Did you know that much of the unhealthy fat and processed flour in many recipes can be replaced with the good fats and fiber of flaxseed. Flax can be substituted for all or part of the fat, depending on the recipe. Remember that baking with flax as a fat substitute will cause baked goods to brown more quickly. Flaxseed contains NO GLUTEN for those with gluten intolerance. Increase yeast by 25% when replacing flour with ground flax.
Substitute a ground flaxseed/water mixture for eggs in recipes such as pancakes, muffins and cookies. For each egg, let 1 Tbsp ground flax sit in 3 Tbsp water for a few minutes. Note that this will result in a somewhat chewier version of the recipe with less volume
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