Flax gel instead of egg: suitable for some of the recipes

Useful to know

King Arthur describes an egg substitute made from ground flaxseed and water. The resulting gel can work in certain cookies, brownies and other mixtures, but the outcome depends on the recipe. [1]

First establish what the egg does in the original: binding, aeration or supporting the main structure. One substitute does not automatically perform every task. This can be especially important in gluten-free baking. Choose a tested adaptation rather than replacing several eggs at once and expecting unchanged volume, flavour and crumb.