I’ve been having so much fun experimenting with ground flax seed in my recipes the last few days. It is amazing. I replace the xanthan gum normally called for in a GF recipe with 1-2 tsp ground flax. They have turned out wonderful. No longer gummy, and the recipes cook up fine even if they are more liquidy than I would prefer. I’ve made bread, chocolate cake, noodles and blueberry muffins. Everyone is happy. The blueberry muffins were perfect, and I didn’t bake them with eggs. Just added 2 more tsp. of ground flax and about 1/3 of water to replace the 2 eggs called for. I found both the blueberry muffins and noodle recipes on this website. Seriously. I don’t know why it’s taken me so long to try flax seeds. And the best part? Omega 3′s
