How To Make An Egg Substitute

Whether baking glute-free muffins, bread, cake or making pancake recipes, you can use this as an egg substitute. Many people have egg sensitivity or follow the vegan diet and can’t use eggs in their baking. 

In gluten-free baking, you can replace an egg in most recipes with flaxseeds or chia seeds. This gelatine-like liquid will work well as a binder and replace eggs in most gluten-free baking.

How to make flax egg?

For best results, do not use pre-ground flaxseeds. Instead, it is best to ground whole seeds to make the egg-like texture.

To replace one egg, use 1 tablespoon of ground  flaxseeds mixed with 3 tablespoons of water and let the mixture sit for 15 to 20 minutes. The mixture will form a gelatin texture that resembles egg-like consistency.

Flax seeds have a slightly nutty flavour. If you prefer no taste, use chia seeds. The chia doesn’t have to be ground if you use it in hearty bread recipes. The chia seed will enhance the bread texture.

How to make chia egg?

To replace one egg, use 1 tablespoon of ground chia seeds mixed with 3 tablespoons of water and let the mixture sit for 15 to 20 minutes, or you can prepare it the night before.