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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.


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


Silken Tofu

Ground Flax Seed mixed with water

Yogurt (dairy free or regular)


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


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


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


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.


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.



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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.


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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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  1. Saumya Verma on January 12, 2018 at 11:03 am

    Hey what should i use in cheese cake in place of egg in ur new yourk style baked cheese cake ?

    • Gemma Stafford on January 12, 2018 at 6:15 pm


      Cheesecake is a funny one to substitute. If you are looking to leave out the eggs I recommend trying a totally different recipe for a vegan cheesecake. If you leave them out totally your cheesecake will work but it won’t be firm.

  2. Petra on January 5, 2018 at 6:22 am

    I mainly use aquafaba (the fluid in cans of chickpeas). Yes, it means you need to eat a lot of chickpeas if you bake a lot but you can replace egg white with it (as well as whole egg).

    • Gemma Stafford on January 5, 2018 at 11:09 am

      Hi Petra,
      Yes, and it is a perfect solution. You can use other beans too, but it tens to taste a little, but a great solution.
      I really must show this in the Basics series, thank you for your input,
      Gemma 🙂

  3. Mihi on January 4, 2018 at 8:37 am

    Hi Gemma!
    I was wondering if the amount of yogurt per egg is the same as the amount of buttermilk for baking cakes? Do I use 1/4 cup of yogurt to replace one egg?
    Thanks for your help,

    • Gemma Stafford on January 5, 2018 at 2:01 pm

      Hi Miha,
      For yogurt I suggest 4 tablespoons per egg. That is on the chart here too. The same for buttermilk.
      I hope this helps you,
      Gemma 🙂

      • Mihi on January 7, 2018 at 2:45 pm

        I tried using yogurt to make boxed brownies, but they wouldn’t even unstick from the pan! What should I do next time?
        Thank you for your help!

        • Gemma Stafford on January 7, 2018 at 4:36 pm

          Hi Mihi,

          Hum so brownies are that funny one that people have trouble replacing the eggs in it. I would suggest maybe apple sauce or flax egg. Hope this helps.


  4. tsshreya on December 22, 2017 at 10:48 pm

    hi gemma. since i’m hostel with no access to a refrigerator or electronics. we have a common microwave on our floor that everyone uses. so i was condering if it possible to replace curd with egg in cakes??

    • Gemma Stafford on December 23, 2017 at 8:55 pm


      Yes you can, also eggs and bananas are a good sub.

      I’m sure you have seen them already but check out my mug meals . They will be perfect for you staying in a hostel 🙂


  5. Simran on December 22, 2017 at 9:01 am

    Hi Gemma!
    In your birthday cake recipe how do I replace egg yolks? Can I use flaxseed gel for eggs as well as egg yolks?

    • Gemma Stafford on December 22, 2017 at 10:45 am

      Hi Simran,
      Applesauce is a good substitute for a sponge cake. Flax egg will be good too, but whatever you use will replace the whole egg. It is more difficult to replace egg white,
      Gemma 🙂

  6. Riya on December 17, 2017 at 8:07 pm

    Can you please make a video on eggless macaroons, a proper guide and different flavors and the fillings? That would be really great.
    Thank you in advance!

    • Gemma Stafford on December 18, 2017 at 9:38 pm

      Hi Rita,

      I’m not sure if that is possible but I’ll look into it for you. Maybe do a search on Pinterest.


  7. Brian on December 3, 2017 at 4:55 pm

    Hi Gemma!!! I am just curious about the measurements for the egg replacement. I want my wife to make cookies for my mother-in-law since she is allergic to eggs. The recipe for condensed milk is four tablespoons to one egg ( flax seeds are a bot expensive). Is it for medium eggs or large eggs? If it is for large eggs, do we increase the amount. Please reply and thanks for the recipes.

