Oral Allergy Syndrome Friendly Flaxseed Egg Substitute
For anyone managing oral allergy syndrome, eggs themselves are usually fine — but the baked goods and dishes that call for them can hide a minefield of raw fruit, vegetable, or nut-based ingredients that trigger symptoms. This simple two-ingredient gel sidesteps all of that by relying on ground flaxseed and water, nothing more. Stirred together and left to rest for just five minutes, the mixture transforms into a thick, sticky binder that works just like a whole egg in your favorite recipes. It's a surprisingly effective swap that holds batters and doughs together without any of the cross-reactive ingredients that can cause trouble. Keep a bag of ground flaxseed in the pantry and you'll always have a reliable, fuss-free egg replacement ready to go at a moment's notice.
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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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