Soak flax seeds by allowing them to sit in water for several hours or overnight. Flax seeds, like other nuts, grains and seeds, contain enzyme inhibitors that may cause digestive distress. Soaking them in salted water helps neutralize potentially harmful components while creating a gel that helps hold baked goods together.
- Combine flax seeds and water
Get a large glass bowl or a lidded jar, such as a mason jar. Add the flax seeds and warm, filtered water. Use a ratio of two parts water for every one part flax seed. For example, add 1 cup water to 1/2 cup flax seeds. Mix in 1/2 teaspoon sea salt.
- Allow the mixture to sit
Cover the bowl or jar with a dish cloth or another type of light cloth. Allow the mixture to sit at room temperature for two to 12 hours. Check the seeds periodically, and add more water if the mixture looks stiff.
Only rinse the soaked seeds if the intention is to dehydrate them for storage. In this case, drain and rinse the seeds, but retain the soaking liquid to use in baked goods or other recipes. When using soaked flax seeds to make raw crackers or other baked goods, use the seeds and gel that forms during the soaking process to help hold the recipe together.