Citric Acid Free Flaxseed Egg Substitute
Baking without eggs is one thing, but baking without eggs *and* without citric acid hiding in your leavening agents or store-bought substitutes is a whole different challenge. This two-ingredient trick solves the binder problem cleanly, using nothing but ground flaxseed and water — no additives, no preservatives, no sneaky acids to worry about. Once you stir them together and let the mixture sit for five minutes, it transforms into a thick, slightly sticky gel that mimics the binding power of a whole egg. It works beautifully in muffins, quick breads, pancakes, and cookies where structure and moisture matter most. Keep a bag of ground flaxseed in your pantry and you'll always have a reliable, fuss-free egg swap ready to go in minutes.
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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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