GF DF EF, Gluten, Dairy and Egg Alternatives

by Linda Hollis 2024

Egg Alternatives

Natural egg replacements for baking

Linseeds / Flaxseeds or Chia Seeds

Use to replace eggs in dessert slices, biscuits, batters, and breads etc.

Good source of Omega-3, high in fibre. Helps bind and adds moisture and texture. Not good with GF flours.

Method: Grind to a powder. Soak for a couple of hours until it becomes gel-like. Use to replace up to 2 eggs. Use a ratio of 1 tablespoon of ground linseeds, flaxseeds or chia seeds to 2 tablespoons of water for cakes and biscuits. Use a ratio of 1 tablespoon to 3 of water for thinner mixtures like a pancake batter.

Aquafaba (Chick pea water)

Use to replace eggs in cakes, egg based desserts, macaroons, meringues etc.

High in protein, binds, adds moisture and texture and helps cakes rise.

Method: From the can or from home cooked chick peas. 3 tablespoons per egg, 4 for an extra large egg, 2 to replace just egg white. You can use the water from the can or cook the chickpeas yourself and use the water. If your recipe requires whisked eggs, whisk with electric whisker until white and stiff. You can add a pinch of salt to add flavour if you wish.

Mashed/pureed banana or other fruit, pumpkin or sweet potato

Use to replace eggs in sweet desserts like biscuits, pancakes, flat breads, cakes

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Method: To replace 1 egg: mash half a ripe banana, or use 1/4 cup of fruit, sweet potato or pumpkin puree. These options will have a strong flavour to whatever you are baking. The sugar in banana will help crisp and brown some recipes like biscuits, pancakes and flatbreads. They will not help cakes to rise, but will help keep them moist and tasty - so I suggest filling the pan or patty pans close to the height you want them, or experiment with a little extra raising agent like GF baking powder.

Off the shelf mixes

Example: Orgran 'Easy Egg'

(GF DF EF)

For scrambled egg, omelette, quiche & frittata

(Chickpea and corn based)

Method: the example of the Orgran brand 'Easy Egg',

to replace 2 scrambled eggs: Whisk 2 1/2 tblspns of Easy Egg with 1/2 a cup of water, and a tspn of oil. Stir and fold in a frying pan like normal scrambled eggs. (Colour of powder is yellow scrambled egg colour).

Example: Orgran 'No Egg Egg Replacer'

(GF DF EF)

Method: Using the example of Orgran brand 'No Egg',

to replace:1 whole egg: 1 tspn 'No Egg' to 2 tblspns water; 1 egg white: 1 tspn 'No Egg' to 1 tblspn water;1 egg yolk: 1 tspn 'No Egg' to 1/2 tblspn water. Stiffly beaten egg whites = 2 tablespoons 'No Egg' + 2 teaspoons water + a little pectin.(Colour of powder is white).

Potato and tapioca based

(For scrambled egg, omelette, quiche & frittata)

Note:

I've used Orgran brand above as this is what is available locally to me. There are others you can try obviously, so experiment with different brands. I have found these in some supermarkets and health shops.