I usually use Bob's Red Mill ground flax - I keep it in the fridge. It is chewy, but good. When I want a more "dessert" feel, I use golden flax. Pricier, tho, since I have to get it mail order.

The flax bread is good. I use a recipe similar to DeannaK's, but no cream, and "bake" it in the microwave. I also make the muffin for a treat. The texture reminds me of gingerbread, so I'm working on the correct amount of spice to make it taste like gingerbread. My last effort was OK, but husband said it could use some whipped cream.

So far, the cinnamon is the beset.

Husband tried adding flax to his oatmeal, but didn't like the "gluiness" of it.