PANACEGG Egg Replacer for Baking (Economy)

(9 reviews) Write a Review
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400 grams, 1 X 400gr Bag
Completely allergy free
Inactive Yeast, Euchemia Seaweed (E407), Potato Protein, Baking Powder, Methycellulose Plant Cellulose (E461), Tapioca Flour, Xanthan Gum
Whole-Egg Replacer for Baking
Contains No Egg Flavor, optimized for baking applications
100 Eggs
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PANACEGG Datasheet
Useage Guide

PANACEGG is a professional plant based powdered ingredient used to replace eggs for baking applications.

It is a complete Egg replacement solution addressing all of the unique functions that eggs provide in baked cakes and pastries. The name PANACEGG comes from the merger of the word PANACEA and EGG - or essentially it is the dream solution to replace eggs in bakery applications. 


PANACEGG was developed by FreeFromThat in association with Vegan Gastronomy Culinary Academy after years of testing in various different baking applications ensuring the the product would meet all of the solutions a conventional whole egg provides. These eight (8) functions are achieved such as binding, leavening, moisture, thickening, coating, glazing, emulsification, coagulation, binding and structure.


  • Ideal solution to replace eggs in Cakes, Pastries and Choux or Eclair type pastries
  • Provides correct texture, crumb, and softness to make vegan pound cakes or angel hair type cakes
  • Solution for Hindu (India) cultures wanting egg-free Western style pastries.
  • Meets the Seventh Day Adventist needs for making Egg-Free North American pastry dishes

Inactive Yeast, Eucheuma Seaweed (E407), Potato Protein, Baking Powder, Plant Cellulose (E61), Tapioca Flour, and Xanthan Gum.


9 Reviews Hide Reviews Show Reviews

  • 5

    Posted by Deepa on 22nd Apr 2022

    This is the far most the best egg replacer I have ever user. I only wish it could be available in CDN money !

  • 5
    Loved that I can make my own vegan eclairs

    Posted by Amichay on 20th Jan 2022

    Magical product

  • 5

    Posted by Nuala Mukadam on 22nd Nov 2021

    Perfect egg replacer

  • 5

    Posted by michael nickson on 1st Apr 2021

    I have used this product in my baking(Brownies, Lemon drizzle and cookies) I can honestly say that there is no difference between PANACEG and a real egg. Thumbs up from me, oh and it has a longer shelf life then a egg as well.

  • 5
    Works like a charm!

    Posted by Mahsa Kousha on 29th Jan 2021

    This is hands down the best whole egg replacer I've ever used! I've made both choux pastry and Angel Food cake using Panaceg and it worked beautifully! I'm so grateful to folks at VeganGastronomy for developing this game-changing product!

  • 5

    Posted by Jean Shirkoff on 15th Jul 2020

    This is an excellent product. I love, love, love it! I waited a long, long time to get it, but it was totally worth the wait. This is the BEST egg substitute I have ever used.

  • 5
    Best Egg Replacer, Panaceg

    Posted by Monica Giannakopoulos on 19th Jun 2020

    A dream to work with. The Panaceg actually really replaces an egg. Used in cakes with a great crumb and texture. Will recommend it without hesitation.

  • 5
    Fantastic Panaceg

    Posted by Maj-Britt Meyer Hansen on 19th Jun 2020

    I'm absolutely in love with the Panaceg egg replacement product!! It's so versatile and works every single time. I even bring out old non-vegan recipes and veganize them with ease. Love it!

  • 5
    Panaceg is very easy to use. I made the best banana bread with it.

    Posted by Marcia Akridge on 25th May 2020

    Will recommend it to several vegan bakers I know.

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