What happens if I use too much flaxseed in a baked good.

The ratio flaxseed to dry ingredients depends on the type of baked goods one intends to bake. Flaxseed is relatively high in fat content and low in carbohydrate, flaxseed also lacks gluten which works as a stabilizer in baked goods. Therefore for very fine and delicate products use very low anounts of milled roasted flaxseed. Also cakes which are lighter in texture do not require a high ratio of flaxseed otherwise the result will be too chewy and dense. Muffins, breads or cookies and products with a more firmer consistency allow for more flaxseed up to 30-50% of the dry ingredient weight.