I am often shocked when I read egg replacing tips written by other vegans, because chickpea flour never seems to be there.  While my go-to egg replacer used to be ground flaxseeds, since discovering chickpea flour I have never looked back.

Chickpea flour is readily available in health food shops, along with Indian, Italian and French grocers.  It is also known as besan, chana flour, gram flour, cici flour and garbanzo bean flour.  You can even make your own out of whole, dry chickpeas if you have a grain mill or very powerful food processor.

Some of us may remember chia seeds from the ch-ch-chia pet commercials in the 80's. Well they're back! It turns out that ch-ch-chia can b-b-bind. They work similarly to flax seeds in that when ground, the mixture gets goopy and pulls together when heated. Perfect as an egg replacer in things like vegan cakes, cookies or anywhere else you would want to substitute an egg. Like flax seeds they also contain protein, fiber and are an excellent source of omega-3 fatty acids.

Just be sure to use white chia seeds. The darker varieties will be visible in your finished product. White chia seeds can be found online if they're not available at your local health food store.

Bananas work great as an egg replacer due to their natural goopyness.  Keep in mind that whatever you put bananas in will undoubtedly turn into banana-whatever-the-name-of-your-recipe-is. This can be great for things like vegan cakes, pancakes and sweet breads but awkward in things where you're not going for the whole banana thing. Banana's aren't as powerful binders as Egg Replacer Powder or Flax Seed Egg Replacer but they're more powerful than using yogurt.

Non-dairy yogurt usually consists of a base of either soy, nut, rice or coconut that is fermented with lacobacillus cultures. Depending on the base and fermentation method, hydrocolloids such as tapioca starch, agar or xanthan gum may be added to increase viscosity.

Non-dairy yogurt isn't actually an egg replacer that's on par with eggs. It's about as effective as traditional dairy yogurt as an egg replacer in baking applications. This isn't much but it works great in things where significant binding power isn't needed such as vegan cakes, waffles and pancakes. It won't help you get things very dense and chewy like traditional eggs can but it's great for holding in moisture and adding flavor complexity at the same time.

Flax seeds contain magical goopifying properties that are perfect for replacing eggs in vegan baking. Be sure to use golden flax seeds which are the light colored ones. Brown flax seeds will impart more color in your baked item which is usually undesirable. Flax meal has a slight mealy flavor that's usually not prominent enough to stand out in most baked items as long as you don't add anymore than about 3 Tablespoons of flax meal per recipe. Flax seeds also contain protein, fiber and are an excellent source of omega-3 fatty acids which makes this binder a healthy alternative to other egg replacers. This recipe makes the equivalent of 1 egg.

Omitting the almighty egg in recipes can lead to serious baking disasters. It's rumored that the Romans put eggs in their concrete to improve it's strength. Egg Replacer Powder is a very effective egg replacer that's great for replacing eggs in most vegan baking recipes where heat is involved. It's an important piece of weaponry in your vegan baking arsenal. When I ran my baking company, Enchanted Oven Baking Co, I used this egg replacer extensively in my cookies to make them soft, dense and chewy.

This binding powder consists of a blend of starch, vegetable gum and a leavener. Arrowroot is used as the starch because it performs well and is one of the most tasteless starches. Baking powder is used to mimic the slight leavening properties that an egg would contribute. Guar or Xanthan gum improves emulsification of fats and oils much like an egg would. Use Egg Replacer Powder as a more affordable direct replacement for Ener-G Egg Replacer.