September 1, 2017 - 6:35pm
Hi LazyLoafer
I didn't want to hijack Danielle's thread about her awesome bread, but I was curious about your comment:
You said you've been using flax meal and water as a substitute for eggs. How much equals one egg? Do you heat it like a tang zhong roux? How does it replace the egg - as a binder, or other structural support? Do you try to offset the earthy flavor of the flax with another ingredient, or do you let that flavor stand out?
Just curious,
--Mike
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One tablespoon of ground flaxseed (linseeds) to two tablespoons of water equals one large egg (about 50 grams). Let it stand until it thickens. It's not much, so the flavour doesn't seem to be an issue. I use it in gluten free doughs when I want to make it vegan, or in other (enriched) doughs just for something different (and to save the price of an egg!). Just experimenting, really.
Flax seed "egg": 1 tbsp flaxseed meal + 3 tbsp water.
Stir water into flax, then refrigerate bowl for at least 15 minutes, better for 1 hour, so that the flax has time to absorb the water.
The flax "egg" in vegan recipes supplies the structural support of an egg. It works well in pancakes and whole grain items.
For dense cakes and brownies you can substitute the egg with 1/4 cup silken tofu or soy yogurt.
For quick breads, muffins, cakes and pancakes (where you don't mind the taste): for 1 egg: 1/2 mashed ripe banana.
For (non-vegan) cookies, cakes, muffins and pies: 1 1/2 tbsp sour cream.
All these substitutes taste better than commercial Egg Replacer.
Karin