On the Road with Special Diets ~ and Focaccia Flax Bread (gluten-free with vegan option)

Gluten Free Bread Flax

Traveling with special diets is a challenge.

Truth is, I’ve never been a good traveler.  Basically, packing and deciding what to take with me has always driven me crazy been difficult, but since my whole family has gone on special diets, it’s become a pretty daunting task.

I’m assuming that I am not the only one on a special diet who finds it hard or near impossible to travel?

    • My oldest has five life-threatening food allergies, and we are all eating low-to-no-sugar, and are trying to limit our grains to some extent.
    • And we’re trying to eat only whole foods.
    • Yes – it’s crazy and that’s why we really don’t travel that much.
    • We do, however, travel several times a year as the kids and I go in tow with hubby to a work commitment, and we are thinking about another trip later this summer.I’m realizing that even though the preparation is really hard on me, the memory-making is important.

 

I have my work cut out for me :-) .
Today I am going to share with you some of the foods that I have found to travel well, but I really would love to hear from all of you in the comments section.

What foods do you take with you when you travel?

One of my favorite things to pack is some sort of homemade bread product that can either be eaten alone or with nut or seed butter spread on it.

On our last trip to Chicago, I baked up a huge batch of my Quick Drop Biscuits, spread them with Homemade Almond and Pumpkin Seed Butter, and a little bit of a healthy sweetener on the ones for the kiddos (hubby doesn’t like sweeteners).

Then we supplemented with carrot sticks and bottled water and some Homemade Popcorn.

It was plenty.  Not extravagant, but it was inexpensive and we didn’t go hungry.

One of my recipes has been getting a lot of use these days as we’ve moved a bit in the grain free direction.

It’s Focaccia Flax Bread.

It’s great plain, topped with nut or seed butter, or with a dip and it keeps well.

Gluten Free Focaccia Flax Bread

Ingredients:

2 cups flax seed meal (ground flax seeds)
1 tablespoon baking powder
1 teaspoon salt
1-2 tablespoons healthy sweetener (optional; Sucanat or coconut sugar are good options)
5 beaten eggs (or equivalent alternative like Ener-G Egg Replacer)*  See my post on Homemade Powdered Egg Replacer!)
1/2 cup water
1/3  cup coconut oil, melted (other healthy fats may be substituted)

Method:

1.  Grease pans (see below note for pan selection tips).  Preheat oven to 350 degrees.

2.  Combine dry ingredients and mix well.

3.  Combine wet ingredients in a different bowl.  Add to dry ingredients and mix well.

4.  Let batter sit for 2-3 minutes.  Don’t let set much longer, or it will be difficult to spread.

5.  Spoon batter into pans and spread.

6.  Bake for about 20 minutes, or until the bread springs back when touched lightly.

7.  Cool and cut into desired shape.

NOTES:

PAN SIZE INFO:

    1. One recipe fits in a pan about 10×15.
    2. 1.5 recipes fits in 2 9×13 pans.
    3. 3 recipes covers 2 large baking stones
    4. I bake in bulk.  I make 4.5 batches and cover 2 9x13s and 2 large baking stones.  Like I said, we LOVE this bread.  If you use the stones, no greasing is necessary!

FLAX SEED HEALTH: There’s a lot of information out there about benefits of flax seeds, but there are also concerns.  I think that this article by George Mateljian is  quite comprehensive and helpful.

Here’s a list of other foods that I’ve packed up in our car for trips:
These options are great, but I am excited to see what you all have to add!

How about you?  What do you like to pack when you travel?

Adrienne Urban of Whole New Mom is a wife and a homeschooling mother of two boys, one of whom has Asperger’s and life-threatening food allergies.  In her past life she worked in the financial services industry and also taught in Japan.  She has a passion to help others navigate the sea of information on the road to healthier lives while trusting God for the results of their efforts.  Because she loves to (and can’t afford not to :-) ), she specializes in frugal living and simplifying special diets (allergen-, gluten- and sugar-free).  You can also find her on Facebook and Twitter.

79 Responses to On the Road with Special Diets ~ and Focaccia Flax Bread (gluten-free with vegan option)

  • This is so like me too when I travel. I pack a cooler and a suitcase full of safe foods. I normally take some sort of cereal, protein powder, almond milk, various fruits, gluten free sausage balls, carrots, peanut butter and gluten free bread. I refuse to go hungry when traveling and I don’t want any of us to get sick while we’re trying to make memories! The bread sounds perfect!

