For most recipes, we use powdered Ener-G Egg Replacer mixed with hot water. 1 tablespoon powdered replacer whisked with 4 tablespoons hot water equals 2 eggs. This works in cakes, cookies, muffins, and breads. It does not replace eggs in a custard based recipe, unfortunately.
If avoiding corn or potato starch, substitute 1 tablespoon tapioca starch or arrowroot starch plus 3 tablespoons water for each egg called for in recipe to help binding. You will need to increase leavening a bit to compensate; add 1/4 teaspoon baking powder.
Flax seed is a choice (for those not allergic to flax seeds). Use two tablespoons ground flax meal plus 1/8 teaspoon baking powder blended with 3 tablespoons of water for each egg called for in recipe. This works best for binding. Watch the liquid to dry ratio- I find seed gels can create a gummy center in gluten-free baked goods.Coconut oil works wonderfully in baked goods like quick bread, muffins and cakes.
To substitute 2 eggs, use 1/4 c coconut oil and add/increase the baking powder 1 1/2 t. Decrease baking soda in half. Be sure to melt the coconut oil first before you measure it.
Chia seeds can also – theoretically – be used as a gel for gluten-free baking. From the genus Salvia hispanica, chia is a plant in the Mint family, an excellent alternative for those of us allergic to flax seed. Personally, I have not cared for the end result; like flax or hemp seed in baking, I think it creates a gummy mouth feel and dense product.
Banana: Try a half mashed ripe banana plus 1/4 teaspoon baking powder for each egg.
Mayo: Use 3 tablespoons vegan mayonnaise in place of one egg, for binding. Add a little extra leavening- 1/4 teaspoon baking powder.
Tofu: Try using 1/4 cup silken tofu for one egg for binding; would add a little extra leavening- 1/4 teaspoon baking powder.
This is the easiest part of vegan baking. Use your favorite non-dairy milk alternative in place of milk. To create a sour buttermilk taste, add a 1/2 teaspoon of fresh lemon juice or light tasting vinegar to the non-dairy milk. You can also use juice- in an apple cake or muffin, try apple juice or cider. In cakes and scones try orange juice.
An interesting note: I’ve tried various non-dairy milks and juices in my gluten-free vegan recipes and I’ve found that the best choice for rising and lightness is often just plain hot water. Seriously. It’s my new favorite. I discovered last winter while making a cornbread. I suspect it’s because the hot water helps soften the gluten-free grains and flours. As an additional note, I have found hemp milk makes baked goods a bit gummy. Why? I’m not sure. I no longer use it in gluten-free vegan baking.
For replacing yogurt, any g-free non-dairy yogurt should work. But you’ll have to experiment.
As mentioned above in the introduction, I use light olive oil in baking and it works like a charm (as well as being good for you). Start with LESS oil than the butter called for. At least 1 to 3 tablespoons less.
Other choices include Spectrum Organic Shortening (you can sub one to one for butter), or grapeseed oil, canola and safflower oil (use less than the amount of butter called for).
Fruit puree can also work as a fat sub, but some tinkering may be necessary. Start with only substituting half the fat and go slow. Mix up the batter and make sure it’s not too heavy. Applesauce, pumpkin, squash and sweet potato puree can all add low fat body to batters and breads. You may have to compensate for the added flavor- use extra spice or more vanilla. Choose your pairings for compatibility- stronger tastes like sweet potato go better with deeper flavors like chocolate, ginger and pie spices, for instance.
Storing G-Free Vegan Baked Goods
Freeze it. If you’re not eating all of it, it’s best to slice, wrap in foil, bag, and freeze it. Even cookies. It seems like a pain to do this for simple things like cookies and brownies, but it’s worth the effort. It will keep your goodies fresh. And one advantage is you’ll have a store of ready-to-go treats on hand.
Click here to learn more about Maninis Gluten Free Mixes.