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Egg Substitutes: The BEST conversion chart for substituting Eggs in Vegan and Vegetarian Baking.

Egg Substitutes for Baking Recipes: Vegan & Vegetarian Baking (Bold Baking Basics)

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Hi Bold Bakers!

Hands down, the most common request I get is “What can I use as an egg substitute for baking???” I get that question on a daily basis now, so much so that it made me rethink am I catering to this audience enough? I try to make my baking and recipes accessible to everyone but because there has been such a demand for vegetarian baking, egg substitutes for baking and egg free recipes that I want to give you the tools and information you need so you can bake happily without eggs and still get Big & Bold results. Watch my new video below and get a FREE Downloadable Conversion Chart further below.

Many want to avoid eggs for a lot of reasons: health, culture/religion, dietary restrictions, etc. Although adding eggs makes for a different end product, it does not mean that we cannot do without it. There might be a change in taste and texture but for the most part the end result is still pretty similar. Here is a list which comes in handy for me while I am making such a recipe.

egg_150

How much egg substitute do I add to replace an egg?

1 egg is roughly 1/4 cup (4 tablespoons/60g/2oz) so you need to replace that volume in your recipe. Your egg substitute needs to equal the amount of egg you are leaving out.

banana_150 yogurt_150 applesauce_150 tofu_150 flax_150water_150 condensedmilk_150 buttermilk_150

Most commonly used egg substitutes for baking are:

Mashed Banana

Applesauce

Silken Tofu

Ground Flax Seed mixed with water

Yogurt (dairy free or regular)

Buttermilk

Sweetened Condensed Milk

cake_white_150 cupcake2_150

Egg Substitutes for Cakes and Cupcakes

For each whole egg used you can substitute it with one of the following:

½ a medium Banana, mashed

¼ cup (4 tablespoons) Apple sauce

¼ cup (4 tablespoons) Silken Tofu 

¼ cup (4 tablespoons) Buttermilk

cookie_150

Egg Substitutes for Cookies

For each whole egg used you can substitute it with one of the following:

1 tablespoon ground flax seed + 3 tablespoon water

¼ cup (4 tablespoons) Sweetened Condensed Milk

brownie_150

Egg Substitutes for Brownies

For each whole egg used you can substitute it with one of the following:

1 tablespoon ground Flax Seed + 3 tablespoon water

½ a medium Banana, mashed

¼ cup (4 tablespoons) Apple sauce

¼ cup (4 tablespoons) Silken Tofu 

¼ cups (4 tablespoons) Yogurt (vegan or regular)

¼ cup (4 tablespoons) Buttermilk

flax_150water_150

Notes about using Flax Seed as an egg substitute

1 tablespoon ground Flax Seed + 3 tablespoon water= 1 egg

Grind the Flax Seeds in a coffee grinder, and mix with water. Allow it to rest till it becomes gelatinous, then use.

tofu_150

Notes about using Silken Tofu as an egg substitute

1/4 cup blended Silken Tofu = 1 egg

Process in a blender until completely smooth and creamy, leaving no graininess or chunks. Now it is ready to use as an egg substitute in your recipes.

 

CLICK HERE FOR A FREE DOWNLOADABLE CHART

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I gathered a lot of information here from the website Chef in you. I find it is a very valuable resource for all bakers.

mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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175 Comments

  1. Kristy on May 17, 2016 at 6:14 am

    Good day, Jemma!
    Do you know butter substitute ? Or with what product can I minimise amount of the butter in recipe?

    • Profile photo of Gemma Stafford Gemma Stafford on May 17, 2016 at 8:59 am

      Hi Kristy,
      When you substitute an ingredient it will change the recipe. I love using butter in baking, though I do know it is not for everyone. An oil is the usual substitute, I really think good quality coconut oil is best. you can use it weight for weight, it can taste a little, but it will be good. Other substitutes for other baking such as cakes can be Avocado! this works wonderfully in chocolate cake, happy baking,
      Gemma 🙂

      • Profile photo of Srashti Srashti on October 19, 2016 at 1:54 am

        What to use if we have to just use egg for glazing? Like many cokies and pies need egg only for glazing.. What can be the substitute m

        • Profile photo of Gemma Stafford Gemma Stafford on October 20, 2016 at 2:28 am

          Hi there, milk is a great substitute for a glaze, you can also use a little powdered sugar for some pastries 🙂

      • Foody on February 16, 2017 at 6:27 pm

        Hi gemma… i want to know if i use banana instead of eggs in cakes then will the taste of bananas felt in cake? Bcz i dont like smell and taste of bananas….. but i am interested to use it as cake substitute but i am afraid about its taste and flavour

        • Profile photo of Gemma Stafford Gemma Stafford on February 17, 2017 at 7:53 am

          Hi there,
          if I did not like banana I would choose a different substitute! I may not taste it, but you may, particularly if you do not like it.
          Gemma 🙂

    • Profile photo of duaa Fayyad duaa Fayyad on June 23, 2016 at 5:54 am

      Hi gemma, it’s me duaa from pakistan. ..I am a big fan of you…I just want to notify that if if there is an event going to held please inform me about it……Thanks for your hope

      • Profile photo of Gemma Stafford on June 23, 2016 at 8:17 pm

        Will do, Duaa. Be sure to sign up for the email newsletter too 🙂

  2. Reema on May 19, 2016 at 11:05 pm

    Hi Gemma! I have been following all your videos for a year & they are absolutely amazing!
    Thank you for sharing the details regarding egg substitutes. we do not eat eggs & hence, the above is very useful.
    There are many recipes where we need to use meringue or egg yolks (beaten ones). Are there any substitutes for the same? Being a vegetarian, I am unable to make those fluffy souffle’s or mousse!

    Please let me know if there are any other substitutes 🙂

    Thank you for posting amazing recipes!

    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2016 at 11:57 am

      Hi Reema,
      Yes, this is the really difficult one! Meringue is egg, and really nothing else will give the same result.
      I will spend more time focusing on vegan style recipes this year, there is a great interest in them. Thank you for being in touch,
      Gemma 🙂

      • Reema on May 22, 2016 at 11:02 pm

        Thank you Gemma 🙂

        • Profile photo of Gemma Stafford Gemma Stafford on May 23, 2016 at 12:20 pm

          You are welcome Reema,
          Gemma 🙂

          • Amandeep on June 15, 2016 at 6:15 pm

            Hi Gemma
            Can you help any vanilla eggless sponge cake please ..
            My dayghter ‘z birthday soon and my most of friends are vegan .



