Flax Seed Egg Replacer - An Egg Substitute That's Almost Magic

MattieMattie  
 
4.8 (105)
18

User reviews

105 reviews

 
(101)
 
(9)
 
(5)
 
(1)
1 star
 
(0)
Back to Listing
Already have an account?
Ratings (the higher the better)
Rating
Other Info
Comments
153 results - showing 1 - 30  
1 2 3 4 5 6  
Ordering 
 
Rating 
 
5.0

Thank you so much

I am a passionate baker from France, and I fell into vegan baking a month ago. I was a bit disappointed by some recipes, because bloggers were not rigorous enough. Therefore what a pleasure to read your article! You go deep into your explanations, making it perfectly clear. Your blog is, according to me, a huge reference in the vegan baking word. Bravo!

Was this review helpful to you? 
Rating 
 
3.0

Great information with excellent step by step instructions! My family has been growing, milling, and processing flaxseed in Manitoba, Canada for over 25 years and it's only now that people are becoming more aware of the functional properties of flaxseed. Being able to replace eggs with flaxseed is fantastic for vegans but also for people who are allergic to eggs!
I did want to point out, however that one of the biggest misconceptions is that milled flaxseed will immediately go rancid once milled. Years of research and data gathering through oxidation testing has shown that poor quality seed is definitely an issue when it comes to rancidity, however rancidity will be an issue the minute the seed is ground and should never be used. Using the product immediately, or storing in an airtight container in a refrigerator will not help and again - it should never be used! That all said, good quality flax evidenced by seeds that are uniform in color, not broken, and not diseased (as evidenced by discoloration) will be stable for at least 2 years even after milled. Flaxseed has a plethora of antioxidants which keep the product stable even when milled - this is backed by 25 years worth of data. Unfortunately there is a TON of poor quality seed being sold and seed selection standards are not used uniformly in the industry. Take the time to look for good quality seed!
Check out the following links for more information;
http://www.flaxresearch.com
https://manitobaflax.com

Other Info

Was this review helpful to you? 

Tips for flax seed gel

You can also strain the gel through panty hose or a knee high. I buy them just for straining things.

Flax seed gel also makes a wonderful hair gel.

Was this review helpful to you? 
Rating 
 
5.0

Not Great for Cakes

I just found your site after trying TWICE to make a cake with flax seed slurry. I wish I had found you sooner! Both cakes refused to cook completely in the center and did not rise as they should have. It is especially frustrating because I was trying to make a chocolate birthday cake for a little girl who has numerous allergies (gluten, soy, dairy and nuts) and I just hate wasting food. Thankfully, my husband will eat anything that isn't burnt or too weird-tasting, so I am freezing the cooked edges to be eaten as a treat over time. The thing is, I still need to know what I can replace the eggs with that will work with gluten free flour? Any ideas? Thanks for such a well written article with great pics!

Was this review helpful to you? 

Flaxseed whip

Maybe of interest to some. Flaxseed mucilage foamed / whipped.

http://www.wingitvegan.com/2012/10/a-vegan-meringue-topping-and-chocolate.html
and here
http://www.artisanveganlife.com/intensely-baking/

Was this review helpful to you? 

Uses of Flax Seeds

Hi, Can Flax seeds be used for all recipes calling for eggs? Eg: Cakes, Muffins,etc...? I'm new new to baking. So your answer would be very helpful.

Thanks,
Vidya

Owner's reply

Hi Vidya, Flax seed puree can be substituted in baking recipes where a light binding property is needed, such as muffins, cookies, bars, crusts, some dense cakes and enriched breads. Flax seed puree doesn't trap air bubbles. The "goop" consists of long strains of complex sugar molecules called polysaccharides which strengthen and slightly pull together when applied to heat.

It's unable to trap air bubbles so it's important to steer clear of flax seed puree when making anything resembling a custard, pudding or sauce. Flax seed meal is also grainy which is another reason to avoid using it in the above products, where smoothness would be important. I use the general rule to not replace more than 3 eggs with Flax Seed Egg Replacer when veganizing a normal family-sized recipe. If you try to use more, you'll start to taste the seeds which can be slightly bitter and mealy. Also, if a recipe calls for 3 eggs or more, flax isn't going to be powerful enough to stand up to the job as an egg replacer. Hope this helps!

