Egg-cellent Substitute

eggreplacerA while back, I purchased and used Red Mill’s $10 egg replacer.  When I felt it wasn’t working for me in a recipe earlier this week, I looked at its ingredients and noticed that it contained wheat gluten! Eek!  How did I miss that? I don’t know..?!!

After researching gluten-free vegan egg substitutes online, I decided to make my own.  Thanks to, I made the flaxseed egg replacer which works really well for me.

However, this is not to be used to make scrambled eggs; it is only to be used as an egg substitute in baked goods.

How do you make it? It’s really simple, using a 1:3 ratio.


1.5 C flaxseed, ground

3 C water, filtered



In a small saucepot, combine the ground flaxseed and water.

Cook over medium heat while stirring until it gets thick and reaches an egg-like consistency. Once it reaches the desired consistency, immediately remove from heat. Once cooled, use in a recipe.  Cover and store remaining egg replacer in the refrigerator for up to 2 weeks.

4 tablespoons replaces one egg.

Hope this works for you! Happy Baking!

Share on Facebook

One Thought on “Egg-cellent Substitute

  1. Pingback: Relax, Eat Flax | Harmonious Discord

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Post Navigation