    [Reply]

    Adrienne Urban Reply:

    @Sarena (The Non-Dairy Queen), I’d forgotten about the protein powder….I use gelatin too! Thanks for the reminder!

    [Reply]

    Dannis Reply:

    @Sarena (The Non-Dairy Queen),

    Can this bread be frozen?

    [Reply]

    Amy Green Reply:

    @Dannis, I don’t see why not. But keep in mind that it’s never as good as when it’s baked fresh. Once thawed, I find that most gluten-free bread is better when toasted.

    [Reply]

  • Karen says:

    Thanks for sharing your ideas. The focaccia bread looks yummy! I’ve been making a grain-free bun with almond flour and ground flax (Elana’s Pantry paleo bread made into buns in a muffin top pan and cooked for 18 min) that has an awesome bread-like texture that’s been a huge help on trips, but will definitely try your recipe to mix things up. One of the things we use that’s a real life-saver for us (depending on how one is traveling and how much space is available) is a cooler that plugs into the charging outlet on a car and has an a/c adapter for running in hotel rooms, etc. No ice is used. With this we can carry all kinds of things, like raw milk and eggs (eggnog breakfast), sandwich fillings, homemade yogurt, etc. The cord on it is extra long, so we can even put it in the trunk and run it through the back seat.

    ~Karen

    [Reply]

    Adrienne Urban Reply:

    @Karen, Wow – the cooler is a great idea! Where did you get it? Thanks!

    [Reply]

    Karen Reply:

    @Adrienne Urban,

    Well, we’ve had ours for a few years. We’ve never had any trouble with it, but I see it comes with mixed reviews. It says it will keep the inside temp at 40 degrees below the SURROUNDING TEMP. Since we’ve always kept ours in either the air conditioned car or the air conditioned hotel room, it’s never been a problem. It doesn’t come with the a/c adapter, you have to buy that separately. You can order directly from Coleman or shop around for a lesser price. Here’s one place that sells them (though I don’t remember paying that much, but it’s been well worth it):

    http://www.target.com/p/coleman-powerchill-thermoelectric-cooler-with-power-supply-gray-40-qt/-/A-10885866?ref=tgt_adv_XSG10001&AFID=Froogle_df&LNM=|10885866&CPNG=sports&ci_src=14110944&ci_sku=10885866

    Also, that pic shows it on end. We always put ours with the door on top. Here’s a couple of pics of ours:

    https://www.facebook.com/photo.php?fbid=376108095755358&set=a.155520304480806.33299.153602588005911&type=3&theater

    https://www.facebook.com/photo.php?fbid=376109419088559&set=a.155520304480806.33299.153602588005911&type=3&theater

    Not sure how those links will display.
    Hope this helps.
    Karen

    [Reply]

    Karen Reply:

    @Karen,

    Just wanted to add: you can buy the a/c adapter at Walmart. It runs for around $23. Also, I always use the a/c adapter and plug it in at the house to cool it down before packing it and moving it to the car.

  • Linda says:

    Is the stone you using the pampered chef pizza stone, it is circular.

    Thank You Linda

    [Reply]

    Adrienne Urban Reply:

    @Linda, Yes, it is…but you can get high quality ones of the same size in other places as well.

    [Reply]

  • Alta says:

    Thanks for this post! Since going gluten and dairy-free, I’ve only traveled and stayed where there was a kitchen where I could cook – so I packed ingredients and went to the grocery upon arrival. However, I’ll be traveling in a few months and that won’t be an option – and I’ll need to rely on my own packing!

    [Reply]

    Adrienne Urban Reply:

    @Alta, I always prefer that as well….it can be really tough in a hotel w/ no kitchen. Sigh. We once got in trouble after a hotel said we could bring a hot plate and then they almost confiscated ours…..

    They clearly weren’t all on the same page. :)

    [Reply]

    Alta Reply:

    @Adrienne Urban, Oh no, that stinks! Ginger Lemon Girl has talked before about how she’s taken a rice cooker into a hotel room, and has made lots of meals in it! Such a good idea.

