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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Flaxseed use ideas?
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Flaxseed use ideas?  This thread currently has 1,200 views. Print Print Thread
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Janet
Wednesday, October 25, 2006, 4:46pm Report to Moderator Report to Moderator

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So what about the flaxseeds, can you mix them with something or just eat them or what? I'd like some ideas.


Janet
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semmens
Wednesday, October 25, 2006, 4:49pm Report to Moderator Report to Moderator
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I grind them up and then blend them into a fruit smoothie.
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Janet
Wednesday, October 25, 2006, 5:13pm Report to Moderator Report to Moderator

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Quoted from semmens
I grind them up and then blend them into a fruit smoothie.


Thanks for that...can I just spinkle them on cereal??


Janet
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semmens
Wednesday, October 25, 2006, 5:14pm Report to Moderator Report to Moderator
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Sure, that would work too...I used to stir them into my oatmeal too, back when I ate it.
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jayney-O
Wednesday, October 25, 2006, 5:54pm Report to Moderator Report to Moderator
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Janet, I have just bought a vaccuum-sealed bag of ground flaxmeal from which I take 1 Tbs. a day and dip a banana into bite by bite....it's yummy.
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Drea
Wednesday, October 25, 2006, 6:11pm Report to Moderator Report to Moderator

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I use ground flaxseeds in place of wheat germ (in recipes)...I even eat them soaked in a bit of water with agave syrup and cinnamon as a night time snack.


It is not my responsibility to convince anyone of anything.
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Victoria
Wednesday, October 25, 2006, 6:25pm Report to Moderator Report to Moderator

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My ground flax seeds go into my blender drink.  Lola sprinkles them on her salads (I believe I remember that correctly).

Anyone who buys pre-ground flax seeds, please keep in mind how fast ground flax meal goes rancid.  The container should be kept in the freezer.



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jayney-O
Thursday, October 26, 2006, 2:06am Report to Moderator Report to Moderator
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Yes, Victoria, I am concerned about that....mine is in the freezer, but...I've got my fingers crossed.
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Victoria
Thursday, October 26, 2006, 2:07am Report to Moderator Report to Moderator

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It should be ok if you put it right back in the freezer when you take some out.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
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Lola
Thursday, October 26, 2006, 2:08am Report to Moderator Report to Moderator

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true Victoria! )
also add to smoothies or fruit.........


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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koahiatamadl
Thursday, October 26, 2006, 7:01am Report to Moderator Report to Moderator

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it also helps make low gluten flours more sticky  
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Schluggell
Thursday, October 26, 2006, 11:56am Report to Moderator Report to Moderator

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Quoted from koahiatamadl
it also helps make low gluten flours more sticky †


Makes a great egg substitute for baking: 1T Flax Meal & 1T Boiling Water, mixed up, equals 1 Egg. Works better to do this ahead of time to get the mucilage first, rather than just dumping the meal into the batter though.


Herr SchlŁggell -- Establish a Garden; Cultivate Community. "To see things in the seed, that is genius. He who obtains has little. He who scatters has much. The way to do is to be." -Lao Tzu
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koahiatamadl
Thursday, October 26, 2006, 10:30pm Report to Moderator Report to Moderator

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Quoted from Schluggell


Makes a great egg substitute for baking: 1T Flax Meal & 1T Boiling Water, mixed up, equals 1 Egg. Works better to do this ahead of time to get the mucilage first, rather than just dumping the meal into the batter though.


never used it instead of but in addition to egg - but then i've never tried to live vegan either  
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italybound
Sunday, October 29, 2006, 4:38pm Report to Moderator Report to Moderator

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Quoted from Schluggell
Makes a great egg substitute for baking: 1T Flax Meal & 1T Boiling Water, mixed up, equals 1 Egg. Works better to do this ahead of time to get the mucilage first, rather than just dumping the meal into the batter though.


unless this is a different 'recipe' than I was given, proceed w/ caution. I mixed up the flax and water to equal 3 eggs, used it in a $6 cake and had to throw it away. the flax made it rubbery, I guess you'd call it. never did cook right.        

koahiatamadl, excellent suggestion of using it in low gluten flour recipes!!

janet, you can dump () ground flax seed on just about anything really.  I even put it in my scrambled eggs or rather I should say on or added to, after cooking.  I put it on salads also. even sneak it in the DH's salad. If ya get enough stuff in salad, you can sneak anything in.



