Lupin Free Flaxseed Egg Substitute
Egg substitutes can be a minefield when you're also navigating lupin sensitivities, since many commercial replacers sneak in lupin flour as a binding agent. This two-ingredient workaround sidesteps all of that completely. Ground flaxseed and water are all it takes — stir them together, wait five minutes, and you've got a gel that mimics the binding power of a whole egg. The texture turns slightly sticky and cohesive, which is exactly what you need to hold batters, patties, or baked goods together. It's one of those kitchen tricks that feels almost too simple to work, but it genuinely delivers. Keep a bag of ground flaxseed in your pantry and you'll never be caught off guard when a recipe calls for an egg.
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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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