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Delicious and easy 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 (zero grams). You will love it!
This bread. THIS BREAD! I cannot get enough this easy, delicious flaxseed bread recipe! Easy! Delicious! Nutritious! Filling! I may run out of exclamation points before this post is finished!!!
It is my 2 ingredient Flax Bread. Flaxseed meal is the star of the show, acting as flour, eggs, and oil, all in one fell swoop. The result is a plant-based, grain free, gluten-free bread that is also a perfect keto bread.
Table of Contents
- Recipe Benefits
- Ingredients
- Best Type of Flaxseed Meal for the Bread
- Step by Step Instructions
- Step One: Preheat the Oven and Prepare Baking Pan
- Step Two: Grind the Flaxseed Meal into Really Fine Flour
- Step Three: Combine the Dry Ingredients in a Bowl
- Step Four: Add the Water
- Step Five: Shape the Loaves
- Step Six: Bake
- Step Seven: Cool the Bread
- Serving Suggestions
- FAQ
- Ingredient Substitutions
- Variations
- More Grain-Free & Vegan Bread Recipes
- 2 Ingredient Flax Bread (Vegan, Oil-free, Keto) Recipe
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Gluten-free
- Grain-free
- Oil-free
- Sugar-free
- High in fiber (9 grams fiber per serving)
- High in protein (5 grams per serving)
- No yeast
- Paleo-friendly
- Keto-friendly (keto flaxseed bread!)
- Easy to make
- 2 ingredients (plus water and optional salt)
- Low-carb (0.6 grams net carbs per serving)
- Rich in omega-3 fatty acids
- No psyllium husks (either whole psyllium husk or psyllium husk powder)
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- Flaxseed meal (further ground into a very fine flour; directions below)
- Baking powder (certified gluten-free, as needed)
You will also need some regular tap water. I like to add some salt, but it is entirely optional.
Note: Flaxseeds and linseeds are the exact same thing. The name varies depending on where in the world you live.
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” (made from brown flaxseed) while the latter is specially labeled as “golden flaxseed meal” (made from golden flaxseed). You can also grind your own from whole flax seeds.
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.
Important: Do Not Use Defatted Flaxseed Meal. If the package of flaxseed meal does not state that it is defatted, look at the nutrition label on the back of the package. If the calories for the flaxseed meal are zero, it is defatted meal.
Step by Step Instructions
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 a piece of parchment paper.
Step Two: Grind the Flaxseed Meal into Really 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. Do not skip this step! It is critical for the success of the bread.
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.
Step Four: Add the Water
Next, stir in water. It will come together together into a thick, moist dough.
It may not look like enough water, but it is. Do not add more water. The dough will appear somewhat gooey.
Step Five: Shape the Loaves
Divide the dough into three equal portions. With damp hands, shape each into a baguette shape / loaf shape that is about 8-inches (20 cm) long. Flatten slightly with hands to approximately 3/4 inch (1.9 cm) thickness.
Make 4 deep diagonal slashes through the top of each loaf.
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.
Step Seven: Cool the Bread
Transfer the loaves to a cooling rack to let the bread cool. Cool completely before serving.
Hello, beautiful bread.
Serving Suggestions
This bread goes with…everything. Really.
- Spread it with jam, marmalade, preserves, vegan cream cheese, nut butters and seed butter, or hummus. It is great with soups in cold weather, salads in warm weather, and can stand in for regular bread in sandwiches.
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.
FAQ
- Is this a high-rising bread? No, but it is light and fluffy, not gooey.
- Can I make the flaxseed flour from whole flaxseeds? Yes! You do not need to begin with store-bough flaxseed meal, you can use dark flaxseeds or whole golden flaxseeds (or a mix of flaxseeds). Just be sure to grind them into a very fine flour, not just a rough meal.
- My bread is gooey/ not cooked in the middle. Why? It is most likely due to one or several of the following:
- (1) Meal instead of flour: the flaxseed meal was not ground into a fine flour. This is 100% essential to the success of the bread. The flax must be a fine powder, not a meal texture
- (2) Single loaf: One loaf was made instead of three (bigger loaves equals gooey centers)
- (3) No deep slashes: the loaves were not slashed, or were not deeply slashed
- Can I bake a single whole loaf in a larger size loaf pan? No, for best results, make three smaller loaves, as directed, and bake on a baking sheet.
- The bread has a fishy “off” flavor. Why? Most likely the flaxseeds or flaxseed meal are slightly rancid. For optimal results, use fresh flaxseed meal and store the whole seeds or meal in the refrigerator (fridge) so that the oils in the flax do not spoil.
