There are several ways to replace eggs in baking.  Below are Allergy Cookie’s most favorite:

For Leavening and Lift:

• 1 egg = 2 heaping T. Potato Starch + 1 t. oil or water (careful with this one, too much of it can create a bit of a potato flavor in your final product)
• 2 eggs = 2 t. baking powder + ½ t. baking soda + ¼ cup Apple Cider Vinegar
• 3 eggs = 12 oz. soda pop (great for cakes — consider also reducing or eliminating any oil the recipe calls for)

Wet ingredients can be added to wet ingredients and dry to dry.  When the entire recipe comes together, the egg replacing properties will take effect.

For binding (all equal to 1 egg):

• ¼ cup mashed banana (about ½ a banana) or pumpkin (great in cookies)
• ¼ cup pureed peaches, apricots, or berries (great for pies)
• ¼ cup applesauce (excellent for adding density and moistness to breads, muffins, and cakes)
• ¼ cup mashed potatoes (including sweet potatoes) or squash (excellent in savory recipes like meatloaf or casseroles, also great in muffins)
• 1 T. agar powder + 1/4 cup water (whip, chill, then whip again – great for replacing egg whites like in meringue)

If the above substitutes make your product too dense, consider adding 1 t. baking powder to your dry ingredients.

If you are not sure what you want your egg replacement to do, click here for some helpful tips or for more tips on substituting common allergy ingredients in your cooking, click here.

Have you used this to create a delicious top 8 free recipe?  Share it with us using the form below or email us at recipes@allergycookie.com.