Flaxseeds and Gluten-Free Baking
Updated: Nov 19
Flaxseeds are a gluten-free/real food pantry staple. You can find them in 2 colors: yellow (golden) and brown; they can be purchased either whole or ground. When baking, I use golden flaxseeds because the brown flaxseeds contain more chlorophyll and can tint your baked goods green. Flaxseeds are a good source of fiber, protein, magnesium and omega-3 fats, among other things. They can add extra nutrients to smoothies, salads, and oatmeal. Not only are they great for consuming on their own, they’re also a big help when it comes to gluten-free baking. Many gluten-free recipes call for additives like guar gum or xanthan gum, which help bind the flours together but can cause problems for people with corn and glutamate sensitivities. Try adding 2 teaspoons of ground golden flaxseed per ½ teaspoon of guar or xanthan gum when converting your recipes to gluten-free. Not only do flaxseeds do a good job of helping hold gluten-free flours together, a “flax egg” can be a great option for egg free baking. Since one of the purposes of adding eggs to baked goods is to add structure, flaxseeds, when combined with water, form a gel that can help give baked goods similar structure to that of an egg. Just use this ratio for the eggs needed in your recipe and continue as directed. Happy egg-free baking, friends!
Flax Egg Ratio
2 tablespoons ground* golden flaxseed + 1 tablespoon water = 1 egg
In a small bowl, combine the flaxseeds and water, stir to combine.
Once the gel has formed, give it a quick stir with a fork to add some air.
Add to your recipe when it calls for eggs and continue as directed.
*It's easy to grind your own whole golden flaxseeds. Just add a few tablespoons of whole flaxseeds to your coffee grinder and grind.
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