Was this review helpful to you? 

Hi,

This is such a detailed article. Thank you so much. Just checking quickly - I am making a chocolate cake for a birthday. I want it to be dense and moist, not airy and dry. Do you recommend I use the powder or the gel?

Thanks!

Owner's reply

Hi Safrina! I know you've probably already made the cake but I just wanted to answer your question and say that as of now I don't recommend flax meal egg replacers in cakes, due to it not being a structure builder. I just updated this article to reflect that. Thanks for your question! It allowed me to realize that I needed to think this through a little more thoroughly and update the article so it's as accurate as possible.

Was this review helpful to you? 

About other egg uses

Don't miss eggs, not baking, but there is a function of eggs that is missing - the binding capacity for coatings. I have tried vegan "fried" (I actually bake everything) things like seitan or tofu but the coatings will not adhere. Most recent fail was a tofu "chicken nuggets" where all the lovely coating ended up in the dish while I was eating pretty much just tofu. Some dropped off on the baking sheet, more when I put it in a container to store and the rest when I took it out to eat. Will flax "egg" substitute function here? Has anyone tried it?

Owner's reply

Great question diayag! To make coatings adhere and stay crunchy, you need a substance that binds but also doesn't hold onto water excessively. Egg whites work well for this because they're able to do these two things. Since flax contains polysaccharides, this theoretically won't work the same way egg whites will because unlike egg whites, polysaccharides are really good at holding onto water.

I haven't spent as much time experimenting on breading things with coatings, but most of the reputable recipes I've seen utilize corn starch to do this, although it still won't work as well as an egg in baked-on breading applications. I think utilizing a corn starch binder with the frying method would yield the best results. Now I want to try this!

Was this review helpful to you? 

Golden vs. Brown Flax seeds?

Hi there,

Other than the colour...is there a noticeable difference between golden vs. brown flax seeds? Are the golden ones more tasty and/or more goopy?

Thanks,
Janice

Owner's reply

Great question Janice! To my knowledge there is no difference in taste or thickening properties of flax. I go for the golden flax because it's less likely to color my desserts. I'm probably going to be using white chia seeds exclusively in the future due to their even more neutral color and flavor.

Was this review helpful to you? 

Thanks for the information.

I wanted to let you know I quoted you and linked to this post on my blog today: http://kathys-second-half.blogspot.com/2016/08/egg-experiment.html. Thanks for the great information!

Was this review helpful to you? 
Rating 
 
5.0

Very useful

I used this to replace two eggs in zucchini muffins tonight. I ground two tablespoons with some of the zuch and oil mixture and it made a real glob of goo in the blender. Very good binder I'd say!

Was this review helpful to you? 
Rating 
 
5.0

Amazing!

I made the flax gel yesterday after trying a few different egg substitutes. It worked perfectly in the cookies! They turned out exactly as they would have if I had been using eggs. My non-vegan friends felt the same. I am happy to find an alternative that does not create a different taste or texture. I used brown flax seeds but there was not any flax taste was in the cookies after they baked.

Thanks for the great recipe!

Was this review helpful to you? 

Flax seed goo egg replacer

I have been making a chocolate pate, which is not baked, using pasteurized eggs. Will I be able to use the flax seed goo as a replacement?

Owner's reply

Great question gentlemanjimw. When you mean "not baked" do you mean there is no heat whatsoever in the production of the pate? The reason I'm asking is because I'd like to know if the egg proteins are being coagulated in any way. Also, without seeing the recipe it's difficult to tell if this will work with flax gel because it depends on what the egg is being used for.

Eggs do many things in recipes. In the pate it's probably emulsifying with its lecithin and providing structure with coagulated proteins. It's probably also leaving some of the proteins uncoagulated which will enhance creaminess.