- I liked the original version of this bread. Is the original recipe still available? Yes! It is in the notes of the recipe card.
Ingredient Substitutions
- Baking powder: I have only tested the bread with baking powder. If you are intrested in trying the bread with baking soda, you will need to add an acid to create the chemical reaction that makes the bread rise. The most commonly used options are lemon juice, cream of tartar or apple cider vinegar (or any vinegar).
Variations
- Toppings: sprinkle the tops of the loaves with seeds (e.g., sunflower seeds, sesame seeds, hemp hearts, poppy seeds) or everything bagel seasoning.
- Fresh or dried herbs: add dried or fresh herbs, such as rosemary, thyme, herbs de Provence, or dill.
- Spices and seasonings: add savory spices and seasonings, such as black pepper, garlic powder, onion powder, or smoked paprika, or add sweet spices such as cinnamon, allspice, ginger, or cardamom.
Happy baking! Let me know if you try it, and tag #powerhungrycamilla on facebook, instagram or pinterest.
More Grain-Free & Vegan Bread Recipes
- 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
2 Ingredient Flax Bread (Vegan, Oil-free, Keto)
Ingredients
- 2.5 cups flaxseed meal, (I prefer golden flaxseed meal)
- 2 teaspoons baking powder, (certified GF, as needed)
- Optional: 1/4 teaspoon salt
- 1.33 cups water, (I use filtered tap water)
Instructions
- Preheat oven to 400F (200C). Line a large baking sheet with parchment paper.
- In a blender or clean coffee grinder, grind the flaxseed meal into a very fine flour. This is a very important step, do not skip it. The bread will NOT work properly unless the meal is ground into a fine FLOUR.
- 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).
- Divide the dough into 3 equal portions, With wet hands, shape each piece into a 8-inch (20 cm) long baguette style loaf. Space the loaves at least 2 inches (5 cm) apart on the prepared baking sheet. Flatten the loaves slightly to about 3/4 inch (1.9 cm) thickness.
- Using a sharp knife, make 4 deep diagonal slashes into the top of each loaf.
- 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.
I have flax flour – will the amount used be the same as flaxmeal which is then ground, or do you end up with more volume grinding it.
Hi Aileen!
You end up with more volume when the meal is ground into flour. You can use the same weight of your flax flour in place of the flax meal (toggle to metric in the recipe card to get the grams for the flaxseed meal). If you do not have a kitchen scale, you could look on the packaging of your flax flour to get cups to grams equivalents. Cheers 🙂
This came out absolutely horrible
And I followed the recipe completely
Tastes horrible
Inside didn’t cook
I don’t understand how this works for you?
Hi Wd,
I am sorry you didn’t;t like the bread. There are several reasons why the recipe might not have turned out well. First, it is very important to use fresh flaxseed meal. Flaxseed meal can become rancid very easily if it is not store properly. Fresh flaxseed meal results in a bread with a a pleasant, nutty flavor; rancid flaxseed meal will indeed taste horrible.
Regarding how this recipe works. I know you mention following the recipe completely, but you might not have realized that smaller details are critical for the success of the bread. Most importantly, the flaxseed meal MUST be ground into a fine flour. You might think the meal is fine enough already, and skip this step. The bread will not bake properly if the flaxseed meal is not ground into a flour. Second, the size and shape of the bread, including the deep slashes, are all essential to the success of the bread. If the insides were not cooked though, it is most likely because the size was bigger than specified and/or the slashes were not cut into the bread. The bread dough must be divided into three portions. You mention “this” rather than “these,” which makes me wonder if, perhaps, you baked one loaf instead of three smaller loves, as indicated. The bread will not bake properly if made into a single loaf.
All the best.
Hi I have just made these and was really looking forward to them for tomorrow tea, To say I am disappointed is an understatement. They look almost the same as when they went in the oven. They have hardly raised at all and look rather dense and heavy….. nothing like your photo at all.
Just hope they taste nice
Hi Jo,
I’m sorry the breads did not turn out as expected. I’m wondering about the lack of rise. One issue could be your leavening agent (you might want to do a check to make sure it is still active). The other issue I want to ask about: did you finely grind the flaxseed meal into a fine flour? Without this step, the breads will definitely not puff up and rise.
Hi,
So I made the bread for the first time today and it looks like it rose very beautifully. But then I realized it’s only a very thin top layer that rose and the rest stayed low and then there’s about a half inch to an inch air pocket underneath the top. What do you think I did wrong??
Thanks!