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Debra+
Sunday, October 29, 2006, 5:26pm Report to Moderator Report to Moderator

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I used to buy ground flaxseed all of the time, but because it turns rancid quite quickly, I buy it whole now and pour some into my blender and grind it myself.  It doesn't take long at all.  And...having it freshly ground is the added bonus.   And...as others do...I put it on pretty well anything.

Debra


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RhodaMaria
Sunday, October 29, 2006, 6:26pm Report to Moderator Report to Moderator
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I use ground flaxseeds (I grind them in my electric coffee grinder!!!   ) in my soo favourite Amaranth/buckweed/oats porridge (1 tablespoon!)
Also I use 2 tablespoons ground flaxseeds in my speltbread, together with chopped walnuts..   and makes a superduper speltbread..

And.. I take ground flaxseeds in my soy yoghurt once in a while, decorated with chopped walnuts, cut apricots and some Proberry liquid (NAP).. I am addicted to this Proberry syrup.. I must admit ...

Besides I take flaxseedoil in my Membrane fluidizer Cocktail e v e r y day...
Grapefruit (fresh), pineapple (juice), lecithine (1 tablespoon) and Proberry syrup...
Woww!! I am addicted to this cocktail...
So, I get my fatty acids during the day alright...  

ps.. I always keep my whole flaxseeds in the fridge... indeed as Debra states, it turns rancid very quickly....

Cocky
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Victoria
Sunday, October 29, 2006, 7:23pm Report to Moderator Report to Moderator

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Yummi, Cockepelli,
You sound as serious about this health business as I am!    I have all kinds of magic things I do with my food everyday.  Not many of my friends can understand, but it does work like wonders for me.

I grind my flax in a little electric coffee mill, also.  It has never even touched coffeebeans, B that I am!



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italybound
Sunday, October 29, 2006, 8:16pm Report to Moderator Report to Moderator

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Quoted from Victoria
I grind my flax in a little electric coffee mill, also.  It has never even touched coffeebeans, B that I am!


I am going to invest in a coffee bean grinder for my flax as well. I know it's much better to grind from whole but haven't taken the step yet. Good reminder here.



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RhodaMaria
Sunday, October 29, 2006, 8:37pm Report to Moderator Report to Moderator
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Quoted from Victoria
I grind my flax in a little electric coffee mill, also.  It has never even touched coffeebeans, B that I am!


Yes, a coffeegrinder for my flaxseeds... It never saw one coffeebean either...

and... I grind my mustardseeds and my corianderseeds with my 'coffee'grinder...

I use this grinder every day.... And yes Victoria, my food is so vital for me every day...  

Cocky
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Janet
Monday, October 30, 2006, 9:32am Report to Moderator Report to Moderator

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Personal question....well I'm just spooning mine whole, into the cereal bowl. And wonder if I'm getting any goodness out of them because they are wonderful for the bowels!!! Know what I mean???

Did I get that right...do I need to keep 'whole' ones in the fridge or just ground??


Janet
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RhodaMaria
Monday, October 30, 2006, 9:50am Report to Moderator Report to Moderator
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Quoted from janet
Personal question....well I'm just spooning mine whole, into the cereal bowl. And wonder if I'm getting any goodness out of them because they are wonderful for the bowels!!! Know what I mean???

Did I get that right...do I need to keep 'whole' ones in the fridge or just ground??