          • Profile photo of Gemma Stafford Gemma Stafford on June 16, 2016 at 3:10 am

            Hi Amandeep,
            Any recipe which relies on eggs so much, as a sponge cake does, will be difficult to replicate with a substitute. This is not my particular area either. There are a number of great websites out there which specialize in vegan recipes, it is worth googling these, they are experts!
            Gemma 🙂



      • Kajal on June 20, 2016 at 11:22 am

        Aquafaba is the substitute for egg whites for meringue, I’ve used with successful results?

        • Profile photo of Gemma Stafford on June 20, 2016 at 6:54 pm

          Thanks for the tip 🙂

      • Lee on November 1, 2016 at 10:09 am

        Hi, have you heard of aquafaba? If not I would strnongly recommend looking into it. It is amazing egg substitute that you can use to make meringues, mayonaise, loads of things. Plus it is normally thrown away because it’s the water that chick peas or other beans are cooked in. Amazing amazing! Btw, I’m loving your channel. Very inspiring 🙂

        • Profile photo of Gemma Stafford Gemma Stafford on November 2, 2016 at 8:53 am

          Hi Lee, yes, I do know this, and agree, it is amazing! I have it on my list for basics, as it would be useful for everyone, not just vegans. Great not to waste anything in the kitchen. thank you for reminding me about this, I must ‘bump’ it up the list 🙂

      • Christabel on November 26, 2016 at 12:24 pm

        to make vegan marshamallow fluff all you need is canned chickpea water, cream of tartar if using, sugar and flavour. i did that by mistake actually and it turned out yummy. wanted to try merengue but it turned out m.fluff

        • Profile photo of Gemma Stafford Gemma Stafford on November 26, 2016 at 1:51 pm

          Hi Christabel, that is really interesting, i will do aqua faba on the basics series as soon as I can, it is so useful.
          Cooking apples is not an exact science, it really depends on how much moisture there is in the apples. At home i will add as little water as I dare, then stew them at a really low temperature to draw out the natural juices. Gemma 🙂

          • Christabel Grima on November 26, 2016 at 2:28 pm

            thank you so much for your reply. cant wait to see more videos from you 🙂



      • Katarina Pavicevic on March 28, 2017 at 11:23 pm

        There has been an amazing discovery lately, it’s called aquafaba, when condensed and whipped it acts just like egg white. People use it for meringue, macarons, sponge cakes, sugarry glaze for decorating… Try & find a facebook group #VeganMeringueHits&misses. But what I’d like to know is what to use to sub yolks when the original recipe calls for, say, 5 whites&1 yolk…

        • Profile photo of Gemma Stafford Gemma Stafford on March 29, 2017 at 8:31 am

          Yes, I know aqua faba, and I will get it up here soon too. It is a terrific substitute for egg whites.
          The sub for the egg yolk depends on the recipe. Greek yogurt is good. Ground flaxseed, or silken tofu depending on what you have to hand! Try them out, choose the one to best suit the recipe,
          Gemma 🙂

          • Katarina Pavicevic on March 30, 2017 at 10:19 am

            Thanx for the answer. 🙂



    • Jess B on June 20, 2016 at 10:12 am

      There is an egg substitute for meringues! Aquafaba, or the water chickpeas are cooked in, can be wizzed up and result in a peaky egg white style mixture! They make delicious meringues with a bit of practise- http://cooking.nytimes.com/recipes/1018108-aquafaba-meringues
      Try it out- it’s an amazing new discovery!
      (we’ve also made mousse and macarons with it!)

      • Profile photo of Gemma Stafford Gemma Stafford on June 20, 2016 at 10:43 am

        This truly does sound amazing, I need to check this out!
        Gemma 🙂

    • deja on July 3, 2016 at 9:22 pm

      try aquafaba! it’s the brine from a can of chickpeas. just pour the liquid from the can and whip it with a beater. the results are pretty similar to meringue. do more research on it since i’ve never tried it and can’t really speak from experience.

      • Profile photo of Gemma Stafford Gemma Stafford on July 4, 2016 at 1:43 am

        Thank you for that. yes you are right. The protein from the chick peas leeches into the brine, and it reacts like egg white for all sorts of purposes, including making an egg-free mayo!
        The ‘bean’ taste can linger a bit, but it is worth a try,
        Gemma 🙂

        • Selena on July 18, 2016 at 2:02 pm

          Thank you for your help ?

          • Profile photo of Gemma Stafford Gemma Stafford on July 18, 2016 at 2:26 pm

            🙂



    • leetal on August 5, 2016 at 11:11 am

      you can use the water from a can of chickpeas (any kind of bean works, although I find that chickpeas work best) and whip them just like egg whites.

      • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2016 at 2:16 am

        Hi Leeta,
        good job with the reply, thank you,
        Gemma 🙂

    • Profile photo of Dawn Louise Dawn Louise on April 15, 2017 at 5:37 pm

      Aquafaba is a brilliant egg white substitute, using exactly as you would normally for making things from meringue, cakes to macarons. There’s a website dedicated to this. Basically the liquid is the water from tins of chickpeas or other beans.

      • Profile photo of Gemma Stafford Gemma Stafford on April 17, 2017 at 2:45 am

        Thank you Dawn Louise,
        Yes, this is really a great alternative to egg white. It is really worthwhile getting to grips with it. The water you use to cook chickpeas at home works too. It is because the protein from the Legumes (and you can use other ones too) seeps into the water and becomes viscous, like egg white. Chickpea water is the milder one, but any one will work,
        Gemma 🙂

  3. Shamaila on June 16, 2016 at 1:26 am

    Hello Gemma.
    In our country buttermilk is not available and there are many recipes where the key ingredient is buttermilk ex: red velvet.
    Can you share a bold baking basic of how to make homemade buttermilk.. please..
    Thank you??

