Friday, September 25, 2009

Flaxseed-as an egg substiture

We all have read what a valuble ingredient healthwise flax is, here is a little information

Flaxseed is also an excellent substitute for eggs in your baking

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.

When I make meatloaf, to make it gluten free-no cracker or bread crumbs, I add a little ground flaxseed to the mix-not too much-just a tablespoon full

and here is another link, that links you to recipes as well


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