In vegan and gluten-free cooking/baking there are some basic things needed to make it a success.
I honestly believe everyone should know how to make a flax ‘egg’ replacer. It’s dead easy and I think it is an even healthier way to go than commerical egg replacers.
A flax ‘egg’ is only suitable for baking. Don’t try to make a quiche with it or anything. Might seem like a no-brainer but … ya never know!
Flax Egg Replacer
- 1 Tbsp ground flax seed
- 3 Tbsp fresh water
Whisk together in a small bowl. Let sit for 5-10 minutes until the mixture gelatinizes into the same texture of a beaten egg. Whisk once more before using in your recipe.
Recommended for use in baking recipes which call for one or two eggs. Would likely not be suitable for recipes that call for many eggs.