If I have an egg allergy, what egg substitute can I use when baking?

If you have an egg allergy, you can use the following substitutions for eggs when baking:
  • 1 teaspoon baking powder + 1 tablespoon liquid + 1 tablespoon vinegar = 1 egg
  • 1 teaspoon yeast dissolved in ¼ cup warm water = 1 egg
  • 1½ tablespoons water + 1½ tablespoons oil + 1 teaspoon baking powder = 1 egg
  • 1 pack plain gelatin + 2 tablespoons warm water (don't mix until ready to use) = 1 egg
These substitutions work well when baking from scratch in recipes that call for 1 to 3 eggs.

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Important: This content reflects information from various individuals and organizations and may offer alternative or opposing points of view. It should not be used for medical advice, diagnosis or treatment. As always, you should consult with your healthcare provider about your specific health needs.