Egg Substitutions for The Warm Kitchen cookbook

Options for egg replacers that are also gluten-free

Often when meeting people who buy my book, I learn that besides gluten and dairy, many people also cannot have eggs. There is a chapter in The Warm Kitchen on Common Substitutions in the front of the book but this may not be sufficient. The following is a list, by recipe, with my recommendations for the best egg substitutions for The Warm Kitchen cookbook. You can probably also use many of these substitutions for your own recipes.

When you remove gluten, dairy (in our case) and eggs, the texture changes a bit for some recipes; I find cakes to be spongier. Your results may not be the same as mine depending upon how many things you are changing. I have tested most but not all of the substitutes below. For example, I recently made some chocolate chip cookies without eggs. Instead of being crisp, there were more moist. Still 100% delicious but different. Keep that in mind.

Some recipes (especially those with chocolate) don’t always convert well to gluten-free and egg-free. I have made those notations. I would suggest finding a gluten-free vegan recipe.

For the flax and chia substitutes, you can usually find ground equivalents; the seeds must be ground in order for it to be used as a binder. Bob’s makes a ground flaxseed (see photo above). For the chia seed, I use a coffee grinder to grind it. I have not seen ground chia seed but then again, I haven’t looked.

You can also use this link to help with substitutes.

Gluten-free and Egg-Free Carrot Muffins

Leavening

The ones below can be used for most baking but might require testing.

*For substitutions below which involve an ingredient plus liquid, mix this in a small bowl first and set aside for 5-10 minutes. Then add to recipe in place of egg.

Baking powder substitute: 1 egg* = 2 teaspoons baking powder + 1 tablespoon warm water +

1 tablespoon oil (to double, use only 3 teaspoons of baking powder but double everything else)

Amy’s favorite substitute: 2 eggs* = 5 tablespoons warm water + 1 tablespoon oil + 1 tablespoon ground flaxseed or chia seed + 2 teaspoons baking powder

King Arthur Flour substitute for baked goods. I find this to be close to commercially prepared egg substitutes. This is not in the book:

For each large egg*, whisk together the following:

1 1/2 teaspoons tapioca starch

1 1/2 teaspoons potato starch

1/4 teaspoon baking powder

1/8 teaspoon (a big pinch) xanthan gum

2 tablespoons water

1 tablespoon of vegetable oil (I added this to make it fatty)

Let rest for 10 minutes until the mixture starts to thicken, then whisk until it appears lighter; the mixture will increase in volume a bit. This can also be made in bulk. Follow this link.

Another favorite for 2 eggs = 1 King Arthur Flour substitute + 1 ground flaxseed or chia seed substitute

Gluten-Free Chicken Tenders made without eggs

Binding

You might use the following substitute when eggs are used for binding like in meatloaf or meatballs. It can also be used for baking when combined with one of the substitutes from above.

Flax or chia substitute: 1 egg = 1 tablespoon ground flaxseed or chia seed + 2 tablespoons warm water + 1 tablespoon oil *

Moisture

Use these for simple egg substitutes like pancakes or waffles. For muffins which use 2 eggs, you can use a combination of an egg substitute above and one of these below.

Fruit substitute: 1 egg = ¼ cup applesauce or pureed fruit or ½ mashed banana

Nut butter substitute: 1 egg = 3 tablespoons nut butter

The following is a list of each recipe, by chapter, with the recommended egg substitute.

Breakfast & Brunch

Muffins (pages 29-30), Pancakes (page 33), and Waffles (page 34)

For 2 eggs = 5 tablespoons warm water + 1 tablespoon oil + 1 tablespoon ground flaxseed or chia seed + 2 teaspoons baking powder

Pumpkin Pancakes (page 33): 1 tablespoon of ground flaxseed or chia seed + 2 tablespoons warm water + 1 tablespoon oil

French Toast (page 34): substitute eggs with 1 medium very ripe banana. Mix this with all other ingredients except the bread and oil in a blender to combine. Use this as the batter to dip the bread into.

