Flaxseed Meal?

[kaizen]

I cut way back on carbs last fall. I'm hoping to come up with some low carb dishes to help my kids cut back as well. I found some info on flaxseed meal and picked up a preground pound at the local health store. I then followed a recipe for pizza dough. Let's just say it was had a very bread like pizza dough consistancy but tasted like grilled fish skin. Seriously, there is no way this stuff could be considered "nutty" or confused with anything a non-starving person would eat.

Does anyone have experience with this stuff? Is it possible this the meal went bad? Seems like the most common answer to the taste question is that it should tastle like cardboard. I can live with that if I have enough pizza sauce. My flaxseed dough may taste like cardboard if a dead carp had laid on it for about a week.

[bsills]

Not sure about the Flaxseed meal, but a good substitiue for that is to make your pizzas on top of a portabello mushroom.

[kaizen]

I tried some more flaxseed bread as a left over. It's better after sitting a night in the frig in a freezer bag. The fishy taste was overwhelming hot from the oven but mellows out some as the bread cools I guess. Last night it was concievable that the flax could be used as in conjunction with strong flavors, ie a rueben sandwich or something like that.

[Captain C]

7 egg whites, spinach, flaxseed, oats, cinnamon
Mix together and bake in oven as muffins.

[juicy]

This is what diabetics in our program have said is the best substitute for wheat flour and is a safe starch - turns into pure glucose and contains no nasty ingredients. Cutting down on carbs is a good idea, particularly the refined ones. But your brain needs some glucose everyday - not much - but some.

Mix these ingredients to get 3 cups of flour. Not sure of the grocery store options in Lufkin, but in Houston these are available at pretty much all of them.

To get three cups of flour, mix:

2 cups of rice flour
2/3 cup potato starch
1/3 cup tapioca starch

Once mixed, treat it as regular flour.

[juicy]

Just to add, flaxseed meal is about 70% fat by calories. And all the fat calories are poly-unsaturated fats, which are nasty fats to eat.

[Mastro]

Try blanched almond flour.

[CamoQuest]

As far as the ground flax going bad... I read somewhere, several years ago, that once ground you either needed to freeze the flax or use it within a certain time frame. I don't remember what the time frame was, though. I was adding it to our horse feed, and would grind a large container of it up and keep it in the freezer. I used it for cooking, too, and never had a problem with it tasting like dead fish. yuck!