Flax gel doesn't emulsify or provide a protein structure network so my impression is that it wouldn't work as a drop-in replacement for eggs in this recipe. You might want to look into processing together some flax gel, lecithin, deodorized coconut oil and arrowroot flour and mix that into your main ingredients for the pate. Also, reduce water content to make up for the fact that eggs use up water and pull together when their proteins coagulate; without them you'll need less water in the recipe. Good luck and feel free to message me if you have any other questions on this!

Was this review helpful to you? 

Raw or Roasted.

I have to make some vegan wedding cake this summer and I am planning to try this gel. My question, as I'm shopping for flax seeds, am I looking for a raw flax seed or a roasted? So far I've only really seen roasted. Thanks for the advice!

Owner's reply

Hi Jessica! I definitely recommend unroasted golden flax seeds. You should be able to find them at your local health food store. Good luck!

Was this review helpful to you? 

I made brownies with flaxseed specks I found at Marshalls, of all places. They came out better than if I had used egg!

Owner's reply

Glad the flax seed egg replacer worked so well in your brownies Susan!

Was this review helpful to you? 
Rating 
 
5.0

what do you use for cakes now?

Hey Mattie,
Awesomely helpful info. Quick question though, you mention this not being your go´to method for cakes anymore. What have you found that works better? I tried looking at a couple cake recipes on this site but they seem to use golden flax. Thanks so much for the tips!!!

Was this review helpful to you? 
Rating 
 
5.0

Informational

I really appreciate the basic scientific background you included here.

Was this review helpful to you? 
Rating 
 
5.0

great info

Once again, thanks so much for all the info. It is a great help :). I especially appreciate the info on how to make the clear gel - the proportions to use and the hints for success.

Owner's reply

Thanks so much maesti!

Was this review helpful to you? 
Rating 
 
5.0

Defrosting

Loved the info. To defrost the gel is it ok to heat the "ice" cubes on a pan or microwave or is it necessary to let them defrost naturally?

Owner's reply

Hi Pedro! Feel free to defrost the flax gel cubes in a pan or microwave. They're pretty resistant to burning. The worst you could do is heat them too much and boil off some of the water contained within, but that would take an excessive amount of heat. Good luck!

Was this review helpful to you? 
Rating 
 
5.0

Yum Yum

Great job! Thank you very much for sharing the knowledge. I love the fact that you take so much interest in responding to queries too in a much positive manner and with utmost interest. I have made the gel just now. It would be nice if you can give a measure of how much water to use for a cup of flax seed to make the gel just like you. I am not sure how mine would turn out. Waiting it to cool.

Was this review helpful to you? 
Rating 
 
5.0

Thanks !

Was this review helpful to you? 
Rating 
 
5.0

Yeast breads

Great info, I've been using flaxseed meal as a substitute for my baking needs for years but never knew you can boil. Thanks!

Curious if you have any experience in baking yeast rolls with flaxseed subsitute? I'm wanting to try it in this recipe: http://anoregoncottage.com/soft-100-whole-wheat-dinner-rolls/

With vegan substitutes for the dairy as well.
Thanks in advance!

Was this review helpful to you? 

Can u use flax seeds as a substitute In making of fried Churros. Instead of eggs?? Please help

Was this review helpful to you? 

Can someone PLEASE tell me whether to use raw or roasted flax seed in making egg substitutes. I've been to 10 sites and they never specifcy. Is raw preferred, or required? thanks!

Was this review helpful to you? 

A question

Please advise whether this method gets rid of the fishy smell of flaxseed eggs.

Was this review helpful to you? 

amazing

I love all of your vegan recipes. I haven't tried this, but I'm sure its amazing

Was this review helpful to you? 

I use this all the time!

This is such a good egg substitute! I use the flax egg every time I bake now. You'd never notice the difference :)

Was this review helpful to you? 

I love Vegan

I love trying new Things can wait to try this

Was this review helpful to you? 

Wonderful Flax

Thank you for your review. This post just helped our team junk removal to survive another day cleaning the yard and all those that understands.

Was this review helpful to you? 

Flax is a Great Sub!

Thank you for writing this article about using flax as a substitute for eggs. I have been eating vegan for the last year and I love finding ways to make meals I used to eat when I was not vegan!

Was this review helpful to you? 
153 results - showing 1 - 30  
1 2 3 4 5 6