    [Reply]

  • I think I will try the focaccia this next week. We have our daughter and her family driving in from Montana for a brief visit, and they have had to eliminate gluten and dairy. Trying to think of things I can prepare for them, as those have never been an issue for us before!
    Thanks, Adrienne….you always seem to come through!
    Oh….did you ever finish up your reviews of essential oils? Maybe I have missed it….

    Cindy

    [Reply]

    Adrienne Urban Reply:

    @FarmgirlCyn (Cindy), Hi Cindy. Not done but close. I have to figure out how to write about it…but it’s coming! You’re so welcome and thanks for the kind words. Hope your visit goes well!!! The bread is yummy! It always disappears fast.

    [Reply]

  • Karen: Would love to see your recipe.

    [Reply]

    Adrienne Urban Reply:

    @Angela @ HomeCookedHealthy, I think she said it’s on Elana’s Pantry’s site.

    [Reply]

  • Adrianne: How is the taste of the bread? I’ve tried and tried several different attempts and they all seem a bit “fishy” with the flax seed. Love to hear how yours taste to try out.

    [Reply]

    Adrienne Urban Reply:

    @Angela @ HomeCookedHealthy, Hmm…fishy? I don’t think so. I would say “earthy” maybe. Are your flax seeds fresh? They do need to be kept in the fridge or freezer to stay fresh. Does that help?

    [Reply]

    Angela @ HomeCookedHealthy Reply:

    @Adrienne Urban, Adrienne, yes I keep them in the freezer. I’ll try it out – love experimenting and this would work GREAT with our eating lifestyle. Thanks for the recipe.

    [Reply]

    June Reply:

    @Angela @ HomeCookedHealthy,
    I made this bread yesterday and it is delicious! I always use golden flax seeds because they have a milder taste than the dark seeds.

    Thanks for a great recipe.

    [Reply]

  • I definitely need to get better at travel. When we went to Chicago in April (Nourished, GF Expo), I wasn’t eating grains or dairy. I could get meat and some vegetables but had a hard time finding carbs I could eat so was constantly hungry. I bought fruit at a grocery store and that helped. Next time, I travel with more food.

    [Reply]

    Adrienne Urban Reply:

    @Shannon Brown, It is so rough. Wish I’d been at Nourished! I really missed a good thing!

    [Reply]

  • KittyF says:

    Last time I traveled any distance I was on a train for three or four days at a time. I Carried a cooler and veggies and it worked out, but I wasn’t GF or Diary free either at that time. Now I’m Dairy free and mostly Gluten free so it will be a challenge. thanks for the ideas.

    [Reply]

    Adrienne Urban Reply:

    @KittyF, I hope you like them!!

    [Reply]

    KittyF Reply:

    Thanks, I’m sure it will work out. I’m thinking almond or flax crackers in a tupperware container, some almond butter, some coconut butter, vegetables, dried or in a cooler. Dried berries, canned or dried meats and a case of water. I won’t be taking cheese this time, but might throw some hard boiled eggs and a few roasted chicken legs into the cooler as well. Some tea concentrate, and some lemon juice to flavor the water and I’ll be set. If I get the meat dried in time I’ll try to render the deer fat I have in the freezer and make pemmican which should be much easier to carry than canned meat. LOL I’m looking forward to trying it out.

    [Reply]

  • Hannah says:

    I’m guessing that is 1/3 cup of coconut oil? Please clarify- thanks!

    [Reply]

    KittyF Reply:

    @Hannah, I think sho Hannah, everything else is in cups, and that would be fairly proportional.

    [Reply]

    Adrienne Urban Reply:

    @Hannah, It is, Hannah. Sorry! Thanks – I will change that. :)

    [Reply]

  • Annie Kate says:

    Great tips!

    Another thing we did was to pack some tinned food: fish, juice, etc, so that we always had an instant back-up even if the cooler no longer worked.

    And rice cakes. Better eat something boring and bland and a bit unhealthy than get sick from a gluten mistake!

    I’m going to try your flax bread. It looks yummy. Thanks for sharing it!

    [Reply]

    Adrienne Urban Reply:

    @Annie Kate, I so hope you like it!!!

    [Reply]

  • Kris says:

    Anyone have any suggestions for flying? We are planning a trip across the country. I do not worry about the food once we get there, as we rent a house with a kitchen. But the flight takes all day and it is hard to carry enough food for the day and keep it cool. One of my daughters and I are grain-free and sugar-free (GAPS).

