A 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 Food.com, 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