Gluten Free Seeds: Flaxseed

Flax is one of the oldest cultivated crops going back to the Egyptian times. The slender plants grow as tall as 4 feet and are sometimes used as an ornament plant in gardens. Canada is current the largest growers of flax.

Flax is also grown for its seeds which are often processed to make linseed or flax oil. Flaxseeds are grown in two varieties: brown and yellow seeds. High in dietary fiber, they also contain a very high concentration of Omega 3 fatty acids and can taste slightly spicy.

Flaxseed can be eaten whole, cracked or ground. Once cracked or ground, they should be eaten within a week to avoid becoming rancid, or refrigerated for up to six months.

Uses for Flaxseed:

Added whole to breads or topping for cereal or salads
Ground and added to breads or muffins
Ground and added to water as a replacement for eggs in baked goods: 2 ½ tablespoons flaxseed meal with 3 tablespoons of warm water will replace one egg.

Flaxseed, like many other seeds, makes wonderful tasting crackers. Following is a recipe I found in my favorite cookbook: Complete Gluten Free Cookbook:

Crispy Sesame Flaxseed Wafers

1/3 cup soy flour
¼ teaspoon gluten free baking powder
½ cup sesame seeds
½ cup untoasted flaxseed
2 teaspoons anise seeds
2 teaspoons caraway seeds
2 teaspoons fennel seeds
½ cup coconut oil or butter substitute
¼ cup granulate sugar
¼ cup water

Combine flour and seeds in a large bowl. Mix well and set aside.

Cream butter substitute and sugar in a separate bowl. Add water and beat well. Slowly add dry ingredients.

Drop small spoonfuls of batter onto cookie sheets, at least 2 inches apart. Flatten with the bottom of glass. Bake at 325 degrees for 13 to 16 minutes or until lightly browned. Cool on baking sheet for 2-3 minutes before transferring crackers to rack. Can be stored in an airtight container for up to 3 weeks.