its a savory bread calls for 4 tablespoons oil wish to use some flax instead.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
According to the brand I buy...( I assuming they are all similar) Its 1 Tbsp margarine, butter or oil = 3 Tbsp flax.
In general i consider flax more of an egg substitute than an oil substitute. It behaves differently than oil and absorbs liquid, creating more of a mucilaginous substance. If you do add it to your batter/dough, you need to increase your liquid at a ratio of 3 Tbsp liquid for every Tbsp of flax meal. If your bread is chemically leavened, expect to get a more dense end product. If it contains enough savory ingredients and a good amount of salt, you could try substituting part of the oil with some unsweetened apple sauce instead, it behaves more like a fat in a batter.
Meatballs lend comfort on one family's journey from Mexico.
My Family Recipe: Mexican Meatballs
12 Essential Italian Cookbooks
What's New in the Neighborhood
Easy Ways to Reduce Kitchen Waste
The Hits Keep Coming