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Old 09-14-2011, 05:54 AM   #1
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Golden vs. Brown Flax Seed

I'm sorry if this has been asked before, but I was curious what everyone's opinions are on Golden vs Brown Flax seed. My research seems to indicate that they are nutritionally about the same, but I'm wondering who has actual practical experience using both and could share their thoughts on why they prefer one over the other. Thanks in advance!
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Old 09-14-2011, 06:02 AM   #2
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I think the golden flax meal is MUCH better.

The golden makes for much better looking and tasting finished baked goods. The dark has a, well...a darker flavor.
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Old 09-14-2011, 07:29 AM   #3
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Thanks drjlocarb! That was what I was thinking but wasn't sure. I noticed the golden was slightly more expensive than the brown and thats what I went with when I purchased some last night. I'll probably stick to the golden, thanks!
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Old 09-14-2011, 07:54 AM   #4
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I prefer the dark. To me the golden has a grassy flavor.
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Old 09-14-2011, 07:58 AM   #5
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I find the golden tastes a lot milder, almost a graham flavor while the brown is grassy and heavy.
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Old 09-14-2011, 08:14 AM   #6
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Thanks for all the extra info - maybe I shouldn't be so quick to dismiss the brown flax - I think i'll pick up a bag of that too and experiment with both! That mock cream of wheat sounds great - that used to be one of my favorite childhood breakfasts! Thanks for posting!
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Old 09-14-2011, 08:34 AM   #7
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I don't understand what people have against normal flax! I don't find the golden that different, and it's consistently at LEAST twice the price of the regular...

to improve flax in baking, be sure to try adding oat fiber, purchased here from Netrition. I use about 2/3 flax to 1/3 oat fiber and a bit less than that scoop size of whey protein isolate. when you add some grated squash to that, it makes an unbeatable baking mixture in my opinion.
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Old 09-14-2011, 10:54 AM   #8
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I've used both, and don't feel or taste a lot of difference between them.

I like adding them to salads, but I toast them first. In a covered pan, I put a small dab of butter. I then add the flax seeds and heat them up under low heat so I can control the toasting better. I also like adding some garlic powder to them while I'm toasting, I love the taste!

Stir so they don't burn and they mix with the butter and seasonings. Do it quick, then put the cover on....the flax seeds have a tendancy to pop like popcorn! Makes a mess!
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Old 09-14-2011, 02:58 PM   #9
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Here's an awesome low carb breakfast I learned from the Heather Eats Almond Butter Blog:

2/3 cup water
pinch of salt
1/4 cup flax meal
2 tbsp. almond butter.

I heat the water first for 2 minutes in the microwave, then add the remaining ingredients for an additional 3 minutes. Stir well and add 1/2 square of unsweetened Baker's Chocolate and sweetener to taste (I use very little). It's awesome!

I use a little HWC on top of this divine breakfast, and since I like texture, I throw in a small handful of cacao nibs.

Total carb count is 6 carbs.

Because I seem to be sensitive to the phytoestrogens in flax, I don't eat this every day, but I sure wish I could.
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Old 09-14-2011, 03:28 PM   #10
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I use flax meal to make muffins and honestly don't see much difference between the light and dark. I love the taste of my flax meal muffins, even when they're made with all dark flax. I make a dozen on Sundays and then pack one up with my lunch for a mid-morning snack. I've given them to co-workers who also love them!
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Old 09-14-2011, 10:10 PM   #11
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I prefer the milder taste of the golden flax I get from the bins at Winco. I like to grind them myself in a coffee grinder. I used to get Bobs red mill brown flax meal I don't know if the taste is different if it's fresh ground or not. I will have to get some brown seeds and grind them and see how the taste compares.
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Old 08-22-2014, 05:00 PM   #12
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Well, I sure hope the golden tastes better than the brown, because I think the brown tastes too fishy in the bread I just made!

Last edited by emilyrose; 08-22-2014 at 05:04 PM..
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Old 08-23-2014, 04:47 AM   #13
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I don't notice a difference.
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Old 08-23-2014, 08:49 AM   #14
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Quote:
Originally Posted by emilyrose View Post
Well, I sure hope the golden tastes better than the brown, because I think the brown tastes too fishy in the bread I just made!
You will love the golden flax. It is a great taste difference from the brown.
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Old 08-23-2014, 09:07 AM   #15
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Dunno if this is the proper place but I've been thinking about an oatmeal blueberry muffin recipe that I have that I'd like to adapt. It still wouldn't be strictly low carb but I'd like to make it lower carb. So it calls for 1 C of flour and I'm wondering if I just used flax seed instead how it would go. I'd also need to sub out the brown sugar and I know texturally that will change it a lot. Anybody willing to look at it and give me some feedback?

OATMEAL BLUEBERRY MUFFINS

½ C milk
¼ C oil
1 egg, beaten
¼ C honey
1 ½ C oats (quick or old fashioned, uncooked)
1 C all-purpose flour
1 C blueberries
½ C chopped nuts
1/3 C brown sugar
1 Tbls baking powder
½ tsp salt
Add Cinnamon Add-A-Crunch

Add milk, oil, egg and honey to combined remaining ingredients, mixing just until dry ingredients are
moistened. Fill 12 greased or paper-lined medium sized muffin cups ¾ full. Bake in preheated hot
oven (400 degrees) 15 to 18 minutes or until golden brown.
Makes 1 dozen muffins

CINNAMON ADD-A-CRUNCH

1 ¼ C oats
1/3 C brown sugar
1/3 C melted butter
1/3 C wheat germ
¼ tsp cinnamon
Combine ingredients, mix well. Cook in 10 inch skillet over medium heat, stirring constantly, 5 to 7
minutes (till golden brown). Spread on ungreased cookie sheet to cool. Store in tightly covered
container in refrigerator up to three months. Serve as topping over fruit, fruit salad, yogurt, frozen
yogurt, ice cream, pudding. Makes 2 cups
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Old 08-23-2014, 09:53 AM   #16
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Madmarsha, I don't know how to redo your recipe. But I have a blueberry streusel recipe from a very good author that might work for you.
Blueberry Struesel Muffins w/ Lemon Cream Cheese Frosting I Breathe I’m Hungry
6 Tbsp butter
1/4 cup or more granulated sugar substitute
2 eggs
2 tsp vanilla extract
1 cup almond flour
2 Tbsp coconut flour
Pinch of salt
2 tsp baking powder
1/4 tsp xanthan gum
1/3 cup almond milk
1/2 cup blueberries
Streusel topping
2 Tbsp butter
1/2 cup almond flour
1 1/2 Tbsp or more granulated sugar substitute
1 tsp lemon zest
1 Tbsp coconut flour
Icing
2 oz cream cheese, softened
1 Tbsp lemon juice
2 Tbsp or more granulated sugar substitute
Cream the butter and sweetener together until smooth. Add the eggs, beating well after each. Add the vanilla extract and mix well. Combine the almond flour, coconut flour, salt, baking powder, and xanthan gum in a medium bowl. Add to the wet ingredients and mix well. Pour in the almond milk and blend until smooth. Stir in blueberries. Divide the batter between 6 greased muffin tins. Melt the butter and add the rest of the streusel ingredients. Stir until a dough forms. Using your fingers, crumble the streusel over the tops of the muffin batter. Bake the muffins at 375 degrees for about 22 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool. Whip the softened cream cheese with the splenda and lemon juice until smooth. Spoon into a ziploc bag and cut off the very tip with scissors. Squeeze the icing over the cooled muffins and serve.
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Old 08-23-2014, 10:35 AM   #17
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Thank you, Soobee!
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