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Old 10-07-2012, 11:44 PM   #1
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Help with Flax seed

Does anyone bake much with flax seed?
I have a favorite butternut squash muffin recipe. I roasted the squash today and will be making the muffins tomorrow. I just bought a giant bag of "Cold Milled Golden Flax" a few weeks ago. So far I've only added it to cereals. I was toying with the idea of adding some to my muffins. The package says that it can be used (when combined properly with water) in place of egg. If I add it to the flour will it make my final product too eggy? If I have to omit the egg to use it, it's not really worth it, since i already use whole wheat flour and would be losing the protein from the eggs.

Also, if I use it, how much should I start with? The recipe calls for 3 1/2 cups of flour and 4 eggs.

I would just experiment, and I figure I'll likely need to tweak a bit, but it makes such a large batch I'd like to avoid the entire batch being a disaster if I can. Any input would be appreciated!

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Old 10-08-2012, 12:11 AM   #2
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I would substitute it for max 1/4 of the flour, maybe try 1/2 cup the first time.
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Old 10-08-2012, 12:20 AM   #3
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Quote:
Originally Posted by Sprout View Post
Does anyone bake much with flax seed?
I have a favorite butternut squash muffin recipe. I roasted the squash today and will be making the muffins tomorrow. I just bought a giant bag of "Cold Milled Golden Flax" a few weeks ago. So far I've only added it to cereals. I was toying with the idea of adding some to my muffins. The package says that it can be used (when combined properly with water) in place of egg. If I add it to the flour will it make my final product too eggy? If I have to omit the egg to use it, it's not really worth it, since i already use whole wheat flour and would be losing the protein from the eggs.

Also, if I use it, how much should I start with? The recipe calls for 3 1/2 cups of flour and 4 eggs.

I would just experiment, and I figure I'll likely need to tweak a bit, but it makes such a large batch I'd like to avoid the entire batch being a disaster if I can. Any input would be appreciated!
It just says it CAN be used in place of egg. I would do like TL said and replace flour with it, not the egg. Try the 1/2 cup first and see if you like the texture. I wouldn't go more than 25% of subbing for flour.

And if the whole batch goes south...birds gotta eat, too!
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Old 10-08-2012, 01:21 AM   #4
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I've baked with flaxseed and I also replace a dry ingredient with it, never the egg and so far no flops lol!
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Old 10-08-2012, 01:25 AM   #5
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I bake with ground flaxseed all the time, but have never heard of replacing egg with it. I always use it to replace part of the flour.
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Old 10-08-2012, 02:01 PM   #6
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Vegans use flax seed meal mixed with water in a 1:3 ratio as a substitute for eggs in baking. I think that 4Tbs of the goopy mixture substitutes for one egg. So next time you fancy some nice scrambled eggs ... ;>
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Old 10-11-2012, 03:54 PM   #7
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Thanks for the info, all! I ended up using the squash for dinner that night, as I ran out of time. I have two more, though, so I'm hoping to roast one up and try again this weekend.
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