Using Egg Replacer in our Gluten-Free Baking Mixes - Breads from Anna

Using Egg Replacer in our Gluten-Free Baking Mixes

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Many of our customers are not able to have eggs. Anna has a sister who is not only celiac but cannot have eggs as well. Here are a few suggestions she has tested herself and found work well instead of eggs.

For the Original Bread Mix and the Corn & Dairy Free Bread Mix: Add 3/4 cup coconut milk (or any liquid) to the wet ingredients and 2 heaping teaspoons of baking powder to the dry ingredients, this will equal the egg amount needed for any of our sandwich breads. Also note, Baking Powder can have cornstarch in it.  You can make your own by combining 1/3 cup baking soda, 2/3 cup arrowroot and 2/3 cup crème of tartar.

For the Banana Bread Mix and the Pumpkin Bread Mix we do not recommend egg replacement for a loaf version.  Instead, leave the eggs out and make the bread into muffins.  Using an egg replacer with this mix will render a gummy texture.

For all of our Pancake and Muffin Mixes:  Again, like the Banana and Pumpkin Bread Mixes, simply leave the eggs out for muffins; no egg replacement is needed.  For the pancakes omit the eggs and add an additional 1/4 cup of oil.

For the Pizza Crust Mix, we like to use the Baking Powder egg replacer as seen above, using water for the liquid. (3/4 cup warm water for liquid, & 2 heaping teaspoon of baking powder (add baking powder to flour blend) this amount is equal to 3 large eggs.

For the Yeast-Free Bread Mix:  Take two tablespoons ground flax and blend with seven tablespoons boiling water. Blend until well combined; mixture will become gelatinous like an egg. Add to wet ingredients then follow instructions on package.

Jasmine, a long time customer with an outstanding Blog has posted her egg replacement recipe she uses with many of our mixes. Please click below to go directly to her Blog posting for her egg replacement recipes she uses.