Storing Flaxseed

[clairea]

I just bought my first package of flaxseed. Do I need to keep this in the refrigerator or freezer, or will it be ok in the pantry? How long does it stay good? (I've never used it before, and could only get a 1 lb. package, so I am not sure how quickly it will get used up). Also, if anyone has any favorite recipes using flaxseed that they want to recommend, they would be greatly appreciated.

Thanks,
Claire

[buddie]

hi!

unfortunately i do not have your answers because i to am dealing with the same thing. the only flax seed i have found is in a big bag and i hear how wonderful it is and great for arthritis also! dying for recipes and storage solutions.

my bet is FREEZING will work great. my cooking instructors always told me to freeze spices so flax seed should work great


okay i found some recipes
www.allrecipe.com (http://www.allrecipe.com) (do a search for flax seed)
http://www.epicurious.com (do a search for flax seed)

i also have a special website, at home, that has all sorts of flax seed ideas. i will bring it tomorrow



[This message has been edited by buddie (edited 04-23-2001).]

[JennieL]

I keep mine in the fridge. I grind it in my regular blender. I tried to grind it in a mini food processer, but it only spun around and around!

[Mousie29]

Does the freshly ground have more healthy attributes than the whole?

[Kelli Kerrigan]

You should store all your seeds in the refrig. (sesame, poppy, flax, I even store nuts in the refrig and spice mixes that contain seeds) Since seeds have oil, they can go rancid. I was told that if a product smells like an old potatoe chip bag, that it is racid.

[funnybone]

Flax Seed Bread

LARGE LOAF (1 1/2 lb/3 cup or 2 lb/4 cup machine)
1 1/3 cup water
2 tbsp butter or margarine
3 tbsp honey
1 1/2 cup Bread
1 1/3 cup Whole Wheat Flour
1/2 cup flax seeds
1 1/2 tsp salt
1 tsp bread machine yeast


Preparations

SELECT loaf size.

ADD ingredients to machine according to manufacturer’s directions.

SELECT Basic White Cycle.



Nutty Seed Bread


1 egg
1 cup buttermilk
1/3 cup canola oil
1 cup Bread Flour
1 cup Whole Wheat Flour
1 cup packed brown sugar
1/3 cup finely chopped nuts
2 tbsp wheat germ
2 tbsp flax seeds
2 tbsp sesame seeds
2 tbsp sunflower seeds
2 tbsp poppy seeds
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt


Preparations

COMBINE first 3 ingredients in large mixing bowl. Mix remaining ingredients. Add to liquid ingredients, mixing to moisten all ingredients.

Spread in 9" x 5" loaf pan sprayed with a non-stick spray.

BAKE at 350°F for 50-60 minutes, or until toothpick inserted in centre comes out clean. Cool 10 minutes, then remove from pan and cool on wire rack.



Lavasch

Lavasch, a light and savory cracker

1/2 cup Bread Flour
1/2 cup Whole Wheat Flour
1/2 cup Oats
1/4 tsp salt
1 tbsp dehydrated onion flakes
1 tbsp sesame seeds
1 tbsp poppy seeds
1/4 tsp garlic powder
2 tbsp vegetable oil
6 tbsp water

TOPPINGS (OPTIONAL)
0 sesame seeds
0 poppy seeds
0 coarse salt
0 garlic powder
0 garlic salt
0 flax seeds
0 dehydrated onion flakes
0 grated Parmesan cheese


Preparations

Combine first 9 ingredients in medium sized bowl. Mix with wooden spoon, adding water slowly, until dough comes together and forms a ball. Remove dough to floured surface and divide into 16 pieces. Roll each piece of dough as thin as possible into long thin strips, approximately 6" long by 2" wide.

Place on greased baking sheets and sprinkle with desired toppings, pressing toppings into dough.

Bake at 475°F for 5 to 6 minutes, or until crisp and golden brown.



These are from www.robinhood.ca (http://www.robinhood.ca)

[SusanMac]

For small quantities, I grind the seed in my coffee grinder. works great and is easier/faster to clean than the blender.