Crepes (page 36): 2 tablespoons of ground flaxseed or chia seed + 5 tablespoons warm water + 1 tablespoon oil, or try this recipe

Doughnuts (page 38): 2 teaspoons baking powder + 1 tablespoon warm water + 1 tablespoon oil or King Arthur’s egg substitute for 1 egg

Cinnamon Rolls (page 41): 2 teaspoons baking powder + 1 tablespoon warm water + 1 tablespoon oil or King Arthur’s egg substitute for 1 egg

Crustless Quiche and Quiche (pages 44-46): no substitution available

Soups & Salads

Caesar Salad (page 68): See egg-free variation or use a non-egg based mayonnaise like Vegenaise or Just Mayo

Croutons (page 68): Use an egg-free bread or make gluten-free bread on page 178, using the ground flaxseed or chia seed substitution

Ranch Dip (page 71): use a non-egg based mayonnaise like Vegenaise or Just Mayo (see Caesar Salad above)

All-American Macaroni Salad (page 72): use a non-egg based mayonnaise like Vegenaise or Just Mayo (see Caesar Salad above), omit hard boiled egg

Creamy Coleslaw (page 72): use a non-egg based mayonnaise like Vegenaise or Just Mayo (see Caesar Salad above)

Main Dishes

Cheese Lasagna (page 94): Omit egg from recipe. It’s used to make the ricotta more firm but not required.

Meatball recipes (pages 99-100): 1 tablespoon of ground flaxseed or chia seed + 2 tablespoons warm water + 1 tablespoon oil (this should be plenty of binder for up to 1.5 pounds of meat)

Asian meatballs (page 101): 1 tablespoon of ground flaxseed or chia seed + 2 tablespoons warm water + 1 tablespoon oil

Meatloaf (page 102): 1 tablespoon of ground flaxseed or chia seed + 2 tablespoons warm water + 1 tablespoon oil (this should be plenty of binder for up to 1.5 pounds of meat)

Cornbread (page 106): 2 teaspoons baking powder + 1 tablespoon warm water + 1 tablespoon oil or King Arthur substitute for 1 egg

Battered Chicken (page 118): King Arthur substitute for 1 egg

Breaded Chicken (page 118): See Chicken Tenders below.

Chicken Tenders (page 120): Mix 1 tablespoon ground chia seeds, 1 tablespoon gluten-free flour, 1 tablespoon water, 1 tablespoon oil, and 2 tablespoons coconut milk. Set aside for 5 minutes. Dip chicken in mixture then coat with breadcrumbs and fry.

Drop Biscuits for Chicken Pot Pie: 6 tablespoons warm water + 2 tablespoons oil + 1 tablespoon ground flaxseed or chia seed + 2 teaspoons baking powder + 2 teaspoons cornstarch or tapioca starch

Chicken Pot Pie (page 125): Pie Crust-Omit egg. Add 1 tablespoon extra starch to flour mix such as cornstarch or tapioca starch. Proceed with recipe.

Egg wash-use 1-2 tablespoons full-fat milk or cream; for dairy-free, use a thick milk like plain coconut milk

Fish and Chips (page 127): King Arthur substitute for 1 egg

Coconut Shrimp (page 128): King Arthur substitute for 1 egg (it’s not perfect but it works)

Grains, Risotto, and Side Dishes

Polenta Lasagna (page 154): Omit egg from recipe. It’s used to make the ricotta more firm but not required.

Popovers (page 160): King Arthur substitute for 3-4 eggs

Latkes (page 164): King Arthur substitute for 1 egg

Zucchini Pancakes (page 169): King Arthur substitute for 1 egg

Bread, Pizza, and More

Everyday White Bread (pages 178-179): 2 tablespoons of ground flaxseed or chia seed + 5 tablespoons warm water + 1 tablespoon oil or King Arthur substitute for 2 eggs

Whole Grain Bread and Cinnamon Raisin Bread (pages 180 and 184): 2 tablespoons of ground flaxseed or chia seed + 5 tablespoons warm water + 1 tablespoon oil

Quick Baguette (page 187): 1 tablespoon of ground flaxseed or chia seed + 2 tablespoons warm water + 1 tablespoon oil

Soft Pizza Dough: 5 tablespoons warm water + 1 tablespoon oil + 1 tablespoon ground flaxseed or chia seed + 2 teaspoons baking powder or King Arthur substitute for 2 eggs

Focaccia (page 196): 5 tablespoons warm water + 1 tablespoon oil + 1 tablespoon ground flaxseed or chia seed + 2 teaspoons baking powder or King Arthur substitute for 2 eggs

Bagels (page 198): 5 tablespoons warm water + 1 tablespoon oil + 1 tablespoon ground flaxseed or chia seed + 2 teaspoons baking powder or King Arthur substitute for 2 eggs

