yesterday while at the grocery I examined the nutrition facts on the back of a package of flax seeds and found basically nothing. I oftentimes hear veg*n's using them in recipes and I am just curious what they are good for? What am I missing? What nutritional value do they carry?
Ener-G, in my experience, works much better. It adds more leavening than flax seeds, and flax seed goop sometimes leaves its own taste in the food...although flax seed is good if you like the omega 3's boost. So basically, if you're interested in texture and possibly taste, go for Ener-G, if you're more concerned for your health, go for flax.
You're not supposed to heat flax seed oil (I'm not sure why), but whole or ground flax seeds are fine to heat. I often put them in bread (not as an egg replacement but for taste and texture) and they taste fine.
vegansurfer -- in yeast breads, eggs are added mainly for flavour. You can safely omit them as long as you add more of whatever liquid you're using to compensate for the lost liquid. In quick breads, brownies, etc. where egg compensates to the texture and the leavening, it's more important to use flax egg or Ener-G.
Eggs do not work the same way in yeasted/kneaded products as they do in pastries such as hotcakes, cookies and cake. The egg is used for binding in those products and that is just what the flax, ener-g egg replacer and fruit sauces will provide.
In yeasted breads egg yolk give a richness and tenderness, the whites give a higher rise. Neither affects the flavor. (Thank you Laurel's Kitchen Bread Book)
You can simply leave the egg out of your cinnamon rolls, but then you will also need to reduce the amount of sugar IN the dough (not the sugar you sprinkle on the rolls. It would be easier to use a plain bread dough, kneed it very well, especially if it is a whole grain dough, and treat it like you would your regular cinnamon rolls. If you want sweeter dough then you could try adding about 3 tablespoons oil (with a so called high melting point such as grapeseed oil) per 3 to 3 and 1/2 cups of flour to condition the dough. Be careful not to add flour while kneading the dough. It will stop being sticky when the gluten is fully developed. Use one hand and a spatula (the kind that has a handle running the length of the blade instead of the kind used to turn pancakes) to kneed the bread to keep from becoming a sticky mess. A dough hook is also great but not as gentle as hand kneading.
Fruit sauces affect the moisture content of dough and can have a negative effect upon the rise.
I do not know the effect of ener-g in bread, I never use it.
BTW ground flax seeds will add a nice nutty under tone to your bread (assuming it is absolutely fresh)
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