“Gluten-Free Baking: Top Egg Replacements and Tips for Optimal Results”

In gluten-free baking, eggs often play a crucial role in providing structure, moisture, and binding properties to the final baked goods.

When looking for egg replacements for gluten-free recipes, several options can yield similar results as real eggs. So whether you are following a plant-based diet or because of dietary restrictions, replacing eggs is possible in most recipes.

snacking cake batter using egg replacer in a bowl with spatula

Here are some of the best egg replacements and how they can be used:

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Flaxseed or Chia Seed Eggs: Flaxseed and chia seeds can be used as egg replacements due to their binding properties when mixed with water. To make a flaxseed or chia seed egg, mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water and let it sit for a few minutes until it thickens and becomes gel-like. This mixture can replace one egg in the recipe. These egg substitutes work well in muffins, cookies, and pancake recipes.

Applesauce: Unsweetened applesauce can replace eggs in recipes where moisture is essential. Substitute 1/4 cup of applesauce for one egg. Keep in mind that using applesauce may result in slightly denser and moister baked goods, which can be desirable in some recipes like cakes and brownies.

Bananas: Mashed ripe bananas can be used as an egg substitute, particularly in recipes like quick breads and muffins. Use 1/4 to 1/2 cup of mashed banana to replace one egg. The bananas add moisture and natural sweetness to the baked goods.

Yogurt or Buttermilk: Yogurt or buttermilk (dairy or non-dairy) can be used as an egg replacement in certain recipes. Use 1/4 cup of yogurt or buttermilk to replace one egg. These substitutes work well in recipes like cakes and muffins, adding moisture and tenderness to the final product.

Aquafaba: Aquafaba is the liquid from a can of chickpeas or the cooking water of dried chickpeas. It can be whipped into a foam-like texture and used as a binding and leavening agent in recipes like meringues and macarons. Three tablespoons of aquafaba can replace one egg.

Commercial Egg Replacers: There are also commercial gluten free plant-based egg replacers  available that are specifically designed for gluten free baking. These products are often made from a combination of starches and leavening agents. Follow the instructions on the package for the appropriate egg replacement ratio.

psyllium husk powder in a bowl with a spoon

How to use psyllium husk powder in gluten free baking to replace eggs?

Our BEST EGG REPLACER is psyllium husk powder. It can be an excellent egg replacement in gluten-free baking as it acts as a binding agent, similar to eggs.

When using psyllium husk powder as an egg substitute, follow these steps:


To make 1 Egg Substitute: Add 3 tbsp water to 1/2 tsp Psyllium Husk Powder (Not Psyllium Husk Whole), whisk with a fork, and rest for 10 minutes, allowing it to thicken.

To use with Dry Ingredients: Add 1/2 tsp of Psyllium Husk Powder to dry ingredients and 3 tbsp water to wet ingredients.

How much psyllium husk powder to use in gluten free baking?

Bread: 2 teaspoons per cup of flour

Muffin: 1 1/2 teaspoon per cup of flour

Cookies: 1/2 teaspoon per cup of flour

Cakes: 1 teaspoon per cup of flour

Helpfull Tips:

Working quickly with the batter or dough is essential when using psyllium husk powder as an egg replacement, as the psyllium husk mixture will continue to thicken over time. 

Keep in mind that psyllium husk powder can add a slightly nutty flavor and darker color to baked goods, which may only be desirable in some recipes. It is more suitable for recipes where this flavor profile complements the overall taste.

Experiment with the amount of psyllium husk powder used in the recipe to achieve the desired texture and structure. In some cases, you may need to adjust the quantity slightly to match the binding properties of eggs accurately.

Psyllium husk powder can be especially useful in recipes like bread, pizza dough, and other yeast-based products, where its binding and water-retaining properties can help mimic the structure provided by gluten in traditional baking.


 Or, get inspired and check out our complete list of wholesome, easy to prepare plant based and vegetarian recipes.

sliced vegan low carb bread, gluten free low carb recipes

What have we learned about egg replacements?

While these egg replacements can work well in gluten-free baking, it’s important to note that the results may not always be identical to using real eggs. The final baked goods’ texture, flavor, and appearance may vary slightly. Some recipes work better with specific egg replacements, so it requires some experimentation to find the best replacement for a particular recipe.

Additionally, keep in mind that egg replacements can alter the overall chemistry of the recipe, so adjustments in other ingredients may be necessary. For example, you might need to adjust the amount of liquid or leavening agents in the recipe to compensate for the absence of eggs.

In conclusion, you can achieve delicious and successful gluten-free baked goods without using eggs in most recipes.

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Kristina xx