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2-Ingredient Flax Sandwich Bread {vegan, keto, grain-free}

Delicious and easy 2-ingredient flax sandwich bread made with flaxseed meal & baking powder (plus water and optional salt)–that’s all! It is naturally vegan, keto, paleo, oil-free, grain-free, nut-free and sugar free (zero grams). You will love it! (Updated 5.25.22)

2 ingredient flax bread loaves on a wire cooling rack

This bread. THIS BREAD! I cannot get enough this bread! Easy! Delicious! Nutritious! Filling! I may run out of exclamation points before this post is finished!!!

It is my 2-ingredient Flax Sandwich Bread. Flaxseed meal is the star of the show, acting as flour,  eggs, and oil, all in one fell swoop.

a stack of 3 loaves of flax bread on a cutting board

Recipe Benefits

  • Vegan (egg-free, dairy-free)
  • Gluten-free
  • Grain-free
  • Oil-free
  • Sugar-free
  • Paleo-friendly
  • Keto-friendly
  • Easy to make
  • 2 ingredients (plus water and optional salt)

Ingredients for the Bread

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

You will also need some regular tap water. I like to add some salt, but it is entirely optional.

ingredients for flaxseed meal sandwich bread

Best Type of Flaxseed Meal for the Bread

Flaxseed meal is typically available in dark and golden varieties. The former is simply labeled “flaxseed meal,” while the latter is specially labeled as “golden flaxseed meal.”

I strongly recommend using golden flaxseed meal for this bread. The darker flaxseed meal works just as well, but the flavor of the golden flaxseed meal is much milder than the dark.

Whichever option you choose, just make sure the flaxseed meal is fresh. The high contention of natural oils in flax can go rancid (and fishy-tasting) if not stored properly. Flaxseed meal should be stored in an airtight container in the refrigerator or freezer once the bag is opened.

How to Make 2-Ingredient Flax Sandwich Bread

Note that the complete directions are also in the recipe card below.

Step One: Preheat the Oven and Prepare Baking Pan

Preheat the oven to 400 F (200C) degrees and line a large baking sheet with parchment paper.

Step Two: Grind the Flaxseed Meal into a Fine Flour

This is a very important step. Using a blender or a clean coffee mill, grind the flaxseed meal into a very fine flour. This affects how the texture and rise of the bread.

golden flaxseed in two glass bowls, one ground into fine flour

Step Three: Combine the Dry Ingredients in a Bowl

In a large bowl, whisk together the finely ground flaxseed meal, baking powder, and the (optional) salt.

dry ingredients for flax bread in a glass bowl, a whisk inserted

Step Four: Add the Water

Next, stir in water. It will come together together into a thick, moist dough.

water added to the dry ingredients for flax bread

It may not look like enough water, but it is. Do not add more water. The dough will appear somewhat gooey.

mixed dough for flax bread in a glass bowl

Step Five: Shape the Loaves

Divide the dough into three equal portions. With damp hands, shape each into an 8-inch (20 cm) long rounded baguette shape.

Make 4 diagonal slashes through the top of each loaf (about 1/4-inch deep).

flax bread dough shaped into 3 loaves

Step Six: Bake

Bake the loaves in the preheated oven for 45 to 50 minutes until risen and puffed, and the slashes on top have opened out.

baked flax loaves on a parchment lined baking sheet

Step Seven: Cool the Bread

Transfer the loaves to a cooling rack and cool completely.

Hello, beautiful bread.

2 ingredient flax bread loaves on a wire cooling rack

This bread goes with…everything. Really.

FAQ

Is this a high-rising bread?

No, but it is light and fluffy, not gooey.

cross section of flax sandwich bread

How do I use the bread for sandwiches?

Slice the bread lengthwise for wonderful sandwiches. One third, or half of one loaf, sliced lengthwise is perfect for a sandwich.

sandwich made with flaxseed bread

I liked the original version of this bread. Is it still available?

Yes! It is in the notes of the recipe card.

Happy baking!

More Easy, Grain-Free & Vegan Breads to Love:

Yield: 3 loaves (9 servings)

2-Ingredient Flax Sandwich Bread {updated recipe)

2 ingredient flax bread loaves on a wire cooling rack

Delicious 2-ingredient flax bread made with flaxseed meal & baking powder (plus water and optional salt)--that's all! It is naturally vegan, keto, paleo, oil-free, grain-free, nut-free and sugar free. You will love it! Updated 5.25.22. For the original recipe, see the notes section of this recipe card.

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • 2 and 1/2 cups (260 g) flaxseed meal
  • 2 teaspoons baking powder
  • Optional: 1/4 teaspoon salt
  • 1 and 1/3 cups (315 mL) water

Instructions

  1. Preheat oven to 400F (200C). Line a large baking sheet with parchment paper.
  2. In a food processor or clean coffee grinder, grind the flaxseed meal into a very fine flour. This is a very important step, do not skip it.
  3. In large bowl, whisk together the flaxseed meal, baking powder and (optional) salt. Add the water, stirring until completely combined (the dough will look thick and somewhat gooey).
  4. Divide the dough into 3 equl portions, With wet hands, shape each piece into an 8-inch (20 cm) long baguette style loaf. Space the loaes at least 2 inches (5 cm) apart on the prepared baking sheet.
  5. Using a sharp knife, make 4 diagonal slashes (1/4-inch deep) into the top of each loaf.
  6. Bake in the preheated oven for 45 to 50 minutes until risen and browned; the slashes will open up and the loaves will widen. Transfer to a cooling rack and cool completely before slicing.

