I usually use ground flax seed as my source of fiber, I like it in oatmeal or cereal or soy yogurt. Well, last time I accidentally bought flax seed meal. It's much finer, and doesn't add the crunch to cereal and such, but is still good in oatmeal. But I noticed on the label, that it can be used in baking, 3 to 1 for butter/oil/shortening. I had no idea! I tried it in banana bread and sure enough, moist as ever, and now added "good" fiber! Eric says he can taste a little difference but I think it tastes great, guess I'm used to it. And haven't we IBS'ers learned to be a little less picky? Anyway, thought I'd pass that on.
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Take care,
Michelle
...the greatest of these is LOVE. (I Cor 13)
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Did you know this about flax seed meal?