    Hard boiled eggs are very smelly for those around us (my other daughters have informed us!) plus along with chicken, always a struggle to make sure they are kept cool enough to be safe by the end of the day. It is usually over 10 hours elapsed time. Last time we had a 7 hour layover in Denver, which really added to the time! Any help appreciated.

    Thanks,

    Kris

    [Reply]

    Adrienne Urban Reply:

    @Kris, Do you think that the recipes that I shared would work??

    [Reply]

    Brenda Reply:

    @Kris,
    When I fly, I make turkey burger patties and freeze some of them. I carry a small cooler carry – on. I also bring some kind of veggie (steamed broccoli or green beans) for easy finger food.

    [Reply]

    Kris Reply:

    Good idea! Thanks.

    [Reply]

    spicegirl Reply:

    @Kris, What about beef jerky for your flight? I make my own and it is pretty easy. If you don’t have a dehydrator, you can even make one from a cardboard box and a light bulb. :)
    And, lots of almond or cashew butter and maybe some ricecakes (i consider those a cheat, but…).
    HTH,
    spicegirl

    [Reply]

    Kris Reply:

    @spicegirl, Would you share your recipe? I do have a dehydrator, and have been wanting to try jerky. I have been put off by the ingredients in the jerky mixes and haven’t seen a recipe I wanted to try.
    The only rice I can do is brown rice, soaked overnight. I suppose I could make my own rice cakes by soaking and dehydrating, but that sounds like an awful lot of work! I have asked my daughter to try Adrienne’s focaccia flax bread above, and thinking that will be very good for travel with the almond butter. And somebody mentioned making a BLT – that sounds *really* good. :) Not for travel, but for a treat at home.

    Thanks

    [Reply]

    spicegirl Reply:

    Kris,

    Sorry this response is way late! For anyone else who finds this, I just cut eye of round or another lean beef into thin strips. I sprinkle with salt, garlic and onion powder, cayenne if you want. Then put on dehydrator trays and dehydrate until it looks done. I don’t do any soaking b/c I don’t eat soy or sugar, etc. and most recipes call for such things.

    Hope this helps someone!

    sg

  • Kris says:

    I was under the impression flax was not allowed, but I just checked and see now that it is, on full GAPS. So yes, I will definitely try your recipe. I thought it looked wonderful, I have just been avoiding flax ever since starting Intro.

    Any ideas for traveling protein?

    Thanks,

    Kris

    [Reply]

    Adrienne Urban Reply:

    @Kris, If you mean protein food, I’m thinking boiled eggs, jerky, protein powder or gelatin….I have a homemade protein bar on my site that we love. How does that sound?

    [Reply]

    Kris Reply:

    @Adrienne Urban,
    I’d forgotten about that recipe. I guess because the first time I saw it, I was on Intro for GAPS. But it looks good, I will print it out and try it. You say it doesn’t hold up in warm weather, but do you think it would be ok traveling in a purse for flying? Ie, not as hot as outdoors, but not refrigerated?
    I haven’t had protein powder since starting GAPS. Do you know if it is ok?
    Thanks!
    Kris

    [Reply]

    Adrienne @ Whole New Mom Reply:

    @Kris, It should hold up OK in your purse, but really they are best refrigerated. Coconut oil turns soft or melts at 74 degrees. If you use palm shortening or cocoa butter it’ll work better.

    I don’t know about protein powder and GAPS. You can try gelatin and perhaps that will help them stand up better. I haven’t tried that but now perhaps I will :-) .

  • Kris says:

    I just noticed that your sweeteners are dry. I am only using honey or stevia – do you think either one or a combo would work?

    [Reply]

    Elizabeth Reply:

    I’d be willing to bet it would work… whisk your honey in with the eggs & decrease the amount of water. If you look up substituting honey online, it will tell you the proportions to change.

    [Reply]

    Kris Reply:

    Sounds good. My daughter is encouraging me to try the coconut sugar. I don’t think it is GAPS-legal, but is it at least low glycemic? I should probably go back to Adrienne’s site, as she had a post on sweeteners that was pretty thorough.

    Thanks,

    Kris

    [Reply]

    Elizabeth Reply:

    @Kris, I don’t know if it’s GAPS legal, but what about date sugar? It’s just ground up dates…

    Adrienne Urban Reply:

    @Kris, Any one will work. There’s so little in it you probably don’t need to bother w/ the sub rules. :-) .

