Eggless Flaxseed Egg Substitute
Baking without eggs doesn't have to mean sacrificing texture or structure, and this simple two-ingredient trick proves it. Ground flaxseed and water come together in just five minutes to form a thick, sticky gel that mimics the binding power of a whole egg. It's a pantry-friendly solution that works beautifully in muffins, quick breads, pancakes, and cookies — anywhere you need something to hold the batter together. The process couldn't be more straightforward: stir, wait, and use. No specialty products, no complicated swaps, just a small bowl and a fork standing between you and your next bake. Once you see how well that gel sets up, you'll wonder why you ever stressed about egg-free baking in the first place.
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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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