Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Grinding Flax Seeds In A Pepper Mill?
0

11 posts in this topic

Hi. I have started looking into Flax, and so far it looks like the whole freshly-ground seeds are the best, most healthy way to use Flax. The magnesium and fatty acid content among other things looks like it will benefit me right now. So how best to grind them is my next question.

There are suggestions to use a coffee grinder, but that seems like overkill to me. They are after all just tiny little seeds. Besides, that would be a much larger machine than I'd need, since the amount of ground Flax required is so small. There would likely be a lot of waste, woud there not? Also, the convenience of something hand-held would make it far more likely that I'll bother to use it. If a pepper mill will work, that seems like a good idea to me. I'd probably add some sesame seeds, and maybe some other stuff too. The sesame would help to give the proper balance of omega-3 to omega-6 fatty acids too. I know I could use a mortar & pestle, and might just do that if it turns out to be the overall best solution.

I've looked up pepper mills, and like everything else, there are good ones and bad ones. Of course, I don't want a piece of junk. One possible issue I'm wondering about is since Flax seeds are oily (from what I've read), might they easily clog up the grinder? Some units are advertised as suitable for Flax and other seeds, but we all know how claims are exaggerated in order to make a sale.

Any suggestions or ideas on this topic would be much appreciated!

0

Share this post


Link to post
Share on other sites


Ads by Google:

Well, you're right, oily seeds will probably gum up your pepper grinder and render it unusable. A coffee mill is a better option. If you feel you only need a small amount, what you can do is freeze what you don't use immediately. The ground flax will keep fresh, and you won't have to grind new ones so soon.

0

Share this post


Link to post
Share on other sites

I use a coffee mill to grind my flax seed when I have it.

0

Share this post


Link to post
Share on other sites

I use one of those mini electric coffee/spice grinders. It really doesn't grind that much at a time, maybe 1/2 c. or less and it makes it so easy. I would do a couple batches at a time and then store in a clean/dry glass jar with an airtight lid in the fridge (or a ziploc bag would do), then it's ready for when you need it.

0

Share this post


Link to post
Share on other sites
I use one of those mini electric coffee/spice grinders. It really doesn't grind that much at a time, maybe 1/2 c. or less and it makes it so easy. I would do a couple batches at a time and then store in a clean/dry glass jar with an airtight lid in the fridge (or a ziploc bag would do), then it's ready for when you need it.

Thanks. I was wondering if anyone had tried one of those. I saw one actually advertized as a Flax Mill, and it said it was good for other stuff too. It's about 6 1/2 inches tall, or something like that, and was 50 bucks. At the moment I'm still a bit skeptical of them. I did also find a hand-held pepper/spice grinder (and I think it also mentioned Flax seeds) which has ceramic blades, and battery operated. I don't care if it's hand-powered really, and in fact I think it might be better just so there's less to give trouble. That is of course unless Flax is hard to grind. The ceramic idea sounds like a good thing to use in the case of seeds, especially oily ones. What is yours made with?

On the other hand there's the mortar & pestle which are like 10-15 bucks for a nice porcelain one. A bit less convenient, but maybe good health isn't going to come any easier. Are the seeds easy enough to grind by hand, or will I be at it awhile to get them edible?

0

Share this post


Link to post
Share on other sites




Thanks. I was wondering if anyone had tried one of those. I saw one actually advertized as a Flax Mill, and it said it was good for other stuff too. It's about 6 1/2 inches tall, or something like that, and was 50 bucks. At the moment I'm still a bit skeptical of them. I did also find a hand-held pepper/spice grinder (and I think it also mentioned Flax seeds) which has ceramic blades, and battery operated. I don't care if it's hand-powered really, and in fact I think it might be better just so there's less to give trouble. That is of course unless Flax is hard to grind. The ceramic idea sounds like a good thing to use in the case of seeds, especially oily ones. What is yours made with?

On the other hand there's the mortar & pestle which are like 10-15 bucks for a nice porcelain one. A bit less convenient, but maybe good health isn't going to come any easier. Are the seeds easy enough to grind by hand, or will I be at it awhile to get them edible?

A coffee/spice mill shouldn't cost more than $30. It really is what you need. These specialty items are lower-volume and more likely to break down, not less.

You definitely don't want a mortar and pestle. It takes a lot of work, and still won't grind as fine. It crushes, so you end up with whole husks in your meal.

0

Share this post


Link to post
Share on other sites
A coffee/spice mill shouldn't cost more than $30. It really is what you need. These specialty items are lower-volume and more likely to break down, not less.

You definitely don't want a mortar and pestle. It takes a lot of work, and still won't grind as fine. It crushes, so you end up with whole husks in your meal.

Wow, thanks for letting me know about the problems of using a mortar & pestle for this! So I guess then the seeds are too tough to eat whole?

Thanks for the link too. I'll keep these all in mind. Any experience with how long the grinders typically last? Here's one of the ones I found advertized for Flax: http://www.fantes.com/grain_mills.htm#flax

I've never purchased anything like this before, so I just don't know what to look for or avoid yet.

0

Share this post


Link to post
Share on other sites

I just ran into something about grinding salt, and how natural salt which still has moisture requires a grinder with an all ceramic grinding mechanism. That seems to back up my guess about the ceramic and the oily seeds.

Here's a hand-held one with ceramic grinders claiming to work for Flax and other stuff: http://www.peppermills.com/

0

Share this post


Link to post
Share on other sites
I just ran into something about grinding salt, and how natural salt which still has moisture requires a grinder with an all ceramic grinding mechanism. That seems to back up my guess about the ceramic and the oily seeds.

