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?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)