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.
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 farmΒ fresh eggs temporarily and don’t want to run to the store and pay insane prices forΒ 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 useΒ 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.Β Β 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. Β 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.
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.
Ingredients
- 1 Tbl chia seeds or 2 tsp ground chia seeds
- 1/4 cup filtered water
Instructions
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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.
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Let sit for a few minutes. With boiling water, it takes about 5 minutes.
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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.
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Whip the chia gel to get an even lighter and fluffier end result!
Recipe Video
More Information
can’t wait to try out the chia seeds. Thanks!
Here is a link from the Mayo Clinic on potential Side Effects and cautions regarding Flax Seed.
Thanks for the info! I was wondering if you know the smoking point of the oil in the chia seed? I don’t use flaxseed for baking because the flaxseed oil oxidizes at such a low temperature (around 250 degrees F). I’ve tried to find information on the smoking point of the oil in the chia seed, but have come up short. Any info you have would be greatly appreciated. Thanks!
A lot of people are asking why flax is bad. I’m no expert, but I was told to stop taking so much flax because it mimics estrogen in my body and it was causing hormone problems for me.
I recently had a thermagraphy done at “My pink image” in San Diego by Wendy Sellens and purchased her book “Breast Cancer Boot Camp” and it states in there that there are more phytoestrogens in flax than there are in soy. It was a little shocking.
*sigh*
Why don’t blog comments also have a little ‘ X ‘ button for when you wrote something before finding the answer yourself
So you can ignore the question about ‘why’ but the rest is valid π
I can’t imagine you’d not be able to buy flax seed in France!
I live in Belgium and the packet in my cupboard was bought at a normal supermarket and I imagine it is available in all supermarkets. Flax seed can also be found as an added ingredient in multi-grain bakery bread (Belgium doesn’t have a “supermarket bread” culture, which I am familiar with as I’m Australian).
Why on earth would it be banned?
I can’t get the gel to go through my sieve! :/
Just use as is then. It will work fine. π
Hi,
Do you also have a substitute for egg yolk ?
Thanks