Bob's Red Mill Golden Flaxseed Meal, 16 oz, 2 Pack
🌾 Gluten-Free
🥗 GLP-1 Friendly
🥦 High Fiber
🌱 Vegan
🥕 Vegetarian

Bob's Red Mill Golden Flaxseed Meal, 16 oz, 2 Pack

$23.93

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Product Details

This is golden flaxseed already milled to a fine meal, sold as two 16 oz bags for households that bake with it often. Golden refers to the seed variety rather than any processing: it is paler than the common brown flax, milder and slightly buttery, and it blends into light-colored batters instead of speckling them.

Ground is the form nearly every baking recipe means when it says flax. The best known use is the flax egg, a binder made by stirring one tablespoon of meal into three tablespoons of water and letting it sit for a few minutes until it thickens to a gel, standing in for one egg in pancakes, muffins, quick breads and drop cookies.

Beyond that, a couple of spoonfuls give body and a nutty background note to bread dough, oatmeal, smoothies, waffle batter and homemade granola bars, and the meal works as part of a coating for baked chicken or fish.

Ingredients

Whole Golden Flaxseed.

Nutrition Information
Serving size2 Tbsp (13 g)
Calories70
Total Fat5g (6% DV)
Saturated Fat0g (0% DV)
Trans Fat0g
Cholesterol0mg (0% DV)
Sodium0mg (0% DV)
Total Carbohydrate4g (1% DV)
Dietary Fiber3g (11% DV)
Total Sugars0g
Includes Added Sugars0g (0% DV)
Protein3g
Vitamin D0mcg (0% DV)
Calcium24mg (2% DV)
Iron1mg (6% DV)
Potassium113mg (2% DV)
Directions & Storage

Storage: Our ground flax has a shelf life of one year. Keep refrigerated for freshness.

Bob's Red Mill Golden Flaxseed Meal, 16 oz,... $23.93

Questions About This Product

The things people actually want to know before they cook with it.

How do I make a flax egg?
Stir 1 tablespoon of flaxseed meal into 3 tablespoons of water and let it sit about 5 minutes until it thickens into a gel. That replaces one egg. The thickening comes from soluble fibre in the seed coat, which swells in water into a viscous mucilage that binds much the way an egg does.
What does a flax egg work in, and what does it not work in?
It works where the egg is there to bind and add moisture: muffins, quick breads, pancakes, cookies, brownies, veggie burgers and meatballs. It cannot do what eggs do by aeration or by setting, so it fails in meringue, angel food cake, custards, curds and anything that depends on whipped whites or on eggs coagulating to hold structure. Recipes leaning on three or more eggs are usually beyond it.
What is the difference between golden and brown flaxseed meal?
Mostly flavour and colour. Bob's Red Mill states there is virtually no nutritional difference between the two, that the brown is a little nuttier in taste and the golden is milder. Golden is also lighter in colour, so it disappears into a pale batter where brown flecks a white crumb. They are interchangeable measure for measure.
Can I use whole flaxseed instead of flaxseed meal?
Not interchangeably. Whole flaxseed may pass through the intestine undigested, which is why nutrition guidance favours the ground form. Functionally it also will not work: a flax egg depends on the mucilage in the crushed seed coat reaching the water, and whole seeds will not gel or bind. If a recipe calls for meal, grind the seed first.
Can I grind my own flaxseed?
Yes, in a coffee or spice grinder or a food processor. Pulse rather than run it continuously, and stop while it is still a loose meal, since the seeds are oily and will smear into a paste if pushed too far. Home-ground flax comes out coarser and less uniform than milled meal, so it gels a little more slowly.
Does flaxseed meal need to be cooked?
No. It is already milled and ready to eat, so it can be stirred straight into smoothies, yogurt, oatmeal or overnight oats with no cooking. Cooking is only ever incidental, as when it goes into a batter that is then baked.
Is flaxseed meal the same as ground flaxseed or linseed?
Flaxseed meal, flax meal and ground flaxseed are three names for the same thing: whole flaxseed milled to a meal. Linseed is the same plant and the same seed under the name used in Britain and in the paint and industrial oil trade. If a recipe calls for any of these, this is what it means.
Can I use flaxseed meal instead of a chia egg?
Yes, and the ratio is the same, 1 tablespoon of seed to 3 tablespoons of water. The difference is texture and appearance: flax gels into a smoother, paler slurry that vanishes into a batter, while chia sets firmer and leaves visible dark specks. In a pale cake or a delicate crumb, golden flax is the less noticeable of the two.

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