Ground flax as an egg-substitute in baking?
So today I read this in Mark Bittman's NYTimes column. Its about using flax in cookies to replace the egg. Apparently, its undetectable.
Has anyone tried this? Can it be used for other baked goods? Does it effect the rise?
I'm not allergic to eggs (thank goodness!), but it sounds like it could be an interesting way to add flax into your diet.
P.S. That picture of the flax is really gross.
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
16 Comments:
i've heard this before and have heard about great results. altho i heard that you can only do it for up to 2 eggs. i have also heard about good results with the use of applesauce.
_greenbean at 2:47PM on 09/04/09
I've heard about it working well, too, but I haven't tried it. I'm not sure about it being undetectable. To me, ground flax has a pretty strong flavor. In cookies with a lot of flavor or in something with whole wheat flour you probably won't taste, but I think you would notice it in something with a delicate flavor like a butter poundcake.
And a lot of people really like the flavor of ground flax, so even if you can taste it that might not be a bad thing.
ProfessorChaos at 3:02PM on 09/04/09
It sounded outlandish when I read the topic heading. I don't read Bittman so now I know I'll be skipping this. I have never had any of his recipes turn out right - but in fairness, they were all baking recipes.
therealchiffonade at 3:11PM on 09/04/09
Oh I know of this.
Micheal Smith of Food Network Canada had an episode on this. I couldn't find it but I did find this.
My ex tried it a couple times wihtout fail. I couldn't even tell there wasn't eggs in his cake!
hungrychristel at 3:53PM on 09/04/09
Oh I found
this cake recipe using it; and the other serious eats topic
good luck!
hungrychristel at 4:06PM on 09/04/09
It is a common substitute in vegan baking, I've used flax instead of eggs tons of times. It works wonderfully.
But you don't just dump in flax seeds, you make flax "eggs" by blend 1 tbsp ground flax with 3 tbsp water. In a very light-colored baked good, use golden flax seeds.
In general, however, don't use the same egg replacer to replace more than two eggs. If the recipe calls for more that two eggs, use flax plus another substitute, like yogurt, applesauce, a banana, ener-g, silken tofu, etc.
Here's a good link: http://www.theppk.com/veganbaking.html
KarynMC at 4:59PM on 09/04/09
We make oatmeal cookies using ground flax seeds as well as whole flax seeds. I had never heard of it being used as a substitute for eggs, but, ironically, we don't use eggs in this recipe. Hubby has some cholesterol issues, and my daughter is a type 1 diabetic. So, even though "carb free"
is a great way for her to eat when sugars are up, her cholesterol was also creeping up.
Hate to admit this, but, nothing in this recipe is measured and it comes out great every time. I just keep stirring, and adding till it feels right.
oatmeal( old fashioned oats)
flax(both ways)
brown sugar--About a cup I guess
dried cranberries
milk
baking powder
baking soda
wheat germ
nuts( our favorite is toasted pine nuts)
whole wheat flour
1 half stick butter
salt
Cream butter and sugar. Combine all dry and add to sugar. Milk goes last,
Stir in nuts, oatmeal and cranberries. 350 for 10-15 min.
donnie at 6:27PM on 09/04/09
What's the point to using flax seeds? Did I not get the damned memo on this?! Please for the love of Pete tell me this isn't for omega-3's!
Pavlov at 10:14PM on 09/04/09
@pavlov: I most commonly use flax if I'm baking for vegans or people with egg allergies. Two pretty good reasons, I'd say.
katrina at 2:28AM on 09/05/09
Two excellent reasons for you @katrina. I on the other hand, don't know any vegans, or anyone with egg allergies. Lucky me!
Pavlov at 8:01AM on 09/05/09
I think two tablespoons of flax seeds per two dozen cookies would not give you Omega 3s! If you want fatty acids from flax, you keep whole flax seeds in the freezer, grind them the day that you plan to eat them, and mix them into smoothies/ cereal/ yogurt, etc.
KarynMC at 11:04AM on 09/05/09
I wouldn't get Omega-3's from flax period, I'd get them from fatty fish. The Omega 3's from flax are a type your body needs to break down and convert and in the process looses a boat load of the right Omega's.
Pavlov at 11:19AM on 09/05/09
Flax seeds are a perfectly acceptable source of plant-based Omega 3s (the body can convert it to EPA, you just need to eat more of it), and eating ground flax also gives you fiber, which is not found in any oil. Numerous studies suggest that flax seeds provide health benefits.
The page seems to provide a decent overview:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=81
KarynMC at 5:25PM on 09/05/09
Eating more flax seeds for Omega-3's?... I prefer the taste of fish to that of flax seeds, and I have the added benefit of not having to eat more to get what my body needs. As for fiber, I prefer to eat some nice vegetables.
Pavlov at 7:35PM on 09/05/09
I was just saying that flax seeds are a good source of Omega-3s (they also provide potassium, magnesium and lignans), regardless of personal taste preferences. :-) And "more" isn't excessive, we're talking one or two tablespoons (ground) a day.
Eating flax helps people who don't eat fish get Omega-3s, and eating flax certainly won't hurt those who still do eat fish.
KarynMC at 7:52PM on 09/05/09
I use flax seeds all the time for eggs. It's a pretty good sub. As someone else mentioned, you might not want to use it for more delicately flavored stuff. I've not been able to use them in sugar cookies, for example. But I adore chocolate chip cookies made with them.
And if you do use them, I recommend a small amount of xanthan gum to help bind, because things intended to be made with eggs tend to be a bit crumbly without.
grumblekitty at 8:39PM on 09/05/09