Hi Victoria,
Oh no, I am sorry the bread did not turn out as it should. My first question: did you grind the flaxseed meal into a fine flour? It really is critical for the success of the bread. Regular flax meal (coarser grind) will not work here. If that is not the issue, I am wondering if your oven is convection (fan)? I bake all of my breads in a traditional/radiant heat oven. Convection ovens are great for things like cookies, but they can wreak havoc on breads, especially unv=conventional ones, like this bread. The fan heat causes an initial, dramatic rise, creating an air bubble under the surface of the bread (as you describe with your bread), while the bottom half of the bread is dense and stodgy. Traditional, radiant heat allows for a slow, steady rise (no bubble). If you can turn off the convection/fan setting for baking breads, do :).
Great recipe!
Wonderful, Hibber, I am so glad that you like it!
Thanks for this recipe! I actually wondered if you have a raw/dehydrated version? Also, if using the air fryer oven, what temp and time do you set it for? Can this recipe be doubled or tripled?
-Thanks for any info, Lin
This is my first time making any kind of “alternative bread” and I am very happy with the results! I used the darker flax since that is what I have in the freezer, and ground the flax very fine as instructed. I followed all of your directions and they came out just like the photos. The only problem: I wanted to eat a whole “loaf” because it was so delicious. I realized soon that that would be unwise! My boyfriend thought this was tasty, too (he put a lot of Nutella on his). I’ll be making this again, thanks!
I am so glad that you like, and you boyfriend, like the bread, Lydia!
Icannotfinddefattedflaxseed.wheretobuy….ionlyfindregularflaxseedwhichis2fattening
Hi Maxine,
I do not think it is a regularly available product in the United States, I only brought it up in the comments because there were a few people tried the recipe with it and it did not work. I do not recommend using it for this recipe.
Does the water have to be Hot HOT or can it be cold water?
Hi Sarah,
The recipe calls for water, not hot water. We you thinking of another recipe?
Hi Camilla,
I’ve been making this for years and realized today Ive never left you a review! I have emailed you before (when a tiktokker nutritionist was stealing this recipe and saying she came up with it–like years after you had posted it 🤔). Mostly I want to thank you. This bread and many of your others (your lentils breads!) have benefitted my health and stomach issues in the most wonderful ways. I have a happy and healthy relationship with bread again! I love this flax bread most. I can almost make it with eyes closed. Thanks for all that you do here on your website. You are helping people everyday with your easy, original recipes. Sláinte mhaith!
Krystin, a million thank you for your kind words. I am so happy that you are enjoying the recipes for taste, ease, and good health. This flax bread will always be one of my favorites, too 🙂
Not sure how long I was supposed to process the meal but hopefully it still turns out seemed too moist didn’t resemble your flour.
Hi Sophie,
It should only take a few seconds to process the meal into a fine flour. If it started to become “wet” it could be that the processing went a little bit too long so that the oils in the flax started to release (much like what happens when you make nut butter or sunflower seed butter). Hopefully the bread still turned out ok!
Can you use store bought already ground flaxseed flour for this recipe?
Hi Cammie,
I have never seen finely ground flax flour for sale here in the United States, but if it is available where you live, then yes, you can use that. Just be sure it is finely ground flax flour, not flax meal. I’m starting with flaxseed meal in the recipe and grding it extra fine (you can see the photo of the texture difference between meal to flour in the post). Cheers.
Not sure if I missed it, but is there a weight for the flaxseed flour? I grind my own seeds into flour so I can’t measure flaxseed meal
Hi Cheryl,
Sorry for the confusion! If you look at the bottom of the ingredients in the recipe card, you will see US customary and Metric. You can toggle between these two. The metric option gives the weight 8n grams 😊
Hi,
When I grind the flaxmeal, they become sticky and makes it hard to grind. Did this happen to you and how did you solve this problem? Did you sift the flax flour?
Hi Lychee,
Oh no, sorry to hear that. That is a new one for me. I suspect the seeds are getting too warm (sometimes the blender can become warm when blending for an extended period. Could that be the case? was your blender warm?). If so, stop the blender periodically so that the seeds stay cool, and /or perhaps chill the flax seeds ahead of time.
Hi,
Got a recommendation for =this recipe on a low carb forum. It did not disappoint! It took me time to make sure I got it right according to your directions but it should be much simpler next time now that I know what I’m doing, LOL. I am going to make your chia seed tortillas next. Thanks for the great low-carb recipes!
Hi,
I made this 2 ingredient flax meal bread today and it didn’t cook in the middle. I cooked it for the 50 minutes, then cooked an additional 10 minutes – still gummy inside. I lowered the temp to 350 and cooked an additional 10-15 minutes and it was still gummy. I followed the recipe exactly. Do you know what could have happened?
