Flax-Gel [Egg Replacer]



Any baker who makes ‘egg-free’ bakes is forever on the lookout for the perfect egg-substitute. Couple of months back I came across flax seed gel being used in place of eggs.

I have spent the last month or so trying out various recipes with this gorgeous egg-replacer, and guess what? It is absolutely phenomenal.

Many of you must have come across flax-eggs [which is flaxmeal + water]. I have used it just a couple of times and I totally dislike that ‘nutty’ after taste of flax in bakes. The flax-gel came across as a real surprise- absolutely no nutty after taste nor the smell of flax, seriously! And the gel looks so close to ‘egg whites’ in texture, you would be surprised.

And for those recipes which ask specifically for -egg whites, egg yolks or whole eggs, here’s a really good solution.

In the coming week , I will be posting quite a few beautiful bakes where I have used the Flax-gel. Go ahead and get your stock ready and refrigerated.

Print Recipe
Flax-Gel [Egg Replacer]
A wonderful substitute for eggs in baking!
Prep Time 15 minutes
Cook Time 25 minutes
Prep Time 15 minutes
Cook Time 25 minutes
  1. In a deep saucepan mix the flaxseeds and 1 cup of water. Bring this to boil.
  2. Reduce the heat to low and allow to simmer. [The water would start to froth up and then thicken gradually]
  3. Allow the water to reduce a little more than half. [You can now see that the water has a gel like texture]
  4. Allow it to cool for 2 minutes.
  5. Strain the gel through a sieve. [Do make sure not to allow the mixture to cool for too long or the gel becomes too thick and sticks to the seeds, It would then become difficult to separate the gel]
  6. What you have now is a clear looking flax-gel. This works great to replace egg-whites specially, but it does fine for whole eggs too.
  7. Don't throw away those flax-seeds just yet. They still have quite a bit of goodness left. Grind them in a mixer [they might not turn into a paste but must look broken or crushed].
  8. Add 3/4 cup of water to this and bring the mixture to boil. Simmer on low heat until the quantity is reduced to about 1/4 cup.
  9. This is a fairly thick gel.
  10. Line the sieve with a cheesecloth and pour the flax gel into it.
  11. Bring the ends together and squeeze out the gel.
  12. You will now have a cream coloured opaque gel. This works great to replace egg yolks or whole eggs.
  13. Once cooled you can store the prepared flax -gel in an air tight container and refrigerate it. This lasts for a couple of weeks easily. If frozen the shelf life increases.
Recipe Notes
  • You may use either of the two flax gels to replace whole eggs in a recipe. 2 and 1/2 tbsps of flax gel for 1 egg should be good.
  • The clear gel works best as a replacer for egg whites. The gel tends to become thicker as it cools down and more after refrigeration. It is always a good idea to prepare it a day before you plan on using it.
  • The flax gel has a fair amount of good fat. I have tried a couple of recipes where I have completely omitted oil or butter. The cakes still turned out super moist and excellent in texture. And yes no nutty flax taste too.
  • In case your first lot of flax gel thickens a lot, use a cheese cloth to help you strain it or add a few tbsps of water and simmer it for another couple of minutes to loosen the gel.
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26 Comments Add yours

  1. Flours and frostings says:

    Super useful post Akila ! Egg substitutes are always welcome … Can’t wait to see ur trials baking with this !

  2. Akila Subramanian says:

    Thanks a ton Akshatha

  3. Pavani Agarwal says:

    Thanks for sharing this!

  4. Akila Subramanian says:

    Thanks Pavani. Do try and let me know what you think

  5. Shilpa Jain says:

    Hey Akila, I tried to make the gel but after grinding the seeds in mixie and then boiling it again gave me a black gel and not cream coloured gel.Why so? Where did I go wrong.

  6. Akila Subramanian says:

    Really? I have made this several times but always got a yellow-cream gel. Hmm anyways is it thick and gel like? if yes go ahead and use it. It should work.

  7. Neetu Gupta says:

    Wow ..would definitely try this flaxseed gel in a new avatar..

  8. Deepa Keshwani says:

    I generally powder 1tbsp of flax seed powder dissolved in 3 tbsp of water for 5 mts… Is this right

  9. Akila Subramanian says:

    Hey Deepa yes that is called flax egg which is a combination of flaxmeal plus water. It does a good job. The major difference here is that flaxgel leaves no nutty after taste, can be used more specifically to substitute egg whites/yolks/whole eggs and it does a better job than flax eggs

  10. Gaytree Maharaj says:

    Will definitely be trying this!

  11. Medha Agarwal says:

    Hi thanks for this .. I want to try it out but have one doubt .. The portion that will be grinded n then added to water will be kept separate from the previous obtained gel … In all we will have two gel.mixtures one before grinding and one after that … Is it ??

  12. Smitha Hemadri says:

    Hi Akhila, I tried this today for a recipe with 3 eggs. I was quite overwhelmed while running it thru a sieve/ cheese cloth or tea sieve. It was so not coming out from any sieve. Apart from that I m yet to see how the product helps. Will let u know tomo. I did add water and sieve. I was so tired trying to sieve for 1 hr plus. That was the only prob I saw. Any tips?

  13. Akila Subramanian says:

    Hi Smita .. yes if gets to a certain thickness it won’t pass through a sieve on its own. It gets stuck to the seeds.

  14. Akila Subramanian says:

    You need to manually squeeze it out through a cheesecloth.

  15. Akila Subramanian says:

    I think you allowed it to to stay and strain on its own?… yup doesn’t happen…

  16. Akila Subramanian says:

    Bring the ends of the cheesecloth together and squeeze out the gel. That’s the best way. forget the sieve and do this directly into a vessel you want to store the flax gel in. The good part is your flax gel will work really well since it seems to be of the perfect consistency. Good luck

  17. Antara Pancholi says:

    I have some flax seeds left after seiving also…will that give a nutty taste if used in cakes/cookies/breads?

  18. Akila Subramanian says:

    Hi Antara. Do you mean after the second batch of flax gel? You would have to discard it.

  19. Saumya Pawar says:

    Wow.. I tried making it today. Got the first gel right but after grinding seeds n boiling it the gel I got is white only n not yellow n the gel has minute flax particles. It is not clear like yours. U think I can still use it?

  20. Rashmi Gupta says:

    Let me know.. for 1egg how much gel we will use?

  21. Akila Subramanian says:

    Rashmi about 2 and 1/2 tbsps

  22. Dorothy Barbara says:

    What are the benefits of using flax seed as opposed to eggs?

  23. Sarada says:

    Hi akila, your cakes are awesome. I have a small doubt. Whenever I bake whole wheat cake i feel like slight wheat taste after consuming the cake . The taste will be like that only or am I doing anything wrong. Please help me.

    1. Akila Subramanian says:

      Hi Sarada . Thankyou. Yes wheat based cakes can taste and feel different specially when you try them for the first few times . Using a good quality vanilla extract or cocoa/ chocolate masks the wholewheat earthy taste to a large extent. I also feel that sieving several times improves the cakes texture which in turn makes a better tasting cake.

  24. Sandhya says:

    Hi Akila, I think it would be easier if you can do a short video with description. Reading and following is good, but at times i feel watching a video gives more understanding.

    1. Akila Subramanian says:

      Hi Sandhya. thankyou for the feedback. Currently it isn’t practically feasible for me to take video recipes but it is definitely something I plan to work on by the end of the year.

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