In the production of flax flour, the oil is first cold pressed
from the flax seeds and the remaining part is
finely ground.
Flax flour is equally suitable for baking and thickening
food, as it absorbs a lot of fluids and fats. Because of its
low carbohydrate and fat content, it can be easily incorporated
into any low carbohydrate diet (ATTKINS, paleo).
It is an excellent source of protein, so we recommend it
for vegetarians. It contains only 275 kcal / 100G
Flax flour is exceptional for the high proportion of fiber,
omega 3 fatty acids and phytoestrogens (lignan).
In use, part of the normal flour in the recipe can be replaced
with linseed flour. However, it should be borne
in mind that it is able to absorb large amounts of fluids
and fat. Mix with water before use!
When used in large doses, it may have an exaggerating
effect, so it is also recommended to consume it when
treating constipation.
