People have been asking me about how to use an egg replacer, specifically a commercial egg replacer like Ener G. Most of you probably have found that gluten free baking turns out really dense and without eggs it’s worse.
One of the best tips I have learned over the years is to double the amount called for. So if you need 1 egg for the recipe, use 2 eggs worth of the egg replacer. This is especially true if you are making lighter things like pancakes, cupcakes, and other desserts. You could even triple the egg replacer.
Each recipe may take a little experimenting to find the right ratio. I have tripled the replacer in some recipes and they were really a bit too light and fluffy. Which personally, I would rather have baked goods on the lighter side than too dense as most gluten free baked goods are.
But over all a good rule of thumb is to double the amount of egg replacer and you should find that your baked goods are less dense.
Hope this helps.
Until next time,
lifewithfoodallergies.wordpress.com 
I have also found that using teff (Ethiopian grain) or ground flax seed as an egg substitute provides great results. Similar to other powdered egg replacers, you mix the grain in with a portion of warm water until you reach an egg-like consistency. There are more tips of the trade, as well as restaurant and food product recommendations found at http://www.innatehealthfoundation.org/wiki/. Overall, it just takes practice with allergen-friendly baking to figure out how to substitute ingredients and get the result that you want.
Yes, Joe ~ Thank you for your comment.
We use those more than the boxed versions. Flax seed mixture is a great replacement with health benefits. We also use applesauce in a large number of our baked goods.
To clarify to the readers, this post was for the question asked specifically about a boxed egg replacer.
Joe has brought up other great substitutes.
Over on the substitution list you can find other suggestions like these.
As always, hope this helps,
MamaT