gluten free egg replacements

Chicken egg replacements for gluten free sweet baking*

This isn't an exhaustive list, there are lots of other options but a lot of them rely on gluten doing some of the work of holding/binding a baked good together. Here are the ones I have used and recommend with lil notes.  

Flax

1tbsp ground flax + 3 tbsp + 10 minutes = 1 egg

Too much flax seed can sometimes have a mineral/fishy taste to baked goods. I have only noticed it when trying to make flax crackers... but I would never try to make a flax seed souffle, otherwise it is a great option. This also works well for savory breads. Low histamine

Chia

1tbsp ground chia seeds + 1/3 cup water + 10 minutes = 1 egg

Chia seed will get stuck in your teeth like a larger poppy seed. You can use ground chia seeds instead - just measure the amount whole you need then grind for your recipe. The soaking time will also be a little less. This also works well for savory breads. Low histamine

Yogurt

1/4cup cow or nut milk yogurt or silken tofu = 1 egg

Yogurts work well as egg substitutes, but they all have different textures/thicknesses. If you are making a recipe you know know, you may need to adjust with a bit more water/milk/liquid to ensure the consistency is correct. Don't use Greek style yogurt or sour cream here, it won't have enough water content. 

Fruit

1/4 cup of cooked applesauce or raw mashed banana = 1 egg

Applesauce or banana is great for texture but will increase the sugar and fiber content of your recipe. If you are making pancakes, waffles, brownies, etc. it won't really be noticeable. 

Honorable mention - Psyllium Husk Fiber
This works best when it is powdered and mixed 1/3cup water to 1/2tsp psyllium husk powder + 20 minutes to re-hydrate before use. I didn't list it here because I usually use psyllium as my xanthan gum replacement for gluten free baking... so it is already doing work and I usually call in one of the other options above. I do not like the whole husk for aesthetic reasons. (We all have our quirks)

Not listed...

I don't mess with aquafaba - a great savory egg replacement option made from cooked chick pea liquid. Lots of other people love it - it really can be a very close faux whipped egg white option.

I also omitted the club soda + baking powder, or extra water + oil, and the arrowroot+water options because they don't work well as 1:1 substitutes for all gluten free baking. 

*I said sweet baking. I meant it. These are all going to make gross egg-free quiches. Don't.