Baking with Flax Seeds

By Kristen | May 21, 2020

I first began baking with flax years ago, when I had a customer request vegan baked goods. In order to make my recipes vegan, I would have to find substitutes for butter (not difficult, oil works) and eggs (a bit more tricky). I did some research and quickly realized that I could use flax meal to substitute for eggs with great results. The process of converting my recipes made me appreciate the versatility of baking with flax seeds!

A Plant, Seeds, Meal & Flour

Flax is a plant with long grassy leaves. Flax seeds (also commonly known as linseeds) are small, glossy, brown seeds. High in fiber and naturally gluten-free, flax seeds make a nutritious addition to your baked goods.

Flax seeds can be ground into a “meal” or “flour,” which is how they are typically used when baking. Grinding flax seeds into a meal allows the body access to absorb the nutrition locked up in the seed. It also unlocks the natural oils and binders in the seeds, making them a great tool for baking. To grind flax seeds, simply place them in a spice or coffee grinder, or use a blender. About ¼ cup of flaxseed will yield about ½ cup of flax meal.

Tips for Baking with Flax

Flax meal does not have an overpowering taste, so it will not alter the flavor of your baked goods. However, substituting flax meal for eggs, fat, or flour in a recipe may alter the texture and/or outcome of your final product. Whatever you do, have fun with it, and see my tips below for the best results.

As an egg substitute: In recipes that call for eggs to moisten and bind ingredients (like cookies, muffins, and quick bread), flax meal slurry can act as a good substitute. To replace one egg in a recipe, mix 1 tablespoon of flax meal (whole seeds won’t work) with 3 tablespoons of water. Set this mix aside for 5-10 minutes. Mix it with a fork to form a slurry, with a texture much like a beaten egg. I keep flax meal in my freezer in case I am out of eggs when I want to bake muffins or quick bread. Be warned! Flax meal slurry cannot substitute for eggs in a recipe where eggs are adding volume, like in a soufflé or a meringue.

As a substitute for fat: The most common forms of fat called for in baking are vegetable oil, butter, and often, melted butter. Loaded with natural oils, flax meal can reduce or replace fat in baking. To replace 1 tablespoon of oil or melted butter in a recipe, use 3 tablespoons of flax meal. If a recipe calls for ½ cup of oil, use ¼ cup of oil and replace the other ¼ cup of oil with ¾ cups of flax seeds. Be warned! Baked goods made with flax meal instead of oil may be denser and brown faster in the oven.

As a substitute for flour: Naturally gluten-free, substituting flax meal for some of the flour in baked goods boosts nutrition and adds fiber to any recipe. Flax meal can typically replace up to ¼ of the flour called for in a recipe. Be warned! Flax meal cannot be used to replace all of the flour in a recipe. Also, naturally low in starch, flax meal cannot be used as a substitute flour to thicken sauces.

As a mix-in for muffins, quick bread, and granola: Flax meal can be added like oats (or in place of oats) to muffins and quick bread. Whole flax seeds can be added to granola before baking, adding nutrition and crunch. Flax seeds can also be used to top crackers, savory seeded bread, and bagels before baking.

Some of our Recipes that use Flax Seeds:

We have added several delicious recipes that utilize flax seeds, and many are very simple to make. I’ll include a couple of our favorites below:

Homemade Chocolate Chip Granola Bars with Flax & Chia

Apple Flax Seed Muffin Recipe

Both of these recipes include a video to make it easy to follow along. They include our Lone Goose Bakery Brown Flax Seeds as a main ingredient.

  Happy Cooking!

Kristen is a professional chef living, working, and playing in Washington, D.C.


  1. Coco on March 20, 2024 at 7:36 am

    Hi! Can I use ground flax alone for an egg replacer? As in, will it work if you do not mix with water prior? Thank you!

  2. Lisa D. on November 22, 2023 at 3:49 pm

    I have an egg allergy. Therefore, I replace every egg with flax for years. I’ve noticed for brownies or recipes calling for oil as well that they were too greasy. I’ve begun cutting the oil in half if I have used flaxseed to replace egg. It seems to be working but I’m curious to know your thoughts.

    • Lone Goose Bakery on November 25, 2023 at 10:02 am

      Lisa – I love that idea and I’m thankful that you posted this comment to inform others!

  3. Patty on May 2, 2023 at 6:52 pm

    If a recipe calls for 1/4 cup of flax seed, do you measure the seeds out before you grind them or do you measure the 1/4 cup after you grind them?

    • Lone Goose Bakery on May 2, 2023 at 8:59 pm

      Patty – Great question… If (by using this post) the recipe calls for 1/4 cup of flax meal (which is what this post primarily refers to), I measure the 1/4 cup after I grind them. Hope that answers your question!

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