View Full Version : using flax: ground or whole?
12-05-2007, 11:40 AM
I'm developing a recipe...what I need to know is this: Does GROUND flax have teh same congealing peoperties as whole flax? and if yes, can you soak GROUND flax seeds? TIA
12-05-2007, 12:51 PM
would someone please answer? I only have enough ingredients to do this once! LOL! (and I'm gettin' huuuuungry! ;) )
12-05-2007, 12:53 PM
I'm developing a recipe...what I need to know is this: Does GROUND flax have teh same congealing peoperties as whole flax?
can you soak GROUND flax seeds? TIA
No. (well, you can but I wouldn't) You blend it into a recipe that already has fluid to create the slime.
12-05-2007, 12:55 PM
perfect. THANK YOU! I'll post the recipe, if it's as yummy as I think it will be! :p
12-06-2007, 01:15 AM
Well sure you can, I just soak them in the liquid/wet ingredients I am using in the recipe, and it makes a very nice, batter or dough. I would rather soak the flaxmeal, than soak and dehydrate the seed, then grind it, or grind slimy seed. That just wouldn't work. They are seeds and would have the same enzyme inhibitors that other seeds do, so technicaly they should be soaked. It would really depend on what you are making, but anything you use ground flax for would have to have some moisture, or you would just choke on it.
12-06-2007, 01:24 AM
I use both ground and whole and 'soak' the ground stuff (i.e. leave in liquid, usually some water and vegetable juices along with ground up veggies), depending on the texture I want.
I believe soaking the meal delivers the same benefits as soaking the whole seed.
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