• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
The Healthy Home Economist

The Healthy Home Economist

embrace your right to a lifetime of health

Get Plus
  • Home
  • About
  • My Books
  • Shopping List
  • Archives
  • Log in
  • Get Plus
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
  • Get Plus
  • Log in
  • Home
  • About
  • Subscribe
  • Archives
  • My Books
  • Shopping List
  • Recipes
  • Healthy Living
  • Natural Remedies
  • Green Living
  • Videos
  • Natural Remedies
  • Health
  • Green Living
  • Recipes
  • Videos
  • Subscribe
Healthy Home Economist / Archives / Videos / The Best Egg Substitute for Baking (+ VIDEO)

The Best Egg Substitute for Baking (+ VIDEO)

by Sarah Pope / Affiliate Links ✔

Jump to Recipe

Table of Contents[Hide][Show]
  • Homemade Egg Substitute that WORKS
  • Egg Substitute Recipe

How to quickly make the best egg substitute for all your egg-free baking needs. Safer and healthier than commercial egg replacements that contain numerous additives.

chia seeds in water as egg substitute

Are you looking to get away from aquafaba aka “chickpea water” when it comes to egg substitutes? What actually is the healthiest egg replacement if you have a true egg allergy in your home?

Perhaps you can eat eggs just fine but you’ve simply run out of farm fresh eggs temporarily and don’t want to run to the store and pay insane prices for inferior quality organic eggs.

Some people use a few ounces of applesauce or a mashed up half banana as a substitute for one egg. In my experience, the binding ability of fruit is not very good. It can also unexpectedly change the taste of the recipe which may not be desirable.

Others use goose or duck eggs as they are less allergenic than chicken eggs. Another option is eggs from game birds like quail. However, the availability of these types of eggs is sparse in some areas.

Some may try using bean water of various kinds but be warned. The saponins which cause the egg-like whipping are a risk to gut health. This anti-nutrient plus phytic acid, lectins, etc contribute to a leaky intestinal wall and can even be a miscarriage risk.

Homemade Egg Substitute that WORKS

The safe egg substitute I recommend that works really well is the gel from soaking flax or chia seeds.  If you have any thyroid issues, it is best to use chia seeds as your egg substitute because flax is a slightly goitrogenic food.

Those who live in France should use chia seeds as flax has been banned for human consumption since 1973 and has limited availability in other European countries like Germany, Belgium, and Switzerland.  To my knowledge, this ban is still in effect at the present time.

Note that a seed-based egg replacement works best for wheat or einkorn based baking recipes. It does work fairly well for gluten free recipes and best with those that only call for 1 egg. If you need more than 1 egg replacement for a recipe using gluten free flour, be sure to use a binder such as xanthan gum or guar gum.

chia seeds in water as egg substitute
3.58 from 7 votes
Print

Egg Substitute Recipe

How to quickly make the best egg substitute for all your egg-free baking needs. Safer and healthier than commercial egg replacements that contain numerous additives.

Course Dessert
Keyword easy, gluten free, simple
Prep Time 5 minutes
Servings 1 egg substitute
Calories 58 kcal
Author Sarah Pope

Ingredients

  • 1 Tbl chia seeds or 2 tsp ground chia seeds
  • 1/4 cup filtered water

Instructions

  1. Mix the seeds into the water in a small cup.  The transformation to chia gel will occur faster if you use boiling water, but this is not necessary.

  2. Let sit for a few minutes. With boiling water, it takes about 5 minutes.

  3. Use the resulting gel in your baking recipe as a substitute for 1 egg. No need to try and sieve out the seeds. If you need to substitute 2 or more eggs, simply increase the recipe as needed.

