Tricks of the Trade #2

Thanks all for showing your enthusiasm for the previous blog in this series. We ended the last one on a cliffhanger:

What if I don’t want eggs in my bread?

— every baker, ever.

Is that possible?? Billowy breads and fluffy soft buns, without eggs? We now know it well that adding an egg does wonders to cakes and ‘rich’ & sweet breads, garlic breads, focaccia, buns and even our daily breads .

In my recipes I always give an egg’s substitute. Many bakers of our group do not use eggs in their bakes, including cakes. They all use the substitutes as per the recipe, and it works very well.

For years, I was adding two seemingly simple ingredients to the bread dough, to make them more nutritious without fully realizing their true value and potential. Today, I will reintroduce them, in a different light, for they will do wonders to our dough’s structure and nutritional value.

Introducing, Flax egg & Chia egg!

Flax egg is made by mixing 1 tbsp of flax meal or flax powder in 3 tbsp water. It becomes gel-like within 10 to 15 minutes and is ready for use. I prefer to use flax seeds, so the quantity is slightly less (say 2 tsp of flax seeds in 3 tbsp of water).

Chia egg is made by mixing 1 tbsp of chia seeds in 3 tbsp water. It also becomes gel-like within 10 to 15 minutes and is ready for use.

Why this works, and why you should use them?

These mixtures becomes gelatinous and are a great substitute for egg. In addition, these are vegan and gluten free.

Flax seeds and Chia seeds are a good source of protein, fibre and omega fatty 3 acids and antioxidants. The process of soaking makes the seeds more nutritious as the nutrients are then easily absorbed by the body.

Tips on usage

  1. The flax or chia egg as discussed above is to be substituted for one medium whole egg or two egg whites in a recipe. They can be used in quick breads, muffins, pancakes and normal yeast breads.
  2. The flaxseeds and chia seeds should be fresh.
  3. For best results, the mixture can also be left at room temperature for 3 to 4 hrs, and then overnight in the fridge.

I know many of our members were waiting for these substitutes. Do try this, and share your results.

Over the last two weeks, some amazing bakes and stories were shared on our group. I end today’s post with some short appreciations.


I could not wait to share the wonderful shining whole wheat bread loaf baked by the Kuldeep Bhaiya, the help/cook of Archana Choudhary, a fellow baker. She has mentored her people so well as can be seen from the fantastic loaf and the smile (of achievement) on Kuldeep bhaiya’s face. Archana is a regular baker of our group and keeps experimenting with healthy recipes. We all love her bakes.

Great going!

Manmeet tried Kavita Gupta’s Naan khatai and found it to be ‘the best recipe ever’! Thanks, Manmeet, for sharing this. And thanks again, Kavita, for the recipe!

Out of this world!

Shalini baked a veggie Focaccia for the first time (wholewheat)!

Look at all those veggies, flakes, and that cheese!

Purnima is a regular baker who uses wholewheat flour for her bakes. Thanks Mamta, for your wheat cake recipes again. Special compliments to Purnima’s kids for baking choco cupcakes!

That’s right! Two kids baked these irresistible cupcakes!

Here’s another plate full of Nan Khatai, made by Meenakshi Wasan, following Kavita’s recipe.

Who would have thought — fresh Nan Khatai, anytime, anyday!

Shweta baked a batch of plain and stuffed buns!

Great going Shweta!

Here are some Aata buns, baked by Mamta Jain.

I am sure these must have vanished after this photo!

With all these buns, it only makes sense to end on a “bun” note 🙂

Sonal Bansal baked some extra buttery garlic buns. And she also shared a quick recipe, based on the basic bread!

Tried the basic bread recipe with yeast ,water, butter and flour. Just divided them into small balls of 1 inch. Then dipped them one by one  in bowl with melted butter, oregano and crushed garlic. Place them right after dipping in bread baking dish.
The bread speaks for itself!

That’s it for Wednesday’s post. Take care!

16 thoughts on “Tricks of the Trade #2


    This blog was much awaited for people like me,who don’t use eggs. It’s really very informative but how do we know that the seeds are fresh or not,as we purchase them from market in packets?.
    And thanks ma’am for sharing my pao pic and acknowledging my whole wheat cake recipe here. I am honoured.

  2. Kavita

    Extremely useful and informative blog…. Thank you Renu ma’am. I feel blessed to be associated with you and being a part of your baking group. I am really happy that so many readers tried the Nankhatai recipe and got good results. Keep sharing ma’am. 😊❤️

  3. Manmeet Kar

    I always was hesitant but had a keen desire to bake especially breads
    After joining this group and seeing so many wonderful bakes every day my hesitation is replaced with excitement
    My breads are not perfect yet but I am getting there
    Thank you fellow bakers for making me a part of this journey

  4. Richa Agrawal

    These small tips are great help for vegetarians who really search desperately substitutes of egg. Reading your blog is becoming my regular habit now in between patients, thanks for sharing

  5. Anjana Dube

    While adding Chis egg or flax egg do we cut the quantity of curd or leave the curd altogether? Usually I add curd or butter milk and just put whole flax seeds – no meal


    1. renuamitabh Post author

      That is fine Hemu di. If you add curd instead of egg , a dash of seeds is fine. If you want to replace egg with chia or flax egg, then follow this recipe.

  6. Nishi Bardia

    Nice information Renu…. Hats off to your passion for baking… Not only baking but healthy baking


    Today I baked a masala oat bread using flax egg and chia egg. It really did wonders,bread is very soft and spongy.
    Thanks once again renu ma’am for this wonderful tip.

  8. Shikha

    Thank u so much Renu di!First time heard about chia n flax egg !u r always so helping n inspiring!will soon cm with my bake !tx friends for ur tips n bakes

  9. Shubha Narayanan

    I tried a wool roll bread based by combining more or less on your basic bread and a bit of focaccia recipe. It was just an experimentation, stuffed with crushed dates and broken walnuts, and tasted quite good.

Comments are closed.