I'm not sure if the ground flax has more benefit, but I find the whole seeds don't taste good.

I put ground flax in smoothies and most bread recipes, even if the recipe doesn't call for it. You could probably add it to any cookie recipe, too.

[JulieAnn]

I ground my up last month and have been storing it ground up in the freezer. It seems to be working o.k. I didn't want to have to grind some every time I make bread. It's been really easy to just use the pre-ground amount that I need. I have no idea how this might affect the nutritional value.

[CheerLiz]

I checked with my nutritionist on this one, and she said that in order to get the nutritional benfits of flaxseed (omega 3's), it needs to be ground. But if you're just using it for fiber, then you can eat it as is. She made the lovely comment that, "If you don't grind it, it comes out in the same form it went in!"

I grind up 2T every morning and put it in my oatmeal or Cream of Wheat. It has a nutty flavor that I've really grown to love.

[buddie]

sorry i keep posting on this but i keep finding interesting things. here are some benefits of flax seed and storage methods i found online!! http://www.cookinglight.com/bbs/biggrin.gif

flax seed  
 
Though the most universal function of flax seed is to produce linseed oil (commonly used in paints, varnishes, linoleums and inks), this tiny seed contains several essential nutrients including calcium, iron, niacin, phosphorous and vitamin E. It's also a rich source of Omega-3 fatty acids--see FATS AND OILS. Flax seed can be found in health-food markets and some supermarkets. It has a mild nutty flavor and is often used simply sprinkled over hot dishes such as cooked cereal or stir-frys. The seed can also be sprouted and used in salads and sandwiches. Flax seed is naturally mucilaginous and, when ground into a flour and mixed with liquid, produces a blend with a texture akin to that of egg whites. This gelatinous mixture can be used in place of eggs to add body to baked goods-unlike eggs, however, it does not have a leavening effect. Because it has a high fat content, flax seed should be stored in the refrigerator or freezer, where it will keep for up to 6 months. Though it is considered a digestive aid, it should also be noted that, for some people, flax seed also has a laxative effect.  

here are some sites that have recipes
http://www.flaxcouncil.ca/flaxpd5.htm
http://breadrecipe.com/AZ/BnnDtFlxsdBrd.asp
http://sundial.sundial.net/~drelr/recipes.html
http://www.waltonfeed.com/omega/wpancake.html

[Sara Emily]

A topic after my own heart! - I have become a great LOVER and ADVOCATE of flaxseeds and keep mine by storing them in the freezer for the maximum shelf life. When I am ready to use a certain amount, I measure it out, bring it to room temp., and then grind it in a little spice mill, as GROUND flax seed has a VERY short shelf life before it starts to go rancid! You can get these little spice grinders (electric) at someplace like K Mart or Wal Mart quite inexpensively, and it is worth it to be able to freshly grind them on demand. Flaxseed is a tasty, wonderful, healtful, and MOST EFFICACIOUS food! Enjoy! http://www.cookinglight.com/bbs/smile.gif

[mb]

uh oh - i've had a bag that i opened several months ago. it's been in my pantry with a chip-clip sort of thing keeping the bag closed. i was planning to use it this week in a recipe...do you think it's bad now?

[clairea]

Thanks everyone! I have put my flaxseed in the freezer, and am looking forward to using it. I have always been a "healthy" cook, but for so long this has been defined by what I don't use (fats, salt, processed foods, etc.), so I am really excited to start adding some things that I know are good for us. DH, however, is highly resistant to having more fiber, so hopefully the I can slip the ground-up flaxseed by him http://www.cookinglight.com/bbs/wink.gif

[CheerLiz]

I ran out of oatmeal this morning, but needed my daily flaxseed "fix", so I made a toasted-natural-peanut-butter-and-reduced-sugar-jelly-sandwich and put 1T of flaxseed between the PB & jelly, and I didn't notice a difference. I have a friend who puts raw bulgur in her kids' sandwiches -- she's done it for years, and they don't notice!