Gluten Free Flaxseed Egg Substitute
Baking without gluten already takes some finesse, and losing eggs from the equation too can feel like one challenge too many. This simple two-ingredient gel is a quiet hero in the kitchen, stepping in as a reliable binder wherever a whole egg would normally hold things together. Ground flaxseed and water are naturally free from gluten, so there's no label-reading stress or cross-contamination worry — just stir, wait five minutes, and you're ready to go. The mixture thickens into a sticky, egg-like consistency that works beautifully in muffins, quick breads, pancakes, and more. It's one of those little tricks that, once you know it, you'll reach for again and again.
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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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