Farmer Bob's Organic Brown Flax Seed is whole, raw brown flaxseed - USDA Certified Organic, non-GMO, US grown without glyphosate, farmer direct, in reclosable 1 lb, 2 lb and 5 lb bags.
Brown or golden? The honest answer
We sell both and the nutrition is close to identical - both are dominated by the same omega-3 fatty acid, the same lignans and the same soluble fiber. Anyone claiming a large nutritional gap between them is selling something. The real differences are flavor and color:
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Brown flax tastes stronger. Earthier, nuttier, a little more assertive, and it reads clearly in the finished food. It also darkens whatever you put it in.
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Golden flax is milder and lighter, and disappears into pale batters and smoothies without changing their color.
Choose brown when you want the flax to taste like something, and when the food is already dark: whole grain and rye breads, oatmeal, bran muffins, granola, dark seed crackers. Brown is also the traditional choice and usually the more economical of the two.
Uses
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Flax egg - 1 tablespoon ground flax plus 3 tablespoons water, rested 5 minutes, replaces one egg in baking.
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Hearty breads and muffins where a nutty note is wanted.
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Oatmeal, yogurt and granola, ground and stirred in.
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Seed crackers - whole flax gels and binds them.
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Sprouting and planting - raw, untreated seed.
The one rule that matters
Grind it. Whole flaxseed passes through largely intact and you get almost none of the benefit. Grind small amounts fresh in a coffee or spice grinder as you need them - once ground, the oil oxidizes within weeks. That is exactly why we sell whole seed: intact, kept cool and dry, it stores for a year or more, while pre-ground meal is already losing quality on the shelf. Refrigerate anything you grind ahead.
One farmer, one field. Grown, bagged and shipped by Farmer Bob in Princeton, Kansas.