    [Reply]

    Kris Reply:

    @Adrienne Urban,
    thanks, I will try it.
    Kris

    [Reply]

  • Elizabeth says:

    This just came out of the oven… WOW! Fabulous! I found this on Fight Back Friday today… Thanks for sharing!

    I did have to tweak it for my husband — he’s on the 21-day Primal Blueprint Challenge, which means no sweeteners at all — so I took out the sugar and made it savory — salt, rosemary, onion powder, cracked pepper. I imagine the sweet version will be wonderful, too.

    For travel, we just drove across the country a month ago (Tennessee to Colorado), and we traveled with raw nuts, lots of water, cheese slices, raw vegetables, and jerky. Next time, I think I’ll fry up a pound of bacon to go in the cooler, along with the cheese and veg. And I’ll be making this flax bread.

    [Reply]

    Elizabeth Reply:

    @Elizabeth, If I’d cut the pieces bigger, I could have made BLT sandwiches… next time…

    [Reply]

    Adrienne @ Whole New Mom Reply:

    @Elizabeth, Sounds great!!! Yum!

    [Reply]

    Adrienne @ Whole New Mom Reply:

    @Elizabeth, The regular recipe isn’t really sweet at all but I love your ideas of savory additions! Thanks!

    [Reply]

  • Laureen says:

    I am allergic to dairy, gluten, eggs, corn, rice, and potatoes. I also have to watch sugar because I am glucose intolerant. This is a recent diagnosis, and I am struggling to learn how to cook without those ingredients. The hardest is proving to be eggs and gluten. When I look at gluten-free flour at the store, they often have rice or potato flour in them. I can grind my own flour, but I need substitutes for the additional flours, milk, and EGGS. Can anyone help?

    [Reply]

    Adrienne Urban Reply:

    @Laureen, Hi Laureen. My son is deathly allergic to dairy & eggs and he is off gluten. I think you would be able to find a lot on my blog to help and also on Rick’s blog, Diet, Dessert, n Dogs. She is vegan and gluten free. I would stay away from potato flour anyway as it’s a refined starchy flour.

    I personally use a lot of rice, but you could use GF oats and millet and sorghum and buckwheat. I am hoping to post a buckwheat granola soon and a buckwheat pancake. So hopefully those will help. Also, I have Coconut Milk and Almond Milk & Rice Milk recipes on my site. You can sub in other nuts, seeds and grains for those things. What I mean is you can use cooked millet in place of the rice and cooked oats as well. I think that would give you a lot of options :-) .

    [Reply]

    Elizabeth Reply:

    @Laureen, Hi Lauren. Elana’s Pantry is great for grain free recipes, and so is Everyday Paleo. Check out Mark’s Daily Apple for other grain-free ideas. Almond flour is a great substitute for baking, and coconut flour is fun, but don’t try a 1:1 substitution. Start searching grain-free recipes… there are TONS out there. Flax meal will work as a binder to sub for eggs (says my vegetarian friend).

    Hang in there!

    [Reply]

  • ann kelly says:

    we do have food issues when travel. my son is Gluten Free we also do whole foods with out food coloring additives etc. so travel gets us all feeling yucky. I pack as much food as I can and if I am staying with someone hit the store first thing to makes sure we at least have something to eat without making a big deal to our host. We are getting ready for an international trip next week so i am very limited to what I can take with me. it could be interesting.

    [Reply]

    Adrienne Urban Reply:

    @ann kelly, International. Wow. Some countries are easier than others but I don’t envy you! I am hoping to do one trip this summer and I always get panicky beforehand but trying to let go of the control freak in me more and more. Take care!

    [Reply]

  • Kris says:

    I love dates! But I had to quit eating them as their glycemic index is very high (100!) and I struggle with blood sugar. But thanks for the suggestion.

    [Reply]

    Adrienne @ Whole New Mom Reply:

    @Kris, I can’t have them any longer either :-( .

    [Reply]

  • Eileen says:

    These are great suggestions, and I’ll try this recipe. Gluten-free travel is a challenge, no doubt. We usually bring avocados, nut thins, fruit.

    [Reply]

    Adrienne Urban Reply:

    @Eileen, Nice options – thanks!

