Wondering how to bake without eggs and gluten? You’re not alone—and yes, it’s totally possible! In this post, I’m sharing exactly how I adapt my own egg-free recipes to make them gluten-free too, using simple swaps and tested tricks from my kitchen. It’s easier than you think—and still completely delicious!
Gluten-Free and Egg-Free? Yes, You Can Bake Both!
One of the most common questions I get—whether it’s in comments, emails, or DMs—is: “Can I make this gluten-free?” (Followed closely by, “Can I make this dairy-free?”) I get it! When you or someone you love has food allergies or intolerances, every ingredient matters. As an allergy mom, I know just how important it is to feel safe in the kitchen and still enjoy delicious food. While I’m not a professional gluten-free baker, I’ve tested and adapted many of my recipes to fit different dietary needs—and I’m happy to share what works for me at home.
So, if you’re wondering how to adapt my egg-free recipes to also be gluten-free, here’s exactly how I do it.
What to Consider When Adapting a Recipe
Adapting recipes isn’t just about swapping one ingredient—it’s about understanding how that ingredient behaves in the recipe. Here’s what I always keep in mind when baking gluten-free and egg-free:
- The Role of Flour – How much structure does the recipe rely on flour for? The more flour involved, the more impact the change will have.
- Flour Blend Matters – Choose a good-quality, all-purpose gluten-free baking blend designed to replace wheat flour 1:1.
- Watch for Binders – Check if the blend includes xanthan gum or guar gum, which help replace gluten’s structure.
- Adjust the Quantity – Gluten-free flour absorbs more liquid, so I reduce the amount a little to avoid dryness.
- Mind the Moisture – Sometimes, the dough or batter needs a splash more liquid.
- Boost Texture with Add-Ins – Ground seeds or almond flour help soften and enrich gluten-free bakes.
- Flavor Matters – Some blends have strong flavors—so test small batches or use bold-flavored recipes to balance it out.
- Measure by Weight – Whenever possible, weigh your flour for accuracy and consistency.
1 – Start with the Flour Swap
The first step is swapping the regular flour for a gluten-free blend. But instead of doing a straight 1:1 swap by volume, here’s what I do:
- Weigh the flour in the original recipe
- Multiply that number by 0.9 to get the right amount of gluten-free flour
- Or, if measuring by cups, remove 1½ tablespoons per cup
For my recipes, I use:
1 cup of gluten-free flour blend = 126 g
This small reduction helps avoid dry or overly dense results since gluten-free blends absorb more liquid than wheat flour.
2 – Add Xanthan Gum (If Needed)
Gluten-free and egg-free baking needs extra help when it comes to structure and binding. If your flour blend doesn’t already include xanthan gum (check the label), here’s how I add it:
- Cakes & Cupcakes: Add ¼ teaspoon of xanthan gum per cup of GF flour
- Muffins: Add ½ teaspoon per cup of GF flour. If your blend already includes a binder, you can reduce it to ¼ teaspoon or skip it.
Why I Add Extra Xanthan Gum to Muffins
Muffins are a bit trickier than cakes when it comes to structure. They’re denser and need a little more support to rise well and hold their shape—especially when you’re baking without eggs and gluten.
That’s why I use a bit more xanthan gum in muffins than I do in cakes. It helps mimic the binding power of both the gluten and the eggs. The result? Muffins that are soft and fluffy on the inside, with a tender crumb that doesn’t fall apart.
If your gluten-free flour blend already includes a binder, you can use a smaller amount (about ¼ teaspoon per cup), but when it doesn’t, I go up to ½ teaspoon per cup to make sure they hold together just right.
3 – Bonus Tip for Better Texture
Want a softer, more tender crumb? Here’s a little secret I love to use when the recipe doesn’t already include cocoa powder or ground nuts:
- Add 20 g (about 3½ tablespoons) of finely ground sunflower seeds per 1 cup of gluten-free flour. If you can use nuts—you can also use the same amount of almond flour instead (Only do this if the recipe doesn’t already include cocoa powder or nut flours).
This simple addition can really help improve the texture and flavor of your bakes, especially cookies and quick breads!
Why I Add Almond Flour or Ground Seeds
When you’re baking without both gluten and eggs, getting that soft, tender texture we all love can be a little tricky. Both gluten and eggs help create structure and moisture in baked goods, so when they’re missing, the results can sometimes feel dry, crumbly, or a bit “off.”
To help with this, I love adding just a bit of finely ground sunflower seeds. You can also use almond flour if you don’t have nut restrictions. It’s naturally rich in healthy fats and has a fine, soft texture that makes baked goods feel moist and rich, without making them greasy. Even a small amount can make a big difference in the crumb!
My Favorite Gluten-Free Flour Blends
There are lots of blends out there! I usually use these blends for everything but yeasted breads. These are the ones I trust and use most:
- Better Batter Original Blend – My favorite! Already includes xanthan gum. Contains Xanthan gum, so don’t have to add.
- Doves Farm Freee Gluten-Free Plain White Flour – Great results, but you’ll need to add xanthan gum.
- King Arthur Measure for Measure – Easy to find and works well in most recipes. Contains Xanthan gum, so don’t have to add.
- Cup4Cup – Beautiful texture, but it contains milk, so it’s not dairy-free. Contains Xanthan gum, so don’t have to add.
Always double-check the ingredients to see if the blend contains any binders or allergens you need to avoid.
Yeasted Bread Baking?
Turning a regular yeasted bread recipe into a gluten-free version is honestly not as simple as swapping the flour. There are a lot of moving parts—gluten-free flours absorb more moisture, and if you’re using binders like xanthan gum or psyllium husk, those soak up liquid too. Plus, different gluten-free flour blends have different starch ratios, which can affect the structure and texture depending on the type of bread you’re making.
Because there are so many variables, there really isn’t a one-size-fits-all rule for converting traditional bread recipes. Instead, I recommend using a recipe that was specifically developed to be gluten-free. It’ll save you time, frustration, and ingredients—and you’ll get better, more reliable results!
Having said that, I know that finding good recipes that are both egg- and gluten-free can be challenging. So, if you’d like to use my egg-free recipes, I’m happy to inform you that I’ve made some of my recipes, such as cinnamon rolls and dinner rolls, gluten-free. The results are good and totally enjoyable, but I’ll be honest—they’re not exactly as traditional gluten-filled bread.
To adapt my egg-free yeasted bread recipes to be gluten-free, I recommend picking a flour blend that is specifically for bread making, such as King Arthur Gluten Free Bread Flour, freee White bread Flour, or Antimo Caputo Gluten Free Flour.
Final Thoughts
Gluten-free and egg-free baking doesn’t have to feel overwhelming. Once you get the hang of a few simple adjustments, it opens up a whole new world of delicious possibilities! Whether you’re baking for yourself, your kids, or a friend, these tips will help you get that perfect texture and flavor—without the gluten or eggs.
And remember, if you ever have questions about adapting one of my recipes, I’m just a comment or message away. I’m here to help!
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