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Chapter:Gluten-Free Baked Goods Recipes
Section:Paleo Egg Substitutes
Recipe:Flaxseed and Water
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Flaxseed and Water
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I've had good luck using a flax-seed mixture in baking. You have to reduce
any oil you use. Your recipe will still be especially moist.
Taken from Uprisings, The Whole Grain Bakers

Blend 1 cup of flax seed until decimated. Add 3 cups cold water and blend.
It should have the consistency of eggs, but looks disgusting. 1/4 cup of
this mixture is equivalent to 1 egg. Can be stored in refrigerator for
"quite some time".

By TJMDJB via rec.food.veg.cooking, 4 Nov 1996.

Using one tablespoon of flaxseed to 2 tablespoon of water, then boiled
for ten minutes or put in blender until fine works well. This stuff is
yucky, only good in recipes.
By Elyse Sheppard via Celiac mailing list 20 Sep 1995.

Makes about 1/4 cup. This recipe makes enough to substitute for ONE
EGG (my emphasis); you can easily double or triple it.

1/3 cup water
1 tablespoon whole flaxseed
Place the water and flaxseed in a small sauce pan. Bring to a boil, then
reduce heat so mixture bubbles slowly. Cook for 5 minutes, or until
mixture is the consistency of a raw egg white. Do not use too high a
heat or mixture will become thick and gummy.
Note: Don't bother straining out the flaxseeds. They don't have much
flavor and won't detract from whatever you're making.
From The Allergy Self-Help Cookbook by Marjorie Hurt Jones page 189.

Take 1/3 cup water and 1T. whole flax seeds and bring to a quick boil on
the stove. Let sit and cool while you mix up the rest of the batter and
then add the goop (the seeds can be added to in most muffin type
recipes). This substitutes for 1 whole egg or a little less than 2 egg
whites.
By Kathy Wentz via the No-Milk mailing list 11 Nov 1997.

1 Egg equals: 1 Tbsp. ground flaxseed and 3 Tbsp. water
From: Vegetarian Tastes of Toronto

According to the Gluten-Free Pantry, they recommend mixing one tablespoon
ground flaxseed with two tablespoons warm water for each egg. Let it sit
after adding.
By Lynn Samuel via the Celiac mailing list 12 Feb 1998.

Mix 1 tablespoon ground flaxseed with 3 tablespoons water. Let sit for
2-3 minutes. Equivalent to one egg when substituting in recipes.
By Ted Alexander via rec.food.veg 22 Sep 1998.

One Tbsp flax seeds with 3 Tbsp water can be blended for 2 to 3 minutes,
or boiled for 10 minutes or until desired consistency is achieved to
substitute for one egg.
By Gina via rec.food.veg 25 Sep 1998.

From an old allergy cookbook I no longer have:
1C flaxseeds
3C water
Grind the seeds in a blender till mostly all are broken. Pour water into
saucepan, and stir in flaxseed meal till well blended and lumps are mashed
out with a fork. Bring to a boil over medium heat, stirring constantly to
prevent lumps. After three minutes, remove from heat and allow to cool. Use
2 heaping Tablespoons to replace each egg in cookies, muffins, pancakes.
Does not bind puddings or sauces! Store refrigerated in an airtight
container for up to two weeks.
By Adele McHenry Koenen via the Celiac mailing list 1 Jun 1999.
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