    • Profile photo of Gemma Stafford Gemma Stafford on June 16, 2016 at 2:45 am

      Hi Shamalia,
      yes, this is an easy one. You need to slightly sour the milk. Do this by adding one tablespoon of white vinegar, or lemon juice to one liter of milk. allow to stand at room temperature for about 30 mins. Then use as buttermilk. You can adjust the quantity to suit your recipe. There are three teaspoons to one tablespoon as a measurement,
      Gemma 🙂

      • Shamaila on June 16, 2016 at 2:43 pm

        Thank you???☺

  4. Parvathy on June 20, 2016 at 9:17 am

    Hi Gemma,thank you so much for giving such valuable information bcoz my sister can’t eat egg. she is allergic to it.now she can eat any receipies which require egg by substituting it.thankz once again

    • Profile photo of Gemma Stafford Gemma Stafford on June 20, 2016 at 10:57 am

      Thank you Parvathy for your kind comments. i am happy to have you with us. A large number of my bold bakers cannot have eggs, for one reason or another. I try to remember this, but it is not my special area of interest, I will focus more on this as I go on,
      Gemma 🙂

  5. Profile photo of Maham Maham on June 20, 2016 at 9:26 am

    Hey Gemma
    What a great Bold Baking Basic. Love all the cute animations you used on this post and on the printable chart.
    Love all your recipes and tips
    Can’t wait till thurs for another video and great recipe.
    🙂

    • Profile photo of Gemma Stafford Gemma Stafford on June 20, 2016 at 10:53 am

      Hi Maham,
      Thank you for being with us and for your kind comments. stay tuned for lots more to come,
      Gemma 🙂

  6. Sara on June 20, 2016 at 9:31 am

    Hi Gemma,
    I have been following your channel about 2 months and I’m in love with you and you’re recipes!!!
    I have request that doesn’t relate to egg substitution. Can please make a diary of a wimpy kid cake please!!???????? I have asked many other cooking channels to make this cake but nobody did,so can please please please make it!!!!??????????
    I’m literally in love with diary of a wimpy kid!!

    You’re sincerely: Sara??

    • Profile photo of Gemma Stafford Gemma Stafford on June 20, 2016 at 10:52 am

      Hi Sara,
      Ah!!! I am not the best at character cakes! my decoration is simple really. i cannot promise this, as I am sure it would not be right, sorry!
      You should try to do this yourself, i would be really interested in your result, you can post it here,
      Gemma 🙂

  7. khushi on June 20, 2016 at 10:04 am

    I adore you. I really do.
    🙂

    • Profile photo of Gemma Stafford Gemma Stafford on June 20, 2016 at 10:50 am

      Hi Khushi,
      Thank you, you are way too kind,
      Gemma 🙂

  8. Ayesha on June 20, 2016 at 10:45 am

    Hii gemma.. I Love to see ur videos they all r very awesome nd I also made some of ur dishes it’s totally good… I just want u to make baked cheesecake without using cream cheese if possible.. Thank you… ☺☺?

    • Profile photo of Gemma Stafford Gemma Stafford on June 20, 2016 at 11:24 am

      Hi Ayesha,
      Cheesecake without cheese will be just cake (lol). You really made me smile. In Ireland we used to call a cake, which was made with ground almonds ‘cheesecake’. It really is a frangipan, and it is also delicious. Will add this one to my list,
      Gemma 🙂

  9. Profile photo of zesti zesti on June 20, 2016 at 10:55 am

    this is so good to know! thx so much Gemma! it will really come in handy

    • Profile photo of Gemma Stafford Gemma Stafford on June 20, 2016 at 11:21 am

      🙂

  10. Beverley McVág on June 20, 2016 at 11:11 am

    Hi Gemma, how are you dear?

    I’ve been baking for around 55 years now and I also grew up in Ireland learning recipes from my Mother and my Grandmother. The traditional values that are still maintained in such a young person and put into recipes really enlightens me and I would like you too know pet, that your cheery videos always bring me much joy and happiness! The chart is also very useful and very excellent!

    Most Love and Kindness,

    Bev xx

    • Profile photo of Gemma Stafford Gemma Stafford on June 20, 2016 at 11:21 am

      Hi beverley,
      Ah! thank you so much. You cannot escape baking when you grow up in Ireland, and the mothers and grandmothers were the best teachers. I am happy to have you with us,
      Gemma 🙂

  11. Arshadansari on June 20, 2016 at 11:36 am

    Hi gemma,

    It was great I know only one substitute but now I have a many option for egg substitute thank you v.v.much

    • Profile photo of Gemma Stafford Gemma Stafford on June 20, 2016 at 12:03 pm

      Absolutely thrilled you find it helpful. My husband Kevin was behind the chart and we got a great designer. I plan on doing more chats like this.

  12. Daniel K. on June 20, 2016 at 2:05 pm

    Hi Gemma,
    I am a big fan of your Bold Baking Basics Videos … actually all of your videos, but I´m really fond of this new format. I also like this one, because all of my vegan or just vegetarian friends keep asking me to bake some stuff they also can eat. but up until now, I haven´t made my research how to replace eggs (I knew the apple sauce and flax-seed method, but not the other ones … and always wondered what the correct amount would be). Long story short, I really liked it.
    AND I have a question. I bake cookies quite a lot, but if I mix my game up with some condensed milk … then I`ll just end up being confused. Condensed milk is already sweetened, so I would love to know, how much less sugar I should use in my recipes in that case to balance everything out. 🙂 I´d be thrilled if you could help me out with that.
    Greetings from Germany

    • Profile photo of Gemma Stafford Gemma Stafford on June 21, 2016 at 2:49 am

      Hi Daniel,
      That is a great question! I use condensed milk as the sweetener in lots of recipes. In using this for cookies I would not add any more sugar, it is worth experimenting with this, as other ingredients also add sweetness, such as dried fruits. Thank you for being in touch and for your kind words. You can print off the guide too and keep it to hand,
      Gemma 🙂

  13. Profile photo of Alisha Alisha on June 20, 2016 at 2:36 pm

    Hi,
    I was wondering if there were any baking powder/soda substitutes for people who want to use ingredients that are at home? Thank you.

    • Profile photo of Gemma Stafford Gemma Stafford on June 21, 2016 at 2:44 am

      Hi Alisha,
      Funny enough, if you were avoiding soda, I would say use eggs! Baking powder, cream of tartar and bicarbonate of soda are all used as raising agents in baking, I do not know of a way around these ingredients,
      Gemma 🙂

  14. Kiki on June 20, 2016 at 2:37 pm

    Hi Gemma,
    This is great, I never knew you could make brownies with flax seeds! Do you think you could do a recipe for pocky sticks, they are really good but kind of expensive to buy.

