Linseed flour is produced from cold-pressed defatted linseeds, meaning the oil content is significantly lower than that of whole flaxseeds. This process concentrates the remaining components, making the flour naturally richer in plant protein and dietary fibre per gram compared to the whole seed. While it still retains valuable compounds like lignans and some alpha-linolenic acid (ALA), the primary difference lies in the mouthfeel and culinary application. Whole ground flaxseed can be oily and heavy, whereas this defatted version offers a lighter, less greasy texture. This makes it particularly suitable for people who want to increase their fibre and protein intake without adding extra fat or altering the consistency of their meals too much. The mild, slightly nutty taste blends easily into both sweet and savoury dishes without overpowering other flavours.
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