— Sylvia Cramer

If you're doing a quick bread or maybe a cakey cookie, you can go ahead and use some chia or flax gel. I find them interchangeable. I do wanna say that too much flax i in a recipe or even I've, I taste it, it too much flax will make something taste fishy. So I think that's why it's good for you. But you wanna be careful and sometimes you need an egg replacer. Egg replacer can be baking powder, baking soda and vinegar or a commercial egg replacer. What you need to do is some testing really. And you know, again, that's what we do in essential vegan desserts because there is, I can't say to you I wish I could use this here, use this here. I took a recipe that I really love. It's in my cookbook. It's for, and it's a one of those accidentally vegan desserts. It's a chocolate cupcake with a cream cheese filling. So I think they're called black bottom cupcakes. Some of you may have had them. And in my book I use a little bit of chia gel in the cream cheese filling. I decided when more options became available, I divided the recipe, I divided it up and I baked a third the way it was written with the chia gel, a third with an egg replacer, Bob's red milk egg replacer, and a third I think with whipped aquafaba. And they were all okay and they were all different. So that's the most I can tell you is that things are different.