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ORGANIC Flaxseed flour

partly de-oiled

Flaxseed flour
EU Bio
DE-ÖKO-039
EU agriculture
Naturland Zertfiziert
  • 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
4,92 of 5 stars
from 994 ratings
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3,95 €*
44153
500 g
7,90 € / 1 kg
*incl. 7 % tax plus shipping

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

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

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

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 Rezept

Recipes

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

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from Burkhard Mueller at 01.07.2020
Ich, als LowCarb Bio Veganer, schätze die Produkte der Ölmühle Solling, bei der ich regelmäßig bestelle. Der Service ist freundlich und kompetent. Zügige Bearbeitung der Bestellung, wertige Verpackung und schneller Versand. Das einzige, das ich zu bemängeln habe, für mich, der die Ware recht schnell... mehr >>
aufbraucht, müssten die Mehle, Kurkuma, Hagebuttenpulver nicht unbedingt in Metallverpackungen, Ökologisches Papier würde es auch tun. Eventuell eine Überlegung für die Zukunft.
from Katrin Lorenz at 08.11.2020
Am Produkt selbst ist nichts auszusetzen. Allerdings würde ich mir wünschen, da ich es eben im Porridge verwende und nicht zum Backen,zusätzlich auch eine kleinere Menge, die ich bestellen könnte. Da es doch dann geöffnet eine sehr begrenzte Haltbarkeit hat. Und ich Im Porridge nicht soviel benötigte
from Paul Löbach at 27.03.2021
Leinsamenmehl eignet sich hervorragend für die glutenfreie Küche bzw für glutenfreie Backwaren ich ersetze Einteiler immer mit diesem Mehl wenn ich z.b. Kastanienmehl habe und da sollen 100 Gramm rein dann tue ich nur noch 70 or 31 von dem leinsamenmehl auch für Kuchen sehr gut zu verwenden
from Dana Gerstner at 26.02.2021
Wir kennen und nutzen dieses Produkt schon länger für unser Brot. Allerdings haben wir uns nun zum ersten Mal im Shop der Ölmühle danach umgeschaut(und dabei noch viele andere leckere Dinge gefunden). Wir sind begeistert vom Geschmack und den Eigenschaften dieses Mehls!
from Sabine Moczygemba at 04.11.2020
Speziell bei diesem Mehl freut mich jede einzelne Packung schon beim Öffnen, denn hier ist sofort FRISCHE wahrnehmbar! Geschmack und Konsistenz bestätigen diesen Eindruck dann zu 100 % und somit steht das Leinsamenmehl ganz oben in meinen Ölmühle-Solling-Charts ;-)
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Specification and ingredients

Flaxseed flour

Average energy and nutrient content for 100 g

Energy
1324 kJ / 315 kcal
Fat
10,3 g
    saturates
1,1 g
    monounsaturates
2,4 g
    polyunsaturates
6,8 g
Carbohydrate
5,3 g
    of which Sugars
2,4 g
Roughage
40,3 g
Protein
31,2 g
Salt
0,2 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 months

Lagerung

Store in a cool and dark place.

Fatty acids diagram

saturated fatty acids
1,1 g
monounsaturated fatty acids
2,4 g
diunsaturated fatty acids (Omega-6)
1,5 g
triple unsaturated fatty acids (Omega-3)
5,3 g
Fettsäurendiagramm

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.

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