Bob's Red Mill Gluten Free Vegan Egg Replacer
General vegan baking
A potato-starch, tapioca, baking-soda, and psyllium blend that handles cookies, muffins, cakes, and quick breads where egg flavor is not central; not for scrambling or meringue.
View merchant pageEner-G Egg Replacer
Classic pantry backup
A long-running gluten-free, soy-free, nut-free dry replacer (potato starch and tapioca) — useful when convenience and allergen safety matter more than richness.
View merchant pageGround flaxseed
Cookies and muffins
Flax gel binds well in hearty bakes and adds a mild nutty flavor.
View merchant pageChia seeds
Binder-heavy batters
Chia gel behaves similarly to flax but can be more visible in pale bakes.
View merchant pageAquafaba
Foam and lightness
The liquid from chickpeas is the most useful vegan starting point for foam-sensitive recipes.
View merchant pageUnsweetened applesauce
Moisture
Adds moisture and tenderness, but it can soften structure and add fruit sweetness.
View merchant pageBanana powder
Dense quick breads
A pantry-stable form of mashed banana for muffins, loaf cakes, and other bakes where banana flavor and moisture are welcome.
View merchant pageSilken tofu
Custardy moisture
Useful for dense cakes and custard-like fillings, but too heavy for airy bakes.
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