    • Profile photo of Gemma Stafford on June 20, 2016 at 6:57 pm

      I will see what I can do. Stay tuned 🙂

  15. Vanilla Violet on June 20, 2016 at 8:28 pm

    Hi Gemma, I was wondering if you could guide me on how to make unsweetened applesauce

    Thanks! ?

  16. Nitya on June 20, 2016 at 10:06 pm

    Hi gemma,
    I am a 13 year old girl from india and we don’t eat egg and in your substitutions only condensed mlik, buttermilk, and yoghurt are available to us.
    Even if banana is available to us i am allergic to bananas
    But thanks for sharing this information.
    I love you and your videos.
    With love,
    Nitya

    • Profile photo of Gemma Stafford Gemma Stafford on June 21, 2016 at 2:16 am

      Hi Nitya,
      It is too bad that you are allergic to bananas! I am sure you have lots of lovely foods there that I do not get too easily here. I hope you can try some of the recipes now using the substitutions. The chart is downloadable and printable for your reference,
      Gemma 🙂

  17. Sridevi on June 20, 2016 at 11:35 pm

    Hi gemma i love your bold baking basics i have a request can u show us how to make cream cheese at home here it is hard to find. Thank u love your recipes ?

    • Profile photo of Gemma Stafford Gemma Stafford on June 21, 2016 at 2:12 am

      Hi Sridevi,
      This is a frequent request. It is quite the process. I will add it to my list. Do a little research yourself to understand what it is and how it works. It is really interesting and will inform you. This is a great place to start (http://www.culturesforhealth.com/learn/cheese/how-to-make-cream-cheese/),
      Gemma 🙂

      • Sridevi on June 23, 2016 at 8:51 am

        Thank u gemma for the reply.?

  18. Vanilla Violet on June 21, 2016 at 1:47 am

    Hi Gemma, do you know how to make unsweetened applesauce? If so, do you mind sharing it might me?

    Thanks!?

  19. Vanilla Violet on June 21, 2016 at 1:56 am

    Hi Gemma, if you have seen the previous comments, then please ignore this. I kept posting, but my questions all seem to disappear. If not, I was wondering if you can show me how to make unsweetened applesauce

    Thanks!?

    • Profile photo of Gemma Stafford Gemma Stafford on June 21, 2016 at 2:09 am

      Hi there,
      The type of apple you use to make applesauce will affect the sweetness. In Ireland and the UK we can get a Bramley apple, which is a cooking apple, which has very low sugars. It melts down really well, and will not require sugar if you do not wish to add it. You will do this by peeling and coring the apple, cut into small pieces, put in a pan with a small amount of water, and a touch of lemon juice if you choose, cover and set on a low heat to allow the fruit to cook gently and release their juices. Then you can blend this if you wish to make it smooth. You can also do this with dessert apples, the sharper the flavor the better the result, it depends on where you live. You can also batch make it and freeze it in egg sized portions.
      Gemma 🙂

  20. Vanilla Violet on June 21, 2016 at 7:07 am

    Thank you Gemma!

    Love all of your baking creations??

    • Profile photo of Gemma Stafford Gemma Stafford on June 21, 2016 at 1:19 pm

      🙂

  21. Angel on June 21, 2016 at 8:38 am

    Hi Gemma! I was going to say that chia seeds when mixed with water and allowed to set makes a good egg replacer as well. Coming from a family with Celiacs and a number of food allergies I am constantly experimenting with things. I was wondering if the mix or recipe doesn’t have a leavening and that’s what the egg is for, what can you use instead? I’ve used apple cider vinegar and baking powder in cakes before with good results. But what about breads? My family is gluten, dairy, and egg free.

    • Profile photo of Gemma Stafford Gemma Stafford on June 21, 2016 at 1:19 pm

      Hi Angel,
      This is truly a dilemma! I have heard of the chia seed one before, and also the water in which chick peas have been cooked as a substitute for egg white.
      Bicarbonate of soda, combined with an alkaline such as buttermilk was a traditional way of baking in Ireland, but using wholewheat flour of course. I am not an expert in substitutes, and flours are a particular challenge, it is a big learning curve for me too. I am in the process of experimenting with all sorts of ingredients! I will be adding more information to this as i go forward,
      Gemma 🙂

      • Selena on July 18, 2016 at 9:42 am

        Hi Gemma I love your videos, I’m a huge fan of your videos I made most of your recipes and they turned amazing. I’m interested with your video on egg substitute and I want to know if it works with the baked cheesecake and I’m only wanting to use condensed milk or yogurt. Tell me it’s possible because I need to make It soon.

  22. Profile photo of Insiya Nasir Ali Insiya Nasir Ali on June 21, 2016 at 9:14 am

    Hi Gemma,
    I wanted to ask u a question that
    When I made the 1 minute microwave coffee cake I got lumps in the batter . So how shall I avoid lumps entering in the mixture
    Thank You

    • Profile photo of Gemma Stafford Gemma Stafford on June 21, 2016 at 1:10 pm

      Hi there,
      Some small lumps will not matter. You do not need to over-mix the batter, it will cook out, this is dependent on the recipe. If you over mix flour it will toughen, so a light hand,
      Gemma 🙂

  23. Megan on June 21, 2016 at 4:43 pm

    Hi Gemma!
    I’ve been following you for some time now, and have never commented on any of your videos or posts. You are a true inspection to me. I am having a bake sale next month, and was trying to come up with a few different unique ideas. I went to your YouTube channel, and saw your new video for egg substitutes. Gave me a great idea to do egg free brownies and cookies. Thanks again for posting, and giving me so many great ideas. I have tried a few other recipes of yours, and can’t wait to try your No Machine Ice Cream this summer for my birthday. 🙂

    • Profile photo of Gemma Stafford on June 23, 2016 at 7:43 pm

      Hi Megan, thanks so much for your comment and visiting my websites. I’m really glad you like these egg substitute ideas. Good luck with your bake sale 🙂

  24. Charlotte on June 22, 2016 at 12:06 pm

    Hi there gemma, this was really useful as a young baker, I was wondering if you’d be able to do a chocolate donut video if thats possible oh and i tried the ice cream which was great x

    • Profile photo of Gemma Stafford on June 23, 2016 at 8:06 pm

      Thanks for your request, Charlotte. I will add it to my list. Stay tuned 🙂

  25. joana on June 22, 2016 at 9:24 pm

    Hi gemma thank you for your recipes!

