Flax
Flax is the more natural, everyday option. It’s not as strong as xanthan or psyllium, but it adds moisture, structure, and a subtle nutty flavor.
Use flax in cookies, bars, muffins, or anything where you want a softer crumb and don’t mind a bit of density.
- 5–10% of flour (usually 1 Tbsp flax + 3 Tbsp water per “egg”).
- Best for cookies, snack bars, softer muffins.
(Example: 200 g flour → 10–20 g flax, mixed with 3–6 Tbsp water.)