Hey Janet!!
I keep my whole flaxseeds a l w a y s  in the fridge!!!!
Just before use I grind them in the elect. coffeegrinder and consume it right away!
I think the ground flaxseeds give you more benefit than the whole ones, but maybe this is just my perception???

Anyway just my 2 cents!!

Cocky
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Kristin
Monday, October 30, 2006, 2:40pm Report to Moderator Report to Moderator

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My understanding is that whole seeds should be soaked overnight first before using... otherwise they just go right through.... but perhaps that is all you are looking for, Janet???  


Like most of the others... I grind whole flax immediately before using in the coffee mill that knows no coffee beans.    I have heard that flax goes rancid 5 minutes after grinding.     A joke yes... but one gets the point...


And my fave use of ground flax is on my morning yogurt, but there are so many other wonderful suggestions that I will have to try them too!! Thanks all!!!



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Schluggell
Wednesday, November 1, 2006, 5:18pm Report to Moderator Report to Moderator

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Quoted from Kristin
My understanding is that whole seeds should be soaked overnight first before using... otherwise they just go right through.....


Soaked/Sprouted or Ground - otherwise they go right thru. But whole seeds are used in olde recipes to add texture, variety to the chew...

The Golden Flaxseed makes better sprouts. Although there is patented hybrids of "Golden Flax" as well...


Herr SchlŁggell -- Establish a Garden; Cultivate Community. "To see things in the seed, that is genius. He who obtains has little. He who scatters has much. The way to do is to be." -Lao Tzu
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funkymuse
Thursday, November 1, 2007, 3:16pm Report to Moderator Report to Moderator
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Is one of these better than the other?

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BuzyBee
Thursday, November 1, 2007, 3:26pm Report to Moderator Report to Moderator

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I would assume the same benefits. Just flax seeds are whole and the meal is ground up and can be used in baking or I add to yogurt, ground turkey, scramble eggs, etc.
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Jake
Thursday, November 1, 2007, 3:56pm Report to Moderator Report to Moderator
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Well my understanding is that the meal will be digested more fully but it also will turn rancid faster.  Need to keep stored in the freezer - and the frig if to be used quickly.  I just ordered both from Bob's red mill 2 minutes ago.  I have started using the meal as a replacement for psyllium seed for fiber and of course it agrees much more with me as an O.  The seeds are fabulous too mixed up with pumpkin and walnuts - very beneficial for us o's.
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BuzyBee
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I keep mine in the frig (very cold). It is a small bag, yes Bob's meal, so I should use it up fairly quick.

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funkymuse
Thursday, November 1, 2007, 10:58pm Report to Moderator Report to Moderator
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THanks... I was wondering as I was searching online for a good ground flaxseed as I have been using Spectrum Organic Ground Flaxseed, but noticed this 'meal' product which seems to be much cheaper purchased in bulk.  So that might be good for shakes, etc.

The Ground Flaxseed has a nice nutty flavor however.  
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Victoria
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If you're going to use pre-ground flax, I advise against the cheap flax meals.  The ground seeds go rancid extremely fast, and it's a risk if you don't know and trust the company.  You probably have no way of knowing how long the ground seeds sat at room temperature exposed to the air, before packaging.

Spectrum and Barleans are two brands that guarantee freshness at the time the product is vacuum packed.



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carmen
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I think the whole flax seeds just pass thru, without the body absorbing much of what is inside the seed so if you are after the omega oils, not much is avail. Grinding it up frees it up. You'll need to drink lots of water the whole day(with either) as it soaks up a lot of fluid from your body on the way thru.
Somewhere posted that one (I forget which!) will tend to constipate you much more, even with lots of water. The ground seed swells up heaps too - put some in a glass with water and watch it thicken up. Yum to add to other foods(or as a porridge ingredient) but won't cooking denature the omega oil benefits?(I'm asking, as I don't know). Ta! :8


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Like Carmen, I've found that whole flax seeds are never digested at all.  I buy whole flax seed and keep them in the freezer.  I grind a half a cup at a time in my blender and keep them in the refrigerator, ready to use.  My blender grinds them in finer pieces than store bought pre-ground.  My food processor will not grind flax seed - it just spins them around - further evidence that the whole seed wouldn't break down in my digestive tract.  