    • Profile photo of Gemma Stafford Gemma Stafford on June 23, 2016 at 7:04 pm

      Thank you Joana, delighted you like it 🙂

  26. Profile photo of tropical pines tropical pines on June 23, 2016 at 2:17 pm

    hi Gemma
    i am a huge fan in what you do just wanted to tell you !
    so i was wondering if there were any charts like the egg one but for gluten ?
    For one of my friends at school is gluten free and her whole family is tooo which is really sad because i can’t make her anything but i do! 🙂 like cakes but they always end up dry ? TT_TT

    • Profile photo of Gemma Stafford on June 24, 2016 at 6:38 pm

      Thanks so much for your question. I will add your request to my list. Stay tuned 🙂

  27. Khyati on June 23, 2016 at 7:21 pm

    Hi jemma,

    Loove your recipes. Just wondering what would be the best egg substitute for making cakes with those betty crocker cake/muffin mixes. How do i make them light and airy ?

    • Profile photo of Gemma Stafford on June 24, 2016 at 6:45 pm

      Try using ground flax and water. That works pretty good 🙂

  28. Alice on June 23, 2016 at 11:46 pm

    Hi Gemma,

    Thank you for these replacement. I have just printed them and they are on my fridge already.
    You are great!

    Alice

    • Profile photo of Gemma Stafford on June 24, 2016 at 6:48 pm

      That’s great to hear. Thanks so much for visiting my website, Alice 🙂

  29. Himanshi on June 24, 2016 at 7:24 am

    Hey Gemma,
    i wanted to make an egg less red velvet cake….and I wanted to use either condensed milk or buttermilk….which one should i use and how much ?

    • Profile photo of Gemma Stafford on June 24, 2016 at 6:57 pm

      Try using buttermilk. Like I mention in the video, a large egg is about 4 tablespoons. So use 4 tablespoons of buttermilk for every egg your recipe calls for. Good luck and let me know how it goes 🙂

  30. Ridhii Rathi on June 24, 2016 at 3:20 pm

    Oh my god! I LOVE YOU GEMMA!! 🙂

    <3

    • Profile photo of Gemma Stafford on June 24, 2016 at 6:00 pm

      Aw, thanks so much 🙂

  31. Profile photo of Sheree Hyde Sheree Hyde on June 25, 2016 at 3:22 am

    Gemma I enjoy your videos so much and have used your recipes. My favorite ones are the mug cakes and treats. Haven’t made them all but I am working on it. I hope to make the pizza monkey bread tomorrow for supper. I am just a little paranoid about using the yeast as I have not had good luck with it in the past. How do I know if I have put my dough in a warm enough place for it to rise? Thankyou Sheree

    • Profile photo of Gemma Stafford Gemma Stafford on June 28, 2016 at 7:30 pm

      Hi Sheree,

      Thanks so much, delighted you like my recipes. So your fears are normal, and the best thing I can say is just treat it like another ingredients. Toss it in like sugar or flour and forget about it. With regards to warmth, place it on the top of your stove (obviously not on) and let him hang out there. It’s always a nice area thats a little warmer then a counter.

      I’m looking forward to seeing photos of your bread 🙂

  32. isabel on June 25, 2016 at 1:41 pm

    Thank you so much for the egg substitute information! you put a lot of effort into this – it is very helpful!!!

    AND: THX for the chart to download for free – you are the best!!!

    I will print it and put it on my kitchen wall – because it is helpful and really pretty, decorative – perfct!!!

    I really appreciate you competence, creativity and nice way!

    Kind regards, isabel (huge fan from germany)

    • Profile photo of Gemma Stafford Gemma Stafford on June 27, 2016 at 10:05 pm

      Hi Isabel,

      I’m delighted you like it Isabel. I know how important the egg substitutes is for everyone so I knew I had to do a good job.

      I’ll show Kevin your message because he helped design the chart.

      Thank you for being apart of the community.
      Gemma.

  33. Dogmom on June 25, 2016 at 4:27 pm

    Just found your website, Gemma, from Tip Hero about the egg substitutions. What a great chart! I thank you very much. There was a lovely white cake with red berries in the middle with what looked like cream in the Tip Hero piece, and that cake just left me breathless. Is that a recipe of yours? I looked through your site and didn’t see one resembling it. But I sure would love to make that particular cake.

    • Profile photo of Gemma Stafford Gemma Stafford on June 26, 2016 at 9:17 am

      Hi Debrah,

      I’m absolutely thrilled you came over to our site from Tip hero. My husband put together that chart so I’m delighted you liked it.

      The only cake that I have that sounds like that is my rose stamp cake oIt’s a white cake but actually doesn’t have raspberries. or my wedding cake . I have a feeling it’s not one of these but know you have 2 knew cake ideas so silver lining. :).

      Best,
      Gemma.

  34. Rarity12233 on June 27, 2016 at 8:03 am

    Hi gemma , this egg substitute chart is awesome.this is really good for vegans.plus can you show different flavours of juices fir this summer and some more chocolate recipes and some basic tips for whipping creamheavy or light fat….
    Thanks….btw i am just 13 and i love baking and trying new recipes

    • Profile photo of Gemma Stafford Gemma Stafford on June 28, 2016 at 9:03 pm

      Hi,

      Thank you for trying my recipes. I’m really delighted you like them. I’ll add all of your requests to my list.

      If you haven’t already seen it there is a video for how to whip cream

  35. Sanchi on June 28, 2016 at 12:24 pm

    Love your eggs substitutes

    • Profile photo of Gemma Stafford Gemma Stafford on June 28, 2016 at 5:56 pm

      Delighted to hear that 🙂

  36. Profile photo of janavipatil janavipatil on June 28, 2016 at 9:17 pm

    Hi gemma
    This is Janavi

    I love your videos and i always watch them. I love all your videos because they r so creative and tasty ,but i have a question. When I make brownies without eggs the middle part of my brownie sinks down and my brownie becomes very chewy. Do u have any tips i can use to make my brownie better.

    • Profile photo of Gemma Stafford on June 29, 2016 at 3:11 pm

      Hi Janavi, which egg substitute do you use when making brownies?

