http://www.care2.com/greenliving/flaxseed-egg-substitute.html
Flaxseed Egg Substitute for Baking
By the Care2 Green Living Staff
Using flaxseeds in place of eggs is a great vegan trick for baking, but you don’t have to be vegan to benefit from this great substitution. Flaxseeds are a nutritional powerhouse and sneaking some into baked goods is an easy way to get some of their wonderful nutrients into your diet. Read on for an easy tip on how to substitute flaxseeds for eggs.
Flaxseeds are rich in alpha-linolenic acid (ALA), an essential fatty acid that appears to be beneficial for heart disease, inflammatory bowel disease, arthritis and a variety of other health conditions. They also contains a group of chemicals called lignans that may play a role in the prevention of cancer.
With all of this goodness, it seems like a great idea to get flaxseeds into one’s diet in any way possible. One great way is to use flaxseeds in place of eggs in baked goods.
To replace one egg:
1 tablespoon ground flaxseeds
3 tablespoons water (or other liquid)
Stir together until thick and gelatinous.
You can also use whole flaxseeds:
1 tablespoon whole flaxseeds
4 tablespoons water (or other liquid)
Process seeds in a blender to a fine meal, add liquid and blend well.
You can make a bigger batch by increasing the ingredient amounts. Store in the refrigerator for up to two weeks.
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28 comments
add your comment »very nice article!
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thank you! i am going to try this today
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I am trying to find a good recipe for a sweet bread ( Like the Amish Friendship bread) Only I want to make it healthy and gluten free. I will use flaxseed for the egg replacement, soy milk for the milk replacement and Stevia for the sugar replacement. I will use yeast or some type of a natural leavening. What is a good flour to use? Oat flour? And last but not least... Will this work? Thanks!
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Try the ground flax seed w/ blueberries (from Traders Joes) on popcorn..very good!
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Has anyone tried the flax seeds with a commercial cake mix or brownie mix?
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I have now used the flax seed/egg replacement 3 times - each time with success!!! The first was in a loaf of bread in the breadmaker which called for one egg (but also had yeast so the leavening agent was there). The second use of the flax seed substitute was in lasagne where I normally add an egg to the ricotta/cottage cheese mixutre. This was also great and turned out wonderfully. The last use of it was last night in a quiche. I substituted one of the eggs (my quiche normally has 3 and a cup of milk) with the flax mixture. It was all fine and worked and was jut like a regular quiche. I did not use extra water, I used the milk already called for my recipe, just fyi. Hope this helps!!!
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I've also read that cooking diminishes the nutritional value and that they need to be ground. I have not heard of cooking making them toxic, but would also like to learn more.
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When I make bread I use 1 cup flax seed, 8 cups whole wheat flour, 1 cup soy flour, 1 cup bulgar; 1/2 cup wheat gluten. Delicious!
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When I make bread I use 1 cup flax seed, 8 cups whole wheat flour, 1 cup soy flour, 1 cup bulgar; 1/2 cup wheat gluten. Delicious!
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When I make bread I use 1 cup flax seed, 8 cups whole wheat flour, 1 cup soy flour, 1 cup bulgar; 1/2 cup wheat gluten. Delicious!
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