Questions about "flax goop"

[LookingForward]

I have some questions about the "flax goop", from the Low Carb Cooking Lessons forum.

First, I'm just curious what is the purpose of straining the goop if it is possible to remove the seeds from it without straining. Does the straining serve some other purpose as well?

Second, how do you use it as a thickener? Is it a replacement for corn starch/flour for soups and gravies? Does it work for hot and cold dishes? How much do you use?

Thanks!

[Naja]

Straining removes the seeds.

It can be used in both hot and cold dishes including baked goods, sauces, soups, etc.

I can't really give quantities; in a recipe whose total volume is four cups, start with 1/4 cup of the goop and increase slowly depending on how thick you want the finished dish.