Shellfish Free Flaxseed Egg Substitute
Few pantry swaps are as quietly powerful as this one. Ground flaxseed and water come together in minutes to form a thick, gel-like binder that mimics the structure an egg provides in baked goods and other recipes. It's a brilliant trick for anyone navigating ingredient restrictions, and the best part is that both components are naturally free from shellfish and virtually every other common allergen. Just stir, wait five minutes, and you have something that genuinely holds your recipe together. No specialty store run required — if you have a bag of ground flaxseed in the cupboard, you're already set. Use it immediately once it reaches that slightly sticky, gel-like consistency for the best binding results.
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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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