Sunday, August 15, 2010

Ground Flax Seeds


Ground flax seeds are one of my favorite ingredients for baking. Somehow I left these humble, healthy little seeds out of my post on my favorite gluten free baking ingredients.

Full of amazing omega 3 fatty acids, healthy fiber, and phytochemicals (like antioxidents)... these little seeds are incredibly healthy. They not only add a great "whole grain" nuttiness to your baked goods... they are good for your heart, your cholesterol levels, and are a fantastic source for b vitamins, magnesium, and manganese.

Ground flax seeds can be used for so many things. Most often I toss a few tablespoons into baked goods (no matter what it is --

  • chocolate cake --they will never know
  • fruit/green smoothies -- a perfect source of healthy omega 3's and extra fiber, you'll never taste it!
  • cookies -- seriously
  • breads -- i love the nutty "whole-grain" appearance these seeds give to bread!
  • pancakes -- hey, you need something to combat all that sugar in the maple syrup! Add flax seeds and you can eat pancakes with a smile!
  • muffins -- does this even need an explanation? Always throw some into your muffins for extra fiber & nutrition!
One of the best things about ground flax seeds is that they are gelatinous when they get wet... this means they make a wonderful egg substitute in gluten free, egg free, or vegan baking!

Most baking experts recommend not replacing more than 2 eggs in a recipe with ground flax seeds. If you replace 3 or more eggs, you will drastically change the texture & possibly the taste of your baked good.

Keep in mind that unlike eggs, ground flax seeds will not help your baked good rise (those wonderful egg whites do that!) nor will they provide the moisture or texture qualities that egg yolks have.

For a basic egg replacer use 1 tablespoon of ground flax seeds mixed with 3 tablespoons hot water, this equals 1 egg.

Some of my favorite recipes that use ground flax seeds are:



Do you use ground flax seeds? What do you add them too?


Pin It!

7 comments:

  1. This is definitely something I can do even though I'm not GF! I learn so much here, and the new design looks great!

    ReplyDelete
  2. Abby you're the best! thank you so much for commenting! I LOVE ground flax seeds! I hope you will love them too! :-)

    ReplyDelete
  3. I love ground flax seeds and I also love ground Chia seeds, which are just as great for you for all of the same reasons, if not even more so! I sprinkle them in everything as well - in my kids nutbutter sandwiches, in our gluten-free oatmeal, in crumble toppings for coffee cakes and crumbles, in smoothies, and so many more things....
    Great post, Carrie!!

    ReplyDelete
  4. I'm with ya there Kim! I LOVE chia seeds too!! I'm actually planning a post on them next week! :-) They are so packed with goodness!

    ReplyDelete
  5. Love the new logo! I use flaxseed in a lot of baked goods too. And in burgers or meatballs.

    ReplyDelete
  6. Thanks for the suggestion not to substitute for more than two eggs. This was something I didn't know, but it is very good information. I wish I would have known this when my wife and I didn't have eggs for making cookies the other day :) Great article!

    ReplyDelete
  7. When your recipes call for ground flax seeds, do you measure the flax seeds before grinding or after grinding? For example, your bread recipe calls for 3 heaping tablespoons of ground flax seed meal. Do I grind 3 heaping tablespoons of flax seeds and use it, or do I grind some and then measure out 3 heaping tablespoons of the ground meal? Love your site, by the way! Thanks for sharing so many yummy looking recipes. I look forward to trying many of them.

    ReplyDelete

Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

LinkWithin

LinkWithin Related Stories Widget for Blogs