Over the past week, I’ve had a number of people reach out to me and say they’re having trouble finding eggs and all-purpose flour at their grocery stores. And while I don’t have any suggestions on where to find them – I do have a lot of great recipes that don’t need eggs or flour! So I figured I would put together a quick post for you guys with links to all the recipes as well as tips for baking without flour and eggs.
Eggs and all-purpose flour are definitely a staple in most people’s baking pantry, but it’s also easy to bake really delicious treats without them. For example, the Double Chocolate Frosted Brownie Bites pictured above don’t have either in them. I used flaxseed meal instead of eggs and a combination of alternative flours in place of all-purpose. So with that being said….let’s get on to the tips for baking without flour and eggs. And if you just want the recipes, then feel free to scroll to the bottom of the page to grab those!
Tips for Baking Without All-Purpose Flour:
Luckily, these days there are a number of alternative flours on the market that can easily take the place of all-purpose. And in an even better news, these still seem to be available in most grocery stores and online!
When replacing all-purpose flour in a recipe, you could use a 1-to-1 gluten-free flour blend like Cup4Cup or Bob’s Red Mill Gluten Free Baking flour that you buy in the store. But as you may have noticed, I don’t like to rely on those types of flours and prefer to use my own combination of flours. This is for a couple reasons. One is that it gives me more control over the recipe and the other is that most of those blends have xanthan gum in them and personally I like to stay away from that.
For baking, these are my favorite alternative flours and the ones I have constantly stocked in my pantry. Most of my recipes use a combination of these.
Almond Flour – adds a beautiful nutty taste to baked goods and results in a more delicate texture. It can sometimes make baked goods a little too delicate though and can result in a crumbly product, so I like to use it in conjunction with arrowroot flour. One other thing to note is that it will add more fat to your recipe, so it’s important to balance that out by reducing some of the oil/butter.
Oat Flour – one of my go-to flours for baking! It’s a very soft flour and doesn’t have the grittiness of something like rice flour. I also love the subtle oat flavor it adds to baked goods! Typically, I use this in combination with sweet rice flour and/or arrowroot flour added in for some lightness. Too much oat flour can lead to baked goods with a dense/gummy texture.
If you can’t find oat flour or don’t feel like braving the grocery store, you can easily make it at home using rolled oats! Just pulse them in your food processor until they’re finally ground and then sift them through a fine mesh sieve.
Sweet Rice Flour – this is different from white rice flour and is also known as glutinous rice flour (but don’t worry – it doesn’t have any gluten in it!). This type of rice flour has a higher starch content, so it will help bind baked goods. It has a very neutral flavor profile too and I love to use it in combination with oat flour.
Arrowroot Flour – a type of starch that is a great option for adding lightness to baked goods while also helping bind them. I use this in almost all of my gluten-free baking. If you can’t find it, you can also substitute cornstarch or tapioca starch in any of my recipes that call for arrowroot.
Tips for Baking Without Eggs:
Eggs serve a number of different purposes in baking dependent on the recipe. The general gist is they provide structure, moisture, and fat to the final product. There are some egg replacers on the market you can buy, but you can also make them yourself at home! Below are my favorite ways to bake without eggs.
Flax Egg – flaxseed meal makes a great egg replacement and is also a great way to add fiber and healthy omega-3 fatty acids to a recipe. To make a flag egg, mix 1 tablespoon flaxseed meal with 3 tablespoons of water. Let this mixture sit for about 15 minutes or until the water is absorbed and the mixture become gelatinous. That recipe is the basic equivalent to one egg, so if your recipe calls for more than one egg you would need to multiply it by that number (i.e. double it for 2 eggs).
Chia Seed Egg – this is like a flax egg, but instead of using flaxseed meal you use chia seeds. The ratio is also the same, 1 tablespoon of chia seeds mixed with 3 tablespoons of water and allowed to sit for 15 minutes. Keep in mind, the chia seeds will add a bit of texture to your baked good. This works well in some recipes (like my Chocolate Chip Date Cookies), but might not be the best in something like a crepe or anything you don’t want to add a subtle pop of crunch to.
Sweet Rice Flour and Arrowroot Flour – as mentioned above, due to their starch content both of these flours can help bind baked goods and can help take the place of eggs in a recipe.
Gluten-free and Egg-free Recipes: