Introducing: Flax-Oat gel.
Completely DIY, affordable grocery-store ingredients. Combining the shine and "clumping" of flax gel, the "grip" and support of oat-based gel.
I used to love Flax-Xanthan gum gel, but not the extra mixing and heating step for Xanthan gum. This gel's benefit, aside from adding thickness for easier application, is giving wavy (Type 2) or curly and coily hair (Types 3-4) hair: 1) volume, and/or 2) extra help pulling hairs into groups of similar-curving shapes for hair-texture-definition.
But without the extra mixing step of Xanthan gum.
Did I mention we're skipping the fussy extra mixing step? 😀
Ingredients:
- Flaxseeds: Dark or light brown
- Old Fashioned oatmeal (oat flakes - the kind that cook in 5 minutes - not 1-2 minutes). The quick-cooking or instant kind may leave residue in your gel.
- Water (distilled water if you have very hard or alkaline tap water)
- Oil of your choice if desired. This will add flexibility for those who find the end result less flexible than optimal or too rough-feeling.
Recipe:
- 2 1/2 Tablespoons Flaxseeds (approximately 40 ml)
- 1 Tablespoon Oatmeal (15 ml)
- 1 1/2 cups water (350 ml)
- 2 drops to 1/8 teaspoon oil of your choice. (Optional)
- Bring Flaxseeds and Oats to a boil over medium to high heat.
- Turn heat down to a simmer, and simmer desired length of time. See this video for simmer-time diagnostics.
- Short simmer (5-8 minutes) : Lighter gel for Finer or easily-weighed-down hair. Gel is done when thin threads hang from stirring utensil but seeds/oats still "flow" when stirred. Strains easily.
- Longer simmer (10-15 minutes): Thicker gel for thick or dry hair. Gel is done when thicker strings hand from stirring utensil, and seeds and oats clump when stirred. Requires some pressure from a spoon to strain.
- Strain gel through metal strainer into a clean bowl or large measuring cup.
- When cool, store gel in a clean storage container in the refrigerator for 1 weeks. Or freeze in an ice cube tray for longer storage-time.
- Gel may separate a little when frozen and thawed - mix it back together and it seems to perform just as well.
Protein: Is this protein? I've seen some industry studies of flaxseed mucilage (gel) extract that indicates a low protein content. The oats contain protein, but we're leaving much of the flax and oat in the strainer.
This gel can have a cumulative effect on how your hair feels, like most styling products.
In reference to hydrolyzed proteins that are active ingredients in hair-care, this is not a hydrolyzed protein. If this changes how your hair feels in a way you don't like, it's probably the overall effect of starches, long sugars and (un-hydrolyzed) proteins, and how those interact with your unique hair.
If you like this but it feels stiff - add more oil, use a leave-in conditioner, or apply mixed with some conditioner or styling cream.
"Finish" of product: This gel has a slight supportive, "grippy" feel because of the starch from the oats - that is great for hair that needs definition to hold waves or curls or coils. If hair leans towards the dry or Coarse side, this could feel stiff (as too much protein can for some people).
Flaking: For me, with oatmeal-only gel it is hard to use the right amount of gel without getting powdery flakes in my hair when it's dry. This ratio of oats to flax doesn't cause flakes. For me.
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