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Flax Chia Egg Replacer

No eggs?  No Problem! Use Hodgson MIll's easy swap for eggs in most baking recipes!

Tip: Flax Chia Egg Replacer

Did you know Flax Chia makes a handy egg replacer? Maybe you’re baking for someone with an egg allergy, or sometimes you go to bake a cake and you’re one egg short. Either way, Flax Chia can step in to replace an egg in a pinch.

It’s simple: Just mix 1 Tbsp. Flax Chia (one travel packet is perfect) with 3 Tbsp. warm water, stir, and let sit until it gels and thickens like an egg white. Then use it in your recipe just as you would an egg!

What’s different when you use Flax Chia to replace an egg? Well, you add the inflammation-fighting Omega-3’s of Flax and Chia Seeds to your recipe, along with the protein, fiber, vitamins and minerals of these super seeds. Using Flax Chia in place of eggs can change the appearance or texture slightly: you might also notice your baked goods might brown a little faster, or you might see some brown flecks in light-colored recipes, and you may notice your recipe is slightly denser or moister than you are used to. But it’s generally not a huge difference.  And the taste? We bet you won’t even notice! Flax Chia has a mild, nutty flavor that blends right into tasty baked goods, especially ones with whole grains.

Note – Flax chia egg replacer works best in recipes that don’t depend on lots of eggs for structure – cake, cornbread, or pancakes that call for 2-3 eggs per batch might do just fine, but a pound cake or sponge cake requiring 6 may not work very well. And we don’t recommend using Flax Chia as a stand-in for scrambled eggs!

You can also use plain Milled Flax Seed if you don’t have any Flax Chia – it works in very much the same way, and thickens up beautifully like egg whites.  You can try them both, and decide which one you like best! 



In a small bowl, stir together Flax Chia and water.
Let sit 5-10 minutes or until thick – it should resemble egg whites.

Stir, and add to baking recipe in place of 1-3 eggs.

Notes: May also use Hodgson Mill Milled Flax Seed in place of Flax Chia. May make recipes slightly moister or denser; they may brown slightly faster. Will not work well in recipes relying on a large number of eggs (over 3) for their structure, but works well for cookies, cakes, brownies, cornbread and other recipes calling for 2-3 eggs. Don’t use in place of eggs in stand-alone recipes such as scrambled eggs

You can find Flax Chia Egg Replacer and other recipes from Hodgson Mill by visiting the Recipes page.

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Author: Erin

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Avatar  JimmyDoor 3 months agoReply


Avatar  JimmyDoor 3 months agoReply


Very interesting and informative article! Well done. I must agree that your suggestion on egg replacement looks very tasty. Gonna try it out later!

Is it worth trying to do something like this? I feel like it takes a lot of knowledge and skill to creat a replacer. And i don't really trust replacers. They taste not so good compared to originals on a first place. I guess. But i think in this case I'm wrong so i will definitely try something like this.

> I thought it was going to be some boring old post

great post

My favored egg substitution strategies are flax gel or chia seed, not Ener-G Egg Replacer. It is safe to say that you are ready to endure flax seed or chia seed? Ener-G can work when the eggs in a formula are essentially there for softness. It's not the best as a fastener. You require an egg substitution that will tie, similar to flax or chia.

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