Swapping out eggs in baking can feel like a gamble, but this two-ingredient flaxseed gel is one of the most reliable tricks in the kitchen. Ground flaxseed and water come together in minutes, forming a thick, sticky gel that mimics the binding power of a whole egg without any animal products. For anyone navigating grain sensitivities, it's worth knowing that flaxseed is naturally free from rye and other problematic grains, so you can fold it into your batter with confidence. The process couldn't be simpler — stir, wait five minutes, and you're ready to go. It works beautifully as a binder in muffins, quick breads, pancakes, and cookies, holding everything together the way a traditional egg would. Keep ground flaxseed stocked in your pantry and you'll always have a dependable egg replacement on hand whenever a recipe calls for it.
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Combine the ground flaxseed and water in a small bowl and stir with a fork until evenly mixed.
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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