  4. Whip the chia gel to get an even lighter and fluffier end result!

Recipe Video

Nutrition Facts
Egg Substitute Recipe
Amount Per Serving (1 g)
Calories 58 Calories from Fat 33
% Daily Value*
Fat 3.7g6%
Saturated Fat 0.4g2%
Polyunsaturated Fat 2.8g
Monounsaturated Fat 0.3g
Sodium 1.9mg0%
Potassium 49mg1%
Carbohydrates 5g2%
Fiber 4g16%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.

easy egg replacement for baking
More Information

What Oxidizes the Cholesterol in Eggs?

FacebookPinEmailPrint
Category: Dessert Recipes, Egg White Recipes, Grain Recipes, Videos
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

You May Also Like

peanut butter ice cream

Peanut Butter Ice Cream (Dairy Free)

5 minute hot meal

Hot 5 Minute Meal (Recipe + Video)

Elderberry Jello Shots

Elderberry Jello Shots

Raw Milk In Vogue: Only a Greenlight Away?

Raw Milk In Vogue: Only a Greenlight Away?

bowl of homemade butterscotch pudding with a white background

Homemade Butterscotch Pudding

sprouted flour pizza crust

Sprouted Flour Pizza Crust

Going to the Doctor a Little Too Often?

Get a free chapter of my book Traditional Remedies for Modern Families + my newsletter and learn how to put Nature’s best remedies to work for you today!

We send no more than one email per week. You will never be spammed or your email sold, ever.
Loading

Reader Interactions

Comments (84)

  1. Georges

    Dec 20, 2018 at 8:12 am

    I was surprised to read your referring to the ban in France because I am a French linving in France and as far back as I have been aware of Flaxseed as a foodstuff it has always been available in supermarkets, sprinkled on bread in bakeries, etc… It took me 5 min of research on google to double check your info… You really could look into your facts a bit more carefully… So… flaxseed has never been banned for human consumption in France, only Flaxseed *oil* has. The reason being that there are concerns about the toxicity of oxidized flaxseed oil. Those concerns still stand but the ban has been lifted in 2009 (8 years before you wrote this), and replaced with a strict regulation on packaging (very thick opaque glass bottle).

    Reply
  2. Ella

    Mar 29, 2017 at 6:17 pm

    Hi, your description above the video says; 1 TBL seeds soaked in 1/3-1/4 cup of filtered water per 1 egg to be replaced.
    While in your video you are saying: 2 TBL seeds soaked in 1/4 cup of filtered water per 2 eggs.
    So, which way is correct?
    Thanks.

    Reply
    • Sarah

      Aug 5, 2017 at 10:36 am

      I must have misspoken in the video .. it’s 1 Tbl seeds in 1/4 cup of water per egg you wish replaced. It seems to work best if you mix it one Tbl at a time rather than 3 Tbl in 3/4 cups water to replace 3 eggs. Thanks for catching that!

  3. mandana Merali

    Sep 10, 2016 at 7:57 am

    flax seed – How interesting, never knew that. Wish these simple things were taught at school as half the subjects we are taught are irrelevant to everyday living.

    Reply
  4. Lynda Hoheisel

    Aug 16, 2016 at 5:49 pm

    I thought you were against flax seeds…? I saw your video about flax seed gel to sub for eggs in recipes.

    Reply
    • Sarah

      Aug 17, 2016 at 7:21 am

      I don’t eat them myself because they are estrogenic but if you are allergic to eggs, they do make a great egg sub.

« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Sidebar

Mother Nature’s Medicine Cabinet

5 Secrets to a Strong Immune System

Loading

The Healthy Home Economist

Since 2002, Sarah has been a Health and Nutrition Educator dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. Read More

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Check Out My Books

Mother Nature’s Medicine Cabinet

5 Secrets to a Strong Immune System

Loading

Contact the Healthy Home Economist. The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. By accessing or using this website, you agree to abide by the Terms of Service, Full Disclaimer, Privacy Policy, Affiliate Disclosure, and Comment Policy.

Copyright © 2009–2023 · The Healthy Home Economist · All Rights Reserved · Powered by BizBudding Inc.

Share this ArticleLike this article? Email it to a friend!

Email sent!