Aren't you worried about the effect of high heat on the fatty acids in
the flaxseeds. I keep flaxseed refrigerated or frozen until use due to
the fragility of the mulitple double bonds in the fatty acids that make
up the oil -- don't want any more free radicals than necessary.  Guar
gum can also provide a muciliginous gel that would probably do the same
thing in baked products. What the heck are you baking anyway?

Namaste, Liz

[log in to unmask] wrote:
> Speaking of flax,
> i have never baked with the OIL, but...flax seeds make a fabulous substitute
> for eggs ( for those who wish to forgo eggs...though i don't know why...eggs
> are yummy!)
> i boiled seeds 1:1 in water, until it released a gel like goo...
> strained goo from seed,
>
>
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