A small oilseed sold whole or ground. Whole seeds pass through undigested and do not gel, so almost every use in baking calls for them ground.
What it does in a recipe: A binder and moisture-holder - ground and hydrated it forms a mucilaginous gel that holds a batter together in place of egg. Pick the swap that covers that job - the ratios below are written so you can act on them without doing any arithmetic.
Also called: Linseed, Ground flax, Flax meal
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Nuts & seedscategory
Quick answer
Ground chia seeds
1 egg replaced by 1 tbsp ground flaxseed + 3 tbsp water = 1 tbsp ground chia seeds + 3 tbsp water
All substitutes, best first
4 ways to replace flaxseed
Ground chia seeds
Closest match
1 egg replaced by 1 tbsp ground flaxseed + 3 tbsp water = 1 tbsp ground chia seeds + 3 tbsp water
Chia's soluble fibre swells into a comparable gel at the same ratio, so no adjustment to the liquid or the method is needed.
MethodMix and rest 5 to 10 minutes until it thickens to the consistency of a beaten egg. White chia will keep a pale batter pale.
Trade-offA slightly firmer gel and a milder flavour. Like flax, it binds only - it provides no lift and will not set. Do not use either in a meringue, an angel cake or a custard, where the egg is doing structural or setting work a seed gel cannot do.
1 egg replaced by 1 tbsp ground flaxseed + 3 tbsp water = 2 tsp whole psyllium husk + 3 tbsp water
Psyllium forms a stronger, more elastic gel than flax, which makes it the better binder in gluten-free doughs that need to stretch rather than crumble.
MethodWhisk into the water at once and let it stand 5 minutes. It will set noticeably firmer than a flax egg.
Trade-offChewier and slightly rubbery if overdone, and it can leave a bake feeling gummy. Use the lower end of the quantity first.
Allergen checkEgg replacer blends vary widely and some contain soy, lupin or milk protein, and many are produced in facilities handling nuts. Read the ingredient panel every time rather than assuming, particularly where the reason for avoiding egg is an allergy - which is a medical matter, not a recipe preference.
Worth knowing
A flax egg is 1 tbsp ground flaxseed to 3 tbsp water, rested 5 to 10 minutes until it gels. It binds and it holds moisture. It does not leaven, it does not emulsify well, and it will not set a custard - so it works in muffins, pancakes, cookies and veggie burgers, and fails in anything that depends on egg for structure.
At a glance
Flaxseed in summary
Flaxseed at a glance: category, its job in a recipe, the diets it suits, the diets its substitutes can satisfy, and how many substitutes there are.
1 egg replaced by 1 tbsp ground flaxseed + 3 tbsp water = 1 tbsp ground chia seeds + 3 tbsp water. Chia's soluble fibre swells into a comparable gel at the same ratio, so no adjustment to the liquid or the method is needed. A slightly firmer gel and a milder flavour. Like flax, it binds only - it provides no lift and will not set. Do not use either in a meringue, an angel cake or a custard, where the egg is doing structural or setting work a seed gel cannot do.
Can I use psyllium husk instead of flaxseed?
1 egg replaced by 1 tbsp ground flaxseed + 3 tbsp water = 2 tsp whole psyllium husk + 3 tbsp water. Psyllium forms a stronger, more elastic gel than flax, which makes it the better binder in gluten-free doughs that need to stretch rather than crumble. Chewier and slightly rubbery if overdone, and it can leave a bake feeling gummy. Use the lower end of the quantity first.
Can I use unsweetened applesauce instead of flaxseed?
1 egg replaced by 1 tbsp ground flaxseed + 3 tbsp water = 1/4 cup unsweetened applesauce. Applesauce binds through pectin and adds moisture, which covers what a flax egg does in a soft, moist bake such as a muffin or a quick bread. Wetter and denser, so the crumb is heavier and takes longer to bake through. It has no binding strength in a biscuit or a burger.
Can I use commercial egg replacer instead of flaxseed?
1 egg replaced by 1 tbsp ground flaxseed + 3 tbsp water = the packet's stated quantity for 1 egg, usually 1 1/2 tsp powder + 2 to 3 tbsp water. Most are a blend of potato and tapioca starch with a raising agent, so unlike a flax egg they contribute a little lift as well as binding. Neutral in flavour and paler than flax, with a springier crumb. Still not a replacement for eggs in a custard or a meringue.
Cooking around an allergy? Diet tags here describe the ingredient itself, not any particular brand. Processed products change formulation without notice and shared production lines are common, so read the label on everything you use. A severe allergy is a medical matter - confirm with the manufacturer or your clinician rather than relying on a substitution chart.