Made with only two ingredients, this flax egg substitute is gluten-free, paleo, and whole30 friendly. Also great if you want more fibre in your diet!
Whatever your reason – intolerance, allergy, or personal choice – a flax egg substitute is a wonderful way to replace for chicken eggs in many different recipes. We’ve got a basic explanation of what a flax egg substitute is, including when and when not to use it. Also listed below are some great recipes to try!
What Is A Flax Egg Substitute?
Flax eggs are generally used by vegans or people with egg allergies. Made with only ground flax and water, flax eggs are also gluten-free, paleo, and whole30 friendly. They are great to use when you’re low on eggs or want to add more fibre to your diet, and they’re perfect for many baking recipes. We often use a flax egg substitute in whole grain dishes like pancakes, waffles, muffins, and banana bread.
What Is Flax?
Flax is a seed high in protein, fibre, and omega-3 fatty acids. Flax seeds are available as golden or brown. We love both! You can buy flax in whole seed form, or pre-ground. Most grocery stores have flax seeds. If you can’t find them try checking the bulk section.
How To Grind Flax Seeds
We recommend buying whole flax seeds and grinding them yourself. Just like coffee or spices, buying whole flax seeds ensures your ground flax is fresher, tastes better, and contain more nutrients. Making flax meal at home is very simple! Just place the seeds in either a blender, coffee grinder, or spice grinder and grind them to a fine powder.
Store whole flax seeds and ground flax meal in the fridge or freezer as they risk turning rancid. Ground flaxseeds will last in the fridge for up to six months, and in the freezer for up to one year.
When TO Use Flax Eggs
- Flax eggs work well in recipes where another rising agent, like baking soda or baking powder, is used.
- They’re also great in recipes in which only 1 or 2 eggs are called for (like these buttermilk muffins).
- We love flax eggs in dishes that already fibre forward (for example recipes with seeds, oats, or whole grains).
- They work well in most quick breads and muffins.
When NOT To Use Flax Eggs
- Flax eggs aren’t great in recipes where eggs play a pivotal role, for example meringues, custards, or these mixed berry muffins.
- Don’t use flax eggs when you don’t want the fibre to be visible. Because flax eggs add tiny specs of flax to your dish, be sure this isn’t a problem (for example, a white cake).
- They also aren’t awesome where eggs provide most of the leavening (for example, Dutch Baby or Angel Food Cake).
Recipes To Try Using Flax Eggs:
- 1 tablespoon ground flax seed
- 3 tablespoon water
- Combine ingredients in a bowl. Stir to combine. Let sit for five minutes so the flax can absorb the water, before using. Use as you would chicken eggs in recipes.
Make a large batch and store in an airtight container in the fridge for up to 4 days.
Amount Per Serving: Calories: 35Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 4mgCarbohydrates: 2gFiber: 2gSugar: 0gProtein: 1g
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.
If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.