I’ve tried both fresh and pre-ground flax (it smells off when it’s gone bad). It doesn’t gel quickly, but if added to things like oatmeal, smoothies (I soak it overnight), soups, or batters, it gets that gooey, egg-like texture. I add a couple of tablespoons to brownies just for the texture. If you really want it to gel, try putting the ground flax and water in the fridge overnight. Hope that helps!
Dara said:
You might want to try chia seeds instead. Flax seeds don’t usually gel like chia does, but chia works great if you just soak it in water.
Actually, flax seeds can gel too! Flax eggs are used as an egg replacement in some recipes. Fun fact: in the Middle Ages, flax gel was even used as a hair product because it gives a bit of hold, similar to hairspray. It just takes some time for it to thicken up.
@Bailey
I don’t use it as an egg substitute myself, but I do add both flax and chia for extra nutrition to my toddler’s breakfast. Flax is great for baking since it can handle high heat, but chia might lose some nutrients when heated up.
Dara said:
You might want to try chia seeds instead. Flax seeds don’t usually gel like chia does, but chia works great if you just soak it in water.
I wanted to try it with ground flax since the recipe I followed called for it. The instructions said to add water, mix, and let it sit, but it didn’t gel. I also tried heating the water, but no luck.
@Jamie
I make a ‘meat’ loaf with flax eggs as a binder. I just mix it and let it sit for 15 minutes. It never really looks like a gel to me, but it works for the dish.
Mal said: @Jamie
I make a ‘meat’ loaf with flax eggs as a binder. I just mix it and let it sit for 15 minutes. It never really looks like a gel to me, but it works for the dish.
I used it for a quiche base and added margarine, which worked fine. But I’d love to know how to get the gel for other recipes too.
@Jamie
I’m following this too because I can never get it to fully gel either! I just go with it and hope it holds up. Quiche with a flax base sounds delicious!
Mal said: @Jamie
I’m following this too because I can never get it to fully gel either! I just go with it and hope it holds up. Quiche with a flax base sounds delicious!
It’s so good! I’ve seen the recipe shared here before. The base is almond and oat flour with flax seeds to bind, plus a bit of oil (I used margarine). The filling is tofu, spinach, sun-dried tomatoes, leek, and chives. I’ll look up the recipe link tomorrow!
Dara said:
You might want to try chia seeds instead. Flax seeds don’t usually gel like chia does, but chia works great if you just soak it in water.
I’ve used flax as an egg replacement, and it worked fine for me. Not sure why it didn’t work for the original poster. I ground mine fresh, maybe that’s why?