    • Gemma Stafford on December 4, 2017 at 3:13 am

      Hi Brian,
      Thank you for being in touch. That is very kind of you, and you are right, condensed milk will work for this. Flax eggs are great, will need to be milled linseeds/flaxseeds, or chia seeds, soaked in water til they become glutenous. A handy one for everyone to know.
      I usually use a large egg in my baking, there is little enough difference really betweem medium and large, but a big difference between small and large.
      Egg has two purposes in a cookie, to bind it and to enrich it. Cookies do not do well with liquid ingredients, but condensed milk acts like a caramel to bind.
      So, after that long lecture, make your mix, add the appropriate amount of egg substitute, then mix, and see how the mix is holding together. If it feels dry, the add a touch more. A cookie will usually come together if you roll it between your palms gently, slightly flatten it, pop on to a baking sheet.
      I hope this is of help to you,
      Gemma 🙂

  8. Preeti on December 1, 2017 at 11:33 pm

    Hi Gemma

    I need to make donuts in oven without egg and yeast because if i use yeast it smells very badly then we cannot eat. What can i use

  9. Teressa on December 1, 2017 at 8:47 am

    Hi Gemma,
    Thank you for the great tips. I am wondering what egg replacement would be best for belgian waffles. I have tried a commercial egg replacer powder mixed with water and also ground flax seed with water. Both (commercial was the worst) made the waffles very dough like in the center and I was unable to open the waffle maker as it was almost uncooked in the center and was sticky. I managed to pry off the waffle (the outside was very crispy), it tasted the same but very hard to get off the waffle iron. Same with pancakes-very dough like in the center no matter how long I cooked it for.
    Thank you

    • Gemma Stafford on December 2, 2017 at 3:00 am

      Hi Theresa,
      I think for waffles and pancakes greek/strained yogurt will be the best. It works for me!
      Gemma 🙂

  10. Kristin Kaneko on November 16, 2017 at 7:17 pm

    Hi, I was curious what is the best to replace for eggs in a gluten free bread. I was planing to just purchase a gluten free bread mix and I need to replace two eggs.

    • Gemma Stafford on November 17, 2017 at 1:29 am

      Hi Kristin,
      The eggs in a bread are usually there for two reasons, to add richness, and to help with the leavening/raising.
      For gluten free flour I suspect this is at least part of the reason. I expect the bread mix is formulated with a gum to replace the gluten, but a good all purpose GF flour may be as good for you, do experiment with that too.
      Ground flax seed/chia seed may help you with this box mix.
      I like the work of glutenfree girl, an online blog, which you should take a look at.
      I hope this is fo help,
      Gemma 🙂

  11. Ritu Bagga on November 14, 2017 at 7:58 am

    Hi Gemma !!! I wanted to try your No-Knead Donuts (Baked Not Fried) recipe . Could you plz tell a substitute for egg in it .

    • Gemma Stafford on November 15, 2017 at 3:17 am

      Hi Ritu,
      You can leave the eggs out, or you can add a little Greek yogurt/strained natural yogurt will do.
      The egg in this recipe is for enriching the dough.
      I hope this helps,
      Gemma 🙂

      • Ritu Bagga on November 17, 2017 at 3:42 am

        thank you

  12. B.Nandini on November 10, 2017 at 6:04 am

    I am going to bake a chocolate cake . The recipe I am following contains two eggs . I do not find silken tofu nor applesauce . what do you suggest banana or buttermilk?

    • Gemma Stafford on November 11, 2017 at 7:36 am

      Hi there,
      Banana is great as an egg substitute, and yogurt, or buttermilk are also good. it really depends on what you like to use, or what you can find where you live.
      I hope this is of help to you,
      Gemma 🙂

  13. Jossie on November 6, 2017 at 11:57 pm

    Hi Gemma!

    I am wondering what your suggestions would be for an egg subtitute in a banana bread recipe (that has 3 eggs)

    I was thinking flax egg or apple sauce. Also not wanting thr taste of apple though.

    I am hoping to vagan-ize my mothers banana bread. It is usually nice and fluffy, moise how i enjoy it! I am hoping to still achieve this outcome. so much in advance 😊

    • Gemma Stafford on November 7, 2017 at 2:44 am

      Hi Jossie,
      Three eggs are a bit harder to replace than one! Flax egg is great, but it can add to the oil too. Yougurt may be a good one for you, or a mix of flax and yogurt.
      Eggs play an important role in a recipe, they add richness, moisture, sponginess (fluffiness), and are a great ingredient.
      If you are veganizing recipes it is important to note that any recipe relying heavily on eggs will be more difficult to replicate exactly.
      Choux pastry is an example. If you do not know aqua faba, you need to get to know it! Google it,
      Gemma 🙂

      • Binu on November 21, 2017 at 10:11 pm

        Hi Jossie, I have used yoghurt to replace the eggs. Banana bread had come out well.hope this helps.

