egg-free baking

Eggs are used in baking to bind ingredients together, provide richness, moisture, and leavening.

Flaxmeal (ground flax), when mixed with water or other liquid and allowed to stand, forms a gooey mixture similar to the consistency of egg whites. It’s also an excellent source of fiber. Flaxmeal soaks up more water than dry flours, so a bit more liquid sometimes is needed in a recipe. Because it binds moisture so well, flax can often help keep gluten-free baked goods from becoming dry or crumbly.

1 egg = 2 Tbsp. Flaxmeal plus 3 Tbsp. water. Let stand, about 10 minutes until thick and gooey.

Silken Tofu
1 egg = ¼ cup tofu, blended until smooth with the recipe’s liquids.

Vegan Yogurt (plain, unflavored)  Always check the label to make sure the starches that are used as thickeners are gluten-free. Fruit flavored and vanilla soy yogurt are also available and often lend an interesting touch to a recipe.

1 egg = 1/4 cup yogurt

PUREED FRUITS and VEGETABLES such as applesauce, pears, bananas, prunes, and mashed cooked carrots, winter squash, sweet potato or pumpkin. 
1 egg = 1/4 cup applesauce
1 egg - 1/2 mashed banana
1 egg = 1/4 cup any cooked, mashed vegatable
1 egg = 4.5 - 5 oz jar of prune puree (baby food)

Baking Soda and Vinegar will provide leavening usually provided by eggs.  Add the baking soda to the dry ingredients and the vinegar to the wet ingredients.  Wait to combine your wet and dry ingredients until just before your baked good goes into the oven because the baking soda and vinegar will immediately start to react when brought together.

1 egg = 1 teaspoon baking soda + 1 teaspoon cider vinegar (or distilled white vinegar)

Note: Because of the unique qualities of eggs, I would recommend not substituting more then 2 eggs (possibly 3, depending on the recipe).  My personal favorite is Flaxmeal.

Without the structure and elasticity provided by gluten, egg-free baked goods are often  more successful in their 'smaller' forms, such as cupcakes or muffins.