Barley Free Flaxseed Egg Substitute
Eggs are one of the most common binders in baking, and finding a reliable swap that doesn't sneak in unexpected grains can feel like a puzzle. This two-ingredient gel comes together in minutes using nothing but ground flaxseed and water — both naturally free from barley and any grain-based fillers that can hide in processed egg replacers. Once the mixture rests and thickens into that slightly sticky, gelatinous consistency, it behaves remarkably like a whole egg when it comes to holding batters and doughs together. It's a pantry-friendly trick that works quietly in the background, letting the rest of your recipe shine. Keep a bag of ground flaxseed on hand and you'll never be caught off guard when a baking project calls for a binder.
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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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