ORGANIC Linseed flour
partially de-oiled
EU agriculture
- mill-fresh quality from cold-pressed organic linseed
- packed in light-protected, resealable bags
- dietary fibre with good and fast swelling capacity
- nutty taste and easy to digest
- for baking bread and pastries
- ideal for low-carb and other low-carb diets
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Linseed, also known as flax (Liunum usitatissimum L.), is one of the oldest cultivated plants in the world and is prized for the high levels of the polyunsaturated omega-3 fatty acid alpha-linolenic acid in its seeds. The highly prized omega-3 rich linseed oil is obtained by cold pressing freshly harvested linseed. The press cake produced during the mechanical pressing process still contains around 10g per 100g of this valuable fatty acid, as well as around a third of vegetable protein and 40g of fibre per 100g. This press cake is gently ground into our fine linseed flour.
Gluten-free, low-carb alternative for baking
Linseed flour, also known as flaxseed flour, has a very high swelling capacity, making it a good ingredient for bread doughs and all kinds of baked goods. 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 an ideal addition to a low carbohydrate diet and is a good source of dietary fibre. As little as 1 teaspoon of linseed meal a day in muesli stimulates digestion and reduces the feeling of hunger. The phytochemicals in linseed are good for digestion.
Hypersensitivity to gluten (celiac disease), the gluten protein found in many grains, prevents many people from enjoying cakes, biscuits and pastries. Used in combination with gluten-free flours (made from maize, sorghum, buckwheat, millet, rice, amaranth, quinoa, etc.), linseed flour can be used to create new flavours as it naturally contains no gluten. Linseed flour is also a healthy treat for non-celiac gourmets, as it contains a particularly high amount of fibre (around 40%) and valuable omega-3 fatty acids.
Usage
Linseed flour can be used to make bread, fine baked goods or to add 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 (makes 24)
Ingredients:
90 g wheat flour
20 g linseed flour
½ tsp baking powder
½ tsp salt
Freshly ground pepper
2 tbsp linseed
60 ml whole milk
2 tbsp olive oil
Preparation:
Blend 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 continue to process until you have a moist, crumbly dough. Put the mixture on a lightly floured work surface and loosely shape into a ball. Divide the dough ball in half and roll out one half between 3mm baking paper. Remove the baking paper, prick the dough evenly with a fork and cut out 12 unequal triangles. Place on a lightly greased baking tray. Repeat with the second piece of dough. Bake at 200°C for about 15-20 minutes until golden. Turn the triangles and bake for a further 4 to 5 minutes. Leave to cool on a wire rack.
References: www.chefkoch.de
Ratings
Specification and ingredients
Linseed 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.
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