Having a single allergy is a challenge, having multiple allergies is almost impossible!!
So many gluten free-recipes rely on eggs to make them seem more like food and less like shingles or sheetrock!
I think I broke out in more hives trying to avoid eggs than from the eggs themselves!!
When I first heard I couldn’t have eggs, I figured no big deal, I’ll just find another breakfast food. Ha! I was so dumb! I had no clue that eggs were in everything…
Call it allergen blindness…or just being unaware of what I was eating. I didn’t know there was another way to eat.
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My Journey to an Egg-Free Life Went Like This…
Phase One of Life Without Eggs
I discovered the egg-replacers at the grocery store. Since I’m allergic to soy, there were about 3 options for me. When my favorite egg replacer went all new and improved, and changed to being soy based, I decided I was done buying egg replacer, and I would just live without eggs…I actually was that foolish!
Phase Two of Life Without Eggs
I just didn’t eat them and avoided everything made with eggs. This phase lasted 23 hours. I’m quite proud of my willpower and determination. That’s the longest I’ve ever gone without baked goods in my life!! Dessert should be my middle name! I hit phase three out of desperation.
Phase Three of Life Without Eggs
Since I tell everyone I cook with Unicorn Farts as my secret ingredient…why not make an egg replacer? If I could replace flour in cookie recipes, then the next thing I would work on was eggs! It took almost a year to develop the egg replacer recipe. Part of why this website is called Break a Recipe is because of this Egg Replacer! I broke this recipe so many ways before I could use it reliably in place of eggs. Now it’s what I use all the time!
Are you ready to Break A Recipe?
Let’s Start With A
Shopping List
If you’re looking for equipment or ingredients, the links below will take you to the ingredients and equipment I use in my own kitchen.
Equipment
These ingredients and equipment are what I use in my own kitchen. As an amazon associate, I earn from qualifying purchases. If you purchase anything through an affiliate link, I earn a small commission at no extra cost to you. Thank you for helping to “keep the lights on,” here at Break A Recipe.
Enough With the Words, Let’s Break A Recipe!
Vegan Egg Replacer
Equipment
- Electric Mixer
- Measuring Spoons
- Mixing Bowls
Ingredients
Wet Ingredients
- ⅓ Cup Coconut Milk
- ¼ Cup Chickpea Flour
Dry Ingredients
- ¼ teaspoon Cream of Tartar
- ⅛ teaspoon Baking Soda
- ⅛ teaspoon Xanthan Gum
Instructions
- In a small mixing bowl, cream of tartar, baking soda, and xanthan gum. Set aside.
- With an electric mixer blend in coconut milk into chickpea flour until it is yellow and runny.
- When recipe calls for eggs, add coconut milk and chickpea flour mixture. Follow recipe directions.
- Add cream of tartar, baking soda, and xanthan gum to recipe with dry ingredients
- Follow recipe instructions.
Notes
Let’s See It Happen!
In my carrot cake recipe, I used this egg replacer and got rave reviews from family in friends. It’s easy to use. Remember to add the chickpea and coconut milk with the wet ingredients and save the xanthan gum, cream of tartar, and baking soda for adding with the dry ingredients. Then you’re good to go!
Let’s Take A Closer Look At Our Ingredients
Chickpea Flour–Oh marvelous chickpea flour, it has so many uses. In this recipe it adds protein it takes the place of egg. Most doctors encourage their patients to consume more legumes if it is safe to do so. Baking with chickpea flour is a great way to do this!
Coconut milk —
I like using the coconut milk in the carton when a recipe calls for “milk”. My favorite brand is So Delicious. Coconut is my duct tape, I can make almost anything with it. Any time a recipe calls for “milk” this is what I use. When a recipe calls for whole milk, I’ll use the full fat coconut milk in the can, and when a recipe calls for cream, I’ll go with canned coconut cream.
Chickpea Flour—
Oh marvelous chickpea flour, it has so many uses. In this recipe it adds protein to our grain-free flour blend, and it takes the place of egg. Most doctors encourage their patients to consume more legumes if it is safe to do so. Baking with chickpea flour is a great way to do this!
Salt—
Known for brining out flavors, salt is an essential nutrient we need in moderation. If you are concerned about salt intake, take the salt shaker off the table, and salt your recipes in the kitchen.
Baking Soda—
What would a kitchen be without baking soda? Make sure to have a separate box or jar for the fridge and another for baking. We use baking soda to give the “lift” an egg would give these little loaves.
Cream of Tartar—
Another leavening agent, this recipe uses cream of tartar to in combination with baking soda and chickpea flour to replicate eggs.
Why You Can’t Skip The Eggs…
Eggs emulsify–that means they hold things together and stop them from separating. Think of oil and water in a cake recipe. Without eggs, it’s more like a thick salad dressing you have to shake over and over again. It will separate before it’s baked. With the eggs, it stays mixed and bakes up as magical, sweet, spongy goodness…
Eggs are a leavening agent–those slimy disgusting things actually give food lift. It has to do with the protein structure, similar to the way gluten traps the gas bubbles in a baked good, eggs do that too!
No Worries. We Break Recipes Here! That Means With This Egg Replacer You Can Make Anything Egg Free!
Our Egg Replacer emulsifies and lifts your recipes the same way real eggs do!
No more skipping baked goods! No more finding an alternate recipe!
This recipe will replace a whole egg and no one can tell the recipe is egg free!
Not only is this egg replacer soy free, vegan, and allergen friendly, it’s quick, reliable, and it acts the same way in recipes that eggs do! It’s the closest you’re going to get to cooking with Unicorn Farts!
Save time and sanity using this egg replacer. Scroll down, pin this, share this, make someone’s day a little more delicious by giving them this recipe!
Before You Go…
Thank you for reading, for trying this recipe, and for taking a chance on a recipe made with unique ingredients!
You’ll find it’s easy to make, and your body will feel much better after eating it. You will find your gluten-and grain loving friends going for seconds!
If you’re cooking this for someone with allergies, thank you again for supporting them. You’re an amazing friend. Pin this recipe so you can share it with those who need it, and find it later!
Please tell me how your recipe turned out when you make it. Click here to reach me directly. You can also find me on Facebook, Instagram, Twitter, or Pinterest using the links below. I really enjoy your feedback and comments. I can’t wait to hear how your recipe turned out!
Come connect with others who cook without grains. Life’s better with Foodie Friends. We’d love to have you join us in Grain-Free Lifestyle And Support Community.
Sorry but I’m a bit confused. When would you usee the milk and chicpea flour and when would you use the zanathum gum, cream of tartar and baking soda. Do you use all of it in the same recipe?
Thanks so much for checking out the recipe! When you make a recipe and it calls for eggs, you will add the chickpea flour and coconut milk to the recipe with the wet ingredients.
Then when the recipe calls for dry ingredients, flour, salt; you will add the xanthan gum, cream of tartar and baking soda. This allows the recipe you are making to get the moisture of your egg replacer at the right time. Eggs also add “lift” to a recipe. By adding the xanthan gum, cream of tartar and baking soda with the flour and dry ingredients, you’ll also get and maintain the “lift” eggs provide as well!
Wishing you safe and delicious foods!
Happy Baking,
❤️Nina