Macadamia Free Flaxseed Egg Substitute
Baking without eggs doesn't have to mean a trip to a specialty store or a long ingredient list. This simple two-ingredient gel comes together in minutes and does a surprisingly convincing job of mimicking the binding power of a whole egg. Ground flaxseed and water are all it takes — stir them together, wait five minutes, and you've got a thick, slightly sticky mixture that holds batters and doughs together beautifully. It's a pantry-friendly trick that works especially well in muffins, quick breads, and cookies where structure matters. No nuts, no allergen guesswork, just clean and reliable results every single time you bake.
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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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