Conversions
Post ingredient substitutions here please
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mojodawn on 14 Nov 2008 at 8:45 am #
Someone came into the shop and asked if we did vegan bakery and I told her that I the only thing I hadn’t found was a substitute for eggs. She suggested I use Flax Seed. I thought that Liza, especially, would be interested in what I found regarding this conversion.
“Flax seed has the quality of being naturally mucilaginous. Ground to a fine powder and mixed with water, flax seed turns into something that looks very much like egg whites and acts something like them. Vegetarians substitute this mixture for egg whites in a number of recipes, such as pancakes, muffins, and cookies.
Flax-seed-egg-white substitute does not have the ability to make and hold bubbles the way egg whites do, so you cannot whip them into a foam, nor will they produce a leavening effect in baking. And not only is the volume of what you’re baking going to be less, it is likely to be somewhat gummier and chewier than you’d expect with egg whites.
To make flax-seed substitute, combine 1 tablespoon of milled flax seed with 3 tablespoons of water for each egg white you need. Mix it well and let the mixture sit for 1 to 2 minutes. Add to the recipe as you would an egg. You might want to test your recipe first before preparing it for guests to see if it meets your expectations.”