Living Low Carb with Flaxmeal

Flaxmeal is high in fiber and nutrients and very low in carbs, so it works well for diabetics and others who limit their carb intake. It is also gluten-free, making it a good choice for those who are gluten-intolerant or avoid grains for other reasons.

Flax seeds contain many valuable nutrients, including B vitamins, antioxidants, and Omega-3 fatty acids. But their nutrition isn't available for our bodies to use until they are ground or milled.

Flaxmeal is very sensitive and can go rancid in as little as a week at room temp. That's why it's wise to store your flaxmeal in the frig or freezer until you are ready to use it.

Whole flax seeds are more stable, so grinding your own seeds into meal is a great way to preserve the nutrition and keep your flaxmeal from going rancid. It's easy to grind your own seeds using a coffee grinder, blender, or food processor.

If your flaxmeal tastes bitter, it's rancid and should be thrown out. It should have a pleasant taste and smell.

Flaxmeal can be used as a flour sub in many recipes. It can also be used as an egg sub in some instances.

It has a slightly nutty flavor and is reminiscent of whole grain flour. It works great for things like pancakes, pizza crusts, flat breads, and even cookies.

There are many low carb recipes using flaxmeal around; many of them have been created by Vikki Ann, a member of About's Low Carb Diets Forum, and the Low Carb Diets guide, Laura Dolson.

Some of my recipes are based on recipes by Laura and Vikki Ann and have been noted as such and posted with their permission. Their original recipes, my variations of them, and my own original recipes can be found in the links below...