Substituting ground flax seed for psyllium husk

(mykittashi) #1

I’m trying to get out of my rut of a limited keto menu and am interested in trying keto crepes. I found an interesting recipe on sugarfreelondoner, but it calls for psyllium husk powder, which I don’t have. Any idea how much ground flax seed to use to replace 2T psyllium husk powder? I may try a bit less and add more as I go, but tend to get very discouraged if a recipe doesn’t turn out well (as in my kids complain and won’t eat it).
Thanks in advance!
Lori

#2

I’ve used ground flax as an egg sub in baked stuff, from the old days : )
I would think it’ll work for whatever you’re doing, especially when it only calls for 2T. Give it awhirl, what’s the worse that can happen? You’ll have something that will either taste fine and you’ll do it again. Or it won’t taste that great and you won’t do it again : )

Let us know how it works out.

(Tracee) #3

I would never use ground flax for anything as it is a phytoestrogen. Of all plant based compounds, flax and soy have estrogenic properties.

(Edith) #4

The psyllium husk binds the ingredients together because it becomes gelatinous when mixed with liquid. I don’t think ground flaxseed would do the same thing. Maybe chia seeds Instead? Like mentioned previously, it doesn’t hurt to experiment.

Edith

(Lauren Kelly) #5

Hi Edith,

FYI, Ground flax becomes gelatinous just like chia seeds, in case you ever want to try them.