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PANACEGG Egg Replacer for Baking (Economy)

(11 reviews) Write a Review
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Calculated at Checkout
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 usage guide to replace whole eggs

  • 5g(1/2 Tbsp) powder + 45g(3 Tbsp) water  = 1 egg (50g size) 
  • Mix and set aside for 15-30 mins to activate before use
  • PANACEGG YouTube Playlist for free training videos and tested recipes 

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 Datasheet
Useage Guide

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,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.


11 Reviews Hide Reviews Show Reviews

  • 5
    Simple and Effective Egg Replacement

    Posted by Ingrid P on 30th May 2024

    I've been working with Panacegg for about 3 months now and have been satisfied with how easy it is to work with and the results it produces in my baking. It's consistent too, compared to alternatives like aguafaba.

  • 5
    Panacegg is wonderful

    Posted by Emma on 16th Feb 2024

    I love this egg replacer, the desserts and breads i made had a beautiful texture and id definitely recommend to anyone for a simple and healthy vegan egg replacer that works

  • 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.

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