Flaxmeal Egg Replacer
Default unit: pcs · Less common product
Description
Flaxmeal mixed with water forms a gel that mimics the binding properties of eggs, serving as a vegan egg substitute in baked goods and batters. Typically, 1 tablespoon of flaxmeal with 3 tablespoons of water replaces one egg.
Nutrition
(per 100g)
Vitamins & minerals
Omega‑3 (alpha‑linolenic acid), dietary fiber, Vitamin B1, magnesium
How to choose
Choose ground flaxmeal that has a neutral, slightly nutty smell, uniform color, and no signs of rancidity. Prefer products packaged in airtight containers.
How to store
Store in a cool, dark place or in the refrigerator in an airtight container to prevent oxidation; shelf life up to 6 months.
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