Flaxseed

The small, glossy brown or golden seed of the flax plant, also called linseed, used whole or ground in breads and muffins and mixed with water as an egg substitute.

Flaxseed: A small pile of whole golden and brown flaxseeds next to a spoonful of ground flax meal
  • Baking ingredients and additives

Also called: linseed

Ground flaxseed, often sold as flax meal, forms a thick gel when mixed with water. A flax egg, about 1 tablespoon ground flaxseed stirred into 3 tablespoons water and left to thicken, can replace one egg in muffins, cookies, pancakes and quick breads. It binds well but doesn't whip, so it won't work in sponge or angel food cakes.

Whole seeds add crunch to breads and granola. Flaxseed is oily and can go stale, so buy it in small amounts or store it in the refrigerator or freezer.

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Sources

Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.

  1. Flaxseed (Q911332), Wikidata