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.
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