ORGANIC Flaxseed flour
partly de-oiled
EU agriculture
- mill-fresh quality from cold-pressed organic linseed
- in light-protected and resealable packaging
- Dietary fiber with good and rapid swelling capacity
- Nutty taste and easy to digest
- for baking breads and baked goods
- ideal for the low-carb diet and other low-carb diets
from 996 ratings
The linseed plant, also known as flax (Liunum usitatissimum L.), is one of the oldest cultivated plants in the world and is prized for the high content of the polyunsaturated omega-3 fatty acid alpha-linolenic acid in its seeds. The highly valued omega-3-rich linseed oil is obtained by cold pressing freshly harvested linseed. The press cake that is also produced during the mechanical pressing process still contains around 10 g per 100 g of this valuable fatty acid as well as around a third of vegetable protein and 40 g of fiber per 100 g. This press cake is gently ground into our fine linseed flour.
Gluten-free low-carb alternative for baking
Linseed flour, also known as linseed flour, has a very good swelling capacity and is therefore suitable as an ingredient in bread doughs and baked goods of all kinds. Around 10-20% of the flour in a recipe can be replaced with linseed flour. However, due to its high swelling capacity, the amount of liquid (water or milk) should be adjusted to the desired dough consistency.
As it contains no sugar, linseed flour is the ideal supplement for a low-carb diet and is good for supplying the body with the necessary fiber. Just 1 teaspoon of linseed flour a day in muesli stimulates digestion and reduces the feeling of hunger. The secondary plant substances in linseed are beneficial for digestion.
Hypersensitivity to gluten (coeliac disease), the gluten protein found in many types of grain, prevents many people from enjoying cakes, cookies and pastries. In combination with gluten-free flours (made from corn, sorghum, buckwheat, millet, rice, amaranth, quinoa, etc.), linseed flour can be used to create new flavors, as it naturally contains no gluten. But linseed flour is also a healthy treat for gourmets without coeliac disease, as it contains a particularly high proportion of fiber (approx. 40 %) and valuable omega-3 fatty acids.
Usage
Linseed flour is suitable for making bread, fine baked goods or as an addition to muesli.
Recipe
Curd buns
Recipe for curd buns. You can also use almond, pumpkin seed, flaxseed or sesame seed flour instead of hemp seed flour. zum Rezept
Chia bread
Moist chia bread pairs perfectly with coconut oil or coconut butter as spreads. Keep in the fridge for longer durability. zum Rezept
Protein bread with flaxseed flour
Recipe for homemade protein bread with flaxseed flour, rye flour and spelt flour. Prepared with chia seeds, sunflower seeds and chopped walnuts. Enjoy fresh from the oven. zum RezeptRecipes
Linseed crackers (approx. 24 pieces)
Ingredients:
90 g wheat flour
20 g linseed flour
½ tsp baking powder
½ tsp salt
Some freshly ground pepper
2 tbsp linseed
60 ml whole milk
2 tbsp olive oil
Preparation:
Mix the flours, baking powder and salt briefly in a food processor. Add the freshly ground pepper and linseed and mix briefly. Add the milk and oil and process until a moist, crumbly dough forms. Transfer the mixture to a lightly floured work surface and shape loosely into a ball. Divide the dough ball in half and roll out one of the halves between baking paper (3 mm thick). Remove the baking paper, prick the dough evenly with a fork and cut out 12 unequal triangles. Place on a lightly greased baking tray. Do the same with the second piece of dough. Bake at 200 °C for approx. 15 to 20 minutes until the cookies are golden. Turn the triangles over and bake for a further 4 to 5 minutes. Leave to cool on a wire rack.
References: www.chefkoch.de
Ratings
Specification and ingredients
Flaxseed flour
Average energy and nutrient content for 100 g
Please enjoy our products as part of a diverse and balanced nutrition.
As a product of nature the composition of the oil can vary, the given specifications are therefore average values.
Ingredients
Linseed flour, certified organic. May contain traces of gluten-containing cereals, almonds, hazelnuts, walnuts or sesame.Durability
6 - 9 monthsLagerung
Store in a cool and dark place.Fatty acids diagram
Botanical name: Linum usitatissimum
Origin
Only freshly harvested linseed is used for our linseed flour.
Certification
The linseed used for our linseed flour comes from Naturland producers from controlled organic cultivation in accordance with BIO VO 834/2007 and VO 889/2008.
Chia seeds
Chia flour
Coconut flour
Grape seed flour
