How To Make A Flax Egg – This easy step by step tutorial will show you how simple it is to make a flax egg with recipe ideas on how to use them!
Originally published on July 16, 2019. Last updated on January 31, 2021.
Egg Substitute for baking
I’ve made my fair share of flax eggs around here since discovering an egg allergy in our family last year. You may have noticed the switch from tradition paleo baked goods to more of a paleo-vegan approach as we had to ditch the eggs. And in the process I got so many questions about “How do you bake without eggs?” And then, “What on earth is a flax egg??” So here it is, easy step by step instructions on how to make a flax egg. Use flax eggs to make these amazing Soft Gingerbread Cookies!
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What is a Flax Egg?
A flax egg is not really an egg at all, it’s an “egg”, meaning it mimics the qualities of an egg in baked goods. A flax egg is born when you mix water with ground flax seeds and allow the mixture to sit until it thickens. It is also great for vegan, paleo, whole30 and gluten free styles of eating when you need an egg substitute.
Health Benefits of Flax Seeds
- High in omega-3 fatty acids
- Rich in dietary fiber
- Contain high quality protein (3 grams protein per serving)
- Aids with digestion
How To Make A Flax Egg
In a small bowl, mix together 1 Tablespoon of ground flax seed (freshly ground if possible) with 3 Tablespoons of water. Once mixed let the mixture sit in the refrigerator for 15 minutes before using in a recipe. This allows the mixture to thicken up and will then operate like an egg would in a baking recipe.
Can I Substitute Flax Eggs for Real Eggs Equally
Generally yes, flax eggs substitute in most recipes at a 1:1 ratio. Some recipes intended for real eggs may not rise quite as much but I haven’t found that to generally be the case. Below I’ve listed several of my baking recipes that include flax eggs, a couple that don’t require eggs at all and my amazing brownie recipe that was created with real eggs but has been tested and works beautifully with flax eggs! (YAY!) It’s a real winner!! I might be drooling just thinking about them….
More Flax Egg and Egg Free Recipes:
- Double Chocolate Almond Cake Brownies
- Chocolate Chip Oat Cookies
- Paleo Shortbread Cookies
- Soft Gingerbread Cookies
- Mini Key Lime Pies
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How To Make A Flax Egg
- Prep Time: 17 minutes
- Cook Time: 0 minutes
- Total Time: 17 minutes
- Yield: 1 flax egg 1x
- Category: Homemade Basics
- Method: No Cook
- Cuisine: American
- Diet: Vegan
Description
How To Make A Flax Egg – This easy step by step tutorial will show you how simple it is to make a flax egg with recipe ideas on how to use them!
Ingredients
- 1 Tablespoon ground flax seeds
- 3 Tablespoons water
Instructions
- If possible it is always best to grind your own flax seeds just before using them. If you are able to do this then you’ll need either a spice grinder or a coffee grinder that has been cleaned out.
- To grind your own flax seeds, place 1/2 Tablespoon of whole flax seeds into your grinder and grind until they are fine yet fluffy. This will yield 1 Tablespoon of ground flax seed.
- In a small bowl, combine the 1 Tablespoon of ground flax seed with 3 Tablespoons of water and mix.
- Set the bowl with the flax mixture into the refrigerator for 15 minutes to set up.
- After the 15 minutes the flax egg will have thickened. Give the egg a stir and then add it into the recipe as instructed.
- This recipe makes 1 flax egg but can be doubled or tripled, etc to obtain as many eggs as needed.
Notes
*You can use flaxmeal (pre-ground flax seeds) in place of grinding your own flax seeds. If you use flaxmeal just measure out 1 Tablespoon and add that to the water in step 3 of the instructions.
The benefit to grinding your own flax seeds just before use is that you retain more of the nutritional benefits however a flax egg will still work properly when using pre-ground flaxmeal.
Keywords: how to make a flax egg, vegan egg substitute, vegan egg replacement,
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Patricia says
Can the flax egg be used in the homemade ranch dressing recipe instead of the raw egg?
Nicole says
Hi Patricia, great question! I haven’t tried this yet to see how it would preform. I’m sure you could but I’d expect the flavor and consistency would change quite a bit and the ranch wouldn’t be as thick and creamy. If you end up trying it out please let us know how it goes!
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