When Baking, Ground Flax Seed Can Substitute For Eggs

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Ground flax seed can be easily added to ready-to-eat salads, smoothies, and yogurt. However, did you know ground flax seed can also be used to as an egg substitute when baking?

Per egg, add 3 Tablespoons of water to 1 Tablespoon of Wild Oats Ground Flax Seed, stir and wait five minutes to let the mixture thicken.

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6 Responses to When Baking, Ground Flax Seed Can Substitute For Eggs

  1. blanca batres says:

    Me gustaria saver paraque sirve lalinasa sea en grano oh em polbo porfabor pueden escrivirme en espanol no ablo ingles.Gracias!

  2. Brenda v. says:

    I add wild oats ground flaxseed when baking cookies and breads.
    I’ve heard ground flaxseed goes rancid much quicker when baking with it.
    What kind of time limit is on it, and would it be of some help to freeze the breads and cookies after baking, to keep longer?

    • Chelsea Vurciaga says:

      Hi Brenda! We know that ground flaxseeds—even when carefully packaged in a gas-flushed, light-protective pouch and refrigerated after opening—typically last about 6-16 weeks…we are not sure about freezing baked items to make them last longer. Thanks for your question!

  3. Brenda says:

    Is it be better to purchase Wild Oats “whole” flax seeds and grind them when needed for baking or using fresh?
    How much longer do “whole” flax seeds last compared to the “ground” flax seeds?
    Do you need to keep the “whole” flax seeds refrigerated
    also?

    • Chelsea Vurciaga says:

      Hi Brenda! It is a good idea to refrigerate whole flax seeds and you can grind if you wish…just depends on your preference. Fresh, whole flaxseed generally lasts for up to a year in an opaque, airtight container kept in the refrigerator. In the same type of container, ground flaxseed usually lasts for about six months in the freezer. Thanks!

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