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.

Ingredients

1.5 C flaxseed, ground

3 C water, filtered

Directions

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!

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