Hi Cindy,
I am sorry you problems with the breads. You mention “bread” singular. Did you make one loaf instead of 3 loaves? These are the most likely reasons the bread did not bake propperly:
(1) Meal instead of flour: the flaxseed meal was not ground into a fine flour. This is 100% essential to the success of the bread. The flax must be a fine powder, not a meal texture
(2) Single loaf: One loaf was made instead of three (bigger loaves equals gooey centers)
(3) No deep slashes: the loaves were not slashed, or were not deeply slashed
Did you follow all of these steps?
I’ve been making since you posted the recipe, love it. I use the loaves for sandwiches during the week. I am sad when I run out each week, but decided three days a week is plenty. I recommend pressing the loaves pretty thin, fantastic for splitting and using for fillings.
Camilla,
I did make 3 loaves. I’m thinking I probably did not make the slashes deep enough for the inside of the bread to cook. My baking powder must be old because they looked exactly like the way they did when I put them in the oven. I had a brand new bag of flax meal, so it didn’t have to be ground.
Thank you so much for trying to help!
Hi Dawn,
Thanks for the update! I am almost 100% certain of the issue. It’s not the slashes, and is unlikely the baking powder: it’s the flax . You have to grind the flax meal into a fine flour. I have photos in the post showing how fine it is after grinding. It takes a few seconds ds to turn the meal into flour. It is critical to the success of the bread. 🙂
I didn’t see to use golden flaxseed till after the fact. My bread still didn’t look anything like the photos. It looks like it did when I popped it in the oven except cooked now. This is how my chia seed bread turned out too. Please help, Camilla.
Hi Dawn,
I am sorry the recipe is causing trouble. You do not have to use golden flaxseed meal, that is just my preference. Neither the chia bread or this bread have major rise, these are small loaves. But they do have some expansion from the baking. If the bread literally did not change shape in the slightest, then it may be that the baking powder has lots its leavening power. Was the bread cooked through inside? You mention “bread” in the singular–did you make the three small loaves with deep slashes, per the instructions? And finely grind the faxseed meal into a fine flour? I ask to figure out what may have gone awry.
Love this, turned out great !!! thank you, thank you !
I’m so glad, Donna! Enjoy 🙂
Heyyy,
I struggle with the inside being ‘wet’.
Tips ?
Hi Jade,
Just want to check that you are (1) finely grinding the flaxseed meal; (2) forming three small loaves, per the dimensions given, and (3) cutting deep slashes in the bread?
I just made this bread and it turned out pretty good all things considered. Instead of 4 cuts I made 8 because I am familiar with flax seed mixes. I make crackers, cookies, Pizza crust etc. often. Been on Keto for ten years now because of early dementia signs. Keto reversed all the symptoms as per my wife. Thanks for the recipe.
You are very welcome, Mike, and thank you for sharing your tips! I am so happy to know how changing your diet has improved you well-being –cheers to you, friend.
I will rarely leave comments on recipes because I like to make sure I make it several times before leaving a review.
I am making these for the third time because they have been that good! I have had success making them both times before and these will be my go-to for a gluten-free/simple ingredient bread!
Very good, they turned out perfectly! I made 8 rolls. The only change I made is in lieu of 2 tsp baking powder (I didn’t have any grain free on hand), I subbed 1 tsp baking soda + 2 tsp apple cider vinegar. I included the vinegar in my measure of water, so I still had just 1 1/3 cups of liquid.
Camilla, I am extra grateful for this recipe cuz sometimes we just want a little sandwich. With all my food sensitivities, that gets tricky and flax works for me plus has good taste and nutrition. Thanks again!
Hi! what kind of water do you use? can it be filtered water or boiling water?
Hi Ester,
I use filtered tap water. Any still water you prefer can be used.
I want to love this so much, but it won’t cook through. I made 3 loaves, used the conventional oven setting, did the slits in the top and weighed the flax and water. I also preheated the oven before adding the water so I could get it in the oven quickly. I grind my own flax seed, sift and then store in the freezer. This batch was ground last week. My baking powder is good. Could it be that I used room temp water? My flax was cold (striaght put of the freezer)? Flax meal vs flax seed? Is there a weight difference between the meal and the seeds that could be the problem? It seems that if it is wet then it is too much water or not enough flax.
My house smells amazing and I want to figure out how to fix the problem so it is edible.
Hi Jessica! I am so sorry that the recipe isn’t working for you. Here is my primary question, since you grind your own flax seeds: are you grinding the seeds into a very fine flour, as shown in the photos? That is, not a meal consistency? Take a look at my photos in the post showing the difference between flaxseed meal and flaxseed flour. Using very finely ground seeds that are flour consistency is key to successful loaves.
