Bob's Red Mill Gluten Free Egg Replacer Powder, 12 oz (2 Pack) — Vegan, Shelf-Stable Egg Substitute for Baking

Made from four simple ingredients—potato starch, tapioca flour, baking soda, and psyllium husk fiber—this egg replacer is formulated for egg-free baking across cakes, cookies, muffins, pancakes, and quick breads. Produced in a dedicated gluten-free facility, it’s designed to work seamlessly with both traditional and gluten-free mixes, offering a cost-effective, shelf-stable alternative to fresh eggs. It won’t mimic egg whites for meringues or scrambling, but it performs reliably for binding, leavening support, and moisture in most baked goods.

How do I use this egg replacer in my favorite recipes?

Mix the powdered replacer with water in amounts that depend on whether you need to replace an egg white, yolk, or whole egg. For most baking, combine the powder and water before adding to the batter to ensure even hydration and consistent results.

• Follow package directions for white/yolk/whole-egg equivalents — adjust water quantity accordingly.
• Stir the replacer and water thoroughly until smooth before folding into dry ingredients.
• Works best in cakes, muffins, cookies, pancakes, and quick breads; not for scrambling or meringues.

Will this product suit dietary needs and allergen concerns?

Yes—this Egg Replacer is vegan, gluten free, and free from common allergens like soy and beans. It’s prepared in a dedicated gluten-free facility and tested for gluten integrity, making it suitable for many with celiac disease or gluten sensitivities.

• Certified kosher pareve or dairy depending on the product line.
• Vegan-friendly: contains no eggs, dairy, or honey.
• Grain-free formulation that fits paleo-style preferences where appropriate.

How will using this replacer affect texture and flavor?

The combination of potato starch, tapioca flour, and psyllium gives structure and moisture without adding a strong flavor. Expect baked goods to brown and rise comparably to recipes using eggs, though very egg-specific textures like fluffy meringues aren’t achievable.

• Psyllium husk improves crumb structure and moisture retention in quick breads and cakes.
• Tapioca and potato starch contribute lightness and binding for cookies and pancakes.
• No eggy taste—neutral flavor that lets your recipe’s ingredients shine.

How much product do I get and is it cost-effective?

Each 12 oz bag contains enough powder to replace many eggs; on average, a single bag equals about 34 eggs. Buying the two-pack provides a pantry-ready supply that often costs less than the equivalent number of fresh eggs, especially useful for frequent bakers.

• 12 oz bag size, sold as a 2-pack for longer shelf life and value.
• Shelf-stable powder reduces spoilage compared to fresh eggs.
• Economical for households that bake regularly or prepare large batches.

Who is this for: Bakers who avoid animal products or gluten, people monitoring cholesterol intake, home cooks seeking a shelf-stable egg substitute, and anyone using Bob's Red Mill gluten-free mixes will find this product helpful. It’s ideal for creating everyday baked goods like cakes, muffins, cookies, pancakes, and quick breads where egg-like binding and moisture are needed. If you need egg whites for whipping or scrambled-egg texture, consider other specialty products—this replacer excels when mixed into batters and doughs.

Ingredients

Potato Starch, Tapioca Flour, Baking Soda, Psyllium Husk Fiber