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Tuesday
Oct022012

How to Make a Chia Egg (or Flax Egg)

Gel eggs (chia or flax) are my secret weapon in egg-free baking. Pictured: Chia gel.

The last few days I have been working like a mad woman cooking and shooting food. A huge [HUGE] thank you goes out to my sister who has been visiting ... and doing dishes ... and playing sous chef ... and entertaining my kids. Without her I wouldn't have been able to nail 15 shots in two days!

Needless to say, I am a little pooped.

So, today I'm keeping it simple and sharing a tip for those who have never heard of or used gel eggs as egg replacers in baking. Way back when, I used the powder Ener-G egg replacer, but it wasn't until I began using chia and flax eggs that my gluten-free, egg-free baking really took off.

This "recipe" is for making one egg replacer. You are pretty safe using gel eggs in most baked goods that call for two eggs or less. Gel eggs "bind." Unfortunately they do not add much in the way of fluff as would be achieved with eggs in a souffle or sponge cake. Nor would I make a quiche with gel eggs (ewww gross)!

I encourage you to experiment and play. Gel eggs may not work in every recipe, but I think you'll be pleasantly surprised. My go-to special occasion birthday cake mix is Bob's Red Mill Gluten-Free Chocolate Cake Mix. I substitute the dairy milk with any non-dairy substitute and the eggs with gel eggs. The results are fantastic! Moist, great crumb, great flavor! Here's what they turn out like!

Chia Egg & Flax Egg Replacer

To make gel eggs only requires one tool—a grinder like a Magic Bullet or coffee/spice grinder for grinding the raw, whole chia or flax seed to meal. I use the later—a cheap-o one I picked up at Target.

Ingredients

1 tablespoon CHIA MEAL or FLAX MEAL (seeds that have been ground)
3 tablespoons WATER

Instructions

  1. Whisk meal and water together and let stand 5-10 minutes until thick, gelatinous and gloppy.
  2. Use in baking as you would one egg.

Tips

  1. Chia and flax seeds may be purchased online and at most natural grocery stores.
  2. Always start with fresh seeds. I never buy pre-ground. The fragile oils go rancid quickly.
  3. Grind seed just before using.
  4. Leftover gel may be kept refrigerated. Use within 3 days.
  5. Store whole seed in airtight containers. Chia may be kept in a cool dark place for years. Flax seed is best refrigerated.
  6. Opt for White Chia and Golden Flax. The darker varieties can leave your baked goods with a pepper-flaked appearance.
  7. Some sources suggest that the refrigeration of the gel for 15 minutes is a must. Too high-maintenance and I don't notice a difference.

Reader Comments (12)

Yey! thanks! but no way of having a spongy sponge cake! I'm fed up of baking gluey extra moist even jelly-like basic cakes, no way with flax seeds/chia! or am I doing something wrong?? I just want to enjoy a simple delicious vanilla taste spongy cake. I miss the spongyness!!!!! Do I need to really consider about looking for gf, sf,ef,df (gluten/soy/egg/diary free?) bakery classes? my morale is so low :(
(thanks for the reading, I needed to ask/tell someone!)

October 3, 2012 | Unregistered CommenterChiara

I LOV Eflax eggs. We use them everytime we need an egg! Didn't know you could use chia though. Excited to find that out!

October 3, 2012 | Unregistered Commentermeghan

I've been using psyllium husk powder and it works wonderfully. It's just 1 tsp psyllium husk powder with 1/4 cup of water stirred well and added immediately to the mixture (it'll seize up). It's really gelatinous, so you can even use it with coconut flour (see Spunky Coconut's blog). I tried using it in brownies and it was too gelatinous for that, but works great in cakes.

_____

Thanks Suzanne!!! I have been using it, too. But want to experiment a bit more with it before adding it to this post. You are right, you have to act fast before it sets up :). xoLexie

October 3, 2012 | Unregistered CommenterSuzanne H

Girls! so then, how can I make this??? https://www.google.es/search?q=sponge+cake&hl=en&newwindow=1&prmd=imvnse&source=lnms&tbm=isch&sa=X&ei=8KJsULjfDsS0hAey74GoCA&ved=0CAcQ_AUoAQ&biw=1392&bih=609 this egg sub is really ok? thanks, thanks, thanks!!!! :)

October 3, 2012 | Unregistered CommenterChiara

Leave it to Lexie to make chia slurry look beautiful. :) I'm glad you're making headway with your big project! Keep up the great work.

October 4, 2012 | Unregistered CommenterHallie @ Daily Bites

Ha ha Hallie. That shot took me a bit. You know another tough one ... whipped coconut cream! : ) The easiest things are the hardest to shoot. xoLexie

October 4, 2012 | Unregistered CommenterLexie

Hmmm.. This Chia egg recipe makes me so excited. I love the idea on how to make it. It's very simple but I think very worthy to taste.

Thanks for sharing.

October 5, 2012 | Unregistered CommenterNancy Olson

I was just trying to explain a flax egg to a friend of mine. I had no idea you could do the same with chia too!

October 7, 2012 | Unregistered Commenterluv what you do

Jennifer ... well now your friend has another option : ) Thanks for dropping by and leaving a comment. xoLexie

October 8, 2012 | Registered CommenterLexie

Chiara, have you tried Ener-G egg replacer powder? It is helps your cake to be light instead of so dense if that is what you are trying to achieve. If you find a GF recipe or mix that requires 2 or less eggs it works great. I hope this helps.

October 25, 2012 | Unregistered CommenterTammy

Hmm, this looks interesting and I want to try it out. What is the measurement of the gel to a whole egg? Is it 1/4 cup of gel is one egg? Or is the product of the 1 T ground see plus 3 T water equivalent to one egg?

September 2, 2014 | Unregistered CommenterLinda Iriel

Hi Linda,

Both :) A medium egg is generally 1/4 cup and the comb of 1T + 3T = 1/4 cup or one egg.

Hope you like using gel eggs :)

xoLexie

September 2, 2014 | Registered CommenterLexie

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