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Egg free cooking with Flax Gel

10 replies [Last post]
By PurpleCat on Thu, 08-02-07, 11:55

Hello all egg free cooks!

Does anyone have any experience working with Flax Gel (one tbsp flax meal and 3 tbsp hot water then cool and add)? I just made a fantastic meatloaf using this instead of eggs. I found the meatloaf idea in a magazine.

Curious how it would work in baked goods and would it be the same mixture ratio?

I have a whole bag of flax meal to play with. It sounds like it has fabulous nutrients that would be a bonus to my recipes as well as replacing egg.

Keep Smiling
DD - allergic to peanuts, tree nuts, coconut, and egg

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By Hnonut on Thu, 08-02-07, 13:35

That sounds wonderful! Could you give me the name of the brand of the flax meal that you used? It is PN/TN free? I would really appreciate it!

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By Corvallis Mom on Thu, 08-02-07, 15:14

It works GREAT.

I actually don't bother making the 'gel' like that anymore.

I just add the flax-seed meal (or grind some) to the dry ingredients and let the batter/dough 'sit' for an extra ten minutes or so before it goes in the oven or onto the griddle.

Makes awesome buckwheat pancakes, corn muffins, etc.

Where I learned this trick is the Marilyn Gioannini cookbook I'm always touting. [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img]


She has other tips for substitutions, too.

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By SallyL on Thu, 08-02-07, 17:13

Maybe it was the brand I got. I tried it in muffins and I didn't like it at all! It's still in my freezer since the bag was so expensive. I heard that it goes rancid quickly so it's been in there, but it may go bad there too. Anyone know?

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By PurpleCat on Fri, 08-03-07, 00:02

I used Bob's Red Mill Flax Meal. Their web site is: [url="http://www.bobsredmill.com/"]http://www.bobsredmill.com/[/url]

This is the information from them:

"Thank you for your email and your interest in Bob

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By Peanut Militia on Fri, 08-03-07, 03:05

We are probably going 100% egg free. We were able to use cooked egg in meals, but now she is getting hives and throat clearing with all baked goods, can't tolerate french toast...

What are some other alternatives to egg?

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By PurpleCat on Fri, 08-03-07, 12:05

It depends on what you are cooking and what the egg does in the item.

Per egg:
1/4 cup Applesauce

1/4 cup mashed banana

1/4 cup silken tofu

1 1/2 tbsp vegetable oil, 1 1/2 tbsp water and 1 tsp of baking powder mixed together, let fizz, and add

Sometimes just adding more baking powder

Sometimes just ignore - leave out

adding soda like club soda, 7 up or gingerale help things rise

There are lots of cookbooks out there and I have found recipes online.

There are some great recipes in this forum too - worth spending some time to search.

After awhile, like everything else - it is an annoyance - but certainly doable!

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By Peanut Militia on Fri, 08-03-07, 14:24

Thank You! I will do the search. DD has been contact sensitive to raw eggs her entire life(HUGE hives)--we have disposable gloves she wears when she helps me cook batters and I try to make her something else. I am thinking it would just be easier to adjust and not have to worry.

Thank YOU again!

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By Peanut Militia on Fri, 08-03-07, 14:30

I printed your list and had a thought. Anyone try the 'no egg' thing at altitude? We are higher than Denver and we are suposed to decrease baking powder/add flour or things rise tooooo much (I clean my oven often).

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By monkeysmom on Sat, 12-08-07, 16:46

My dd has egg and peanut allergy. Baking is interesting at altitude. I use the following replacers. For cookies, ener-g foods egg replacer; for muffins, applesauce. Cakes have been my biggest nightmare because it is hard to get them to rise without egg. I have found it best to use recipes that don't list eggs to begin with. I have a vegan baking book (Sinfully Vegan) that works quite well, I just skip over the recipes that contain nuts.

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By mharasym on Sat, 12-08-07, 17:52

I have used the Flax Mixture replacment for several years.
I grind the seed extra fine - and then sieve to remove the bigger bits. I boil 1 cup of water and 1/3 cup of the powder for 3 minutes. Let cool. I keep in a small jar in the fridge - keeps well for a few weeks. You can make smaller batches if you like - just keep the proportions the same.

It provides binding only - not leavening so it's perfect for atitude. It's best in muffins and cakes that are strongly flavoured - like spice cakes, banana muffins, etc. Not so good in things that are delicate like sugar cookies . . .

If the recipe doesn't have any other leavening (like baking powder) then I add accordingly - 1 tsp of b.p. never hurts!

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