Chia Egg

Fair warning: I have never actually used a chia egg. I am including a post about it because it was recommended as a good addition when making pastry that is both vegan and gluten-free.

Chia Egg
From Minimalist Baker
1 Tbsp. chia seeds
2 1/2 to 3 Tbsp. water

1. Add chia seeds to a small dish and top with water.
2. Stir and let rest for 5 minutes to thicken. (It should become thick and gel-like.)
3. Use as an egg substitute in vegan baking.

Note: May not be an exact 1:1 substitution in all recipes. Also, chia eggs will not necessarily bind or stiffen the way chicken eggs do, so they may not work in all recipes.