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


Delicious 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!

Flax bread on a wooden cutting board, cut into thin slices

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 latest creation: 2-ingredient Flax Sandwich Bread.

loaf of 2 ingredient flax sandwich bread in a parchment paper lined baking pan

What Kind of Flaxseed Should be Used

To make the bread, you will need flaxseed meal. It’s the wondrous star of the show, acting as flour,  eggs, and oil, all in one fell swoop. I buy ready-to-use flaxseed meal, but you can grind your own from whole flax seeds.

Use regular or golden flaxseed meal; they work equally well. I used the former in this set of photos, hence the dark loaf. Golden flaxseed meal will produce a lighter-colored loaf, but the flavor is virtually identical. Whichever option you choose, just make sure the meal is fresh (i.e., no “off” scent).

overhead shot of a bowl of flaxseed meal

You’ll need baking powder for the bread, too (the second ingredient), plus some water and optional salt. That’s it!

The result, after a few minutes of stirring and an hour in the oven, is a hearty, filling loaf that is reminiscent of a whole grain, German style bread (e.g., Mestemacher bread).

overhead shot of an uncut loaf of flax bread

Benefits of 2-Ingredient Flax Sandwich Bread

The bread is:

  • Vegan
  • Grain-Free
  • Keto
  • Paleo
  • Oil-free
  • Sugar-free
  • Nut-free

Is this A High-Rising Loaf?

No, this loaf does not rise high at all. Hence, I recommend slicing the it horizontally for thin, long or square pieces (sandwich-ready):

Thick-cut vertical pieces are ideal for crusty, crunchy toast:

How to Make 2-Ingredient Flax Sandwich Bread

Now grab a bowl, a bag of flaxseed meal, and make some bread!

In a large bowl, whisk together 2 and 1/2 cups flaxseed meal, 1 tablespoon baking powder, and the (optional) salt. Next, stir in 1 and 1/3 cups water. It will not seem like enough water, but it is! Keep stirring and the mixture will come together into a thick, stiff, yet moist dough.

Scrape the dough into 9×5-inch loaf pan that has been greased and lined with parchment paper. Press the dough into place with your fingertips. Next, moisten your fingertips to smooth and flatten the surface of the dough.

The dough is very dense, so any irregularities in the surface of the loaf will remain as it bakes. Making sure the dough is smooth before heading to the oven ensures an even, well-formed loaf.

How to Bake the Bread

Bake in a preheated, 400F oven for 60 to 65 minutes until the loaf is risen and browned. The loaf will feel dry, and quite hard to the touch–that’s normal! It will soften as it cools.

Cool the bread in the pan for 10 minutes before removing and cooling completely on a wire rack.

Hello, beautiful bread.

This bread goes with…everything. Really.

I am always partial to peanut butter on bread :).

Happy baking!

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

2-Ingredient Lentil-Flax Bread

Chickpea Flour Beer Bread (3 ingredients, oil-free)

Coconut Flour Bread (4 ingredients, oil-free)

Almond Flour Soda Bread (oil-free)

3-Ingredient Vegan Almond Bread

5-Ingredient Lentil Sandwich Bread

Fluffy Red Lentil Bread 

Chickpea Flour Sandwich Bread

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

  • Author: Camilla
  • Prep Time: 5
  • Cook Time: 65
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (20 slices) 1x


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!




  1. Preheat oven to 400F(200C). Grease or spray (with nonstick cooking spray) a 9×5-inch (22.5×12.5cm); 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.


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

Flaxseed Meal Tips: I used regular flaxseed meal for photos in this post. Golden flaxseed works equally well; it will produce a much lighter brown loaf. For best results, just 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.

  • Category: Bread
  • Method: Bake


  • Serving Size: 1 slice (1/20th of loaf)
  • Calories: 60
  • Sugar: 0 g
  • Sodium: 73.1 mg
  • Fat: 4.5 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 4.2 g
  • Fiber: 4 g
  • Protein: 3 g
  • Cholesterol: 0 mg

Keywords: 2 ingredients, flax, flaxseed meal, bread, healthy bread, keto, vegan, paleo, sugarfree, zero sugar, oil-free, yeast-free, grain-free


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Friday 5th of March 2021

Hi Camilla, did you use traditional or convection oven for this?


Thursday 25th of February 2021

Others have mentioned that the middle is a bit gooey and you suggested cutting a slash at the top to allow steam to escape...and the question was whether that should be done before placing in the over or when it comes out of the oven. Mine turned out about an inch high (lol) but it is delicious ad so much easier than using the recipe with eggs. Thank you so much! Looking forward to your answer before I make my next batch!


Thursday 25th of February 2021

Hi Michelle, yes definitely make a deep slash before placing the bread into the oven. Also you can make muffins. There is no chance of gooey middle at all. Simply divide the dough into 12 pieces, roll each into a ball, and bake for approximately one hour use muffin liners in muffin tin or spray the cups). I am finding that two small loaves, baked on a baking sheet, is also a great way to go.


Sunday 14th of February 2021

Perfect bread recioe! I add aniseed in mine.


Friday 5th of February 2021

What is the net carbs per slice?


Monday 8th of February 2021

Hi Cristin,

It is 4.2 George 1/20 of loaf. Complete nutrition is at the bottom of the recipe card 😊


Tuesday 12th of January 2021

The appearance was very nice and the outside crust tasted lovely. I did however have a problem with the inside of the bread. I followed all the instructions but the inside of the bread was not cooked (even after 65mins at 200 degrees) . It seems the outside of the bread cooked and the inside stayed in its original dough form. I had the same problem before when I tried a bread recipe with almond flour. I ended up cutting the bread in slices and putting it back in the oven.

Any tips? What do you think happened ? Does it need to stay longer in the oven?

Apart from this little problem, the bread was amazing, well done

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