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Bob's Red Mill Organic Golden Flaxseed, 13 oz
$19.99
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Product Details
Bob's Red Mill Organic Golden Flaxseed is whole golden flaxseed, the milder-tasting of the two flax varieties. Grind it and add it to smoothies, breads, crackers, cookies, hot cereal, yogurt, salads or pilafs.
Each resealable 13 oz (368 g) bag holds about 12 servings. This is whole seed, not flax meal.
Ingredients
Nutrition Information
| Servings per container | About 12 |
|---|---|
| Serving size | 3 Tbsp (31 g) |
| Calories | 140 |
| Total Fat | 8 g (10% DV) |
| Saturated Fat | 0.5 g (3% DV) |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 4 g |
| Monounsaturated Fat | 1.5 g |
| Cholesterol | 0 mg (0% DV) |
| Sodium | 10 mg (0% DV) |
| Total Carbohydrate | 14 g (5% DV) |
| Dietary Fiber | 10 g (36% DV) |
| Total Sugars | 1 g |
| Includes Added Sugars | 0 g (0% DV) |
| Protein | 6 g |
| Vitamin D | 0 mcg (0% DV) |
| Calcium | 70 mg (6% DV) |
| Iron | 2 mg (10% DV) |
| Potassium | 167 mg (4% DV) |
Directions & Storage
Bob's Red Mill Organic Golden Flaxseed, 13 oz
$19.99
The Complete Guide
How Much To Use
Grind the seed first for almost every use. Whole flaxseed is pretty on a loaf but mostly passes through you intact; ground flax is where the fiber and oil become available.
| You want | Flax | How |
|---|---|---|
| Smoothie | 1 tbsp ground | Blend with everything else |
| Oatmeal, yogurt or cereal | 1 to 2 tbsp ground | Stir in at the table |
| Flax egg for baking | 1 tbsp ground plus 3 tbsp water | Rest 5 minutes until gel-like, replaces 1 egg |
| Muffins, pancakes, quick bread | Replace 2 to 3 tbsp of flour per cup with ground flax | Adds moisture and a nutty note |
| Crackers and granola | 1/4 cup ground or whole | Ground flax binds, whole adds crunch |
| Bread tops and salads | 1 tsp whole | For looks and crunch |
Tips And Common Mistakes
- Grind a week's worth at a time. A coffee grinder or spice grinder takes 20 to 30 seconds. Keep the ground flax in a jar in the fridge.
- Golden tastes milder than brown. That is the reason to choose it for smoothies, yogurt and light batters where brown flax would show and taste earthy.
- Start with a tablespoon a day. It is high in fiber, and adding a lot at once can be uncomfortable. Drink water with it.
- Do not fry it. Baking is fine, but ground flax in a hot dry pan turns bitter fast.
- Smell before you use. Fresh flax smells nutty. If it smells like old paint or crayons, the oil has gone off.
Who It's For
- Anyone adding fiber and omega-3 fats to breakfast with one scoop
- Vegan and egg-free bakers who rely on flax eggs
- People who buy flax meal and find it goes stale before the bag is done, since whole seed keeps far longer
- Bread and cracker bakers who want seeds in and on the loaf
Recipes to Make
Flax Egg
Ingredients
- 1 tbsp Bob's Red Mill Organic Golden Flaxseed, freshly ground
- 3 tbsp water
Steps
- Grind the flaxseed fine in a coffee or spice grinder.
- Stir it into the water in a small bowl.
- Let it sit 5 minutes until it thickens to the texture of a beaten egg.
- Use in place of one egg in muffins, pancakes, cookies, quick breads and veggie burgers.
Tip: Flax eggs bind and add moisture but do not lift, so they work best in recipes that call for one or two eggs, not in sponge cakes or souffles.
Golden Flax Overnight Oats
Ingredients
- 1/2 cup rolled oats
- 1 tbsp Bob's Red Mill Organic Golden Flaxseed, ground
- 1/2 cup milk, any kind
- 1/4 cup plain yogurt
- 1 tsp maple syrup or honey
- Pinch of cinnamon
- Berries or sliced banana to top
Steps
- Stir the oats, ground flax, milk, yogurt, sweetener and cinnamon together in a jar.
- Cover and refrigerate overnight, or at least 4 hours.
- Stir, loosen with a splash of milk if thick, and top with fruit.
Tip: The flax thickens the oats more than usual, so start with a little extra milk if you like them loose.
Seeded Flax Crackers
Ingredients
- 1/2 cup Bob's Red Mill Organic Golden Flaxseed, ground
- 1/4 cup whole golden flaxseed
- 1/4 cup sunflower seeds
- 1/4 cup sesame seeds
- 2 tbsp chia seeds
- 1/2 tsp salt
- 1/2 tsp garlic powder or dried rosemary
- 3/4 cup water
Steps
- Heat the oven to 325 F. Stir everything together and let it sit 10 minutes until the water is absorbed and the mixture is a thick paste.
- Spread it on a parchment-lined sheet pan as thin as you can, about 1/8 inch, pressing with a second sheet of parchment.
- Score into squares with a knife and bake 25 minutes, until the edges are browned and the center is dry.
- Cool completely, then snap along the score lines. Keeps 2 weeks in a sealed jar.
Tip: Thin is everything. Thick spots stay chewy instead of crisp, so take the time to press it out evenly.
Questions About This Product
The things people actually want to know before they cook with it.
What is the difference between golden and brown flaxseed?
Flavor and color, mainly. Golden flax tastes milder and bakes paler, so it disappears into light batters and smoothies. The fiber and fat content of the two are nearly the same.
Do I have to grind it?
For nutrition, yes. The seed coat is tough enough that whole flax passes through largely undigested. Whole seed is still good for crunch on bread or in crackers, but grind it when you want the fiber and oil.
Can I grind it in a blender?
A high-speed blender handles a cup at a time well. A regular blender struggles with small amounts, so a coffee or spice grinder is the easiest tool for a few tablespoons.
How long does ground flax keep?
About a week in a sealed jar in the fridge, or a few months in the freezer. Whole seed keeps far longer, which is the reason to buy it whole and grind as you go.
Is this the same as flax meal?
Flax meal is flaxseed that has already been ground. This bag is whole seed, so you grind it yourself and it stays fresh much longer in the pantry.
Does baking destroy the omega-3s?
Normal baking temperatures do not meaningfully damage the fat in ground flax inside a muffin or loaf. Direct high heat, like toasting ground flax in a dry pan, does make it turn bitter, so add it to batters rather than frying it.
What Shoppers Say
Honest reviews from people who actually bought it.