  14. Harshitha on November 4, 2017 at 5:54 am

    I want to make your brownie cookie recipe and i want substitute the egg with flax seed powder but was wondering if it would affect the taste of it .
    So will the flax seed piwder affect the taste of the brownie cookie?

    • Gemma Stafford on November 5, 2017 at 3:25 am

      Hi there,
      Flax seeds tend not to have much flavor, so I do not think you will taste it. They tend to be oily, though I suspect the powder is less so, I have not used it.
      Try it, even in 1/2 batch, egg is a big part of this recipe so you will need to experiment a bit,
      Gemma 🙂

  15. Kezia on November 3, 2017 at 10:11 am

    Hi Gemma! I use a carrot cake recipe with buttermilk already in it.. but now I’m required to make eggless carrot cake.. is it okay to substitue egg with buttermilk in a recipe that already has buttermilk in it?

    • Gemma Stafford on November 4, 2017 at 10:23 am

      Hi KeIiza,
      This is a great question. I would choose another substitute, or leave the egg out entirely. You could use applesauce, or a mashed banana too, and it will add to the flavor of the cake. Do not add any further buttermilk. Thank you for being in touch,
      Gemma 🙂

      • Kezia on November 4, 2017 at 12:57 pm

        Thanks! Thanks for the reply too😊

        • Gemma Stafford on November 5, 2017 at 2:27 am


  16. BakingNinjaEmma on October 12, 2017 at 3:09 pm

    Can I use these substitutes for the mug cookie you made

  17. Harini on September 29, 2017 at 6:42 pm

    Hi Gemma!! I know this was posted a while back but I had a question. It lists quite a few substitutes for eggs in brownies, but would you happen to know which substitute makes the brownies the most fudgy? I’m making salted caramel brownies for my 15th birthday and I would really love some beautiful fudgy brownies. Thanks so much!!!!

    • Gemma Stafford on September 30, 2017 at 5:12 am

      Hi Harini,

      Thats a great question but a tough one. I honestly don’t know. I’m going to guess apple sauce or banana. The fudgy comes down alot to the baking time so take care not to over bake so they stay fudgy.

      Hope this helps,

  18. Katerina on September 26, 2017 at 10:28 am

    Thank you so much. I have to make cookies in front of my college class tomorrow and I didn’t know how I was going to keep the eggs from spoiling.

    • Gemma Stafford on September 27, 2017 at 2:07 am

      I wish you much success, and happy classmates!
      well done,
      Gemma 🙂

  19. Pritika on September 20, 2017 at 1:42 pm

    Hey! Thank you so much for this! I wanted to make a cake that requires 7 egg yolks and no whole eggs. I was wondering what would be the substitute for only the egg yolks? Thank you!

    • Gemma Stafford on September 21, 2017 at 1:17 am

      Hi there,
      I cannot imagine what you did with the egg whites!! lol.
      The function of egg in baking is twofold.
      1. it helps add air/volume/leavening to a cake, in other words it helps it to rise.
      2. It adds richness.
      So, omitting the whites changes completely the nature of a cake. What comes to my mind right away will be a lemon curd, or a creme brulee. This is an ideal use for egg yolks. Lemon curd, or any curd, can be added to so many desserts, and will happily keep in a sealed sterilized jar in the fridge for a week or so.
      You can also make a sponge cake, using a pound cake type batter, and egg yolks only. This will mean adding a little extra baking powder, and I think you will find a recipe for this online. Search for yellow cake. It will be a little more dense than a whole egg sponge, but it will be good. Use the number of egg yolks as egg whole eggs in the recipe, and perhaps a little acid ingredient, such as yogurt, or buttermilk. I have not tried it, but I believe it would be good.
      I hope this is of help to you,
      Gemma 🙂

  20. Smriti Jhamb on September 14, 2017 at 10:11 pm

    Hi Gemma
    In your chart, it says you can replace egg for cookies with flax seeds and condensed milk. But in your egg substitution video, you said you can replace egg for cookies with flax seeds and applesauce.
    So can we replace egg for cookies with all the three things- apple sauce, flax seeds and condensed milk?

