To flax or not to flax?
I want to make a whole-grain pancake mix as a gift for a friend. The recipe I want to use calls for some ground flaxseed, and I really do think it lends great texture and taste to the finished product. I know that ground flax can go rancid when it's not refrigerated, but how long will it take before it goes off when mixed with other ingredients? Would I be better off leaving it out? Or could the mix, sealed in an airtight container, live in the fridge? It's a blend of gluten-free flours and starches, brown sugar, salt, baking powder, and the ground flax. Which way would you go?