Hiii! I made the new version of this with 2 teaspoons of baking powder. The bread did rise some but the very center of the bread is gooey not fluffy. I even left it in the oven for an extra 20 minutes. Any suggestions ? Thanks for all you do!
Hi Stacey,
So sorry to hear that the bread did not work as expected.
I do have a question that could easily explain the problem: you mention “bread” (singular) two times in your comment. The new version of the bread, as posted, has a very different method that makes THREE smaller loaves of bread that are shaped and given deep slashes. Did you make a single loaf instead? That would be the cause of the problem.
@Camilla,
Hii! Yes, I made the 3 loaves. I followed all the instructions from the newer version recipe.
Nope, I’m doing this recipe. Some ask for HOT water using flaxseed meal. So I was wondering if it needs to be cold, 110°, or hot. Also do I use the “scoop/spoon into measuring cups” method for measuring the golden flaxseed meal? I keep trying this recipe and it’s either gummy or dry. My neighbor who is GF, loves it, so I’d like to nail this one
Hi Sarah! I am glad you are persisting with the recipe 🙂 Not hot water, just from the tap water or cold water.
Spoon into measuring cups and level is always the best fro dry ingredients, including flaxseed meal. But to save agony, and $, it is soooo worth it to buy a digital kitchen scale and measure ingredients (especially flours and meals) to the gram. You can pick one up for under $10, which you will earn back by having greater accuracy with baking recipes (fewer fails!). Once you get used to weighing instead of cups, you will never go back to (no losing track–did I already measure 2 cups? Or was that 1? 😊).
Checking, too: are you grinding the flaxseed meal into a fine flour? Shaping into the three loaves and slashing? I just like to make sure so I can help figure out what might be going wrong. Cheers 🙂
The result was far below expectations from your description. Slimy texture and fishy aftertaste. I guess this is my taste but thought I’d put it out there. I hope my neighbor’s hens like it!
Hi Odile— so sorry you did not like the bread. It sounds like something went wrong-/ there definitely should not be a slimy texture, at all. Did you grind the flax meal into a fine flour, and make 3 loaves as directed? The bread will not turn out if the instructions are not followed closely. Golden flaxseed has a much milder flavor than dark flaxseed meal if you find the taste fishy. Flax can also taste fishy if if us old or not stored properly (the oils can go rancid quickly). All the best.
Hey Camilla, I’ve just made this and your other bread recipes. LOVE Them!
However, they always turn out slightly goey inside. I’ve read every single comments for each recipe and Made sure..
– to grind the flax till powder
– be sure to use psyllium is powder or husk as required in recipe.
– I measure all recipes with digital scale too
Yet it’s slightly goey. Is it supposed to be slightly goey and dense? Or could it be I’m living in Malaysia and hence its goey cos of the humidity here? Do advise! I’m desperate for it to work lol!
But keep up all your recipes. We totally appreciate it!
Hi NinaGirl,
Oh darn, I’m so sorry the bread is coming out gooey. Are you doing the 3 loaves in the shape specified? Cutting deep slashes?
Made bread according to directions and I ended up with flat bread no rise at all, is it possible that the fact that I live at altitude be the problem?
Phenomenal bread! I am surprised this does not have thousands of reviews. Crispy outside, fluffy inside. So nutritious!
Taking the time to (1) send my thanks for creating such a great recipe, Ive made it dozens of times, and (2) let you know that there are two nutritionist on instagram and tip who are sharing your EXACT recipe without giving you any credit. One even talks about how she “came up with the recipe.” Type in flax bread in either platform and you will find it, one of them has a viral video of your recipe. It’s wrong.
Thanks for the kind compliments Julia, and thanks too, for letting me know about the other information, I will check it out.
I was a skeptic when I found your recipe on Pinterest but made it anyway. it is very good and came out like your photos. be sure the flatten the loaves a little bit.
I may have done something wrong…I used 2 and 1/2 cups ground flaxseed meal, 2 tsp baking powder, and 1 and 1/3 cups water. Baked at 400F for 50 minutes, and the outside is crispy, but inside is gooey. And it’s kind of flat, not fluffy. The recipe only made 1 small loaf. Any suggestions? Do the ingredients need to be measured in grams?
Hi Annette,
It sounds like you may have made the original version that is in the notes? But note that it calls for 1 tablespoon of baking powder and bakes for 60 to 65 minutes. The post and new recipe (in the recipe card), and all of the photos, are my revised version. It is quite different in how it is prepared and baked. The original version was more dense, this new version makes 3 loaves, as pictured, and is fluffy because the flax seed meal is ground in into a flour.
