. I like pretty photos. I’ll have to think of something.
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thank you for sharing this. i think i will be checking your blogs a lot now. my dad has cancer and he cant have eggs but has been asking me he wants bread. this really helps!
Great! Hope you enjoy it! You can subscribe too and not miss a post. Interesting things coming up
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Hello,
I’m a foodtech student from Vietnam. I’m making an affordable egg replacer as a small project so I’ve been reading quite a lot about ener-G. The original label lists Cellulose Gum & modified cellulose as ingredients (as far as I know, they are stabilizers)while VeganBaking’s recipe uses xathan gum – but your recipe leaves them out entirely and still seemingly work. Here is my question: do you notice any significant difference between using your homemade version and the original?
Good day
You are right. I just didn’t notice that. I haven’t noticed a difference. I guess one could add a gum or gelatin to the recipe to make up for that. I have been trying that on occasion.
can i use this substitute for stuff like custards and puddings???? i am a vegetarian and insanely obsessed about baking. also does this re placer in the microwave???
vaishnavi recently posted..Almost Good Enough to Eat Soap – Giveaway with Six Winners!
If the recipe calls for a lot of eggs, it won’t work. You could use it in the microwave….but I’m done with mine
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I’ve never tried making that type of egg replacer, but it certainly looks easy.
Can you use all arrowroot flour? I really do not like to use potato flour.
I have never used powdered egg replacer, as it seems so much less nutritionally beneficial that a flax/chia egg. Do you know what the actual nutritional information looks like for the equivalent of one egg? Is there a lot of starch?
Thanks!
I think you could use any starch but the potato adds a little “heft”. I also prefer getting the nutrition of other subs, and also think just baking powder and an acid can work. I just used this a ton when my son was first diagnosed w/ food allergies and it works well in recipes where you are looking for some leavening. For binding the chia and flax work well. There is about zero nutrition in this, sadly.
I have a recipe that calls for arrowroot but I used the last of it making egg replacer. Do you think it would considerably alter the recipe to use the dry egg replacer in place of the arrowroot powder. The recipe calls for 7 Tbsp of arrowroot. Thanks.
It will totally change it b/c of the leavening agents. You’ll get a poofy whatever you are making
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I thought so. Tryin’ not to make a last minute menu change. =0) Thanks anyway.
Thank you so much for this recipe!
I’m thinking I will try it with Arrowroot & Tapioca (instead of potato; can’t have nightshades), but do you think I’d be better off with the Arrowroot or the Tapioca as the higher amount (the 2.5cups)?
Thanks again!
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Jeans
Hmm.. I think arrowroot is a little heavier so try that.