Mushroom Free Flaxseed Egg Substitute
Getting a reliable egg substitute that actually binds your baked goods together can feel like a chemistry experiment gone wrong, but this two-ingredient trick is genuinely foolproof. Ground flaxseed and water come together in minutes to form a thick, gel-like mixture that mimics the binding power of a whole egg. It's a smart solution for anyone navigating recipes that call for eggs but need to keep things plant-based or allergy-friendly. Since it's made entirely from pantry staples, there's no need to scan labels for hidden additives or worry about cross-contact with anything unwanted. The five-minute rest time is key — that's when the flaxseed hydrates and transforms into that slightly sticky, cohesive texture that holds your muffins, cookies, or veggie burgers together beautifully. Use it straight away once it's set, and you're good to go.
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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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