Flaxseed Meal as Egg Substitute

  • Posted by a hidden member.
    Log in to view his profile

    Oct 25, 2010 1:19 PM GMT
    I read about flaxseed being high in Omega3 etc. and also learned that ground flaxseed can be used in recipes instead of eggs. 1 Tbs meal mixed in 3 Tbs water equals one egg.

    Has anyone tried that? Does it work well?
  • Posted by a hidden member.
    Log in to view his profile

    Oct 25, 2010 11:29 PM GMT
    Yes, I tried it... once. And no, it doesn't really work. At least not in banana nut bread.

    I'm not sure where this idea came from.
  • Posted by a hidden member.
    Log in to view his profile

    Oct 26, 2010 1:25 PM GMT
    substitution always depends on the role the ingredient plays in the recipe. When it´s rising (banana bread) no way is it going to work...
  • Posted by a hidden member.
    Log in to view his profile

    Oct 26, 2010 1:27 PM GMT

    It's a nutritional substitute, not a cooking/baking substitute. Have you ever tried making scrambled eggs using flax instead of eggs? Ok then...

  • Posted by a hidden member.
    Log in to view his profile

    Oct 26, 2010 9:46 PM GMT
    DJdorchester said
    It's a nutritional substitute, not a cooking/baking substitute. Have you ever tried making scrambled eggs using flax instead of eggs? Ok then...


    After having tried it, I would agree with you that it's only a nutritional substitute. But some people say, and it has been written (here on RJ in fact), that it can be used as a substitute for eggs in cooking and baking.

    From RJ: "...if you’re mixing up a batch of weekend pancakes, and find yourself out of eggs, you can use ground flax meal (one tablespoon plus three tablespoons water per egg) instead, since it can be used as a replacer in baked goods"
  • Posted by a hidden member.
    Log in to view his profile

    Oct 29, 2010 4:02 AM GMT
    Here's a good link for egg substitutes in baking http://theppk.com/vegan-baking-the-post-punk-kitchen-shows-you-how/

    You don't need an egg substitute in pancakes. If it's just an egg or two, leave them out. I make Mark Bittman's pancakes without eggs and they work perfectly: http://dinersjournal.blogs.nytimes.com/2008/12/24/recipe-of-the-day-everyday-pancakes

    You also shouldn't need flax in banana bread; the bananas themselves would work on their own. There are lots of banana bread recipes that are egg free by default.

    Chickpea flour is also pretty eggy. The Italian bread "farinata" is sort of like a frittata. Use this recipe and fill it with whatever you like. http://www.foodandwine.com/recipes/farinata