Rice Free Flaxseed Egg Substitute
Baking without eggs is one thing, but baking without eggs *and* without rice-based fillers or starches is where things can get tricky fast. Many commercial egg replacers lean heavily on rice starch or rice flour as a binding agent, which makes them a no-go if you're avoiding rice in any form. This two-ingredient swap cuts through all of that noise beautifully. Ground flaxseed and water are all you need — just stir them together, wait five minutes, and you've got a gel that mimics the binding power of a whole egg. The texture turns slightly sticky and cohesive, which is exactly what holds your baked goods together without any hidden grains sneaking in. It works best in recipes where an egg is acting as a binder rather than a leavener, so think dense muffins, cookies, and quick breads. Keep a bag of ground flaxseed in your pantry and this little trick will quietly become one of your most-used kitchen moves.
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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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