    • Gemma Stafford on September 15, 2017 at 3:07 am

      hi Smriti,
      it depends on the cookie! the idea is to try what you have where you live, and use that. Applesauce yields a softer finish, and is good for sponge cakes too. You need to think about the result you want. Experiment a little, that is how you learn,
      Gemma 🙂

      • Smriti Jhamb on September 15, 2017 at 5:57 am

        So does that mean if I want to make soft Cookies, I should use apple sauce and if I want to make crispy biscuits, I should use flax seeds or condensed milk?

        • Gemma Stafford on September 16, 2017 at 11:59 am

          Hi Smitri,
          This really depends on the recipe. it is entirely possible to make a cookie without egg, or indeed an egg substitute.
          Eggs work as a raising agent too, so I think you need to do a little research. Sometimes what oyu need to do is to find a recipe which is designed to be egg-less, so no substitutes needed!
          Do tell me what you are trying to achieve, I will try to help,
          Gemma 🙂

  21. Ashu on September 11, 2017 at 9:16 am

    Hello Gemma, im a big fan of ur videos n recipes. I just wanted to know when we replace egg with other substitutes, does it go without saying that a cake recipe with egg can b blindly followed only that I will be replacing the egg. Is that correct?

    • Gemma Stafford on September 12, 2017 at 6:13 am


      yes you are correct. Follow the cake recipe the same and just replace the eggs. I hope I understood your question and answered it.


      • Ashu on September 15, 2017 at 10:59 am

        Thanq dear. There is one request though. Can you please upload a video where you have used the egg substitute n baked a cake. Preferably buttermilk or mashed banana. Please.

        • Gemma Stafford on September 16, 2017 at 11:04 am

          Hi Ashu,
          This is a popular request, i have added this to my list, stay with me! I will get there,
          Gemma 🙂

          • Ashu on September 16, 2017 at 11:37 pm

            Thanq dear 🙂

          • Sathvika on October 9, 2017 at 6:36 am

            Please do make a chocolate cake recipe using buttermilk or yogurt or condensed milk please!

          • Gemma Stafford on October 9, 2017 at 11:54 am

            Hi there,
            Do you mean in place of eggs?
            Gemma 🙂

  22. Swetha on September 5, 2017 at 6:55 pm

    Hi Gemma,

    I’m was looking for substitute of egg and found your website .

    I have seen that condensed milk for cookie in the chart, can’t I use for cake!? If I can, what will be the measurement. Which is good, sweetened or unsweetened!? If using sweetened, should I reduce the sugar measurement in the recipe!?

    So many I have asked…

    Thank you for the basic info on the website…

    Thank you 😊

    • Gemma Stafford on September 6, 2017 at 8:21 pm

      Hi Swetha,

      So I like to use unsweetened for fat free. For cake on my chart I say apple sauce, banana, tofu and buttermilk. Stick to those guys for cakes. Make sure you print off my chart so you always have to it to reference 🙂

      Glad you found my site and Happy Baking,

  23. Eiman on August 3, 2017 at 1:32 pm

    hey gemma just wondering If you have a substitute for pancakes and do these substitutes only work in your recipes


    • Gemma Stafford on August 4, 2017 at 2:00 am

      Hi there,
      The best substitute in pancakes is strained/Greek yogurt. This works well when you use a raising agent, baking powder or bicarbonate of soda.
      Any recipe which relies on egg can be difficult to sub, but pancakes do reasonably well!
      Gemma 🙂

  24. Sindhoora on July 28, 2017 at 1:19 am

    Is there a recipe for making buttermilk? How much of buttermilk is equivalent to one egg?

  25. naimairfankh on July 23, 2017 at 12:40 am

    What if you only need egg yolk. Can we still substitute.

  26. Shveta on July 21, 2017 at 7:15 am

    Hi , love all your recipes and have made couple of them. Amazing results. I am trying my hand on eggless brownie, I have a great recipes which calls for 3 eggs. Want to try with flax egg. Have soaked the 1 tbsp flaxseed with 3 tbsp of water which is equivalent to one egg. Do we need to to strain coz it’s been 20 min and I still feel some granules in the mixture. And I am hoping this substitute works.

