[FATFREE Home] [Recipe Archive] [About the Mailing List and how to join]
[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]

Egg substitute - Flaxseed

Noel Nevins posted about using flaxseed goop as an egg replacer--boiling 
the flaxseed with water to make a goop like egg whites.

Noel, do you know how long this goop would keep in the refrigerator?  I 
don't bake all that often, but this sounds like a great sub, especially 
since you can whip air into it.

For those who've asked about the fat content, my guess is that it is 
negligible, once you remove the seeds.  Since oil is not soluble in 
water, I don't think that it would dissolve out of the seeds into the 
water.  However, this is a guess, though hopefully a semi-informed one. :)

Susan Lehman
UNC-Chapel Hill