Flax Flour 250 g

Lin des Pyrénées organic flax flour was born of a simple principle: waste nothing of the flaxseed. After the cold pressing of our linseed oil, a dense press cake remains, the solid fraction of the seed. Finely milled, this co-product becomes a gluten-free flax flour, from organic farming, grown and processed in the heart of Béarn - both a baking ingredient and an everyday plant binder.

Our flax flour is 100% vegan, certified organic and naturally gluten-free.

An organic flax flour from cold pressing

Our organic flax flour is not an anonymous by-product: it is the solid fraction of the seed, obtained after the oil has been extracted by mechanical cold pressing. Where the oil concentrates the fatty acids, the press cake concentrates everything else - fibre, plant protein and minerals. By milling it into flour, we make use of every part of the seed and limit waste.

This flour is certified as coming from organic farming: flax grown without synthetic pesticides or fertilisers, on a Pyrenean terroir traced from field to bag. The flax is pressed then milled a few kilometres from the plots, in a short supply chain where each batch is identified. To discover the flax grown in the Pyrenees, browse our feature on flax.

Gluten-free: naturally, with an honest caveat

Flax is an oilseed, not a cereal: flax flour is therefore naturally gluten-free. It has its place with people who cook without wheat, barley or rye, and brings taste and structure to gluten-free preparations that are often bland.

One caveat is nevertheless necessary: depending on the workshop, a risk of cross-contamination with gluten-containing cereals may exist. Sensitive coeliacs should check the production conditions stated on the packaging before buying.

A dense composition: fibre and plant protein

Flax flour stands out for a combination that is unusual in baking: it is rich in fibre and a source of plant protein, with minerals naturally present in the seed. As the oil has been removed during pressing, it is however much lower in omega-3 than the whole seed or the oil.

• Fibre: this is what gives the flour its ability to absorb water and to gel - the basis of the flax egg described below.
• Plant protein: useful for enriching breads, galettes and crêpe batters, especially in plant-based cooking.
• Taste: a subtle toasted hazelnut flavour, which pairs with wholemeal flours, buckwheat and dried fruit.

Each form of flax has its use

The omega-3 in flax, alpha-linolenic acid (ALA), is concentrated in the fat fraction: for this intake, linseed oil and ground flaxseed are the forms to choose. The flour, for its part, provides the dry matter: fibre, protein, structure and taste. Kibbled flaxseed sits between the two, with added crunch.

How to use flax flour in cooking

Flax flour is a versatile ingredient with a subtle hazelnut taste. It is generally not used on its own, but alongside another flour, as it does not rise and gives a dense texture. As it absorbs a lot of water, remember to slightly increase the liquid in your doughs and batters.

Flax flour as a partial substitute

In pastry and bread making, replace 10 to 20% of your usual flour with flax flour to enrich breads, crêpes, muffins or cookies in flavour and structure. Beyond that, the mixture becomes compact: flax flour adds density without helping it rise. For detailed ratios, read our complete guide to gluten-free flax flour.

The flax egg: a plant-based binder

Flax flour is an excellent egg-free binder, ideal for vegan cooking. To make a "flax egg", mix 1 tablespoon of flax flour with 3 tablespoons of water, leave to stand for 10 minutes until it gels, then use it in place of an egg. This binder works particularly well in cakes, pancakes, cookies and vegetable patties.

Other ideas

• in a crêpe or blini batter, for a hazelnut taste;
• as a coating, mixed with gluten-free breadcrumbs;
• by the spoonful in a porridge, a smoothie or a yoghurt;
• in a gluten-free bread dough, to give the crumb structure.

Find signature ideas from our ambassador chefs on our recipes page.

Storing organic flax flour

Like any flour made from an oilseed, flax flour should be kept away from light, heat and moisture, in an airtight container, ideally in the fridge after opening. A fresh flour smells of hazelnut; an acrid smell or a marked bitterness indicate that it has aged. The 250 g format is calibrated for regular use, without waste.

Why choose Lin des Pyrénées flax flour

Our organic flax flour embodies a consistent approach, from field to bag:

• From organic farming: flax grown without synthetic inputs, certified organic.
• A co-product of cold pressing: the flour makes use of the press cake from our cold-pressed oil, in an anti-waste approach that honours every fraction of the seed.
• Full traceability: we know where the seed comes from, who grew it and where it was processed, in the heart of Béarn.
• Short, local supply chain: growing, pressing and milling brought together in the same Pyrenean territory, direct from the producer.

To discover the spirit of the house, browse our story, and complete your cooking with the other products in the range: organic flaxseed, kibbled flaxseed and virgin linseed oil.

Format and availability

Organic gluten-free flax flour comes in a 250 g bag, a practical format for regular use in baking. It is available in our online shop and from our partner stockists.