Wheat Free Flaxseed Egg Substitute
Swapping out eggs as a binder can feel like a small thing, but it makes a huge difference when you're trying to keep a recipe clean and free from unexpected additives. This two-ingredient gel comes together in minutes and does a surprisingly convincing job of holding batters and doughs together, just like a whole egg would. Ground flaxseed and water are naturally free from gluten-containing grains, so there's no need to scrutinize labels or worry about hidden wheat sneaking in through a processed egg replacer. The magic happens during that five-minute rest — the flaxseed absorbs the water and transforms into a thick, slightly sticky gel that behaves beautifully as a binder. It's a pantry-friendly trick that works seamlessly in muffins, quick breads, veggie burgers, and more. Once you see how easy it is, you'll wonder why you ever stressed about running out of eggs in the first place.
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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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