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I bought some Bob's Red Mill Flaxseed Meal the other week to use as an egg substitute.

I was just wondering if anyone could give me some pointers on how to use it?

How do you sub one egg with it?

Can you sub any type of egg recipe with it or only certain types?

If you aren't using it as a egg sub then how would you know how much you can put in a normal bread, cookie or pancake recipe for the extra fiber etc benefit?

Any information is greatly appreciated

Thanks in advance :)

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Here are some tips for egg replacers, including flax:

http://allergygrocer.com/id1142.html

I just put 1 or 2 teaspoonfuls in everything (more in muffins), and in casseroles and soups too if you want to, when I remember ;)

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Here are some tips for egg replacers, including flax:

http://allergygrocer.comlid1142.html

I just put 1 or 2 teaspoonfuls in everything (more in muffins), and in casseroles and soups too if you want to, when I remember ;)

Thank you very much. I will look at the website when I get home (on break right now at work).

I have been looking at the unopen bag wanting to try it but wasn't sure how -- ha scared of a flaxseed bag hehe.

Does it change the taste at all or much in the recipies??

Thanks!

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Thank you very much. I will look at the website when I get home (on break right now at work).

I have been looking at the unopen bag wanting to try it but wasn't sure how -- ha scared of a flaxseed bag hehe.

Does it change the taste at all or much in the recipies??

Thanks!

I had to edit a letter so use the first link I posted.

I just put it in most everything (when I remember) but since I grind my own now, sometimes a whole seed sneaks thru or some halves. SO,

I don't use it in "white" things like cake, shortbread, shortcake or pie crust. I use it in pot pie crust. Just play with it. Write it on your recipes so you will remember to use it.

There is only one thing I didn't like it in but I forgot what it was. You may notice the taste if you use alot.

Keep it in the fridge or freezer.

It helps fight against breast cancer, google a search on it.

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I use about 1/4 cup flax meal in muffins or regular bread. For cookies or pancakes just a few tablespoons. I also make my own granola bars that I put it in. I can notice the taste a little bit (more so in regular bread than anything else) but it doesn't bother me, use a little less than that if you don't like the taste. If you buy the brown flax I think it has a little stronger taste than golden flax. It's so healthy though, I also put a few teaspoons in my hot cereal in the morning. I sometimes put it in yogurt too.

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When I use it as an egg sub, I don't really measure it. I just use about 1 or 2 T. and add enough water to make it look like the size of an egg or two. I often put it in meatloaf. Some people add it to cooked cereals. I have sprinkled it on buttered toast. You can put it on top of cottage cheese.

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Thank you everyone for the replies.

I saved the website... thanks.

I am looking forward to trying out the Flaxseed in recipes etc.

Just to double check... If I am going to add Flax to something it would just be another ingredient right? It wouldn't be taking place of another ingredient or I wouldn't have to add more liquid to the recipe??

Thanks.

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Thank you everyone for the replies.

I saved the website... thanks.

I am looking forward to trying out the Flaxseed in recipes etc.

Just to double check... If I am going to add Flax to something it would just be another ingredient right? It wouldn't be taking place of another ingredient or I wouldn't have to add more liquid to the recipe??

Thanks.

If you're only using a little, you can just add it in without changing the recipe.

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I, too, add flax meal to everything. I have tried golden and brown and I do not see much of a difference. Besides the price.

I throw it in yogurt, smoothies, burgers, pralines, oatmeal, homemade turkey sausage, sauces, curried vegetables, muffins, banana pancakes, granola, chex mix, chili, cookies, brownies, sweet potato casserole, meatballs, mac and cheese, lasagna, pesto, olive tapenade, hummus and on and on and on.

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Thank you for the replies.

WOW you can add it to a lot of stuff... very surprised. I am so happy that everyone here is so helpful with so many things. It is one thing trying to research on the web how to use these different ingredients but another thing when you get to read how people use the ingredient in their everyday baking.

I was going to use the Flaxseed last night when I made sandwich rolls/ hamburger buns -- Had it right next to the cook book but got carried away double checking that I put everything in the mixer and then I had all the dough ready to go in the oven on the baking sheet and duh the flaxseed was still sitting there unopened. Well, I am hoping to use it soon and I really appreciate eveyones pointers and comments.

Thanks again!

:D

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Thank you for the replies.

WOW you can add it to a lot of stuff... very surprised. I am so happy that everyone here is so helpful with so many things. It is one thing trying to research on the web how to use these different ingredients but another thing when you get to read how people use the ingredient in their everyday baking.

I was going to use the Flaxseed last night when I made sandwich rolls/ hamburger buns -- Had it right next to the cook book but got carried away double checking that I put everything in the mixer and then I had all the dough ready to go in the oven on the baking sheet and duh the flaxseed was still sitting there unopened. Well, I am hoping to use it soon and I really appreciate eveyones pointers and comments.

Thanks again!

:D

I have to either write it on the recipe or store it next to the xanthan gum to remember :rolleyes:

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Thank you for the replies.

WOW you can add it to a lot of stuff... very surprised. I am so happy that everyone here is so helpful with so many things. It is one thing trying to research on the web how to use these different ingredients but another thing when you get to read how people use the ingredient in their everyday baking.

I was going to use the Flaxseed last night when I made sandwich rolls/ hamburger buns -- Had it right next to the cook book but got carried away double checking that I put everything in the mixer and then I had all the dough ready to go in the oven on the baking sheet and duh the flaxseed was still sitting there unopened. Well, I am hoping to use it soon and I really appreciate eveyones pointers and comments.

Thanks again!

:D

You could have sprinkled them on top of the buns, like sesame seeds!

Now you can stir some in to whole grain mustard, to spread on the bun, or mix some flax right into your burgers before grilling!

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I sort of thought what if I sprinkle it on the dough but then I didn't know how it was going to turn out (with it not being mixed in the dough)...I was making them so I could use one for lunch the next day.

I am planning on making some stuff this weekend so I will definately use some Flaxseed.

Thank you again for suggesting what to put the Flax in and how to use it... you have all been really helpfull!

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