View Full Version : Flax Question
11-06-2008, 10:09 AM
I have a recipe that requires 1 cup of golden flax - I purchased brown flax seeds - would that make a difference if I grounded those and used them instead??
11-06-2008, 10:09 AM
Nope, not at all (will not make a difference - okay to use brown instead of golden). There's a slight taste difference.
11-06-2008, 10:12 AM
So that is OK to use them instead? I just want these onion crackers and my mother is doing wonders with my dehydrator LOL and said you got the wrong flax seeds - they call for golden but I got brown.
11-06-2008, 10:15 AM
Yes. Perfectly okay to use them instead of the golden.
11-06-2008, 10:16 AM
Thanks SO much for your help - I was looking forward to these onion crackers - have to start having some variety in this way of eating - don't want to get bored.
Hey Sandy -- it's no big deal for this time, it's really not so different!
BUT, what I do when I make my own recipes, is I usually use the brown flax for sweet recipes and the golden for savory recipes. I made flax crackers all the time and have found this to make a small but noticeable difference.
Often recipes call for different colors simply because of the difference in presentation.
11-06-2008, 10:39 AM
Hey Eva - thanks for letting me know this.
I am trying to make different things and I know things are sometimes trial by error (is that how you say it LOL)...
I want to make at least 4-6 things for the week - maybe even different hings different weeks or sometimes the same depending the mood but need variety and I know how I get - the past two days I have been struggling which I know everyone goes through - going back and forth for 5 pounds and I am not focusing on the numbers or least trying not to - need to stay eating clean due to my meds going down twice - do not want to mess that up
Thanks fo letting me vent LOL
11-06-2008, 11:07 AM
The finished product will come out darker, maybe a lot darker, depending on what it is. And it will taste different.
The first few times I made the onion bread recipe that is posted here, I used the dark seeds even though it calls for the golden. The finished bread was dark like a dark rye bread and very tasty.
Since then I have only been able to get the golden (what the recipe calls for) and I just don't like it as well.
11-06-2008, 11:29 AM
Thanks Julie for letting me know - I like rye or even pumpernickle breads so the color is fine on my end - I just didnt want it to be a huge drastic bad thing that it would ruin the whole recipe cause then I wouldnt have her do it for me and waste all the product and ingredients because I do want these oion crackers - so as long as it is not so bad I am going to try them or the cheese its :)
Thanks SO much everyone for your help
11-06-2008, 12:16 PM
i had no idea they tasted different from eachother. is one sweeter than the other? which would you use if you just wanted to make regular bread for sandwiches?
11-07-2008, 09:48 PM
I think they taste and smell very different from each other: the brown "bold" and the golden "mild". Which type I'll use will depend on the particular recipe and my preferred outcome. For me, some things taste better with mild flax and others taste better with bold.
...kinda of like sesame seeds: the brown ones taste/smell pretty different from the black ones, and etc.
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