Flax Flour

Flax Flour is ground up flax seeds. It tends to be coarse, like wheat bran.

Flax Flour can be hard to buy; you often need to grind the seeds yourself to make it, or special-order it.

Commercially, you can also get "defatted" flax flour, which has some of the oil removed; this gives it a finer texture.

Flax Flour helps baked goods to brown quickly

When using it in a recipe, use it in limited quantities, and boost liquid by 1 tablespoon for every 3 tablespoons of flax flour used, because flax is very water-absorbent.

The gummy properties of the fibre in the seed can help improve bread loaf volume a bit, if other compensations are also used.

You can swap in up to 15% flax flour in a bread recipe, but you may wish to increase yeast a bit, up to about 25% more if you've swapped in 15% flax flour.

Some advise that up to 1/3 cup of oil or shortening can be replaced by 1 cup of flax flour, but they don't give any moisture adjustments if you use shortening.

You can also cut back a bit on other fat in the recipe, if you are using a substantial amount of flax flour. 1/4 cup (4 tablespoons) whole flaxseed equals 7 tablespoons of Flax Flour
Store ground flax at room temperature for up to 4 months.

Flax

Amaranth Flour, Black Millet Flour, Flax Flour, Malted Barley Flour, Millet Flour, Quinoa Flour, Spelt Flour

French Flours, German Flours, Italian Flours, Nut Flours, Potato Flour, Rice Flour, Rye Flour, Sorghum Flour, Wheat Flour