1 T. flaxmeal/ground flax
3 T. warm water
Mix, let stand 10 min. to gel.
1 T whole flaxseed
1/2 c water
bring to boil then cook 5-7 minutes on LOW heat, until egg white consistency.
Note: Product will be chewier and less volume. You can use a combination of egg substitutes if desire more volume. See Melissa’s blog for more information.
3:1 ratio (add 3 times more flaxseed as the amount of fat you’re replacing). For example, 1 ½ cups flaxseed replaces ½ cup butter. You can substitute all or part of fat, depending on recipe. However, product browns more rapidly if using flaxseed instead of cooking oil
If substituting all of fat in recipe, increase liquid by 75% of the amount of ground flax you are adding, because flaxseed will absorb moisture.
Many recipes may substitute 1/4 up to 1/3 of the flour with ground flaxseed. For example. Muffins with 2 cups of whole wheat flour would be: 1½ ccups whole wheat flour and ½ cup ground flaxseed.
For lots of recipes and more on flax meal, visit Eggless Cooking, click on the “Egg Substitutes” tab, and select “Flax Seed Meal Recipes.”