Wednesday, November 21, 2012

Egg Substitutes

Not Always Necessary
For the sake of baking, eggs are not always necessary.  Although I have yet to try these, Breadbeckers’ reputation is excellent. I have used a number of their recipes and have been pleased with all of them.  Before you start dehydrating your eggs, see my post on The Egg Issue; Do We or Dasnt We? 

In the event that you want to have dehydrated recipes bagged for future use, you might consider these combinations.   

My recommendation would be to include them on your recipe cards and make a note in the Add Fresh Ingredients list the oils and water quantities recommended. See my post on How to Put Together a Dehydrated Casserole for more information on the recipe card. 

ONE (1) egg equals any one of the following: 

  • 2 Tbs. flour
  • ½ tsp. oil
  • ½ tsp. baking powder
  • 2 Tbs. liquid
  • 2 Tbs. water
  • 1 Tbs. oil
  • ½ tsp. baking powder
  • 1 Tbs. flaxseed* (ground in coffee mill)
  • 3 Tbs. warm water
  • 1 Tbs. gelatin or fruit pectin
  • 3 Tbs. warm water
Other Options:
  • Yogurt, mashed banana, applesauce, pumpkin, or other pureed fruit or vegetables are good replacements for eggs in muffins or cakes.
  • To replace eggs in casseroles, burgers, or loaves try mashed vegetables, tahini, (sesame seed butter) nut butters or rolled oats.
  • Flaxseed is a wonderful source of Biomega Three Fatty acids that our bodies need and usually don’t get enough of.



  1. Thanks so much as someone who is allergic to eggs. Any extra sub information is helpful

    1. Hi Miss Ann, I never even thought of people with egg allergies. That's a very good point. So glad I could help. My main reason for publishing this is because there may be times when we don't have access to eggs. Generally, I think in terms of emergency situations. Also, I am always looking for ways to create one-dish meals that can be completely dehydrated, and of course, most of us can't dehydrate eggs.