Allergen Substitution Guide
We have learned from our allergy-sensitive and vegan customers what their favorite egg and dairy replacements are. We tested them in our mixes and found the best substitutions that retain good taste and texture. The replacement options are listed with each mix below.
Recommended egg & dairy substitutions for each baking mix:
- Chocolate Cake Mix
- Chocolate Chip Cookie Mix
- Donut Mix
- Muffin Mix
- Pancake & Waffle Mix
- Pizza Crust Mix
- Sandwich Bread Mix
- White Cake Mix
- Note: no substitutes are needed for Pie Crust Mix
CHOCOLATE CAKE MIX
Egg Replacer:
- 1 egg = 2 tsp baking powder + 1 Tbsp vinegar + 1 Tbsp water (mixed together)
- 1 egg = 1Tbsp & 1 tsp Flax Egg + ½ tsp baking powder
Dairy Replacer:
- Use any milk substitute
Follow directions on the bag and insert the egg replacer instead of the egg.
CHOCOLATE CHIP COOKIE MIX
Butter Replacer ~ choose from the following:
- Earth Balance buttery spread
- Country Crock avocado butter
Egg Replacer ~ choose from the following:
- 1 egg = 2 tsp baking powder + 1 Tbsp vinegar + 1 Tbsp water (mixed together)
- 1 egg = 1Tbsp & 1 tsp Flax Egg + ½ tsp baking powder
Directions:
Soften dairy-free butter to room temperature. Cream together dairy-free butter, egg replacer and MinusG’s chocolate chip cookie mix. Add in Chocolate chips and fold together. Scoop cookie dough by large spoonfuls onto a plate and refrigerate until firm; about 30 minutes. Line cookie tray with parchment paper and space cookies 2” apart. Bake at 350° F 12-14 minutes. Centers will look soft. Bake time may vary
Tip! Refrigeration prevents cookies from spreading too thin during the baking time.
DONUT MIX
Egg Replacer:
- 1 egg = 2 tsp baking powder + 1 Tbsp vinegar + 1 Tbsp water (mixed together)
Dairy Replacer:
- Make buttermilk by adding ½ tsp vinegar to dairy-free milk and let sit 5 minutes
Follow directions on the bag and insert the egg replacer instead of the egg.
MUFFIN MIX
Butter Replacer ~ choose from the following:
- Earth Balance buttery spread
- Country Crock avocado butter
Egg Replacer:
- 1 egg = 2 tsp baking powder + 1 Tbsp vinegar + 1 Tbsp water (mixed together)
Dairy-free Sour Cream or Buttermilk Replacer ~ choose from the following:
- 3/4 cup dairy-free yogurt
- Add 1/2 tsp lemon juice or vinegar to 1/2 c. of dairy-free milk
Directions:
Soften dairy-free butter to room temperature. Cream together dairy-free butter, sour cream and egg replacer mixture according to the muffin mix recipe as directed on the bag or in the recipe blog. Scoop muffin batter into grease or lined muffin pan. Bake 400°F for 10 minutes, then reduce oven temp to 350°F and continue baking for 8-12 minutes or until toothpick inserted comes out clean.
PANCAKE & WAFFLE MIX
Dairy-free Replacer:
- Substitute with your favorite vegan milk. We like rice, almond, or coconut milk best.
Egg Replacer:
- 1 egg = 2 tsp baking powder + 1 Tbsp vinegar + 1 Tbsp water (mixed together)
Follow mixing directions on the bag. Make sure to cook in a non-stick pan. (Batter will stick to a regular pan and is more difficult to release.)
PIZZA MIX
Egg Replacer: plant-based Neat Egg (shop on Amazon)
- Two 12" Pizzas: Use 4 Tbsp The neat egg mix plus 8 Tbsp water
- One 12" Pizza: Use 2 Tbsp The neat egg mix plus 4 Tbsp water
Directions: Mix according to the instructions on the bag.
SANDWICH BREAD MIX
Dairy Replacer: Sunflower Oil
Egg Replacer Options:
- 3 Tbsp plant-based Neat Egg (shop on Amazon) + 6 Tbsp water = 3 eggs
- 3 Tbsp Flax meal + 9 Tbsp water = 3 eggs
Directions: Mix according to the instructions on the bag.
WHITE CAKE MIX
Dairy Replacements:
- Make buttermilk by adding ½ tsp vinegar to dairy-free milk and let sit 5 minutes
- Earth balance butter
Egg Replacer:
- 1 egg = 2 tsp baking powder + 1 Tbsp vinegar + 1 Tbsp water (mixed together)
Directions: Mix according to the instructions on the bag.
If there's something you've tried and would like to recommend, we'd love to hear from you. Contact us at hello@minusg.com.
~ Bon Appétit!