There are lots of reasons to consider baking without using eggs. Doctors recommend that babies not consume any eggs before 1-2 years old in order to lower the chances of egg and egg-born allergies. It’s also a great thing for those trying to lower fat and cholesterol intake, as baking without eggs enables people to eat “healthier” sweets. Here are a couple great substitutes that I have found for eggs when trying to bake up something tasty.
How to use: Ener-G and Bob’s Red Mill are the best brands for pre-mixed vegetable starch to use as egg replacers. Typically, they are a combination of potato, tapioca, and/or corn starches so you can usually play around to find a mixture you prefer for your particular baking preferences.
Good for: Cookies, bars, and other similar baked goods that need to be slightly light and fluffy.
Baking powder and baking soda
How to use: Best if used in combination as 1:1 ratio. Baking soda is stronger but it also tends to have a strong aftertaste. Adding baking powder provides the extra leavening without the aftertaste. However, if used alone, it won’t provide the leavening strength of baking soda unless used in much larger quantities which you may want to consider based on what you’re baking.
Good for: Cakes, cupcakes, certain muffins and other baked goods that need to be light and fluffy.
How to use: Best when grinding whole flax seeds into a fresh flax meal. You can also just purchase pre-ground flax meal at the store. However, exposure to air can quickly turn the meal rancid so opt for sealed bags. Add liquid at approximately 3:1 liquid-to-flax meal. Whip with a fork or whisk to create your flax “egg”.
Good for: Breads (such as banana or zucchini), denser muffins (such as bran), and other baked goods that are typically more dense.
How to use: Silken tofu has a much softer consistency than regular tofu. It typically comes in aseptic boxes that can be found on the shelf (as opposed to the refrigerated aisle). Mori-Nu is a particularly common brand. You can also purchase regular tofu that comes in sealed plastic containers in the refrigerated aisle. However, it is not as soft, which may be preferred in some cases. The other issue with regular tofu is that you will need to blanch the tofu before it is ready to use. In either case, you will almost always want firm or extra firm tofu for baking.
Good for: Creams and fillings for cakes and pies.
Agar or agar-agar
How to use: Agar is a type of seaweed that can be cooked down and substituted for gelatin. Agar comes in large blocks, which you will have to mince, or in flakes, which are ready to use. When using agar, the trick is to soak it in the liquid for 10-20 minutes prior to cooking and make sure you cook down all the agar flakes by bringing the mixture to a roiling boil until all the flakes have dissolved (some times this can take quite a bit of time). After flakes are completely dissolved, add to the remainder of your recipe’s ingredients, allow the final mixture to set, and then blend to create a creamy consistency.
Good for: Curds, creams, and fillings.