Red Meat Allergy Friendly Flaxseed Egg Substitute
Eggs are one of those ingredients that sneak into almost every baked good, sauce, and savory dish imaginable, making it tricky to find reliable substitutes that actually work. This two-ingredient gel comes together in minutes and mimics the binding power of a whole egg without any animal products whatsoever. Ground flaxseed and water are all it takes — stir them together, wait five minutes, and you have a sticky, cohesive mixture that holds batters and doughs together beautifully. Because it relies entirely on plant-based pantry staples, there is zero concern about the proteins found in meat or poultry products that can trigger reactions in sensitive individuals. It is a genuinely useful trick to have in your back pocket, whether you are baking muffins, forming veggie patties, or binding a casserole. Keep a bag of ground flaxseed on hand and you will never be caught off guard by a recipe that calls for an egg again.
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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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