water • ground flax meal • Per Egg 1:3 ratio. Allow to sit for 3-5 minutes to achieve egg-like texture. • A general rule of subsitition for flour is to reduce the flour by 1/2 to 3/4 cup and add the equivalent in flax flour. The fiber content of flaxseed flour will require some additional liquid when converting traditional recipes, as baked goods will brown m • Ground Flax = 1 Tablespoon Margarine, butter or cooking oil. • Substitute for all or some of the fat depending on the recipe.To substitute for all of the fat with flax seed, increase liquid by 75% as ground flax seed absorbs liquid. Baked goods brown more quickly.
