How to: Make Flax/Chia Seed Binder
Update 22/01/2014 Who knew that such a simple post about how to use flax or chia seeds as a replacement for eggs would be the most popular post on my blog to date! Seriously, it has TRIPLE the page views of all my other posts. So, I decided it was time to read over it and make sure it is still relevant--you'll see a couple short updates below!
Thank you for stopping by and I hope you'll take the time to read some of my other posts and check out some great gluten-free/grain-free recipes!
Whether you're vegan, making gluten-free bread, or just ran out of eggs, knowing how flax and chia seeds can be used in recipes can come in handy! Plus, it adds great nutritional value!
To replace one egg:
- Use white chia seeds if you don't want them to be visible in your light coloured baking
- For a finer texture, grind seeds using the appliance of your choice (if you're not worried about a seedy texture, you don't need to grind)
- Mix 1 tbsp of seeds with 3 tbsp of boiling water (or 4 tbsp if using whole seeds) in a cup or bowl
- Stir mixture and let sit for 5 minutes to thicken
- Double or triple the amounts to replace the equivalent amount of eggs (Update: this works well for recipes that call for one or two eggs; however, if a recipe calls for more than that, the flax/chia replacement doesn't seem to work.)
If you're interested in gluten-free bread, take a look at this blog post by glutenfreegirl! She uses chia and flaxseeds to replace the "gums" that are normally used in gluten-free bread. I am hoping to try out her recipe soon, but if any of you try it before I do, please contact me and let me know how it turns out!
*Update: While I no longer eat any grains (and therefore not even gluten-free breads), I thought I should mention that I did try out the above recipe for gluten free bread and I quite enjoyed it. If you're on a gluten-free diet, I recommend checking it out.