    [Reply]

  • Kris says:

    You have not said where you are going, but I find it a comfort that in many cases Europe has higher standards than we do for food. I have gone gluten-free and pretty ‘clean’ before, and it was not as difficult as I anticipated. However, if you are going elsewhere that might be a real challenge.

    I did take lots of nuts with me, and protein bars (cannot eat them anymore so am going to try to make Adrienne’s recipe this time) to avoid eating in a panic when my blood sugar crashed. You might also look at greensmoothiegirl. I remember a long time ago that she took her kids to Europe and had some ideas on eating.

    [Reply]

  • Kris says:

    Any idea on how to add gelatin to this recipe? I use it frequently, but always mix it in liquid first. I am coming up blank on this recipe as I don’t see a way to add any liquid without destroying the firmness. I do like the idea of gelatin and palm shortening to keep it firmer. And I need to do more research on the protein powder idea. I need protein frequently to control my blood sugar. Thanks for your help on this.

    [Reply]

    Adrienne Urban Reply:

    @Kris, Do you mean how to add gelatin to the flax bread or to the protein powder?

    [Reply]

    Kris Reply:

    @Adrienne Urban, To the protein bar. Sorry, I am not used to commenting on these forums and probably hit the wrong ‘reply’ button.

    [Reply]

    Adrienne Urban Reply:

    @Kris, I am not great at adding gelatin to recipes, but I am thinking to add it to the fat – or maybe you could melt the oil and then add it once it’s cooled a bit.

  • Jill says:

    Some great idea for travel snacks there Adrienne! We always used to have hard boiled eggs on car trips!!

    Thanks for linking to a Round Tuit!
    Hope you have a fabulous week!
    Jill @ Creating my way to Success
    http://www.jembellish.blogspot.com/

    [Reply]

    Adrienne @ Whole New Mom Reply:

    @Jill, Thanks, Jill!

    [Reply]

  • Heather says:

    I just tried this flat bread…I’m very new to using ground flax in my recipes (confession: I halfed the recipe because I wasn’t sure I’d like it!)…I LOVED this bread! I also think it would be great as a pizza crust, since (to me, at least), it kind of has a yeast-y bread taste. Thanks so much for posting this! :)

    [Reply]

    Adrienne @ Whole New Mom Reply:

    @Heather, It would be great as a pizza crust. We actually have a flax pizza crust recipe but I think this one is a little better. I’ll have to try it again when it cools out a bit. Glad you liked it!

    [Reply]

  • six sisters says:

    These are great ideas! We appreciate you linking up to our “Strut Your Stuff Saturday”. We hope you’ll be back soon! -The Sisters

    [Reply]

    Adrienne @ Whole New Mom Reply:

    @six sisters, Thanks – I will!

    [Reply]

  • Although my family and I do not have to follow any special diets, I think this bread recipe would be something we would really enjoy. I love all the wholesome, flavourful ingredients.

    [Reply]

  • I’ve never had this kind of bread … have to give it a try! Thanks for sharing it with us at Scratch Cookin’ Tuesday!

    [Reply]

  • Miz Helen says:

    Hi Adrienne,
    This is awesome bread, I can’t wait to try it! Hope you are having a great holiday week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    [Reply]

  • six sisters says:

    This is such a great post and the bread looks delicious! Thanks for joining us for “Strut Your Stuff Saturday”. We loved having you and hope you’ll be back soon! -The Sisters

    [Reply]

  • Pam says:

    I was just wondering since you bake this bread in bulk, how and where do you store it? Freezer, refrigerator? Wrapped individually or all in one container? Any suggestions?
    I made this bread today for my son and myself. He is gfcf and also on a modified Atkins diet for his seizure so can only have 15 grams of carbs a day. I am grain free so have just been doing without bread. This is so yummy. Thank you so much for the recipe!

    [Reply]

  • Darcy says:

    Thank for sharing! We’ll be taking a trip to TX in September and since we recently switched to gluten free, I needed some ideas for what to pack. I can’t wait to try the flax seed bread!

    [Reply]

  • zosia says:

    Is it a good idea to be heating flax? Flax oil is highly unstable and goes rancid VERY easily (thus recommended as something to be purchased in dark glass bottles and stored in the refrigerator). It’s healthy omega-3 fats are converted into toxic fats when heated…(This may be the reason for the foul smell of baked good when flax is added and heated to such high temperatures)

    Thoughts?

    [Reply]

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