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.
Flax-Gel [Egg Replacer]
A wonderful substitute for eggs in baking!
In a deep saucepan mix the flaxseeds and 1 cup of water. Bring this to boil.
Reduce the heat to low and allow to simmer. [The water would start to froth up and then thicken gradually]
Allow the water to reduce a little more than half. [You can now see that the water has a gel like texture]
Allow it to cool for 2 minutes.
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]
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.
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].
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.
This is a fairly thick gel.
Line the sieve with a cheesecloth and pour the flax gel into it.
Bring the ends together and squeeze out the gel.
You will now have a cream coloured opaque gel. This works great to replace egg yolks or whole eggs.
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.
- 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.