Like chia, flaxseeds form a gel when mixed with water and are ideal for binding and adding moisture to baked goods. The method is the same: Mix ground flaxseed with water and allow the mixture to thicken for five to 10 minutes before using it in your recipe.
Baked goods made with flax gel have a smoother texture than those made with ground chia, which can be preferable in some items, Newgent says. She suggests using flax gel in recipes that could benefit from a bit of extra nuttiness or whole-grain depth, like chewy oatmeal cookies, muffins, or pancakes (try these vegan Almond Oat Protein Cookies that are made with flaxseed). Avoid using them in delicate cakes or recipes that rely on eggs for volume.
If you want to replace only some of the eggs in your recipe, feel free: One study found that you can replace up to half of the eggs with flax gel in a standard cake recipe without compromising texture or moisture — while adding an extra dose of omega-3s to your dessert.
Egg equivalent: One tablespoon of ground flaxseed mixed with three tablespoons of water is equal to one egg.
Best for: Muffins, cookies, pancakes
No Eggs? No Problem.
These reliable baking substitutes deliver the moisture, structure, and lift your recipes need. Learn more at “8 Egg Swaps for Baking,” from which this article was excerpted.
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