Nuts & seeds · Seeds
Flaxseed
Small, glossy brown or golden seeds (linseed), usually ground; used in baking, porridge and as an egg replacer.
Also called: linseed, ground flaxseed, flax, alsi, keten tohumu
A kind of seeds
What it is
Flaxseed (linseed) is small, flat, glossy seeds, brown or golden. Whole seeds often pass through undigested, so they are usually ground; ground flax mixed with water forms a sticky gel that binds batters like egg. It has a mild, nutty, slightly earthy flavour and turns rancid quickly once ground.
Linum usitatissimum
How it’s used
- Ground and mixed with water as a 'flax egg'
- Stirred into porridge, smoothies and yogurt
- Baked into breads, crackers and muffins
- Sprinkled over cereals and salads
Characteristics
- Taste
- Mild, nutty and earthy.
- Texture
- Crunchy whole; fine meal when ground.
- When cooked
- One tablespoon ground flax plus three tablespoons water gels in about 10 minutes.
- Sold as
- whole, ground
- Cooking uses
- Used for binding, Suitable for baking
- Common in
- American, German, Scandinavian, Indian, International
Storage
Refrigerated. Whole seeds keep airtight in a cool cupboard; keep ground flax in the fridge or freezer and use within a few weeks.
Diet, allergens and safety
No major allergens in typical versions.
- Vegetarian
- Vegan
- Dairy-free
- Egg-free
- Gluten-free
- Nut-free
- Soy-free
- Caffeine-free
Nutrition per 100 g
- Energy
- 534 kcal
- Protein
- 18.29 g
- Carbohydrate
- 28.88 g
- Fat
- 42.16 g
- Fibre
- 27.3 g
- Sugars
- 1.55 g
USDA FoodData Central: Seeds, flaxseed.
Substitutes
Optional — what works if you don’t have it, and how it changes the dish.
- Chia seeds — Use the same amount as an egg replacer; paler gel.
Related ingredients
Recipes with flaxseed
Danish rye bread (rugbrød)
Danish · 42 h 40 min · 123 kcal · VegetarianJavas chutney (Maharashtrian flaxseed chutney)
Indian · 26 min · 59 kcal · VeganSeeded buckwheat gluten-free loaf
International · 4 h 20 min · 162 kcal · Vegan
Seeded multigrain loaf
British · 4 h 5 min · 149 kcal · Vegetarian
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