It took me a few times to get this right, but it was worth it. My first loaves came out gooey in the middle, but I did not flatten them enough. I ended up splitting them in half and baking again and they turned out great. one the second batch I noticed that your sashes go way down, flattening the bread. My slashes in the first bake were not very deep. The second batch came out perfect: crispy on the outside and fluffy inside, no gooeyness!
Thank you for figuring this out for all of us!
How thin is thin when you smash down the dough? 1 in, 1/2 in,…?
Should the slashes’ depth be half the thickness?
Hi Stewart,
About 3/4 inch thickness when you flatten slightly. My slashes (deep slashes) go about 1/2-way through the loaves.
Tastes really good. Great recipe – thank you!!
Can I add Xanthan gum?
Hi Ahmed,
I don’t think that would add anything other than gumminess–you do not need it for this bread.
@Camilla, Thanks, Camilla. One more question, if you don’t mind: would this recipe also work for a pizza crust? or would I have to tweak it a bit? if not, is there any other simple keto pizza crust recipe you could recommend? Thanks in advance.
Hi Ahmed,
Yes, you could definitely use this as a pizza crust. Press it out thin and bake it (you would need to guesstimate timing–perhaps begin with 20 minutes?) until dry before adding toppings.
Hi Camilla: I made the ‘original’ version for just 1 loaf of bread. I’m trying to get off Vital Wheat Gluten. I used the original recipe as written, ground my own flax seeds. Then I, too, let it sit because there was something in the oven. And then, I let it cool completely in the pan. Ooops, I should have taken it out of the pan sooner. When I cut into it it had a big hole running right through the middle at the top and the bottom wasn’t quite baked. I noticed another post had this problem. I let it bake for a little longer than the 65 minutes. I wish I could send you a photo. I really wanted this to work because I’m on low carb for my T1 Diabetes. And, I love my toast. Thanks for any help you can give me. I really want this to work.
Hi Lynn! I am so sorry your loaf did not turn out. I have not experienced that with my loaves, but, as you noted, some reviewers had that problem over the years. That is why I experiment ( a ton) and posted the revised version. Finely grinding the flax meal into a flour, and making smaller loaves, make a radical difference in the texture. Even though the loaves are smaller, I slice them lengthwise for making toast and sandwiches (I am a big toast fan, too). Another recipe that makes wonderful toast is my 100% Millet bread or my 3-Ingredient Chia Millet Bread I have a lot of other breads that are similarly toast-worthy 🙂
Hi Camille, would ground flaxseed work in this recipe? Thank you!
Hi Inna!
I want to make sure I am understanding your question, since the recipe calls for finely ground flaxseed.
Do you mean can you start with who flaxseeds and very finely grind them into flour? Yes!
The absolute key to success with the bread is that the flax must be ground into a fine flour–whether starting from flaxseed meal, as I do, or from whole flaxseeds ????. Regular flaxseed meal will not work. I hope this helps!
@Camilla, yes that helped, thank you so much!
Wonderful, Inna 🙂
@Camilla, Does the amount of ground flaxseed to use change if you grind it yourself from whole flaxseeds? I’m guessing the amount in cups might be slightly different after it’s ground into a fine powder than with regular flaxseed meal before it’s ground finely. Or should I just use the same amount (2.5 cups) of finely ground flaxseed meal after grinding whole flaxseeds, like the recipe states? Thanks!
Hi Bryna,
Good question! The answer is harder: it depends. It can be challenging to measure flaxseed meal and finely ground flaxseed (flour). You could go by the 2.5 cups of finely ground flaxseed meal, but I highly (HIGHLY) recommend measuring by weight. t is so much faster, easier, and the measurement always precise when you go by weight instead of cups. You can get a kitchen scale for under $10, they are super easy to use. It really does change the way you bake (accurate every time). Cheers, Bryna!
Can you add ingredients like Everything’s a Bagel or garlic and rosemary?
Hi Heidi! Yes, yes, and yes! You can add fresh or dried herbs, spices, toppings, whatever you like!
This is the third or fourth time I’ve made this recipe. And I still can’t quite believe how soft and tender the bread is! I’ve made flax crackers many times over the years. I expected a heavy dense European style loaf. But the crumb on this is so tender it’s amazes me! Thank you thank you thank you! This is such a delicious way to get more fiber into my diet! I have avocado toast with this bread for breakfast every morning, with lots of tea to keep the ground flax moving through my digestive system ☺️
I am so grateful to you for posting your review, Claudia! I am so happy you are loving the bread !
I just tried this and it browned up on the outside, but when I cut into it it was raw (baked for around 55 mins). It was like the crust rose away from the loaf and the top was hallow with all the bread dough raw on the bottom. I used the modified recipe. Any ideas? Did I not cut the slits deep enough?
