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Flax Flour
 Flax Flour
© Denzil Green
Flax Flour can be hard to buy; you often need to grind the seeds yourself to make it, or special-order it.
Commercially, you can also get "defatted" flax flour, which has some of the oil removed; this gives it a finer texture.
Flax Flour helps baked goods to brown quickly
When using it in a recipe, use it in limited quantities, and boost liquid by 1 tablespoon for every 3 tablespoons of flax flour used, because flax is very water-absorbent.
The gummy properties of the fibre in the seed can help improve bread loaf volume a bit, if other compensations are also used.
You can swap in up to 15% flax flour in a bread recipe, but you may wish to increase yeast a bit, up to about 25% more if you've swapped in 15% flax flour.
Some advise that up to 1/3 cup of oil or shortening can be replaced by 1 cup of flax flour, but they don't give any moisture adjustments if you use shortening.
You can also cut back a bit on other fat in the recipe, if you are using a substantial amount of flax flour.
Equivalents
1/4 cup (4 tablespoons) whole flaxseed equals 7 tablespoons of Flax Flour
Storage
Store ground flax at room temperature for up to 4 months.
See Also
Flax
Other entries for Flour
Ash Content of Flour, Bean Flours, Black Millet Flour, Bromated Flour, Chapati Flour, Corn Flours, Durum Flour, Flax Flour, Flour Grades, French Flours, German Flours, Italian Flours, Malanga Flour, Malted Barley Flour, Matzo Meal, Millet Flour, Nut Flours, Oat Flour, Okonomiyaki Flour, Potato Flour, Quinoa Flour, Rice Flour, Rye Flour, Seasoned Flour, Sorghum Flour, Spelt Flour, Stone Ground Flour, Water Chestnut Flour, Wheat Flour, Whole Durum Flour
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