BIO Flaxseed flour

The flax plant (Liunum usitatissimum L.) is one of the oldest crops in the world and is appreciated for the high content of polyunsaturated omega-3 fatty acids, mainly alpha-linolenic acid, in its seeds. Cold-pressing of freshly harvested flaxseeds produces valuable flaxseed oil, which is rich in omega-3 as well. The presscake, a by-product of the mechanical extraction process, still contains 10 g of this precious essential fatty acid as well as one third vegetable protein and 40 g fibre per 100 g. This presscake is gently ground to our fine flaxseed flour.

Gluten-free, low-carb alternative for baking

Flaxseed flour, also known as flax flour, has a high water absorption capacity and is suitable as ingredient for bread dough or pastries of all kinds. You can replace 10 to 20 % of the flour given in your recipe with flaxseed flour. However, make sure to adjust the amount of liquid (water or milk) to obtain the desired texture.

As flaxseed flour does not contain sugar, it is ideal for low carb diet and at the same time supplies the body with valuable fibre. Furthermore, the phytochemicals in the flaxseed promote healthy digestion. Only one teaspoon flaxseed flour per day in the muesli stimulates the digestion and reduces the appetite.

People affected by gluten-intolerance often have to forego cake, biscuits and pastries. If combined with other gluten-free flours (from maize, sorghum, buckwheat, millet, rice, amaranth, quinoa etc.) flaxseed flour can create new flavours in baked goods. But it is also recommendable for gourmets without gluten-intolerance: Flaxseed flour is especially rich in fibre (around 40 %) and beneficial omega-3 fatty acids.

Flaxseed flour is suitable for baking bread and fine pastries or as topping for muesli.