Baking with acid reflux in mind often means rethinking even the smallest building blocks of a recipe, and eggs are one ingredient that can quietly cause trouble for some people. This two-ingredient swap gives you a reliable binder using ground flaxseed and water — nothing more, nothing less. The flaxseed absorbs the water and transforms into a thick, gel-like consistency that mimics the binding power of a whole egg without introducing anything harsh or heavy. It comes together in about five minutes with just a fork and a small bowl, which makes it one of the easiest substitutions you can keep in your back pocket. Because it's made from a single whole-food ingredient, you're not dealing with any of the additives or preservatives that show up in some commercial egg replacers. Keep ground flaxseed on hand and you'll always have a gentle, stomach-friendly binder ready to go whenever a recipe calls for it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →1 serving
Combine the ground flaxseed and water in a small bowl and stir with a fork until evenly mixed.
Let the mixture rest at room temperature for 5 minutes, until it thickens into a gel with a slightly sticky, egg-like consistency.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
