Also known as Linseed or Flax
What is Flaxseed?
Flaxseed is a seed that is deep brown to light yellow in color, measures 4-6 mm long. It is a good source of plant omega-3 fatty acids.
Flax has been cultivated for thousands of years. Currently Canada is the largest producer of flax, followed by the United States, China, and India.
Flaxseed enhances the nutrition profile of baked goods by adding fiber, Omega-3 fatty acids and lignans. Flax must be ground for human digestion to fully benefit.
Flaxseed is rich in fat, protein and dietary fiber. An analysis of brown
Canadian flax averaged 41% fat, 20% protein, 28% total dietary fiber,
7.7% moisture and 3.4% ash.
For bread, pizza dough, and muffins, substitute up to 25% of flour weight with flaxseed flour. Flaxseed can be used as an egg replacer: substitute each egg with 1 tablespoon flax rehydrated with 3 tablespoons of water.
High in fat, protein, and dietary fiber. Gluten-free. Omega-3 fatty acids in flaxseed reduce cholesterol and provide protection against heart disease.