Flaxseed may be used to baked goods as a whole seed to give them a healthier look and improve textural quality. However, in order to get the potential health advantages of Omega-3 fatty acids and lignans, flaxseed must be ground (milled) before intake. Baking with whole flaxseeds will not release all of the nutrients found in the seed so they are not considered an effective way to use flaxseed. According to researchers at the University of Maryland, baking with flaxseed can reduce the amount of oil needed to coat foods. They tested different types of flour (all-purpose, bread, cake), cornstarch, and glycerin and found that only all-purpose flour worked well for thickening sauces and stews. You would need less than half as much oil when using all-purpose flour instead of bread or pastry flour. Glycerin is a natural ingredient found in many foods that functions as a moisture reserve and anti-freeze. It can be used in place of sugar in recipes but it has a very strong flavor so less should be added than if you were using sugar. Cornstarch is a white powder made from finely milled corn. It has a neutral taste and mixes easily with other ingredients.