Coconut Free Flaxseed Egg Substitute
Swapping out eggs in baked goods can feel like a gamble, but this two-ingredient trick delivers a reliable gel that holds batters and doughs together beautifully. Ground flaxseed and water are all it takes — no specialty products, no long ingredient lists, and absolutely no coconut-derived binders that can sneak into some store-bought egg replacers. After just five minutes of resting, the mixture transforms into a sticky, gelatinous consistency that mimics the binding power of a whole egg. It works seamlessly in muffins, quick breads, pancakes, and veggie burgers — anywhere you need structure without the egg. Keep a bag of ground flaxseed in your pantry and you'll always have a fast, fuss-free solution ready to go.
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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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