According to The Complete Food Allergy Cookbook:

"Flax seed will also add fiber and help bind dough. Boil 1 tablespoon flax
seed in 1 cup of water for 15 minutes. It will cook down to 1/2 to 3/4 of a
cup. Cool, and add to baked goods, substituting for part of the liquid
ingredients. This mixture can be kept in the refrigerator for a few days and
used as needed. Flax seed meal is easier - just use like you would arrowroot
powder." (Arrowroot powder is used for binding doughs when baking.)

"Nutritious. Adds fiber, essential fatty acids, texture and binds baked goods."
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