– 1 tablespoon ground flax plus 3 tablespoons water makes one flax egg. Double or triple the amounts depending on how many flax eggs you need.
– Warm water works faster to gelatinize than cold water, so it just speeds up the process. If you use cold water you’ll need to let it sit for about an hour to come together. Also, use filtered water in all recipes if you can as tap water can add a minerally taste to your food.
– Flax eggs do not keep to be used later, so make it 15-60 minutes before you need them and use them immediately. It’s just mixing ground flax seeds with water, so there’s really no need to make too far ahead and store.