If you have a recipe that calls for wheat germ or wheat bran, substitute ground flax.  The texture and water absorption are equivalent.  


Good health to you and your household! And good health to all that is yours!  1 Samuel 25:6
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BuzyBee
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How can you tell if it goes rancid. I don't know what rancid flax taste like so would it look different.

Also, I make a protein shake this morning and put a small spoonful of flax meal in the shake. Again, I feel so hot after drinking the shake. I am normally very cold natured so this seems so weird to be hot.
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funkymuse
Friday, November 2, 2007, 3:09pm Report to Moderator Report to Moderator
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Well I was going to try Bobs Red Mill Organic Ground and keep most of it in the freezer  until use.  We do like the Spectrum however.  
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Drea
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BuzyBee, I'm not sure, but I think you should be able to smell the rancidity (is that even a word?). I've bought Bob's Red Mill pre-ground flax seed meal and have never had a bad batch (so far). I keep mine in the freezer, and in a air-tight glass jar.


It is not my responsibility to convince anyone of anything.
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BuzyBee
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I keep mine closed tight but the closed tight glass jar may be better.

Also we keep out frig a little colder than suggested. In my meat drawer sometimes the meats are a little icey. Not frozen just icey.
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koahiatamadl
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I just grind however much I want to use at a time in a designated coffee grinder - I throw in some pumpkin seed as well...works very well  
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jayneeo
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I grind up a 1/4 c. or so at a time in a handheld blender with a small unit attachment that is just right for these....then put them in a baggie in the fridge.....I eat them in smalllll amounts so it takes a while...
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aprilshowers
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Does anyone know anything about this company?  There is a dealer in my area who has been showing up at local art/craft fairs.  The website is http://www.flaxusa.com - they are out of ND and the products and prices sound good - just wondering if anyone can add anything to what I've learned so far.


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We are what we repeatedly do.
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aprilshowers
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I started on the pre-ground organic flax meal over the weekend - nothing like being away from home and starting a clease!  I read all the material and it said flax would have a cleansing affect, but since I've been using Udo's Oil for almost a year now, I didn't think it would affect too harshly.  I was wrong.  I've cut down the daily dose until I get acclimated!  Upon further reflection I'm thinking since this is actual meal vs the oil I was using there is more fiber.  

I'm liking it though, just as tasty as the Udo's oil, and the price compared to the Udo's is so much better.  I can't wait to try that flax bread recipe - but maybe not until my digestive system has gotten used to this change!


Type II diabetic following BTD for Type A secretor for diabetics.

We are what we repeatedly do.
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I make the Flaxseed bread a lot and love it but have never used it to cleanse my system although I knew you can. How do you take it?
Donna


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Ribbit
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That's so strange.  I eat a good bit of flax meal in baking and I haven't noticed any change.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

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aprilshowers
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On their website it talks about flax containing colon cleansing fiber and the materials I got with the flax said to start using it gradually as too much can cause discomfort.  It can resolve constipation, or can cause it if enough liquids aren't taken.  The recommended amount is 1-4 Tablespoon flax seed daily (measured before grinding).

Here is what it says in my materials:

For weight loss, stabilizing blood sugars, or clearing food particles from the intestinal tract some find it beneficial to take the flax 3 times a day - i.e. 2-3 Tablespoons of ground flax in 10-12 ozs of fluid 30-40 minutes before meals.

Maybe it's just me and my tender tummy or more likey I have a long way to go to getting my digestion healed up.  I definitely took too much for me the first two days because I had a major cleansing episode!