    • Gemma Stafford on July 22, 2017 at 10:41 am

      Hi there,
      If it is very wet strain it, but i would leave it until it seems glutenous, like an egg!
      This is a great thing to get right, it is very useful in baking,
      Gemma 🙂

  27. Ruchi shah on July 13, 2017 at 10:22 am

    Hi Gemma,
    Love all ur vegetarian recipes, specially ur presentation..As for your recipe for baked donut churros, I wish to use curd as egg substitute…this recipe requires 4eggs…plz help me with the amt of curd required to replace the 4 eggs. Also tell me if it will take more time or less time in baking as I m substituting eggs with curd.

    • Gemma Stafford on July 14, 2017 at 2:42 am

      Hi there,
      This is a pastry, like pate choux, which is heavily reliant on egg.
      The substitute you use therefore needs to be gelatinous. I would choose milled flax see for this one, not curd, i do not think it will work for you. Check out the egg substitute chart here for instructions (
      Thank you for being with us,
      Gemma 🙂

      • Ruchi shah on October 31, 2017 at 1:34 am

        Thank u

    • debra on July 14, 2017 at 7:37 am

      I have a hint for Ruchi Shah. with the baked churro donuts the egg is all about lift. if she were to whip the chick pea water, as well as use the flax egg with a pinch of baking soda for each egg then she could get the lift needed for these lovely donuts.

      • Ruchi shah on October 31, 2017 at 1:35 am

        Thanks a lot

  28. Samir Mehta on May 17, 2017 at 7:34 am

    Hi Gemma,
    Firstly I want to say a massive thank you for all your recipes and videos…they are extremely informative and you really do make cooking fun and easy for a novice such as me.
    I want to surprise my dad with a baked cheesecake for Father’s day, which was his favourite dessert, but unfortunately he has developed a severe intolerance to egg….I would be grateful for any suggestions on the best thing to add to the cream cheese to allow it to bake in the oven.
    Thank you,

    • Gemma Stafford on May 20, 2017 at 7:15 am

      Hi Sam,

      I’m am delighted you here you like my recipes. Good luck with your Fathers Day dessert. Post a pic on the site 🙂


    • Dawn Louise on May 20, 2017 at 9:16 am

      Hi, easiest sub would be the silken tofu and extra baking powder, or chickpea egg made from chickpea flour and water. You could go down the route of blended cashew and coconut milk, but this would change the flavour. I’d go with the silken tofu if it was me. Hope that helps.

      • Samir Mehta on June 1, 2017 at 3:00 am

        Thanks for your suggestions Dawn. I’ve seen a recipe for baked cheese cake where they use a corn flour solution instead of egg….it seems pretty straight forward so I’ll give it a go and if it turns out well I’ll post the recipe with pics.

  29. Ambika_n on May 5, 2017 at 9:57 am

    Hi Mam i have a doubt that in many recepies they give ingredient as 1 large egg but you noted only for normal size egg what is the difference between 1 egg and 1 large egg mam? Please reply

    • Gemma Stafford on May 6, 2017 at 1:25 am

      Hi there Ambika,

      Small: (about 1.5 ounce per egg)
      Medium: (about 1.75 ounce per egg)
      Large: (about 2 ounces per egg)
      Extra-Large:(about 2.25 ounces per egg)
      Jumbo: (about 2.5 ounces per egg)
      You will see from this that there is little enough difference between the smallest and the largest egg. If you use a large egg you may need a little less additional liquid, in most recipes it will not be too noticeable, unless you use a jumbo egg in place of a small one, in a small amount of ingredients,
      Gemma 🙂

      • Selina on May 29, 2017 at 8:49 am

        What to use when making chocolate lava cake

        • Gemma Stafford on May 30, 2017 at 3:46 am

          Hi Selina,
          This cake relies heavily on egg. I have not found a good alternative for this recipe, sorry.
          There are some suggestions online, but they cannot really be the same thing. worth a try though!
          Gemma 🙂

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

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

    • 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

  31. 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!

    • 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 🙂

  32. 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 ?

    • 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 🙂

  33. 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…

    • 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 🙂

  34. 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

    • 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 🙂

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

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

    • 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 🙂

  36. 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 ??

    • 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 🙂

  37. 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?????

    • 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 🙂

  38. 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.

    • 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 🙂

  39. 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.

    • 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 🙂

  40. 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? ?

    • 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! ?

  41. 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

    • 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


  42. 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? 🙂

    • 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?

        • 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

          • 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 🙂

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

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

  44. 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.

    • 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! 🙂

  45. 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?

    • 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, 🙂

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