Flax flour
Flax Flour 250 g
Our organic gluten-free flax flour, made from the cold-pressing press cake: fibre, plant protein and a hazelnut taste, for baking and binding.
€11.90
Our products
Flax flour
Our flours made from oilseed flax press cake, the dense co-product left from pressing our oil. Naturally gluten-free, a source of fibre.
2 products
Gift boxes
Oil and Flour Discovery Gift Box
Virgin Linseed Oil 200 ml & Flax Flour 250 g gift box: the two essentials of Lin des Pyrénées cooking, as a gift or to discover.
€33.90
Flax flour
Our organic flax flour range brings together our flours made from oilseed flax press cake, the dense co-product left from the pressing of our linseed oil in Béarn. Naturally gluten-free, a source of fibre and providing around 20% protein, this fine flour makes the most of every fraction of the seed. Now from organic farming, it carries into your kitchen the standard of a short and traceable supply chain from the Pyrenees. To learn everything, read our guide to gluten-free flax flour.
All our flax food products are 100% vegan and from organic farming.
An organic flax flour, made from the press cake of Béarn
Our flax flour is now certified organic: it comes from seeds grown according to the specifications of organic farming, without synthetic fertilisers or pesticides. After the oil is pressed, the remaining press cake - dense and concentrated - is finely milled to give a flour with a mild hazelnut taste. Nothing is lost: turning the press cake into flour complements the oil, made from the same seed, within the same short supply chain in Béarn.
With the oil removed, flax flour logically contains less fat than the oil or the whole seed; on the other hand, it concentrates the fibre, minerals and plant proteins. It is this profile that makes it an ingredient of choice for enriching cooking and baking.
Flax flour and gluten-free cooking
Naturally gluten-free, flax flour is valuable for specific diets as well as for enriching everyday meals (depending on the workshop, a reservation about cross-contamination may apply). It is used as a partial substitute for a standard flour - generally around 10 to 15% of the total weight - in bread, muffins, crêpes, pastry doughs or pancakes, where it brings softness and hold.
Mixed with a little water (one tablespoon of flour for three tablespoons of water, ten minutes' rest), it forms a gel that serves as an egg substitute in plant-based recipes, or as a binder for a sauce or a galette batter. Its mild hazelnut taste goes as well with sweet preparations as with savoury doughs. Find our ideas in the recipes section, and the page of our organic flax flour.
Storage
Keep the bag dry, away from air and light, ideally somewhere cool once opened, and use it within the following weeks: like any flour made from an oilseed, it is best used fresh.
Why choose Lin des Pyrénées flax flour
- Certified organic: from organic farming, without synthetic inputs.
- Naturally gluten-free, for more inclusive cooking.
- A source of fibre and around 20% protein, from the press cake.
- A short supply chain in Béarn, traceable from the field to your kitchen.
- Direct from the producer, with a zero-waste approach to the seed.
From seed to plate, we make the most of every fraction of flax: the oil for its omega-3 ALA, the flaxseed and the kibbled flaxseed for the whole seed, and this organic flour for its fibre and protein. Choose below the flax flour that will enrich your cooking.