Baking With Flaxseed Meal

[stolly]

If I add flaxseed meal to a muffin or bread recipe that doesn't normally call for flaxseed meal, do I need to adjust the other ingredients? I've seen it as a egg replacer (I think), so I was wondering if I have to decrease the eggs otherwise, or anything else, and if so, by how much, to keep it from being too dry or too moist. Thanks!

[Ursa Major]

Flaxseed meal becomes an egg replacer if you boil it with water. Dry flaxseed will need a little more moisture, I believe.

[Ridgewalker]

I agree with Ursa. If I add flax meal to a recipe and it makes the batter or dough look to dry or stiff, I just add a little more of the main liquid-- water, milk, whatever.

I've added it successfully to muffins, pancakes, and pizza crust. I always put it in my bread recipes.

Remember- once you've opened the package of flax meal, you should store the rest in a sealed ziploc bag or container in the fridge.

[purple]

I have been adding 1 tsp of flax to recipes to make them healthier and to see what happens. So far I think I need to add more b/c everything I made has turned out fine. I added it to pie crust, biscuits, muffins, cookies, breads, sweet breads, tortillas, muffins, pizza crust, hamburger buns, cakes, etc. One other thing I tried was a gluten-free/vegan (no eggs) banana muffin recipe. Three T. of flax was used but dry not with the wet ingredients. I think the bananas helped. It worked great but I wouldn't suggest it would work for other recipes as an egg replacer without the moisture. The recipe is at recipezaar#301233 if you want to read it. You can also add a bit of Quinoa flakes just like flax in many recipes.