I've been adding a tsp to my breakfast cereal, hot or cold, and it's also great in a smoothie or mixed into yogurt with fruit.  I also sprinkle it on my soups or rice or beans and mixed it in - it thickens everything more but I find I don't mind that.

I'm eagar to try it in baking, but don't do much since my diabetes was diagnosed.    My mom had begun using it as an egg substitute.

Are there recipes you'd care to share Ribbit?  Maybe some tips on using it?  I'd love to hear how you use it.

Thanks!


Type II diabetic following BTD for Type A secretor for diabetics.

We are what we repeatedly do.
- Aristotle

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Ribbit
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Quoted from aprilshowers


Are there recipes you'd care to share Ribbit?  Maybe some tips on using it?  I'd love to hear how you use it.




I use it as an egg substitute too.  I had been doing like 1 Tbsp. in 1/4 c. boiling water as an egg sub.  But lately I've been trying 1/2 flax meal and 1/2 rice or millet flour in a recipe.  My recipes are in the database.  You can search for mine specifically.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

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Melissa_J
Friday, October 10, 2008, 3:43am Report to Moderator Report to Moderator

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Ribbet posted a recipe to Recipe Central for Gluten-Free Lemon Poppyseed Muffins.  

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?966

It has a cup of ground flax in it, and it's one of my favorite muffin recipes.  Today I'm using organic ground golden flaxmeal from Costco, sometimes I grind my own in a blendtec.

Oh, that IS the brand they have (or had) at Costco!

The flax bread and cranberry flax muffins are good too, but I like that these muffins really taste like muffins.  

I occasionally use dark flax meal to make the flax bread into a Rye bread, just add caraway seeds (no rye necessary).  It's great with lingonberry jam.

I had a bit of a reaction the first week I made the flax bread, but I ate quite a bit of it at once.  I adjusted to the increased fiber pretty quickly.


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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aprilshowers
Friday, October 10, 2008, 12:28pm Report to Moderator Report to Moderator

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Thanks for the tip - I didn't notice there was a search by author option in the recipe database.  That squash casserole sounds good too and right now the squash are everywhere in all the farmers markets.  I love this harvest time of year!  

I'll have to try some baking here with the weather getting cooler - maybe when my son is home at Thanksgiving time.


Type II diabetic following BTD for Type A secretor for diabetics.

We are what we repeatedly do.
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Ribbit
Friday, October 10, 2008, 4:57pm Report to Moderator Report to Moderator

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Kyosha Nim
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I just recently discovered that search option myself after somebody pointed it out to me.  I'm not usually that blind.   Give that squash casserole recipe a whirl.  It's really good.

Thanks for the reminder about the lemon poppyseed muffins, Melissa.  I forgot about them.  They sound really good right about now and I think I'll make some.  I think I'll drop some frozen cranberries into the batter to make them lemon cranberry poppyseed muffins.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Melissa_J
Friday, October 10, 2008, 5:59pm Report to Moderator Report to Moderator

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I've used chia seeds instead of poppy seeds in the muffins, but though small, chia seeds are about double the size of poppy seeds, so not quite what you'd expect when you bite into them.

Funny thing, last night I made two tried-and-true recipes for muffins (your lemon one, and my rice bran muffins), and they both flopped.  

Actually, I kind of burnt mine.  Then I had no millet flour so I used amaranth in yours, and maybe it's a bit too gooey compared to millet.  Amaranth is nice and chewy in a cookie, but not fluffy enough in a muffin.  

I don't do well baking under pressure, I guess, today was Moms and Muffins day at my son's school, and I wanted to bring some we could both eat.


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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Ribbit
Friday, October 10, 2008, 6:18pm Report to Moderator Report to Moderator

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Kyosha Nim
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No, amaranth isn't a millet sub.  I have used it in combination with other flours, but not in large amounts.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Flaxseed use ideas?

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