For every two whole eggs, sift together:


1 Tbsp tapioca or corn starch

1 Tbsp potato starch

1/4 tsp baking powder

1/8 tsp xanthan gum (if you have it)


Add a scant 1/2 cup water and 2 tsp oil. Whisk until thoroughly combined and somewhat frothy.



Tapioca Flour - 1 cup

Potato Starch - 1 cup

Baking Powder - 4 Teaspoons

Xanthan Gum - 2 Teaspoons


This egg replacement works well in delicate, light-colored items like yellow cakes, and sweet muffins.


It does not alter the flavor, like Ener-G Egg Replacer or Flax Seed Egg Replacer does (see below).


It provides the structure that egg whites normally do.


It leavens like beaten egg whites do, because you trapped lots of air bubbles when you were whisking it.


And it contains some baking powder.


It provides the moisture and fat that egg yolks provide. But it does not promote browning, add protein, or impart a lovely yellow color, like real eggs do.



This is a nutritious egg substitution.


2 Tbsp. Finely ground flax seeds plus 3 Tbsp. water replaces one egg.


Mix them together in a small bowl or mug, and let sit a couple of minutes until it becomes like jelly, then add as you would eggs


Flax Seed Egg Replacer has a nutty flavor that works fine in cookies, bars and brownies, and things like zucchini bread, but may not be what you want in cakes or lighter vanilla-flavored items.


It does help with browning, and it provides some omega-3 oils and fiber which we all like.

Remember always to freeze your ground flax, because it goes bad very quickly from oxidization of the healthy oils.


Flax oil is the most unstable of the polyunsaturated oils, and is oxidized (turned rancid) by heat, light, and air. If you use ground flax seeds, you should grind them only when you use them, so the exposure to light and air doesn’t turn them rancid.


Ground flax seed is a fantastic fiber source, and a source of omega-3 EFAs. BTW, never heat flax oil on the stove, or sautee in it, because the good omega-3 oils will convert to trans-fatty oils.