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July 13, 2016

The Best Egg Replacement for Baking

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A healthy egg replacement that really works can be extremely elusive! Most that I found were either too gummy or they added an undesired flavor or texture.

Many egg replacement recipes feature flaxseed, but I’m not a fan because of the very low smoking point for flaxseed. If you add the flax “egg” to a recipe and then put it into a hot oven, the oil will most likely oxidize, which isn’t a good thing.

I've found this egg replacement recipe works well if you need 1 or 2 eggs. I hope you find this helpful for your egg-free baking!

Also, many who have gut issues and are allergic to eggs can have a hard time with seeds when they haven’t been soaked to reduce the phytic acid. After playing around with different recipes, I finally found a combination of gelatin and hot water that really works!

It’s super important to use gelatin from grass-fed animals so you know exactly what you’re getting. I like Great Lakes or Mama Natural. Good gelatin also provides the added benefit of helping heal the gut and support healthy skin, hair, nails and immune system.

I’ve found this egg replacement recipe works well if you need 1 or 2 eggs, but any more than that and the recipe can become a bit too gummy. I tested this “egg” with my Grain-Free Chocolate Chip Cookies and it worked perfectly: use 1 gelatin “egg” in place of the actual egg, and reduce the 3/4 teaspoon of gelatin called for in the recipe to 1/2 teaspoon.

I hope you find this recipe helpful for your egg-free baking!

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The Best Egg Replacement for Baking (Gelatin Egg)

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  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: Makes 1 gelatin egg

Ingredients

  • 1 1/4 teaspoons unflavored, grass-fed gelatin
  • 3 tablespoons hot water

Instructions

  1. Place the gelatin and hot water in a small liquid measuring cup. Put the hand immersion blender into the measuring cup and blend the ingredients together until it turns white and frothy, about 30 seconds. Add immediately to your baking recipe when it calls for an egg.

Notes

I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!

Nutrition

  • Serving Size: 1

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Photo credit: I was short on time this week so I used a photo from Big Stock Photo.

Posts may contain affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

Filed Under: Baking, Dairy and Grain-Free Recipes, Dairy-Free Recipes, Egg-Free, Egg-Free, Dairy-Free, Egg-Free, Grain-Free, Egg, Dairy and Grain-Free, Gaps Diet, Gluten Free Recipes, Grain Free Recipes, Nut-free, Paleo Recipes, Thyroid Support and Health Recipes (Days 1-30), Thyroid Support and Health Recipes (Days 31+), Uncategorized | 25 Comments

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25 Comments

  1. Italiangirl

    July 19, 2016 at 3:43 pm

    Most people who don't eat eggs are vegetarian or vegan. We don't eat gelatin.
    to Italiangirl" aria-label='Reply to this comment to Italiangirl'>Reply to this comment
    • Jessica

      July 20, 2016 at 7:25 am

      I believe Carrie specifically cited those who cannot eat eggs due to allergies, insensitivities or other intolerances - not ethical reasons. For someone like myself with an anaphylactic egg allergy, this is a welcome substitution for flax and chia 'eggs' which aren't always suited for some recipes. Perhaps another egg substitute would be a better fit for you. Potato starch + water can also be used with good results if flax or chia seeds aren't your thing.
      to Jessica" aria-label='Reply to this comment to Jessica'>Reply to this comment
      • María Craft-Neto

        October 5, 2020 at 2:26 pm

        Thank you for posting both the comment and the alternative. It answered more questions that I had, too.
        to María Craft-Neto" aria-label='Reply to this comment to María Craft-Neto'>Reply to this comment
    • Lea

      April 22, 2020 at 1:13 pm

      Try Aquafaba, The liquid from chickpeas. Lots of “Google“ information on it.
      to Lea" aria-label='Reply to this comment to Lea'>Reply to this comment
  2. Chk

    July 19, 2016 at 8:43 pm

    I really appreciate your efforts in finding a good egg free alternative to share with us all. For those of us with egg allergies, this is a really helpful alternative!
    to Chk" aria-label='Reply to this comment to Chk'>Reply to this comment
  3. Kate

    July 22, 2016 at 9:35 am

    Wow, so interesting. Thanks so much for sharing!
    to Kate" aria-label='Reply to this comment to Kate'>Reply to this comment
  4. Susie

    July 30, 2016 at 8:32 am

    I'll definitely give this a try! I've only been egg- free for a couple of months (food sensitivity) so any help is MOST WELCOME!!!! Thanks again ~
    to Susie" aria-label='Reply to this comment to Susie'>Reply to this comment
    • Deliciously Organic

      August 2, 2016 at 10:19 am

      Thanks, Sue! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
    • Rachel

      April 4, 2017 at 8:49 am

      I just found out I have an egg sensitivity too, which feels devastating to an egg lover like myself. I will definitely be giving this a try. I don't like the "flax egg", since I also have IBS, so this version may prove to be exactly what I'm looking for.
      to Rachel" aria-label='Reply to this comment to Rachel'>Reply to this comment
  5. Ivone

