In a message dated 11/22/2003 12:25:39 PM Eastern Standard Time,
[log in to unmask] writes:


> instead of Xanthan gum I made a Flax
> Slurry (1/4 cup ground flax seeds and 3/4 cup hot water blended - then
> reduce the milk added to the recipe by 1/2.  Use 1/2 cup of slurry and
> refrigerate the rest to replace eggs in pancakes/waffles in the
> morning!!).  I cooked the cupcakes considerably longer than 21 minutes
> (the flax slurry makes them very moist - maybe I could have reduced the
> boiling water at the end to 1/2 as well, don't know).


Hi Michelle,  thank YOU for the xanthan gum and egg substitute.
Have you been told that you should not grind your flax seeds until you are
about to use them?  Something about they lose their potency?  I was grinding
them and putting them in a container in the fridge, but then I read that you
shold not do that.