Mad Kitchen Scientist's Log: Secrets of the Flaxseed Slurry

So many factors in baking, can one even come close to understanding them all? To uncovering the great theory of every ingredient? Chances are slim, but that does not halt all kitchen scientific progress. Lately I've been experimenting quite a bit with flaxseed, and have been discovering its amazing possibilities.

Flaxseed has been my grain-free baking savior, especially since I have been avoiding using isolated starches like potato starch. The trick to making flaxseed work its magic requires two tools: water, and a coffee grinder. First, all of the flax seeds must be ground via the coffee grinder, and then any water to be added should be added in one go. The resulting mixture should be stirred until all of the ground flaxseed is evenly incorporated, creating what is initially a very thin flax batter. Allowing the batter to sit for 10 or more minutes allows the mucilage in the flax to really activate, creating a thick "wet ingredient" in whatever mixing bowl happens to be present. It will almost have the look of an egg-y, sugary slurry that is the typical beginning of omnivorous batter recipes.

One thing I have discovered about cooking with this slurry: The amount of water necessary for some doughs, depending on the different flours you are going to use, might seem outrageous, as in outrageously huge. The general rule I follow when using this method is: If the batter looks too thick, add more water. It will probably work if you add more water.

As far as slurry proportions go, I've been experimenting lately with 1/4 cup of flaxseeds to 1 cup water, but for a cup or more of additional flours 1/4 cup flaxseeds to 1.5 cups water (or 1 cup water and 1/2 cup soymilk) is probably going to work better.

Other flours that are good to use with the flaxseed slurry base: Garbanzo bean flour is the best, if you're not going to use any other flours to bake whatever you want to bake. Coconut flour is difficult to use unless you use no more than 1 tablespoon per cup of water used in the slurry. 1 tablespoon of coconut flour will help the garbanzo bean flour taste less beany.

Recipes soon. I've managed to come up with some good rolls and breads using this flax slurry method.