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I love to cook and this time of year pumkin bread is a favorite. I have insulin resistance and am really trying to watch my diet. Has anyone subtituted Flax flour or Flaxseed oil in their baking?
I found direction on the internet, but I would love a review on how it tastes.
Let me know if any of you have any reviews or advice!
Amy, flax is pretty hard on your digestive system. If you are trying to increase fiber intake, then use wheat germ - it's much easier on your GI tract. Canola oil is a good choice - some don't like the taste initially, but once you switch over completely, you won't be able to tell the difference. Good luck! Even losing 5% of your body weight can reverse the IR in many people. :)
Unfortunately I have Polycystic Ovarian syndrome and my IR is linked to that. I am not overweight and I my bodyfat percentage is on target with what it should be. I take glucophage daily and it helps, but I am trying really hard with my diet too!
I exercise regularly and have been working with a nutritionist who suggested the substitution, I just did not know how it would taste.
I ran out of time to bake this past weekend, but I am going to try the flax sub, but I am going to try wheat germ too.
Thank you for the help!
I've never heard of flax flour, but personally I LOVE flax seed. I grind it up in my coffee grinder and add it to bread and granola, but I don't know that I would use it as a substitute for flour. Rather I would just replace some of the flour with it. I'm not sure how it would be as far as texture to use only ground flax seed.
Flax oil is very expensive I think and I've never used that either. I agree with using canola oil. You can take flax oil in capsules if you really need it.