Flaxseed

The oval, flat and pointed flaxseed selected by Farinart come from qualified sources, carefully cultivated to guarantee exceptional purity and optimal nutritional benefits.

This product is available raw or sprouted and is offered whole and ground. From brown or golden varieties, flaxseeds can be obtained from conventional or organic farming. Our flaxseeds are non-GMO.

Since flax is naturally gluten-free, it is an ideal option for gluten-free products. In whole or ground forms, as is, sprouted or roasted, flaxseed can be used in baked goods including bagels, breads, cookies and cakes.

Flaxseed flour substitution with wheat flour can improve omega-3 fatty acid content of baked goods but if too much is added it can also impact the moisture content, the taste and the coloration. Seamless substitutions reported in the literature include replacing wheat flour with flaxseed flour by 5 to 15% in bagel, by 5 to 45% in muffin and to 15% in cookie formulations.

Flax is a nutrient-dense oilseed. It is an excellent source of healthy fats, mainly composed of polyunsaturated fatty acids including alpha-linolenic and linoleic acids associated with heart disease prevention. Flaxseeds also contain significant concentrations of complete proteins, meaning they contain all the essential amino acids, as well as fibers, most of which is insoluble and act as a prebiotic. Flaxseeds are also a source of vitamins E and K, folic acid, and biotin, minerals such as magnesium, potassium, sodium, zinc, manganese, copper, and iron. In addition, they contain lignans, flavonoids and phenolic acids.

Flaxseeds are considered low FODMAPs (Fermentable by colonic bacteria Oligosaccharides, Disaccharides, Monosaccharides and Polyols).