Flax Substitution Tips
Flax can be substituted for all or some of the fat depending on the recipe. If you choose to substitute all of the fat in the recipe with flax seed, you will need to increase your liquid by 75% of the amount of ground flax you are adding because the flaxseed will absorb moisture.
Baking with flax as a fat substitute will cause baked goods to brown more quickly.
Use one part of flaxseed flour mixed with three parts of water or other liquid to replace each egg in cakes, cookies, muffins or pancakes. For example, one egg could be replaced by 1 tablespoon of flaxseed flour mixed with 3 tablespoons of water. Avoid using this substitution in baked goods that require eggs, such as egg-based yeast breads.