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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Baking with Flax...
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Baking with Flax...
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Sunday, January 13, 2008, 4:33am Report to Moderator Report to Moderator

Expluntherer... It means I'm just an O
Autumn: Harvest, success.
Posts: 262
Gender: Female
I know Brig has her millet flax bread recipe up, and I haven't tried it yet. I tried Melissa's flax/egg foccacia bread... it was interesting...

I love the idea of a "bread" made mostly of flax. However, it was really eggy, and squishy. I don't know if I should have baked it longer to dry it out more.

Now, I'm going to experiment with adding oat flour later. Maybe amaranth or quinoa, (scared to as I don't like those flavours) to potentially give it a grainier texture.

SO, my questions for anyone who's tried the recipe, or has tried tweaking them...

Is there any way I could make it yeastier/less dense?
If the egg taste is kind of overpowering, can I just use more oil or water and less eegg? (I figure wet flax is gelatinous enough without the egg...)
If I wanted to turn it into a cracker instead, cut back on egg, increase watter, bake longer with lower temp?
Do you think I could add some coarse ground pepitas to give it some crunch?

Any suggestions would be greatly appreciated!
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Sunday, January 13, 2008, 5:34am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
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I want to try adding some presoaked millet flour to the mix....
and also some lime juice.....

''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ESTJ
The harder you are on yourself, the easier life will be on you!
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