Low Iodine Flaxseed Egg Substitute
Eggs are one of those ingredients that can quietly derail a low-iodine kitchen, since they're among the most commonly restricted foods on the diet. This simple two-ingredient swap gives you a reliable binder without any of that concern. Ground flaxseed and water come together in just five minutes, transforming into a gel that mimics the binding power of a whole egg. It works beautifully in baked goods, veggie burgers, pancakes, or anywhere you need something to hold a recipe together. The process couldn't be more straightforward — stir, wait, and use — no special equipment or technique required. Keeping ground flaxseed in your pantry means you're never caught off guard when a recipe calls for an egg, and you can move forward with confidence knowing exactly what's in your food.
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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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