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Flax seed vs. Flax meal--need measurement conversion

post #1 of 8
Thread Starter 
I have a recipe that calls for 2 T whole flax seed, but it just wants you to grind it up anyway. I already have flax meal on hand. I've tried searching online, but I can't seem to find what the equivalent would be. My guess would be to use 1.5 T of the flax meal.



Does anyone know what the proper measurement conversion would be?



Thanks!
post #2 of 8
What is the recipe for? If it's in a bread or something, I'd just use 2 tbsp of ground anyway.
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post #3 of 8
I think your conversion is most likely correct, but depending on how fine a grind the meal is could affect it. I would suggest measuring 2 T of seed and weighing it if you have a kitchen scale. Then weigh the meal. This would be the easiest way to get both equal
post #4 of 8
I'd just use 2T.. anything that calls for whole flaxseeds is dong it as a filler/add-in, the way you would nuts or chocolate chips. To keep volume the same, 2T is good. Sides, flaxseeds taste amazing.
post #5 of 8
Thread Starter 
It's for a coffee cake recipe:



http://www.theppk.com/recipes/dbreci...p?RecipeID=269



I don't have whole flax seeds, so I won't be able to weigh them, although I may be able to find that online and then just weigh the ground flax.



Thank you!
post #6 of 8
I love this cookie recipe from Tofu-N-Sprouts: http://www.veggieboards.com/boards/s...ad.php?t=40331. I've done it both ways, with 2T pre-ground flax and with 1T+1t (= 4t) whole seeds, grinding them myself, and both worked equally well. So on that basis I'd say 2 teaspoons of whole seeds make 1 tablespoon of ground. Volume-for-volume the whole seeds are heavier than the (loose) powder.
post #7 of 8
Thread Starter 
Quote:
Originally Posted by cadellin View Post

I love this cookie recipe from Tofu-N-Sprouts: http://www.veggieboards.com/boards/s...ad.php?t=40331. I've done it both ways, with 2T pre-ground flax and with 1T+1t (= 4t) whole seeds, grinding them myself, and both worked equally well. So on that basis I'd say 2 teaspoons of whole seeds make 1 tablespoon of ground. Volume-for-volume the whole seeds are heavier than the (loose) powder.



Oh, thanks for that! So then, I guess I should be using 3T for that recipe then.
post #8 of 8
cadillin is right, you'd need to use more, as the surface volume increases, I don't know about a whole Tbsp though.....when added to a liquid, it swells up.....I'd stick to 2-2 1/2 T I think.....
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