Substituting Large Eggs with Ground Flaxseed + Water
You will need:
Nutrition Facts
Best Uses
Effects on Your Baking
Flavor Impact
Flaxseed has a mild, nutty flavor that’s usually subtle but can be noticeable in lighter-flavored baked goods. It complements recipes with warm spices, whole grains, or chocolate but might not work as well in more neutral or citrus-forward desserts.
Texture Changes
A flaxseed egg mixture creates a thicker, denser texture compared to a regular egg. It adds moisture but lacks the same binding strength, so baked goods may turn out heavier and chewier, especially in more delicate recipes like cakes or airy pastries.
Structural Effects
Eggs provide binding, leavening, and structure, and while flax eggs are a good binder, they don’t help baked goods rise as much. Expect a denser crumb and less lift — fine for cookies or muffins, but not ideal for anything that relies on eggs for fluffiness.
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