Hi Erika,
Oh no, sorry to hear that the bread was raw in the middle, that should not happen. Just to check: you mention that you did the revised recipe, but did you make the three smaller, narrow loaves (as pictured)? I ask because, after a long email exchange with one reader, it turned out that she had made the modified recipe but still made one loaf (instead of three).
@Camilla, Yes I did the 3 smaller loaves from the instructions. The loaves did sit on the stovetop for a little while after I had cut the slits and I had covered them in foil (had to wait for something else to finish up in the oven). Maybe I should’ve recut the slits before putting them in the oven?
Hi Erika,
I think I now know what the problem was (from your most recent comment): letting the loaves sit while you waited “for something else to finish up in the oven.” With such a minimalist bread like this (and all quick breads), the first part of the rise occurs when the baking powder (or baking soda) reacts with the liquid. If you let the loaves sit, the first part of the baking powder reaction will be lost before the bread goes into the oven. You will not get the steady consistent rise that these simple breads need.
The bread puffs up beautifully in the oven, but sinks when removed from the oven. Do I need to cook it longer (removed at 45min)? Or is this inevitable?
Love this bread for my epileptic daughter on the MAD.
Hi Brenda,
Did you make my revised version (with the three smaller loves and the extra-finely ground flaxseed meal)? They should not collapse post-bake. If using the original bread recipe–some people reported problems with the bread falling, which is why I revised the recipe. It sounds like you may have done the original since you refer to the bread in the singular (one loaf).
@Camilla, I did do the revised recipe, but will try again. Thank you so much for your reply and creating this awesome recipe!
Hi Kindra,
Got it. Just checking: did you make the slashes on top? Just trying to troubleshoot 🙂
Wonderful recipe! I really love it! It has a slightly fishy smell, but that’s from all the omega-3s in the flax seeds. And remember to drink lots of liquids with this bread because the high fiber content can possibly cause constipation
So glad you like the bread, Claudia! And thank you for the tip to all re: drinking lots of water when you eat this bread 🙂
This turned out great! I was especially surprised by how delicious the crust was, just crispy, nicely toasted bread crust! Thank you 🙂
You are so welcome, Masha!
Thank you Camila ,❤️ for sharing your the flaxseed bread. I make it today in convention oven turn out good 😊👍
Snow.
So glad to hear the bread was a success, Snow! Thank you for sharing it , too 🙂
Hi Camilla,
All the way through the preparation of this bread I was shaking my head convinced that it would in no way turn out the way it looks in your photos. I mean, they’re flaxseeds! Never should I have doubted you. Amazing, amazing bread. Thank you. I had sworn to use no other bread until I found the red lentil and sunflower seeds recipe. You just keep knocking it out the park! I really love that one too. I can’t thank you enough for all of your efforts and successes. Please keep ’em coming. You are doing a wonderful job!!!
Hooray! So glad to hear it was a success, Regina. The kudos more than I can say, thank you 🙂
Hi Camilla,
I am a fan of flaxseed and healthy eating and would really love to try out this bread. I have one question – about baking powder. Mine is good until March 2023 (its November now). Is it considered fresh? I wouldn’t like to ruin the batch because of old Baking powder.
Thanks a lot!
Looks like I stumbled across your site quite fortunately. So many options to freshen up my recipe collection.
Marianna
Hi Marianna, welcome! I am very happy you stumbled on to my site, too 🙂
Yes, your baking powder should still be fresh if it is before the expiration date. But you can test it to make sure: Place about 1/2 teaspoon of baking powder in a small bowl or measuring cup. Add 1/4 cup hot water. It may take a few seconds, but you should see fizzing with small bubbles. If you do not see any fizzing, it has lost its power and should be replaced.
@Camilla, Thank you Camilla! This will help. Then I can try out the recipe really soon.
You are very welcome, @Marianna 😊
October 31, 2022 10:36AM Israel time
@Camilla,
Hi, I was wondering regarding your reply about the toaster oven option. My toaster oven is big like an oven, it basically looks like a baking box, quite bulky but not an oven, yet I do use it as one, baking cookies successfully as well aa breads, an occasional cake etc’.
I would appreciate if you could further elaborate your reply, since this is my only option for the little baking I rather prefer doing than cooking.
Thank you in advance.
