When looking at gluten free recipes you’ve probably noticed that most recipes contain eggs, and sometimes even more eggs than the traditional recipe. That’s because eggs are important to help replace the gluten in your baking. They play three important roles in gluten-free baking:
- They act as a binder and help to replace the gluten
- They act as a leavening agent to help baked goods rise
- They support the structure and texture of the baked goods
If the recipe has less then 2 eggs you usually can replace it with something else and have the end product still be a success. If the recipe has more than 2 eggs my suggestion is use a different recipe, the end result will not be satisfactory.
The first is a product called Ener-G Egg Replacer. I have never used it and looking at it on line it's pricey. It was designed specifically for baking and is made from a blend of tapioca and potato starch, but also contains some leavening agents. You can use it to replace whole eggs, egg whites, or egg yolks. If you have a special occasion and need a gluten free baked item it would be worth the cost.
Your second option is Flaxseed Meal. This is simply a blend of flaxseed and water. 1 large egg = 2 tablespoons flaxseed meal plus 6 tablespoons water.The flaxseed meal when added to the water turns into a gel-like substance and helps to bind everything together. This is best used in recipes that don't require a lot of rising, like cookies, muffins and pancakes. A couple of issues is it may make your baked item gummy, especially if you replace more than 2 eggs with the flaxseed meal. The second issue is the baked item does not raise as much, so add 1/4 to 1/2 teaspoon more baking powder or baking soda to compensate this issue.
Chia Seeds are another option for an egg substitute in gluten-free baking. Chia seeds are much like the flaxseeds they have a gel-like property when mixed with water. 1 large egg = 1 tablespoon chia seed powder plus 3 tablespoons water. Chia seeds have the same issues as the flaxseed meal with the leavening and the gummy issues. Again, you may add 1/4 to 1/2 tsp. more baking powder or baking soda to add extra lift.
The last option is the most difficult to work with and that is adding fruit puree instead of an egg. The most common fruits to use are apples and bananas, but others like pumpkin, squash, pear, peach, etc. can also be used depending on the flavor profile of your recipes.1 large egg = 1/4 cup fruit purée. Replace no more than 1 egg with fruit purée; and if there’s more than 1 egg in the recipe, do it in combination with one of the other methods above. Fruit purées work particularly well in moister baked goods like muffins, quick breads and bars, but can also be used in things like cookies and pancakes.
If you’re using a fruit other than banana, which is much stickier than other fruits, you might need to add 1/4 teaspoon xanthan gum to help bind the ingredients together. Again, you also might want to adjust your baking powder or soda if your baked goods don’t rise as expected: try adding 1/4 to 1/2 teaspoon.
King Author Flour