How to Bake With Flaxseed Meal
With ample amounts of valuable essential fatty acids, amino acids, protein, dietary fiber and cancer preventing phytonutrients, flaxseed can provide a nutritional punch to many baked goods. The recommended minimum daily amount of two tablespoons provides 3000 milligrams of omega-3 fatty acids (alpha-linolenic acid) and 1,000 mg of omega-9 monounsaturated fatty acids. Because of its high oil content, flaxseed can also be used to reduce the oil or shortening in some recipes. Does this Spark an idea?
Instructions
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Add flaxseed to bread, pancakes, muffins, bars, cookies and other recipes for extra nutrition and a nutty flavor. Flaxseed should make up at least six to eight percent of the dry ingredients in the recipe.
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Replace oil or shortening in a recipe with ground flaxseed. Substitute flaxseed at a 3:1 ratio for best results. For example, if a recipe calls for 1/3 cup of oil, you would replace it with 1 cup of ground flaxseed.
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Use flaxseed as an egg replacer in recipes for muffins, cakes, cookies, and pancakes. Use one tablespoon of flaxseed meal and 3 tablespoons of liquid to replace each egg called for in the recipe.
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Reduce the flour in a recipe by up to 25 percent and replace it with ground flaxseed. When baking bread that needs to rise, increase the yeast, as flaxseed can increase fermentation and proof times.
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Decrease the oven temperature slightly when adding flax to your recipes to prevent over-browning.
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Tips & Warnings
Purchase whole flax seed for longer storage and grind it yourself as you use it.
Store ground flaxseed in an airtight container. Store in a dark, cool place.