Notes

Storage: Store the cooled bread in an airtight container at (cool) room temperature for 3 days, the refrigerator for 2 weeks, or the freezer for up to 6 months.

Flaxseed Meal Tips: I think that golden flaxseed meal works best for this bread. For best results, be sure to use fresh flaxseed meal; flaxseed meal can develop "off" flavors if it is old and/or improperly stored.

Tip: For larger sandwich-style slices, cut the bread lengthwise. It is easier if you first cut the loaf in half, crosswise, then slice each half lengthwise.

ORIGINAL RECIPE: The ingredients are the same as above, but use 1 tablespoon of baking powder. (1) Preheat oven to 400F(200C). Grease or spray (with nonstick cooking spray) a 9x5-inch (22.5x12.5cm); line with parchment paper; (2) In a large bowl, whisk together the flaxseed meal, baking powder and (optional) salt. Add the water, stirring until completely combined (the dough will be very thick, but moist). (3) Scrape the dough into the prepared pan and press into place with your fingertips. Moisten your fingertips to smooth and flatten the surface of the dough. (4) Bake in the preheated oven for 60 to 65 minutes until risen and browned (note: it is normal for the surface to feel quite hard; it softens as it cools). (5) Cool in the pan, on a wire rack, for 10 minutes. Use the parchment paper to removed the bread from the pan. Cool completely before slicing.

Nutrition Information

Yield

9

Serving Size

1/3 of one loaf

Amount Per Serving Calories 155Total Fat 12gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 117mgCarbohydrates 9gFiber 8gSugar 0gProtein 5g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

Did you make this recipe?

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Pauli

Monday 29th of August 2022

Thank you for that! I will appreciate my mistakes and keep baking :)

Camilla

Tuesday 30th of August 2022

@pauli 😊👍

Sasha

Sunday 28th of August 2022

Thank you for your wonderful recipes that I love them very much ! Always yummy and inspired !

Can’t wait to try it ! Btw, is it possible that I bake them with my small oven ? Thanks a million

Camilla

Sunday 28th of August 2022

Hi Sasha! I am very happy to know that you are enjoying my recipes, thank you! As for these breads: by small oven, do you mean a toaster oven? If so, than alas, it will most likely not work. But if you mean a conventional oven that just happens to be a smaller size, then yes, should be just fine!

Pauli

Monday 22nd of August 2022

Hello! I just adore your recipes, though sometimes i mess them up. For this particular recipe would you suggest top heat bottom heat or could convection be okay?

I use a dutch oven for top and bottom heat. I already tried to make these tonight but they came out flat and undercooked, Then i realised my baking powder is a few months out of date, so that is most likely why that happened.

Thanks Camilla!

Pauli

Sunday 28th of August 2022

@Camilla, You're very kind, it truly seems conventional ovens are key for success of baking! When i read your millet bread article i got the aha! moment, maybe i'm not a rubbish baker! I am receiving a portable oven (top heat bottom) very soon and will try this recipe once again! :)

Camilla

Thursday 25th of August 2022

Hi Pauli! Thank you so much, I am so glad you enjoy my recipes :). I am sorry you are having issues with this bread, in particular. I bake these on a baking sheet with radiant heat (i.e., a traditional oven, not convection). The heat comes from the bottom of the oven, which is standard for conventional ovens in North America. I know that Duth ovens are wonderful for all kinds of traditional breads, but I am wary of using any alternative methods for making this bread. The breads are not super-high once baked (per the photos showing a cross section), but they should be cooked through. I hope that a regular oven + new baking powder does the trick!

Mel

Saturday 20th of August 2022

What a wonderful way to make use of flax seeds!

After reading the comments, I made a batch of savoury and a batch of sweet. For the savoury version I used pumpkin and sunflower seeds. For the sweet version I added raisins, coconut and pumpkin seeds. Both were delicious and I'm glad I froze some! The texture is perfect for spreading vegan butter, cheese or avocado. Looking forward to making this simple but delicious bread again.

Thanks Camilla for another epic recipe!

Camilla

Saturday 20th of August 2022

Oh WOW, thank you a million times, Mel! I am absolutely going to follow your lead with the savory and sweet additions next time I make the bread. How inspired! Cheers :)

Angela

Thursday 11th of August 2022

I followed the original recipe, but my bread came out heavy, wet, and uncooked. Any suggestions or ideas on what I might have done wrong? I'm not very good at baking! Thank you in advance! Next time I will try the updated recipe, I'm determined to make this work because your bread looks amazing and I miss bread!

Camilla

Thursday 18th of August 2022

Hi Angela, I'm so sorry you had issues with the bread. I know that that is something that came up with other readers over the years, hence my updated version. Many people loved the original, so that's why I have both on the page. Cheers :)

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