Over a year ago, we learned that our 4 year old was allergic to eggs and dairy. In my mind, we were going to have to say goodbye to baked goods in our home, because we couldn’t make them and then eat them in front of her, right? It wasn’t too much later (although it felt like it) that my mom came across this egg substitute, and it has been an amazing revelation to our diet! While I wouldn’t recommend this in every recipe, we have found that it is almost exactly like using eggs. It barely changes the texture, but doesn’t change the flavor. I will add a link to this substitute on every recipe I have successfully used the flax in. I hope this makes your baking easier if you are dealing with allergies!
- 3 Tbsp water
- 1 Tbsp ground flax seed
1. Bring water to a boil in a small saucepan.
2. When boiling, add flax seed, stir, and take the saucepan off of heat. Cover, and let sit for 10 minutes.