      • Profile photo of janavipatil janavipatil on June 29, 2016 at 10:28 pm

        i used buttermilk:)

        • Profile photo of Gemma Stafford Gemma Stafford on June 30, 2016 at 8:06 am

          Hi there,
          I know this is a tough one as there are so many eggs. I suggest flax seed and yogurt for this recipe. Check out the chart for accurate measurements.
          Gemma 🙂

  37. Profile photo of janavipatil janavipatil on June 29, 2016 at 10:27 pm

    I used buttermilk:)

  38. Profile photo of josep.galetovics josep.galetovics on July 3, 2016 at 7:20 am

    Hi Gemma! I love doing you cinammon rolls (srry if I spelled that wrong) but my sis is vegan… is there any egg substitute?

    • Profile photo of Gemma Stafford on July 6, 2016 at 10:58 am

      You can try using any of these egg substitutes I’ve posted here on this page. Good luck and let know how it goes 🙂

  39. Manika on July 4, 2016 at 2:26 pm

    Hii Gemma… It would be very kind of you if you could tell us how to make buttercream without using eggs. I have been wanting to make it since long. Please please do tell me about the substitute or exact recipe.. And Thanks a ton for such great and easy recipes and must admit your baking basics series us awesome. And u rock. Happy baking!!!

  40. Ruchita on July 13, 2016 at 2:11 am

    Hey Gemma,

    I just wanted to thank you for this, I think i really like all your ways of Baking specially because they look so effortless..

    Also about these egg substitues, just wanted to reconfirm, i can use these as substitutes for eggs in all your cake recipes?

    Also wanted to mention you Icecream recipes are a hit, My Son loved the Banana and Chocolate Icecream.

    Thanks and Congratulations.

    • Profile photo of Gemma Stafford Gemma Stafford on July 13, 2016 at 1:39 pm

      Hi Ruchita,
      Thank you for your kind words.
      Just check the chart I posted here for the egg substitutes. the pictures suggest which works best for which recipe. if you can, print it off and keep it to hand as a quick guide, then as you try these you can consider which worked best for you!
      Gemma 🙂

  41. Profile photo of Gargi Sridharan Gargi Sridharan on July 21, 2016 at 11:04 pm

    Hi Gemma!

    This chart is a savior! I used one of these substitutes to make Almond Carrot cake today and it came out really airy and moist! Thanks a lot for sharing 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on July 22, 2016 at 7:37 am

      Hi there,
      YEA! I am so happy. It is one of the most regular queries here, I am delighted people are finding it useful,
      Gemma 🙂

  42. Debra Hendren on July 25, 2016 at 7:04 am

    Hi Gemma; Great information and vids! I use mashed avocado for tablespoon by equal tablespoon replacement of either butter or egg. I mostly use it in recipes that are savory ; like steak burrito pop tarts; but it does turn the crust a light green sometimes unless you use cooked carrots or another orange veggie in the recipe . Tomato sauce replacing some of the liquid in the poptarts cures this problem for those with a green crust problem. If you cover it with chocolate; well there is no problem with those recipes. Avocado is so bland ; that it disappears into the recipe totally and no one will taste it.

    • Profile photo of Gemma Stafford Gemma Stafford on July 26, 2016 at 1:29 pm

      Hi Debra,

      those are great suggestions. I love those ideas. I hope others read you suggestions.

  43. Beatrice on July 31, 2016 at 1:35 pm

    Hi Gemma. Could you tell me which substitute i should use for pancakes? Thanks 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on August 1, 2016 at 2:29 am

      Hi Beatrice,
      I am told by my lovely Bold Baker followers that banana is perfect for this purpose. 1/2 medium ripe banana per egg.
      Buttermilk can also be used in conjunction with this, perhaps leave out the additional sugar,
      Gemma 🙂

  44. Bhawani on August 2, 2016 at 6:02 am

    Hi Gemma! Thankyou so much for these substitutes. I could make many of your mug cakes. However I have a doubt. How do we substitute only egg white or egg yolk like it calls in your pop tarts recipe. Love your recipes..❤ ❤

    • Profile photo of Gemma Stafford Gemma Stafford on August 3, 2016 at 1:54 am

      Hi Bhawani,
      The egg is a minor part of this recipe. You can omit it if you wish, add a little extra water, or buttermilk, do try this out,
      Gemma 🙂

      • Bhawani on August 4, 2016 at 10:27 am

        So in the pop tarts can I just substitute the egg yolk with water? Thankyou so much! Will surely try this out! ❤❤

        • Profile photo of Gemma Stafford Gemma Stafford on August 4, 2016 at 2:13 pm

          yes, it just takes a little water :). good luck.

  45. Shazu Ahad on September 9, 2016 at 1:41 pm

    I would like to add:
    1. You can also use starches like soaked cornflour, potato starch, arrowroot and tapioca or gelling agents like agar agar, guar gum, xanthan gum in place of eggs for for binding batters/cookie doughs and thickening custards.
    2. Cream cheese had appropriate amount of fats and proteins to be used as egg substitutes in batters and cookie doughs.
    3. Use peanut butter in replacements of eggs for cookies and any nut based cakes and custards

  46. debra hendren on September 12, 2016 at 7:08 am

    Hi Gemma; Do you have any ideas for butter substitution. I do replace butter with oils, bananas and avocado but am curious about the exact measurments for the butter subs. I really hate to guess and maybe some of your other fans have some ideas too. Great new info on the egg substitutes today!!

    • Profile photo of Gemma Stafford Gemma Stafford on September 13, 2016 at 2:03 am

      Hi Debra, this is a good question and one I will address when I get a moment. Generally I would substitute directly, coconut oil for instance, which as a hard fat you may use in pastry, substitute directly, oz for oz. You can also use this in cake type recipes, creaming in the same way as butter. it has a low melting point so will whip well at room temperature. For oils such as vegetable oil/ nut oils/ olive oil etc you will need to pay attention to the liquids in the recipe and adjust accordingly so that your batter is not too wet. It is difficult to give a broad response to this as the advice will be specific to a recipe. Hope this helps, and you are right there may be an expert bold baker out there who would row in on this, Gemma 🙂

  47. Kriti on September 20, 2016 at 1:44 am

    Hi gemma, can we use these substitutes in your mug meals ?

