The nutritional benefits of flax flour are endless!


CanMar Golden Flax Flour is gluten-free and produced in a specially built facility where no gluten-containing ingredients are processed. 


Low Carb

Flax flour is low-carb, making it perfect for keto and paleo-friendly diets as well as diabetic diets. In fact, flaxseed has even been shown to help stabilize blood sugar levels and promote blood sugar control*.


High in Omega-3

Flaxseed is one of the best sources of Omega-3 ALA in the plant world. Omega-3 plays an important role in promoting and regulating overall brain health, heart health, anti-inflammatory activity, and alleviation of menopausal symptoms and osteoporosis. It has been shown to decrease cholesterol levels and may lower the risk for heart disease. Health Canada recommends 2 tablespoons of flax supply 40% of the daily amount shown to help lower cholesterol.


High in Fibre 

Flaxseeds contain both soluble and insoluble dietary fibre. The fibre in flaxseeds promotes healthy gut bacteria, encourages regular bowel movements, and reduces the amount of dietary fat you digest and absorb. 


Rich in Antioxidants 

Flaxseed is rich in the antioxidant Lignan, which can help prevent disease by removing free radicals from the body. There are several studies linked to the consumption of flaxseeds and decreased risk of cancer*.



Golden Flax Flour is an ideal ingredient for all plant-based/ vegan recipes – from egg replacers to plant-based meat. Our Roasted Flax can be used as a great substitute for nuts.   This amazing ingredient can not only help you to enhance flavour or texture but overall nutritional aspects, as it is loaded with plant-based Omega-3, fibre, protein, vitamins and minerals.



CanMar flax is produced in a peanut, tree nut, egg, and dairy-free facility, making it safe for your whole family to consume and safe for schools.


Essential Vitamins and Minerals

Flax flour is rich in phenolic compounds, vitamins (A, C, F and E) and minerals (P, Mg, K, Na, Fe, Cu, Mn and Zn), which are essential for your body.


[2] USDA Nutrient Data.
[3] American Institute of Baking, Technical Bulletin, Volume XVII, Issue 4, April 1995
[4] Cunnane, S.C., et. al. American Journal of Clinical Nutrition. 1995; 61:62-68