Flax Seed Egg Replacer - An Egg Substitute That's Almost Magic

I am a passionate baker from France, and I fell into vegan baking a month ago. I was a bit disappointed by some recipes, because bloggers were not rigorous enough. Therefore what a pleasure to read your article! You go deep into your explanations, making it perfectly clear. Your blog is, according to me, a huge reference in the vegan baking word. Bravo!

Great information with excellent step by step instructions! My family has been growing, milling, and processing flaxseed in Manitoba, Canada for over 25 years and it's only now that people are becoming more aware of the functional properties of flaxseed. Being able to replace eggs with flaxseed is fantastic for vegans but also for people who are allergic to eggs!
I did want to point out, however that one of the biggest misconceptions is that milled flaxseed will immediately go rancid once milled. Years of research and data gathering through oxidation testing has shown that poor quality seed is definitely an issue when it comes to rancidity, however rancidity will be an issue the minute the seed is ground and should never be used. Using the product immediately, or storing in an airtight container in a refrigerator will not help and again - it should never be used! That all said, good quality flax evidenced by seeds that are uniform in color, not broken, and not diseased (as evidenced by discoloration) will be stable for at least 2 years even after milled. Flaxseed has a plethora of antioxidants which keep the product stable even when milled - this is backed by 25 years worth of data. Unfortunately there is a TON of poor quality seed being sold and seed selection standards are not used uniformly in the industry. Take the time to look for good quality seed!
Check out the following links for more information;
http://www.flaxresearch.com
https://manitobaflax.com

You can also strain the gel through panty hose or a knee high. I buy them just for straining things.

Flax seed gel also makes a wonderful hair gel.

I just found your site after trying TWICE to make a cake with flax seed slurry. I wish I had found you sooner! Both cakes refused to cook completely in the center and did not rise as they should have. It is especially frustrating because I was trying to make a chocolate birthday cake for a little girl who has numerous allergies (gluten, soy, dairy and nuts) and I just hate wasting food. Thankfully, my husband will eat anything that isn't burnt or too weird-tasting, so I am freezing the cooked edges to be eaten as a treat over time. The thing is, I still need to know what I can replace the eggs with that will work with gluten free flour? Any ideas? Thanks for such a well written article with great pics!

Maybe of interest to some. Flaxseed mucilage foamed / whipped.

http://www.wingitvegan.com/2012/10/a-vegan-meringue-topping-and-chocolate.html
and here
http://www.artisanveganlife.com/intensely-baking/

Hi, Can Flax seeds be used for all recipes calling for eggs? Eg: Cakes, Muffins,etc...? I'm new new to baking. So your answer would be very helpful.

Thanks,
Vidya

Hi,

This is such a detailed article. Thank you so much. Just checking quickly - I am making a chocolate cake for a birthday. I want it to be dense and moist, not airy and dry. Do you recommend I use the powder or the gel?

Thanks!

Don't miss eggs, not baking, but there is a function of eggs that is missing - the binding capacity for coatings. I have tried vegan "fried" (I actually bake everything) things like seitan or tofu but the coatings will not adhere. Most recent fail was a tofu "chicken nuggets" where all the lovely coating ended up in the dish while I was eating pretty much just tofu. Some dropped off on the baking sheet, more when I put it in a container to store and the rest when I took it out to eat. Will flax "egg" substitute function here? Has anyone tried it?

Hi there,

Other than the colour...is there a noticeable difference between golden vs. brown flax seeds? Are the golden ones more tasty and/or more goopy?

Thanks,
Janice

I wanted to let you know I quoted you and linked to this post on my blog today: http://kathys-second-half.blogspot.com/2016/08/egg-experiment.html. Thanks for the great information!

I used this to replace two eggs in zucchini muffins tonight. I ground two tablespoons with some of the zuch and oil mixture and it made a real glob of goo in the blender. Very good binder I'd say!

I made the flax gel yesterday after trying a few different egg substitutes. It worked perfectly in the cookies! They turned out exactly as they would have if I had been using eggs. My non-vegan friends felt the same. I am happy to find an alternative that does not create a different taste or texture. I used brown flax seeds but there was not any flax taste was in the cookies after they baked.

Thanks for the great recipe!

I have been making a chocolate pate, which is not baked, using pasteurized eggs. Will I be able to use the flax seed goo as a replacement?

I have to make some vegan wedding cake this summer and I am planning to try this gel. My question, as I'm shopping for flax seeds, am I looking for a raw flax seed or a roasted? So far I've only really seen roasted. Thanks for the advice!

I made brownies with flaxseed specks I found at Marshalls, of all places. They came out better than if I had used egg!

Hey Mattie,
Awesomely helpful info. Quick question though, you mention this not being your go´to method for cakes anymore. What have you found that works better? I tried looking at a couple cake recipes on this site but they seem to use golden flax. Thanks so much for the tips!!!

I really appreciate the basic scientific background you included here.

Once again, thanks so much for all the info. It is a great help :). I especially appreciate the info on how to make the clear gel - the proportions to use and the hints for success.

Loved the info. To defrost the gel is it ok to heat the "ice" cubes on a pan or microwave or is it necessary to let them defrost naturally?

Great job! Thank you very much for sharing the knowledge. I love the fact that you take so much interest in responding to queries too in a much positive manner and with utmost interest. I have made the gel just now. It would be nice if you can give a measure of how much water to use for a cup of flax seed to make the gel just like you. I am not sure how mine would turn out. Waiting it to cool.

Thanks !

Great info, I've been using flaxseed meal as a substitute for my baking needs for years but never knew you can boil. Thanks!

Curious if you have any experience in baking yeast rolls with flaxseed subsitute? I'm wanting to try it in this recipe: http://anoregoncottage.com/soft-100-whole-wheat-dinner-rolls/

With vegan substitutes for the dairy as well.
Thanks in advance!

Can u use flax seeds as a substitute In making of fried Churros. Instead of eggs?? Please help

Can someone PLEASE tell me whether to use raw or roasted flax seed in making egg substitutes. I've been to 10 sites and they never specifcy. Is raw preferred, or required? thanks!

Please advise whether this method gets rid of the fishy smell of flaxseed eggs.

I love all of your vegan recipes. I haven't tried this, but I'm sure its amazing

This is such a good egg substitute! I use the flax egg every time I bake now. You'd never notice the difference :)

I love trying new Things can wait to try this

Thank you for your review. This post just helped our team junk removal to survive another day cleaning the yard and all those that understands.

Thank you for writing this article about using flax as a substitute for eggs. I have been eating vegan for the last year and I love finding ways to make meals I used to eat when I was not vegan!