Good Egg Substitutes for Vegan Baking Made Simple

Baked Vegan Dishes Using Egg Substitutes Looking for good egg substitutes for baking? Actually you don't have to look too far. Most of the tried and true substitutes and egg replacers include items found right in your kitchen. These alternatives work great when making baked goods like cookies, breads, cakes, muffins and more.

The recipes for egg substitutes listed in this slideshow are for amounts that replace one egg. Something to keep in mind is that if a recipe includes three eggs or more, it's important to pick a substitute which performs in the ways needed such as leavening or binding.

Flaxseeds make a good egg replacement when baking vegan dishes. They're loaded with nutrients including an essential fatty acid called alpha-linolenic acid, which has shown to be helpful for fighting heart disease and a host of other conditions including IBS, and arthritis. Chemicals found in flaxseeds are also said to help in cancer prevention.

¼ flaxseed egg substitute equals one egg: (place in blender or coffee mill)

• Blend 1 heaping Tbsp. organic flaxseed
• Add ¼ c. water

Blend for two to three minutes until it reaches egg consistency.

Agar Agar is a derivative of two species of red algae and makes a perfect thickener and a good egg substitute. It can also be used in a multitude of dishes including: pudding, soups, jams, jellies, icings, soups and ice-cream. It comes in powdered or flakes. When using flakes:

• 1/2 tbsp agar flakes plus 1/4 cup water and 1 tsp low-sodium baking powder. Combine agar flakes and water, cover and microwave on high for about 45 seconds. Add baking powder with a whisk. Remove container from microwave and whisk baking powder into mixture. (Note: Baking powder induces foaming as mixture expands.)

Each of the following equals one whole egg when replacing eggs in your recipes. Experiment with these various recipes to find which works best in different batters and mixes.

• 2 tbsp water plus 1 tbsp oil plus 2 tsp baking powder OR
• 2 tbsp water and 2 tsp baking powder OR
• 1 tsp baking powder plus 1 tbsp liquid and 1 tbsp vinegar OR
• 1 ½ tbsp water plus 1 ½ tbsp oil and 1 tsp baking powder

To replace eggs with soy products other than tofu, try one of the following:

• 1/4 cup soy yogurt (best results in quick breads, muffins, cakes)
• 1 heaping tbsp soy powder plus 2 tbsp water
• 1 tbsp soy milk powder plus 1 tbsp cornstarch and 2 tbsp water
• 1/4 cup soymilk

If your recipe calls for just one egg but has a good amount of baking powder or baking soda, the egg can be replaced by pureed fruit. Use three tablespoons as a substitution for each egg and up the about of liquid used by one tablespoon. This is a good alternative if the fruit's flavor complements the dish. Popular fruits include:

• Pears
• Apples
• Bananas

Other options for egg substitutes that work well in dishes like pancakes and waffles include:

• One tbsp potato starch plus two tablespoons room temperature liquid and ¾ tsp low-sodium baking powder
• One tbsp tapioca starch plus two tablespoons room temperature liquid and ¾ tsp low-sodium baking powder
• One tsp arrowroot powder plus one tsp water (add a dash of milk, water or oil to create bulk similar to an egg.

While choosing your egg replacement ingredients, remember that eggs perform three major functions in baking. They work as a binder, add moistness, or work as leaven. Ideally, to maintain your recipe's integrity it is best not to try to make substitution for more than two eggs.