How to grind flaxseeds
I started using ground golden flaxseeds to make keto bread about 4 years ago. I have also combined it with other low carb flours to make wraps, pizza, cakes, cookies, etc. Since many of you may not know about these baked goods that uses alternative low carb flours, I have decided to do a remake of some of these recipes. I will also be using these alternative low carb flours to make more recipes. Hence, I created a new playlist on "How to grind nuts and seeds" so that whenever I use any of these alternative flours, there will be a tutorial video available for reference on how to grind them.
1. Use a seed, bean, nut or multi grinder as it is the most effective. A powerful food processor or blender such as Vitamix can be used too. In the video, I used a multi grinder.
2. Ensure that the bowl and blade of grinder are dry and cool (not hot from the dishwasher).
3. Ensure that the seeds are at room temperature and dry. It is not necessary to roast the raw flaxseeds before grinding.
4. Place the flaxseeds into the grinder. Pulse (do not blend) a few times for a few seconds each. Stir to mix well then pulse again a few times for a few seconds each. Do not over grind as it will turn into a paste or butter. That is why it is easier to control by pulsing and not blending.
5. Transfer the ground flaxseeds into a bowl and it is ready to be used as a low carb flour.
6. The texture of the ground flaxseeds is slightly powdery but not very fine. If you use pre-ground flaxseed meal, just grind it a bit to make it slightly powdery so the baked goods will be less dense.
7. Home grinding will not yield a super fine texture as the fat content of the seeds are still intact. For commercial grinding, the fats are squeezed out and sold as oil then the leftover "cake" is ground until powdery and sold as flour.
8. You can also grind in bulk and store in the fridge or freezer for convenience.
Check out some of the recipes that uses ground flaxseeds;
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