Egg-Free
Gluten-Free Bread
Perfect for egg allergies. Uses dairy for richness while eliminating eggs entirely. Flax eggs provide structure and binding.
How We Replace Eggs
Eggs provide structure, binding, and moisture. We use a combination of strategies to achieve the same results.
Flax Eggs
Primary egg replacement
2 flax eggs (2 tbsp ground flax + 6 tbsp water) provide binding and add healthy omega-3s.
Pro tip: Let the flax mixture gel for at least 5 minutes before adding to the dough for best results.
Extra Psyllium
Structure boost
Increased psyllium husk (5% baker's %) creates additional structure to compensate for missing egg proteins.
Why it works: Psyllium forms a gel network similar to the coagulated egg proteins during baking.
Why Keep Dairy?
Butter Richness
Butter adds irreplaceable flavor and creates a tender, moist crumb.
Milk Proteins
Milk proteins help with browning and add nutritional value.
Better Texture
Keeping dairy means easier texture management without eggs.
Ingredients
AI Guardrails
Egg Allergies Don't Mean Missing Out
This recipe delivers all the flavor and texture you love, completely egg-free.