Here's a hand-held one with ceramic grinders claiming to work for Flax and other stuff: http://www.peppermills.com/

The reason you need a ceramic mill for salt is because salt will corrode away any metal it is exposed to in a short period of time.

That mill is specifically designed to broadcast pepper, grind it and spread it evenly over the top of a dish. It may be used for other things. It's a work of art, but that's not how you are intending to use your ground flaxseed, is it?

0

Share this post


Link to post
Share on other sites
The reason you need a ceramic mill for salt is because salt will corrode away any metal it is exposed to in a short period of time.

That mill is specifically designed to broadcast pepper, grind it and spread it evenly over the top of a dish. It may be used for other things. It's a work of art, but that's not how you are intending to use your ground flaxseed, is it?

Ah, the corrosion I can understand. Good point. But yeah, I was thinking of just sprinkling it on finished dishes, just like salt or pepper, which is why I thought of the pepper mill things. I don't know what else I'd put it on. I haven't had time to get fancy in the kitchen in awhile :( I understand it's best uncooked anyway.

0

Share this post


Link to post
Share on other sites
A coffee/spice mill shouldn't cost more than $30. It really is what you need. These specialty items are lower-volume and more likely to break down, not less.

I agree, this is what you need. I have had mine for years, with no signs of giving out. You just load the seeds in, pop the top on, and about 3-4 pulses is all it takes to grind them up really well.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,647
    • Total Posts
      921,596
  • Topics

  • Posts

    • Tell your medical doctor that you want a full Celiac panel before you go gluten-free.  A family history of Celiac should be enough reason to run one every couple of years.  The stool tests aren't considered medically valid, so they probably won't accept those.  It would be good to know if you actually have Celiac.  That would tell you how careful you have to be with gluten consumption.  If you don't have Celiac, it will make your life easier...you can still be gluten-free but you might be able to do things like take a burger off a bun and eat at most restaurants safely.
    • Sure, if you are feeling better from the Celiac, now you might notice other things you didn't before.     a very real possibility is that you have changed your diet and are now eating something you didn't eat much of before.  Or you are eating larger or smaller amounts of protein or fiber....that sort of thing
    • This board is quite old but I'm hoping someone can continue on this topic. I am 61 years old and in all my life and doctors' visits, I have never had a western doctor ask me if I have a family history of celiac or suggest a gluten free diet. In all honesty, I have only started having what could be considered "gluten sensitive" symptoms within the past 2 years - chronic, unexplained bouts of diarrhea, mainly. Although bloodwork has shown in the past 2 years I now have high cholesterol, blood sugar, blood pressure and a bone density scan showed osteopenia. My PCP put me on meds for everything, of course. I recently began seeing a naturopath - and when I was running down my health history and list of symptoms she immediately asked about the family history of celiac. My father was positively diagnosed, through biopsy, with celiac sprue about 25 years ago, when nobody talked about gluten sensitivity. Anyway, she had me do the full panel testing at Enterolab. I have one celiac gene and a gene that indicates neurological manifestations of gluten sensitivity (I have long been plagued with panic attacks and depression). I also showed extremely high (215 units, below 10 is normal) for fecal anti-gliadin and varying high results for dairy, eggs and soy. My fat malabsorption stool test also tested high (431 units and normal is less than 300). The interpretation from Enterolab and my naturopath both strongly advised I eliminate gluten from my diet for the rest of my life. Naturopath said after a year or two I may be able to try introducing limited dairy, eggs and soy back; but not until the glutin response is completely under control. I am really struggling with this. Everyone I've talked to (including adult children, spouse, other family members, friends) is skeptical about me making such a radical change in my (our) diets based on these results. They seem to view gluten sensitivity as a "fad" and think I am going off the deep end. "Get a second opinion" - or "talk to your PCP about it". I've read enough to know that my PCP will not be of much help. And since I really only had one irritating symptom that could be related to gluten sensitivity, it's not like my life will be radically improved by going gluten free. I guess I could choose to ignore the test results - for now. I'm trying to view going gluten, dairy, egg and soy free as preventative and something that will contribute to a healthier life as I age. But it's so hard ... especially when the people who mean the most to me think I'm over-reacting and kind of cuckoo. Can anyone help me out here? I feel so alone ...  
    • Hello everybody, I'm new to the forum but am so happy to have found somewhere where people living with coeliac can share their thoughts! I've only been gluten-free for two weeks.  About three days in, I started experiencing awful heartburn which hasnt let up and I'm wondering if anyone else had this after giving up gluten? It wasn't a typical symptom for me before so feeling very uncomfortable.  I am not due to see my gastro consultant again until December and my GP (who was about as helpful as a chocolate teapot!) just gave me lansoprazole (its a PPI) which isnt even touching it.  Just wondering if giving up gluten is unmasking other symptoms or if this is a normal or common withdrawal effect?  I feel like burping/belching could help but its something I've never been able to physically do. Im in my early 30s so hoping its not another thing... Any advice would be appreciated A
    • O sorry. Negative biopsy. But this was months ago but i have no energy. My teeth are rotting i feel sick all the time. And i was told by someone who has celiac that it can also be difficult to have a diagnosis cause you would have to eat 6 pieces of bread for 6 weeks in order to get a proper diagnosis. And i just know that something is up
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,653
    • Most Online
      3,093

    Newest Member
    KerryO
    Joined