    August 3, 2016 at 6:50 pm

    Thank you so much for this option!! Flax and chia seed don't work for some recipes and can't have eggs due to food allergies.
    to Ivone" aria-label='Reply to this comment to Ivone'>Reply to this comment
  6. Lisa

    August 8, 2016 at 5:30 pm

    Thanks Carrie! I used yesterday in my grain free pancake recipe and worked great. Can’t wait to try in some other recipes. Can I share a link on my website for your egg replacement recipe? Blessings, Lisa
    to Lisa" aria-label='Reply to this comment to Lisa'>Reply to this comment
  7. Dena Norton

    August 10, 2016 at 12:58 pm

    Perfect timing - was just looking for a replacement to bake a batch of cookies for an egg free friend. Thanks, Carrie!
    to Dena Norton" aria-label='Reply to this comment to Dena Norton'>Reply to this comment
    • Deliciously Organic

      August 16, 2016 at 10:47 am

      You're welcome! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  8. Roxanne

    August 21, 2016 at 12:39 pm

    Hi what's a good egg replacement for making a grain free paleo bread? The receipt I have requires 7 eggs but don't want to use eggs or flax. Please help and thank you
    to Roxanne" aria-label='Reply to this comment to Roxanne'>Reply to this comment
    • Deliciously Organic

      August 22, 2016 at 11:16 am

      If it's a Paleo bread with mostly almond or another nut flour and only uses 2 or less eggs, then this would be a great substitute. For a bread recipe that utilizes coconut flour, the recipe will need lots of eggs, so this gelatin egg won't be a good replacement.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  9. Kentuckylady717

    August 23, 2016 at 3:16 pm

    So what else is the gelatin used for ? Some times I don't have an egg, so then can I use the gelatin ? Like for cakes or cookies, or does it not work in regular flour ?
    to Kentuckylady717" aria-label='Reply to this comment to Kentuckylady717'>Reply to this comment
  10. Pam

    September 3, 2016 at 11:21 am

    I’m trying to make these cookies for my grandsons who have nut and egg allergies. I was so excited! However, that excitement changed quickly after attempting to make the “gelatin egg”. I have an emersion blender AND several small measuring cups. I’ve tried them all. with only 3 Tbl of water and the small amount of gelatin, the blender’s blade CAN’T reach the concoction. :-( I’ve tried way too many times. It “sets” so quickly and I have to dump it all out. :-( Any suggestions??
    to Pam" aria-label='Reply to this comment to Pam'>Reply to this comment
    • Deliciously Organic

      September 6, 2016 at 9:54 am

      Hmm...Maybe use a small blender and have the blender on as you slowly add the gelatin to the hot water? I'm using a hand immersion and small measuring cup, but haven't had the same issue. I guess your immersion blender is much bigger than mine! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
    • Sheila H.

      September 23, 2016 at 10:05 pm

      I just make mine in a large 4 cup measuring bowl using a fork or whisk. No immersion blender required.
      to Sheila H." aria-label='Reply to this comment to Sheila H.'>Reply to this comment
    • Sheila H.

      September 23, 2016 at 10:05 pm

      I just make mine in a large 4 cup measuring bowl using a fork or whisk. No immersion blender required.
      to Sheila H." aria-label='Reply to this comment to Sheila H.'>Reply to this comment
  11. Sunny

    October 18, 2016 at 4:32 pm

    I just tried this to make Gaps Intro pancakes (2 gelatin "eggs," 1/4 c sunbutter, 1/2 c cooked butternut squash). The gelatin eggs didn't seem to do a whole lot to bind the batter together, but the results were pretty okay. It took a lot longer to "cook" than gaps pancakes I've made with real eggs. The taste was my favorite part. I enjoyed the flavor much more than the eggy grain free pancakes I've had in the past. Although after over 2 weeks of eating nothing but meat, vegetables, and squash on Intro, maybe my standards aren't quite what they would be normally. I bet these gelatin eggs might function better than eggs in other sorts of recipes.
    to Sunny" aria-label='Reply to this comment to Sunny'>Reply to this comment
    • Deliciously Organic

      October 24, 2016 at 7:30 am

      This substitution won't work perfectly for every single recipe, but as you noticed, it's a great stand-in! I'm glad you enjoyed the pancakes! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
    • Mary

      May 5, 2019 at 8:06 am

      What if you try baking the pancakes instead?
      to Mary" aria-label='Reply to this comment to Mary'>Reply to this comment
  12. Suzie

    April 23, 2020 at 2:42 am

    Curious if you only use 1 ¼ tsp - it seems like everything I've seen people use 1 tbs? Just wanted to verify before trying. Thanks for the immersion blender tip.
    to Suzie" aria-label='Reply to this comment to Suzie'>Reply to this comment
    • Deliciously Organic

      April 23, 2020 at 12:04 pm

      The recipe is written correctly. I found that was the ratio that worked best!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

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Hi, I’m Carrie Vitt, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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