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You are here: Home / Eat Healthy / Homemade Flax Seed Egg Replacer

Homemade Flax Seed Egg Replacer

February 26, 2015 By Elise New 8 Comments This post may contain affiliate links. Please read my disclosure policy for more info.

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Have you ever been in the middle of baking something only to realize that you’re out of eggs? I can’t even count the number of times while making gluten-free recipes that I’ve done that. It’s embarrassing. You’d think I’d learn better by now.

But, every “oops!” moment has it’s silver lining, right? In fact, though I usually only have flax seeds around to feed my dehydrated flax cracker addiction, learning to make flax seed egg replacer might be worth its weight in gold for those allergic to eggs, and that’s why I’m sharing.

flax seed egg replacer

It’s really easy to do actually, though it grosses my husband out (who knew high viscosity liquid could make a grown man run!), and while there is nothing that can totally replace an egg, I’ve found that this homemade egg replacer works really well in many baked goods.Β 

Those of you who have egg allergies probably already have your ducks in a row when it comes to using egg replacers, but for the rest of us, here are a few guidelines for baking with flax egg replacer:

  1. Mix the egg replacer in with the wet ingredients before adding the dry. This will disperse it into the mixture much more evenly.
  2. Add gelatin. One of the big benefits of using eggs is that they add protein – structure – to your baked goods. Since flax isn’t a protein, try adding some beef gelatin to the mix. If you can, make sure it’s dissolved in liquid first.

This article from Vegan Baking goes into some great details on the hows and whys of flax seed egg replacer, and I highly recommend reading it.

Print

Homemade Flax Seed Egg Replacer

Scale

Ingredients

  • 2 Tablespoons flax seeds
  • 1 1/2 cups water

Instructions

  1. Heat the seeds and water in a small sauce pan over medium heat.
  2. Let boil for 5-10 minutes until the liquid becomes thick like an egg white.Β flax seed egg replacer
  3. Drain through a wire colander (like this one). If the mucilage is too thick to go through your sieve, stir in a bit of water.flax seed egg replacer
  4. Store egg replacer in a lidded container in the refrigerator for up to a week.Β 

To use: Use 3 Tablespoons of flax seed egg replacer in place of one egg.

Recipes that I’ve personally used this egg replacer in (and had good results):

  • Buckwheat pancakes
  • Pumpkin Waffles
  • Gluten-Free Biscuits

Okay, so it’s not a very long list (we usually run out of eggs in the middle of making pancakes for some reason), but I’m sure it will get longer as I run out of eggs again and again. πŸ™‚

Enjoy!

Β 

 

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Filed Under: Eat Healthy, Sauces/Condiments

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  1. Anna @ Feminine Adventures says

    February 27, 2015 at 3:06 pm

    Very cool! In things like bread, I usually just add a bit of ground up flaxseed in place of the egg, but I’m sure this would be a much more “accurate” replacement. πŸ™‚

    Reply
  2. Sabrina | Frugal Italian Family says

    February 27, 2015 at 5:33 pm

    It’s very interesting. As you, I usually run out of eggs when I plan to have omelettes ( frittata in Italy ) for dinner :). I suppose I should try your egg replacer πŸ™‚

    Reply
  3. Heather says

    December 27, 2015 at 7:01 am

    Hi! Please tell me how much gelatin to add (what proportion) and how to do it.

    Also, how much flax egg replacer do you think I should use for a recipe that calls for just an egg white rather than whole egg?

    Just a thought… I had seen a tip to freeze egg replacer in ice cube trays so they store longer and you can take them out as needed.

    Thank you for this great information πŸ™‚

    Reply
    • Elise says

      December 27, 2015 at 2:24 pm

      For the egg white, I’d use 1 1/2 – 2 Tablespoons of flax egg.

      I’ve heard of using ice cube trays to freeze premeasured flax in. It’s a great idea, though I haven’t tried it yet. One cube is suppose to equal one egg, but you have to be careful about that, because not all ice cube trays are the same size. Mine hold 1.5 Tablespoons, which is about half an egg. So for me it would be two cubes to replace one egg. πŸ™‚

      Reply
  4. Feyza says

    March 13, 2017 at 4:18 am

    Very useful article, thank you. Is it possible to use the left flaxseeds?

    Reply
    • Elise says

      March 13, 2017 at 9:55 am

      I have no idea – good question!

      Reply
  5. Jen says

    April 14, 2020 at 4:05 pm

    Could you please tell me the replacer i should use in grams? For a whole egg and for the egg White. Thank you

    Reply
  6. Laura-Lea Price says

    October 24, 2020 at 11:43 pm

    I am just wondering why you say flax does not contain protein?

    Reply

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