How to Master Gluten-Free, Egg-Free Baking: Simple Secrets to Success

You’ve come up against a challenge, haven’t you?  You, or someone you know has celiac disease or gluten intolerance and also doesn't eat eggs.  So, you need to learn about gluten free egg free baking.

I’ve dealt with this challenge myself.  It wasn’t long after my celiac diagnosis that I realized my gluten-free diet wasn’t entirely solving my stomach problems.  It didn’t take long to notice that after a gluten-free breakfast that included eggs, I was, well, having symptoms.  When I eliminated eggs from my diet, things got much better.

Going egg free sounds easy, until you consider the role of eggs in gluten free baking.

Choosing the Right Egg Substitute

The challenge is that gluten and eggs both provide structure to baked goods. You may have even noticed that gluten free recipes have more eggs than regular recipes using wheat flour, and that’s why.  But all is not lost.  You can make delicious baked treats without eggs. 

All you need is to understand what the eggs are doing in a particular recipe and what to replace them with.  Eggs serve four essential functions:

• binding
• leavening
• moisture

These are already problem areas for gluten-free baking.  Gluten-free baked goods are notorious for being dry, flat and crumbly.  

The Best Egg Substitutes

I have two tried and true eggs substitutes that I use in almost every recipe – flax eggs and commercial eggs replacers.  I don’t look for special gluten free eggs free recipes, I simply search up my favorite cookie, cake or muffin recipe and use one of these substitutes.

Flax Eggs

When I need eggs for binding and providing structure, which is the main purpose of eggs in gluten free baking, I use flax eggs.

Mix 1 tablespoon of ground flaxseed (also called flaxseed meal) with 3 tablespoons of water and let it sit for 5 minutes.

The mixture will become gel-like and it works wonderfully as an egg replacement in most recipes.  And as a bonus, it’s also an excellent source of fiber.

I especially like using flax eggs in dense or robust recipes  like muffins, pancakes, brownies and my specialty carrot cake. 

Commercial Egg Replacers

Where flax eggs don’t work quite so well is in very light, tender white cakes.  They add brown flecks to the batter and a little too much fiber to the crumb.  In these instances I use a commercial egg replacer like Bob’s Red Mill or PaneRiso.  I’ve tried both and they work equally well.

The process is simple. Follow the directions on the package to make however many eggs you need, make them up and add them to your recipe.

Aquafaba as an Egg Replacer

Aquafaba from Chickpeas

Whipped Aquafaba

I was pretty far into my gluten-free baking journey when I learned about aquafaba. 

Aquafaba is the liquid from canned beans or chickpeas.  When you drain it off, you may notice that it’s a similar consistency to egg whites, and surprisingly can serve much the same function. You can:

• Whip it up like egg whites to make meringue - perfect for lemon meringue pie, meringue treats or macaroons
• Use it as a base for vegan mayonnaise
• Use it as a general egg replacer in baked goods

Here’s a fun and useful list of things you can do with aquafaba.

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6 Tips for Success in Gluten-Free, Egg-Free Baking

I’ve done a lot of gluten free egg free baking over the years and learned a few lessons the hard way.  Let me save you the disappointments and share my most important tips here:

1. Don’t Rely on Just One Substitute

In complex recipes, I often combine replacers—like using a flax egg for binding and yogurt for moisture in my Flourless Cornbread. Layering functions gives far better results than using one replacer alone.

2. Choose Recipes That Help You Out

Pick recipes that naturally offer structure, moisture, and binding. My go-to’s include carrot cake, banana bread, oatmeal cookies, granola bars, and hearty breakfast muffins.

3. Weigh Ingredients When You Can

Using a kitchen scale instead of measuring cups has transformed my baking. Grams offer precision which is especially helpful in gluten-free baking.

Measuring by is common in European recipes and it's how I learned in chef school.  That could be why European pastries have that certain “je ne sais quois” that makes them world famous. 

If your favorite recipe is in volume don’t despair, it will still work out fine. 

4. Use a Quality Gluten-Free Flour Blend

Choose a gluten-free flour blend with xanthan gum or add ¼ to ½ teaspoon per cup if your flour doesn’t include it. I like President’s Choice (Canada), while Bob’s Red Mill and Cup4Cup are great U.S. options.

If you're making bread, focaccia, or pizza, I recommend Caputo Fioreglut Gluten-Free Flour from Italy.  It's a bit more expensive but well worth it.

5. Let Your Batter Rest

Let batters rest before baking, especially those containing flax or chia. I give them any where from 15 to 30 minutes to hydrate and thicken. This simple step gives a much lighter, airier result which is even more important when you’re baking without eggs or gluten.

6. Don’t Get Discouraged

Even after years of baking, I still have the occasional flop. For special occasions, do a trial run first. And remember—what you see as a “failure,” your family will likely enjoy anyway.

Final Thoughts

I want you to know that gluten free egg free baking is not only possible but can be incredibly fun and rewarding. There’s a learning curve, but with patience and practice, you’ll develop a feel for these substitutions that will serve you for years.

Frequently Asked Questions

Q: Can I use applesauce instead of eggs in all recipes?

A: Applesauce is wonderful for moisture but it won't provide leavening.  You'll need additional help for recipes that need to rise.

Q: Is aquafaba gluten-free?

A: Yes, aquafaba is naturally gluten-free since it's just the liquid from chickpeas.

Q: What's the best egg replacer for gluten-free bread?

A: I find that a good gluten free bread flour with psyllium husk or xanthan gum  combined with a flax egg provides the best structure for bread.

Q: Do I still need xanthan gum if I use chia or flax eggs?

A: Yes, chia and flax eggs provide binding but not the same stretchy structure that xanthan gum offers.

Q: Why do my egg-free muffins come out gummy?

A: This usually happens when the batter is overmixed or when there's too much moisture. Try reducing liquid ingredients slightly and mixing just until combined.

Recipes:

These are my favorite recipes to make egg-free.  I've done all of them multiple times and they turn out amazing, without fail.  I hope you enjoy them.

Best Gluten-Free Carrot Cake

Granola Bars

Banana Bread

Oatmeal Chocolate Chip Cookies

Flourless Cornbread