    • Profile photo of Gemma Stafford Gemma Stafford on September 20, 2016 at 11:44 am

      Hi there, yes you can, I suggest the milled flaxseed/linseed for the chocolate ones, you can experiment for others! Gemma 🙂

  48. Lillian on October 4, 2016 at 9:35 am

    I just want to say that this has helped me significantly! I recently found out my baby has an egg allergy and the thought of her not being able to eat delicious sweets for her first birthday was really frustrating for me, but now that I know I can use these things as an egg substitute I’m so EXCITED! Thank you so much!!!

    • Profile photo of Gemma Stafford Gemma Stafford on October 5, 2016 at 3:03 am

      Hi Lillian,
      This is a common allergy, and of course Vegans do not use eggs, so this chart was developed as a result of popular requests.
      I hope your little baby has a very happy first birthday,
      Gemma 🙂

  49. Profile photo of dimps dimps on October 15, 2016 at 8:09 am

    Hi Gemma,

    Your videos are amazing, thank you. If possible, can you please share tips for gluten free baking? 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on October 15, 2016 at 9:56 am

      Check out the dietary area of the website, there are some here! Many of the recipes can also be made with all purpose gluten free flour, it is worth a try!
      Gemma 🙂

  50. Jane on October 27, 2016 at 2:58 pm

    What would I substitute for egg whites in your microwave mug cheesecakes?

    • Profile photo of Gemma Stafford Gemma Stafford on October 27, 2016 at 9:27 pm

      Hummm, that’s a tricky one. They are needed to set the cheesecake. Maybe a fruit like banana might help it set a bit. Maybe try the store bought egg replacer.

      Sorry I wasn’t much help,
      Gemma.

      • Jane on October 29, 2016 at 1:42 pm

        I’m fine with my cheesecake being a little soft. How much banana would equal to one egg white?

        • Profile photo of Gemma Stafford Gemma Stafford on November 1, 2016 at 2:32 am

          Hi Jane, I am having trouble identifying the recipe you mean!Egg whites are difficult to substitute, and generally need something like ‘aqua faba’ not what you will use to substitute whole eggs 🙂

  51. Pallavi on October 29, 2016 at 11:22 pm

    Hi, Gemma!
    I absolutely adore your videos and tips! You explain everything so well, compels me to get baking, big and bold.

    A very unrelated question: you said you are a professional chef. What is your area of speciality?

    • Profile photo of Gemma Stafford Gemma Stafford on October 30, 2016 at 2:51 am

      Hi there, thank you for your kind comments, and for being with us. I trained as a chef in Cathal Brugha St, College of catering in Dublin, over all the food types. I further trained in a very special cookery school in Ireland, Ballymaloe, where I developed an interest in breads and baking. As I travelled around the world this became my specialty and love. So that is it! Baking/pastry, 🙂

  52. debra hendren on November 1, 2016 at 12:13 pm

    HiGemma; I hope this one helps Jane with her cheesecake. I use unflavored gelatin instead of egg whites. one packet for two egg whites and two packets for four egg whites. there are vegan gelatins out there to buy.

    • Profile photo of Gemma Stafford Gemma Stafford on November 1, 2016 at 4:03 pm

      Thank you Debra, may I ask which cheesecake this is? I know my Mum has to use it in her no bake ones, as the cheese is so soft, but there are no eggs in that! 🙂

  53. Sarah on November 22, 2016 at 5:50 pm

    Hi Gemma, how do we replace egg for pumpkin pie filling? Thanks!

  54. Aman on November 22, 2016 at 7:31 pm

    Thank you Gemma!:) What can we replace egg yolks? For exemple in pies when you make the custurd? 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on November 23, 2016 at 9:19 am

      Hi Aman, egg substitutes are great for some recipes, but not for all. Any recipe which relies on egg, such as a custard, needs eggs, there is no alternative to that, Gemma 🙂

      • Lee on November 24, 2016 at 1:22 am

        Hi, Just something I noticed when I was looking on the ingredients of an instant custard packet, is that it’s about 90% cornflour! I was quite shocked at that, but I wonder if that would be something we could work with?

        • Profile photo of Gemma Stafford Gemma Stafford on November 24, 2016 at 4:16 pm

          Hi Lee, I have lost the thread! for what purpose? Gemma 🙂

          • Lee on November 25, 2016 at 3:00 am

            🙂 that’s OK, it was about replacing egg yolks in custard



          • Profile photo of Gemma Stafford Gemma Stafford on November 25, 2016 at 1:54 pm

            I think I have it now. powdered custard is such a different thing to real egg custard. The egg content of the powdered custard is tiny.
            Are you saying replace egg yolks with powdered custard? I never heard of this, but it may work, it is worth a shot, Gemma 🙂



  55. Ritu on November 28, 2016 at 5:49 pm

    Hi Gemma
    Any substitute for egg yolks ?many recipes call for eggs and additional egg yolks

    • Profile photo of Gemma Stafford Gemma Stafford on November 29, 2016 at 8:55 am

      Hi Ritu,
      This is true, I think you just go with your substitute of choice, and reduce the amount for the yolk,
      Gemma 🙂

      • ritu on December 6, 2016 at 1:26 am

        thanks!

  56. Utti on December 3, 2016 at 1:41 am

    Hi Gemma! I have been following all your videos and they are absolutely amazing! Now that I have to cut down my egg-consumption, I’m just wondering which one we need to add if we want to make bread/buns (yeasted dough)… mostly my favorite, your No-Knead Brioche? ?

    • Profile photo of Gemma Stafford Gemma Stafford on December 4, 2016 at 4:13 am

      Hi there Utti,
      For breads the egg is an enricher. for brioche the butter does a great job, I would perhaps try adding a tablespoon of Greek yogurt, or just proceed without the egg altogether. it will be good too!
      Gemma 🙂

      • Utti on December 5, 2016 at 11:19 pm

        Thanks, Gemma. I will surely try that out! ?

  57. Ranjan on December 15, 2016 at 12:05 pm

    would like to have eggless baking recipie and measuerement of eggless substitute that requires just egg yolk or egg whites.
    Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on December 15, 2016 at 12:47 pm

      hi Ranjan,
      Egg white can be substituted with aqua faba. Look this up. I will get to this here on my website soon too, it is a useful one.
      Other than that the egg yolk is usually substituted with any of the egg substtiutes. It will be specific to the recipe you are making, and some recipes will not work with a substitute, choux pastry for example 🙂

  58. Debra Hendren on December 20, 2016 at 7:54 am

    Hi Gemma; One of your viewers wanted some measurments for egg whites or just an egg yolk. for a large egg the egg whites are about 2 tablespoons and an egg yolk is about one tablespoon of liquid. A smaller egg is a bit less liquid. a extra large egg is a bit more liquid.

