Nutmeg Free Flaxseed Egg Substitute
Baking without eggs can feel like a gamble, but this simple flaxseed gel is one of those kitchen tricks that genuinely delivers. Just one tablespoon of ground flaxseed stirred into three tablespoons of water transforms into a sticky, viscous binder that mimics the structure an egg provides in baked goods. The five-minute rest is all it takes — no special equipment, no complicated steps, just a fork and a small bowl. For anyone navigating spice sensitivities, this substitute is beautifully straightforward because it contains exactly two ingredients, both completely free of hidden seasonings or blends that might sneak in unwanted flavors. It works as a direct swap for one large egg in muffins, quick breads, pancakes, or cookies where binding is the primary job. Keep ground flaxseed in your pantry and you'll always have a reliable, clean-ingredient backup ready to go in minutes.
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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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