Since I keep talking about using flax egg to substitute for regular eggs, I figured I would tell you exactly how I do it instead of the quick notes I try to remember to throw in the recipe. (I usually forget.)
So here is:
How to Make a Flax Egg
Step by step.
First step in how to make a flax egg is to gather your ingredients and tools. Spice grinder, small bowl, measuring spoons, flax seeds and water. That’s it.
Then, grind up some flax seeds. If you want to substitute for 2 eggs, you will need 2 tablespoons of ground flax seeds. I have found that if I measure out 1 tablespoon of flax seeds, it grinds up to 2 tablespoons of ground flax seeds. But always measure to make sure.
One the flax seed is found up, measure the amount of ground flax seeds you want. One tablespoon of ground flax seed for each egg you are substituting. Some people say to use 3 tablespoons of water per one tablespoon of ground flax seeds, but I find 2 1/2 tablespoons of water per tablespoon of ground flax seed works best for me.
Then mix the ground flax seed and water in a small bowl. Set aside in the refrigerator for at least 15 minutes. But I have left it in up to 24 hours and still had it work great. (I mixed some up, and then realized I was missing some other ingredients. So I had to wait a day, and the flax egg still worked great.)
After that, just use your vegan egg substitute of flax egg in what ever you are baking.
Just be aware that this is best used in baking moist things, like muffins, cakes, etc.
Also, if you are making something light in color, look for the golden flax seeds. The brown ones will leave dark flecks in your baked good. Which is usually fine with me since I make mostly chocolate things. But you might not want it.
Recipes Using Flax Egg Substitute
- Gluten Free Banana Bread
- Chocolate Chocolate Chip Mint Cookies
- Amazing Applesauce Cake
- Pumpkin Apple Muffins
- Chocolate Mint Brownies
- Strawberries and “Cream” Muffins
- Banana Walnut Chocolate Chip Muffins
- Chocolate Chocolate Chunk Zucchini Muffins
- Zucchini Muffins
Linking this post to Waste Not Want Not Wednesdays at Poor and Gluten Free.
Linking this to Gluten Free Fridays over at Vegetarian Mama.
Linking this to Gluten-Free Wednesdays (GFW), the weekly blog carnival that Linda of The Gluten-Free Homemaker, Cassidy of Cassidy’s Craveable Creations and Lynn of Lynn’s Kitchen Adventures host.
Linking this to Allergy Free Wednesdays hosted by Nancy @ Real Food, Allergy Free, Tessa@Tessa Domestic Diva, Laura@ Laura’s Gluten Free Pantry, and Amber@The Tasty Alternative.
Print
How to Make a Flax Egg
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 1 Flax Egg 1x
Ingredients
- 1 tbs Ground Flax Seeds
- 2 1/2 tbs Water
Instructions
- Grind up flax seeds and measure out 1 tablespoon.
- Mix in water and set aside in fridge for at least 15 minutes.
Notes
I have found that if I measure out 1 tablespoon of flax seeds, it grinds up to 2 tablespoons of ground flax seeds. But always measure to make sure.
Tia,
Excellent tutorial!!
Thank you! I tried to make it as detailed as possible.
~Tia
Oh you big SEO diva you! I guess I’ll have to start linking up to you instead of food.com when referencing a flax egg sub!
After all these years, I would have had to learn something. 😉
~Tia
Thanks for the tutorial! I’ve been starting to use flax “eggs” for recipes using coconut flour and almond meal flour due to an egg intolerance, but the recipes I’ve been using call for a substitute for six or more eggs, and when I use the flax sub for that many eggs, the baked goods never seem to cook all the way through. In your experience, is there a limit to how many eggs can be substituted for flax in recipes that you’re aware of? Thanks!
Hi Andrea,
Oooo, that’s a hard one. I have only tried 3 at a time so far. And even then my brownies were very moist, if you know what I mean. What are you trying to make? Is there another recipe you can try that calls for fewer eggs?
~Tia
Thanks for your response! I do know what you mean! I was trying to make a couple of different muffin recipes. One was a pumpkin muffin, and the other was a cupcake-type recipe. The flavor was fine, I thought, but the centers stayed mushy. I’m on GAPS right now, so I’m limited on recipes for baked goods and I’m also limited to the type of ingredients I can use. I have also read that coconut flour can be a bit difficult to work with anyway. Since I am so new to this type of baking, I didn’t think it was normal for such a texture, but couldn’t be sure. I’ve considered trying to use applesauce or banana in place of some of the eggs, but just haven’t tried it yet. Just a little stumped on this.
Excellent tutorial! I’ve been using flax “eggs” more and more since my husband was diagnosed as allergic to eggs. Flax is a HUGE blessing!
Thanks for sharing at Waste Not Want Not Wednesday!
Glad it was a good tutorial. I tried to make easy to understand. And I understand about the egg allergy being a bit tricky. I was so happy when I discovered flax eggs. Also like to try chia eggs since my Step MIL is allergic to flax. And eggs, wheat, etc. So far it’s a bit moister, but ok.
~Tia
for a little more lift to a flax egg recipe you can add 1/8 tsp of baking powder per flax egg when you mix them up.
Hi Heather,
What a great idea! I will have to try that next time. I’m excited to see how it turns out.
~Tia
I intolerant to all seeds, Flas sadly is a no go for me! Could I replace with almond meal? Or milled chia?
I’m not sure. I do have a post on how to use chia as an egg replacement. http://tiaskitchen.com/how-to-make-a-chia-egg-vegan-egg-replacer/
But it is also a seed, right?
~Tia
If a recipe calls for 2 flax eggs, can I sub 2 real eggs? A recipe I want to try calls for flax eggs but we are not restricted by diet from using real eggs.
I can’t say for sure, but I don’t see why not. If it goes one way, it seems to reason it would go the other way.
~Tia
I made this cake yesterday and it is oh so yummy! I had a lot of apples in my garden that I wasn’t sure how to use… Now I have a good excuse to make batches of applesauce to freeze – so I can make the cake over and over again! I used regular flour, coconut oil and eggs and it was delicious. Next time I’ll try with the flax eggs :-).
★★★★★
Great! Nice to know it works with regular flour, too, since I would never be able to try myself. 😉
This recipe makes the equivalent of how many eggs?
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