    • Profile photo of Gemma Stafford Gemma Stafford on December 21, 2016 at 1:58 am

      Hi Debra,
      Thank you for your kind input. This is helpful.
      Seasons greetings to you and your family,
      Gemma 🙂

  59. Pooja Kashliwal on January 5, 2017 at 6:27 am

    Will there be any taste difference if I am using banana as an egg substitute?????

    • Profile photo of Gemma Stafford Gemma Stafford on January 5, 2017 at 7:29 am

      Hi there,
      This depends on which recipe you re adding it to. If you are using it with aother flavor then you may not know it is there, but if you use it with vanilla or a light flavor, than it is likely that you will! you will need to experiment a little with egg substitutes, choose one to suit your own ingredients,
      Gemma 🙂

  60. Reham on January 10, 2017 at 6:35 am

    Deer miss steffurt
    I have a question when I use sweetened condes milk do I need to reduce the amount of sugar I’m using in my receipts
    For example in ur giant ? Recipes

    Thank in advance
    Ps I love ur mug meals but I’m gaining weight is there a substitute for this weight ??

    • Profile photo of Gemma Stafford Gemma Stafford on January 10, 2017 at 7:29 am

      Hi Reham,
      Generally when you use condensed milk you use it as the sweetener.
      You need to check out the sugar substitute chart here on my website, and do some research on these too to discover which one will be best for your type of baking. Stevia is a great one, but not for all purposes, check this out,
      Gemma 🙂

  61. Shivani Jajodia on January 26, 2017 at 11:11 pm

    Hi Gemma can’t we use baking soda as egg substitute

    • Profile photo of Gemma Stafford Gemma Stafford on January 27, 2017 at 2:30 am

      This depends on the recipe, every substitute works best in a particular type of recipe, follow the chart for best results,
      Gemma 🙂

  62. Sam on February 25, 2017 at 11:27 pm

    Gemma, what can i use for pancakes??? I really want to make your jelly donut pancakes you made on Brandi’s channel, they looked SO amazing!! <3

    • Profile photo of Gemma Stafford Gemma Stafford on February 26, 2017 at 6:15 am

      Hi Sam,
      The problem with some recipes is that they really rely on egg, and using a substitute for these recipes really changes the result.
      Some people will say mashed banana is a great substitute, and it can be delicious, you need to try this to see if it is right for you. About 1/2 of a medium banana for my recipe should tell you if it suits you. Someone will like it in your family,
      Gemma 🙂

  63. Monica on March 1, 2017 at 9:40 am

    Thanks for these substitutes! My daughter is allergic to both eggs and dairy, so I’ve had to learn a lot of modifications. The best egg substitute I’ve used so far is gelatin. 1 egg = 1 Tbsp powdered gelatin + 3 Tbsp water. First, in a separate bowl, bloom your gelatin in 1 Tbsp of room temp or cool water, then stir in 2 Tbsp boiling water. It will have the consistency of slightly thick egg white. I’ve also had a lot of success with 1 egg = 1tsp baking soda + 1 Tbsp vinegar. I also use a combination of these in cakes and quick bread. For instance, if a recipe calls for 3 eggs, I’ll use two gelatin egs and one baking soda egg.
    I can’t wait to try some of your substitutes! Off to buy some silken tofu…

    • Profile photo of Gemma Stafford Gemma Stafford on March 1, 2017 at 12:33 pm

      Hi Monica,
      Thank you so much for this great input. Only someone who has tried these things can say that they work. I do not know of this, but it makes sense really.
      i hope other bold bakers will learn from this. It is so difficult to figure these things out, it sounds like you have done a great job, well done,
      Gemma 🙂

  64. Jeni on March 19, 2017 at 12:07 pm

    Hi Gemma!
    What a great post! Egg replacement is always the part that makes me nervous when veganizing a recipe. I have never thought of silken tofu before. What a great tip! I can’t wait to try this! Btw, thank you so much for recognizing the growing vegetarian/ vegan community in our world today. You have no idea how much someone like me appreciates this. Aside from your obvious talent, this way of thinking will make me a loyal fan- or HAS made me a loyal fan. I’m a firm believer that a mostly vegetarian/ vegan world is the not-so-distant future (I hope and pray!) and whoever embraces this and supports this community, is way ahead of the curve.
    In gratitude,
    Jeni ?

    • Profile photo of Gemma Stafford Gemma Stafford on March 20, 2017 at 3:20 am

      Hi Jeni,
      I think you are on point too! there does seem to be a move towards vegan ideals, certainly around the world it is huge, and a natural way for people to eat.
      I think it will be incorporated into Western diets, in some way, and for some days, and gradually over time people will take a different view of where their food is from, and what is sustainable in the long term. It is an interesting thing, would take a paradigm shift in the short term, but slowly slowly!
      It sounds like you have a bustling happy home Jeni, and you are setting your guys out on a good eating path, well done to you, it has to be hard work.
      I am happy that the pizza dough works well for your family, try the pizza monkey bread too, the kids will love that one!
      Gemma 🙂

  65. Jeni on March 20, 2017 at 3:11 pm

    Hi Gemma!
    Thank you so much for your kind words! The kiddos are on spring break and so we have ” baking class” everyday this week. I believe monkey bread will perfect, can’t wait to try!

    • Profile photo of Gemma Stafford Gemma Stafford on March 21, 2017 at 8:41 am

      That’s the idea Jeni, keep them busy, and fed, win win!
      Best wishes to all of them!
      Gemma 🙂

  66. Hash K. on March 27, 2017 at 5:26 am

    Hi Gemma,
    What could i use to substitute egg in your pizza cupcake recipe???

    • Profile photo of Gemma Stafford Gemma Stafford on March 27, 2017 at 11:23 am

      In the video I tell you flaxseed. you can also try Greek/strained yogurt/silken tofu.
      You my need to experiment with what is easy for you to get,
      Gemma 🙂

      • Hash K. on March 27, 2017 at 10:37 pm

        Thanks for replying

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