Comments on: Great Egg Substitute: Flax Seed Meal

By: Linnie

Linnie — Mon, 30 Jan 2012 16:13:42 +0000

I just used flax meal as a sub for eggs in my whole wheat pancakes, very good! But here’s what I did: Soak the meal as directed but then mix it in with the liquid ingredients and blend to about twice the volume. Then add to dry ingredients. The pancakes did rise, though not quite as fluffy as with eggs, they were not gooey inside at all!

By: Joyce

Joyce — Sun, 14 Aug 2011 21:33:16 +0000

I was “googling” how to use flax meal as an egg substitute. Thank you for such clear, concise directions. Great post; thanks!

By: Road Trip Treats: Grandma's Ginger Snaps | Hounds In The Kitchen

Road Trip Treats: Grandma's Ginger Snaps | Hounds In The Kitchen — Tue, 12 Apr 2011 13:04:19 +0000

[...] recipe is originally dairy free and can be made vegan by substituting flaxseed meal and water for the egg. Follow the link for a thorough post about making and using this substitute by [...]

By: Heather

Heather — Thu, 09 Sep 2010 20:54:55 +0000

Thank you for sharing this wonderful info! I recently found out I’m allergic to eggs and have been trying to figure out what to do with flax (as I had heard of it used as a substitute). Love your site!

By: Wardeh

Wardeh — Fri, 05 Jun 2009 15:07:16 +0000

David – I’m glad you brought this up, I’m always glad to learn more! Where would I find more information about these studies that confirm what you’re saying? Thanks!

By: David

David — Fri, 05 Jun 2009 03:10:03 +0000

Just to clarify – ground flax or defatted flax flour can safely be used in baking because the very high level of natural antioxidants protects the Omega-3 from breaking down – several studies confirm this. This does not mean you can cook with flax seed oil except for use in products like breads.
David

By: Wardeh

Wardeh — Mon, 06 Apr 2009 01:33:32 +0000

Jason, that is interesting, and especially so because I use the exact opposite proportions, too! Oh, my, I can’t believe I mixed them up when I wrote the post. I need a proofreader, and not myself! I edited it now. Please forgive my mistake – and thank you very much for bringing it to my attention!

Thank you for sharing the temperature at which the essential oils are degraded. I have always wondered this!

-Wardeh

By: jason

jason — Fri, 03 Apr 2009 03:17:52 +0000

Interesting. I’ve used the exact opposite proportions (1 T flax, 3 T water), as recommended by the Post Punk Kitchen website. They have some other substitution ideas there, too.

I don’t mind gooey pancakes – if there’s no egg, there’s not really a problem. But, I also cook them at a lower temperature than most, so they cook through more evenly.

As I understand it, the LNA (omega-3) and lignans in flax can withstand heat up to 350 degrees for 2 hours. So, depending on the recipe, those essential oils may still be preserved.

By: OCD in the Kitchen

OCD in the Kitchen — Thu, 04 Sep 2008 21:24:00 +0000

Thank you for sharing this…as I first started reading, I didn’t understand how it would work, but when you mentioned the gumminess, it clicked! I have a nephew with egg allergies, and this is a great thought! Much better than the artificial substitutes, which use corn syrup solids!