Cornbread (page 200): 2 teaspoons baking powder + 1 tablespoon warm water + 1 tablespoon oil or King Arthur substitute for 1 egg

Drop Biscuits (page 203): 6 tablespoons warm water + 2 tablespoons oil + 1 tablespoon ground flaxseed or chia seed + 2 teaspoons baking powder + 2 teaspoons cornstarch or tapioca starch

Cheddar Crisps (page 204): King Arthur substitute for 1 egg

Desserts and Treats

Note: It is fairly easy to substitute eggs in cakes with the exception of chocolate cakes. Egg substitutes which use baking powder work well for cookies but may result in a softer cookie which is not as crisp. The flavor is still very good.

Vanilla Cake or Cupcakes (page 213): 2 teaspoons baking powder + 1 tablespoon warm water + 1 tablespoon oil + either ¼ cup applesauce or mashed small banana

Easy Vanilla Cake or Cupcakes (page 214): 2 teaspoons baking powder + 1 tablespoon warm water + 1 tablespoon oil + either ¼ cup applesauce or mashed small banana

Dairy and Egg-Free Vanilla Cupcakes: Note-this recipe is egg-free

Dark Chocolate Cupcakes: This recipe may not work if you remove the dairy and egg. Try 2 tablespoons warm water + 1 tablespoon oil + 1 tablespoon ground flaxseed or chia seed + King Arthur substitute for 1 egg

Brown Velvet Cupcakes (page 218): 2 teaspoons baking powder + 1 tablespoon warm water +1 tablespoon oil + either ¼ cup applesauce or mashed banana

Banana Cupcakes (page 219): 2 tablespoons warm water + 1 tablespoon oil + 1 tablespoon ground flaxseed or chia seed + King Arthur substitute for 1 egg

Carrot Cake (page 220): 2 tablespoons warm water + 1 tablespoon oil + 1 tablespoon ground flaxseed or chia seed + King Arthur substitute for 2 eggs + ¼ cup applesauce or 1 mashed small banana

Chocolate Whoopie Pies (page 222): King Arthur substitute for 1 egg

Chocolate Chip Cookies (page 229): Omit egg and egg yolk. 2 tablespoons warm water + 1 tablespoon oil + 1 tablespoon ground flaxseed or chia seed + King Arthur substitute for 1 egg

Rolled Sugar Cookie (page 230): King Arthur substitute for 2 eggs

Raspberry Linzer Cookies (page 231): See above.

Lemon Almond Cookies (page 234): 2 teaspoons baking powder + 1 tablespoon warm water + 1 tablespoon oil

Ginger Molasses Cookie (page 235): 5 tablespoons warm water + 1 tablespoon oil + 2 tablespoons ground flaxseed or chia seed

Chocolate Crackle Cookies (page 237): 5 tablespoons warm water + 1 tablespoon oil + 1 tablespoon ground flaxseed or chia seed + King Arthur substitute for 1 egg

Cinnamon Almond Biscotti (page 238): 5 tablespoons warm water + 1 tablespoon oil + 1 tablespoon ground flaxseed or chia seed + King Arthur substitute for 1 egg

Chocolate Brownies (page 240): This recipe is easy to make dairy-free but not dairy-free and egg-free. See this post by Colette Martin. Based on her testing, I would agree that some gluten-free brownie recipes just do not convert well to egg-free. However, there are some brownie mixes that can be made egg-free (again, refer to the post).

Pie Crust: Omit egg. Add 1 tablespoon extra starch to flour mix such as cornstarch or tapioca starch. Increase water to 4-5 tablespoons (enough ice water to make a dough). Proceed with recipe.

Egg wash-use 1-2 tablespoons full-fat milk or cream; for dairy-free, use a thick milk like plain coconut milk

Pumpkin Pie (page 246): see above.

Apple Pie (page 247): see above.

Fruit Galette (page 248): see above.

Lemon Tart (page 253): King Arthur substitute for 1 egg

Vanilla Madeleines (page 254): King Arthur substitute for 2 eggs

Chocolate Molten Cakes (page 255): King Arthur substitute for 2 eggs or try this recipe

Struffoli (page 257): 5 tablespoons warm water + 1 tablespoon oil + 1 tablespoon ground flaxseed or chia seed + King Arthur substitute for 3 eggs+ ¼ cup applesauce