Lactose Free Flaxseed Egg Substitute
Eggs seem like a simple ingredient until you realize how many baked goods rely on them purely as a binder — and that's exactly where this two-ingredient trick earns its place in your kitchen. Ground flaxseed mixed with water transforms into a gel that mimics the binding power of a whole egg, making it a surprisingly effective swap in muffins, pancakes, quick breads, and more. Since it's entirely plant-based, there's no dairy to worry about, and it sidesteps the cross-contamination concerns that can come with some store-bought egg replacers. The process couldn't be more straightforward — stir, wait five minutes, and you're ready to go. It's the kind of pantry hack that feels almost too easy until you taste the results and realize your recipe didn't miss a beat.
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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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