Baking Aids

Enjoy your favourite whole egg creations once again with Orgran's vegan No Egg, Egg Replacer. Pancake, cakes and baked recipes are just the start! Equal to 66 eggs per pack the vegetable based egg-free alternative is essential for everyone's pantry.

YesYouCan Vegan Egg Replacer is ideal for baking if you are vegan or allergic to eggs. Made with brown rice protein and organic chia, it replicates all the functions of eggs in baking: binding, rising, structure, moisture and taste. Simply mix with water, stir and add to your recipe in place of egg.

Each pack is equivalent to 20 eggs.

Health Star Rating = 5 stars. Gluten free, endorsed by Coeliac Australia.

Well & Good's Egg Replacer is a plant based mix that is suitable for vegans and anyone with egg allergies. Made for binding and emulsifying, use it to replace eggs if you’re making cakes, cookies, and other baked products.

Each box contains mix that is equivalent to 20 eggs and is gluten free and nut free.

Well & Good's Egg Replacer is a plant based mix that is suitable for vegans and anyone with egg allergies. Made for binding and emulsifying, use it to replace eggs if you’re making cakes, cookies, and other baked products.

Each box contains mix that is equivalent to 20 eggs and is gluten free and nut free.

One carton contains 5, 200g boxes of Egg Replacer.

Bob's Red Mill Double Acting Baking Powder is a leavener used for gluten free baking. It releases carbon dioxide when exposed to moisture and heat, causing dough and batter to rise. It is gluten free and contains no added aluminium. Bob’s vegan Baking Powder is perfect for quick breads, biscuits, scones, waffles, pancakes, cakes and cookies. Use for all your non-yeast baking! It makes consistently excellent baked goods every time.

Bob’s Red Mill Baking Soda is the gold standard: use it in countless recipes, including cakes, cookies, flatbread and more. Baking soda is bicarbonate of soda, a top-quality leavening agent also known as sodium bicarbonate or sodium hydrogen carbonate. When used in combination with buttermilk, lemon juice, cocoa or other acidic ingredients, it causes dough and batters to rise beautifully without yeast! Bob’s pure baking soda is made from the deposits of mineralised sodium bicarbonate and is extracted by a simple water process that uses no chemicals.

In the world of gluten-free baking, Xanthan Gum plays the crucial role of imitating gluten. In baking, gluten is what makes dough “doughy”. It gives the dough elasticity, as well as viscosity. Those properties help to hold a cookie together while it bakes on a sheet in the oven, and they enable cakes and breads to hold onto the gas bubbles that form inside them, allowing them to rise and take shape. Xanthan Gum helps replicate these properties in recipes that do not contain gluten. Kosher.

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Nextjen Gluten Free Baking Powder is a natural leavening agent used in baking to create light and fluffy baked goods. It is aluminium free and carefully blended to make gluten free cooking hassle-free.