In our new column, The Basics, we’re bringing you our easy tips and tricks to help you navigate your anti-inflammatory pantry, fridge, and freezer and make your life more delicious.

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Flaxseed meal to use in egg-substitute recipe


We receive many questions about how to substitute eggs when you’re baking recipes at home such as muffins, breads, cakes and cupcakes so we decided to give you a step-by-step tutorial of how you can bake without eggs on your own! This takes less than 15 minutes so it’s quick and easy and no one will know there aren’t eggs in your baked goods. It’s quite magical!





  • Ground flaxseed (or grind whole flax seeds in your blender or spice grinder until they become a fine powder or finely ground like sawdust)
  • Filtered water 
  • Small ramekin (our favorite brand is below)
  • Whisk

Flaxseed meal for flax egg recipe


When you’re baking a recipe and you don’t have any eggs on hand OR if you don’t want to use eggs (because you have an egg allergy or you have an egg intolerance), you can easily make a flaxseed egg in a jiffy. Making a flax egg is actually quite simple. You just need to follow the 3:1 ratio of water to ground flaxseeds.

For example, if your recipe calls for one egg, all you need to use in place of that egg is 3 Tablespoons of water to 1 Tablespoon of ground flaxseeds. However, if your recipe calls for two or more eggs, just make sure the ratio is still 3:1 (for example, 6 Tablespoons of water to 2 Tablespoons of ground flaxseeds).

STEP 1: Combine water and ground flaxseeds in a ramekin (see below for the one we use) and whisk to combine. Set aside.

STEP 2: Let the mixture thicken, uncovered, on the countertop at room temperature for 10-15 minutes or until it forms a gel-like consistency. 

STEP 3: Use the flax egg in place of the egg in your recipe and otherwise follow the directions exactly the same. All you’re doing is substituting the flax egg mixture for the egg. That’s it!



As stated above in Step 3 there is nothing else to do but mix the water and flaxseeds, let the mixture sit and then use it in your recipe in place of eggs. Easy peasy. Here are a few of our favorite baking recipes where we use flax eggs.

RECIPE 1 // Gluten-Free Oatmeal Cranberry Chocolate Chip Cookies

RECIPE 2 // Easy Gluten-Free Chocolate ‘Cream’ Pie

RECIPE 3 // Vegan Gluten-Free Brownies with Maple Glaze

RECIPE 4 // Easy Grain-Free Carrot Pizza Crust

Ground flaxseed


You can follow this same ratio using whole chia seeds in place of ground flaxseed, and voilà, you have a chia seed egg replacement! The added time-saving benefit of using chia seeds is that you don’t need the wait as long as you would for flax egg thanks to chia seeds amazing hydrophilic shell, which just means that it absorbs water much faster than flaxseed. 

You’ll need to use the flax egg mixture within 15 minutes of making it or else it will get dried out. If that happens, just make it again and discard the dried out flax egg mixture. 

When you’re food shopping, try to buy organic ingredients. Here are The Benefits of Eating Organic.



Listen to Amie walk you through how to make a flax egg by clicking the PLAY button below.



STILL HUNGRY? For more of our anti-inflammatory recipes, check out our 3 Month Anti-Inflammatory Meal Plan, which is only available for a limited time through summer.

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