Emulsifier Free Flaxseed Egg Substitute
When commercial egg replacers are off the table, most products sneak in lecithin, mono- and diglycerides, or other emulsifying agents that make label-reading a real chore. This two-ingredient swap cuts through all of that with nothing but ground flaxseed and water — that's it. Stirring them together and letting the mixture sit for just five minutes produces a thick, slightly sticky gel that mimics the binding power of a whole egg surprisingly well. It works because flaxseed naturally releases mucilage, a plant-based substance that holds batters and doughs together without any added processing aids. The result is a clean, reliable binder you can feel confident about, whether you're making muffins, pancakes, or a quick weeknight loaf. Keep a bag of ground flaxseed in your pantry and you'll always have a 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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