Alpha Gal Friendly Flaxseed Egg Substitute
For anyone navigating a red meat and mammalian product allergy, eggs can sometimes become a complicated ingredient depending on individual sensitivities — so having a reliable plant-based binder in your back pocket is genuinely useful. This simple two-ingredient gel comes together in minutes and does a surprisingly convincing job of mimicking the binding power of a whole egg. Ground flaxseed and water are all it takes: stir them together, wait five minutes, and you've got a sticky, gel-like mixture that holds batters and doughs together beautifully. It works best in recipes where the egg is acting as a binder rather than a leavener, so think muffins, quick breads, veggie burgers, and cookies. The texture transformation as it thickens is oddly satisfying, and it's a great reminder that some of the most useful kitchen tricks are also the simplest. Keep a bag of ground flaxseed on hand and this swap is always just a few minutes away.
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Learn more →Ingredients
1 serving
- 1 tbsp ground flaxseed
- 3 tbsp water
Instructions
- 1
Combine the ground flaxseed and water in a small bowl and stir with a fork until evenly mixed.
- 2
Let the mixture rest at room temperature for 5 minutes, until it thickens into a gel with a slightly sticky, egg-like consistency.
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