Seed from flax (Linum usitatissimum) is added to food products due to its additional health benefits; it is high in fiber, alpha linolenic acid (an omega-3 fatty acid), and plant lignans. Since flax seed is hard to digest, it is often ground into a meal. The addition of flaxseed meal to a muffin batter rapidly increased its viscosity. This behavior is hypothesized to be caused by water absorption of the mucilage. The objective of the research was to further measure the rheological behavior of flaxseed meal mixtures. Batters were prepared by mixing egg white (27 ml) and canola/sunflower oil (162 ml) for 20 min. Flaxseed meal (27 g) followed rapidly by water (108 ml) were added, and the apparent viscosity measured every five minutes over an hour using a Brookfield viscometer at a shear rate of 12 rpm. The effect using 13.5 and 54 g of flaxseed meal content on viscosity was also determined. The influence of shear on the apparent viscosity of flaxseed meal batters was measured at 0.3 - 60 rpm using water temperatures of 15, 21 or 53^oC. In the first hour, the apparent viscosity of batter containing 27 g flaxseed meal doubled from 14000 to 27400 cPs. Each time the flaxseed meal content was doubled the viscosity increased ten-fold. Thus, the viscosity of mixtures with 54 g flaxseed meal was approximately one hundred times greater than that of mixtures containing 13.5 g flaxseed meal. Shear thinning behavior of flaxseed meal mixtures was independent of flaxseed meal concentration, but was reduced by using water at 15^oC. Water at 53^oC had no effect on apparent viscosity. A better understanding of the rheological properties of flaxseed meal is necessary to increase its use in food products, thus extending the reach of its health benefits.