Oree
Hi Oree,
It sounds like your oven will work great. My concern regarding most toaster ovens is that the capacity is often too small too small to bake bread evenly. But it sounds like many of the newer toaster ovens are not only bigger, but better in terms of heat conduction (based on reader comments). So, I would say that if you have had success baking breads in your oven, then this recipe could very well work fine. I am just trying to give best practices for success with this particular recipe (since it is unlike regular flour breads). All the best 🙂
I just tried this recipe as I am trying seed cycling and have struggled to find ways to eat enough flax seed! The recipe turned out great. However, I really do not enjoy the flavor of flax seeds! I did use the golden seeds for a more mild flavor but it still makes me nauseous. Any suggestions on a way to flavor this bread to mask that flavor a bit?? Thank you for the wonderful recipe! I hope to find a way to make this edible for me!!
Hi Aubrey,
I understand, sometimes flaxseed can have a distinctive flavor (it seems to vary from brand to brand, but I also know that some of my friends are more sensitive to the flavor). Spices can definitely change the flavor. If you are using the bread for sweeter toppings, cinnamon and other sweet spices will definitely cover the flavor (e.g., 1/2 to 1 teaspoon per batch). For savory breads, strong spices and aromatics such as cumin, garlic powder, curry powder, paprika, chili powder), again, about 1/2 teaspoon to 1 teaspoon, will nix any flax flavors 🙂
Thank you for that! I will appreciate my mistakes and keep baking 🙂
@pauli 😊👍
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
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!
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!
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!
@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! 🙂
Pauli, you are most definitely not a rubbish baker! You are baking, so you are a baker, period 😊. My list of failed baking attempts is long and ever growing–a true sign of real baker. Every other baker can likewise regale you with their multitude of baking flops. The more you bake, the more you will know, and the more confidence you will have (the flops become more infrequent, too :)) Cheers!
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!
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 🙂
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!
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 🙂
Can this be made in a bread maker machine? Thank you!
Hi Janice,
Gosh, I am not sure.I am thinking it would be worth a try if your machine has a quick bread option.
this is excellent, nourishing bread! It also makes a very good pizza crust FYI to all
You are a VERY special person. I have never seen anything like what you do on this blog. So few ingredients but such incredible and delicious results every time. Thank you.
Now I’m off to make your almond flour cookies.
You brought tears to my eyes, Lily–this means so much, you have no idea. Thank you!
I love these so much!
I decided the dough into 6 and rolled them into round little buns, they came out perfect!
The second time I made them I added garlic and onion powder!
Yay!!! So happy that they were a success (and yum to the garlic and onion additions)!
Really want to make this but I don’t have anything to further grind the cold milled flaxseed that I have onto flour. Could it still work?
Hi Jude,
You can make the original recipe (no extra grinding required), which is made in a loaf pan. It is in the notes of recipe card. 😊
This is ridiculous(ly) simple, easy and wonderful, thank you so much! I added olives, onion salt, garlic granules, sunflower and pumpkin seeds, rosemary and a few chilli flakes..omg 🤤
Yay! I am thrilled that you like the recipe, Indy! Your additions sound soooo good 🙂
I was skeptical…but it turned out good. meets my new dietary needs, so thanks.
I LOVE this bread! It has become my mainstay for staying Keto. I’ve jazzed up the recipe by adding Italian seasonings, garlic and onion powder, chia and sesame seeds, plus everything bagel seeds. It’s perfect as toast with a scrambled egg, a tuna salad sandwich, or even double toasted and plain accompanying a glass of wine.
Made this today and it turned out just like in picture. I used grinded flax seeds. I added some sunflower seeds but next time i will skip salt and add some dried fruit. Awesome recipe!
Fantastic, Crina! The addition of dried fruit sounds so good.
Hi, may I bake this without parchment paper? 🙂 Thank youx
Hi Amber,
Yes! Just grease or spray the pan (otherwise it will stick). You can also make a free-form loaf or 2 smaller loaves on a baking sheet–less worry about sticking!
@Camilla, Awesome! You rock! 🙂
😍
I baked the bread in a 9 inch by 6 inch tray, 3/4 inches high. I put a piece of parchment paper on the tray, and then filled the tray with the flaxseed bread which pretty well filled up the whole tray. Put it in the oven for 60 minutes. Came out perfect. Once it cooled, I cut it into nine 3 inch by 2 inch pieces. Each one was 3/4 inch thick, so I took a knife and cut the pieces in half again, so they were half the thickness. I got 18 pieces in total. Easy to toast. The bread holds together well and tastes great.
Wonderful, Olga!
Great recipe! It is fantastic and easy.
The most wonderful recipe, simply genius and so helpful for people like me on very restricted diets.
if you do not like the flavor of flax, you can add herbs and spices.
Can you add baking powder to help it rise?
Hi Tracey! The recipe has baking powder in it . Did you mean add more or add baking soda?
this bread is BEYOND!!! So glad I found this bread, and your site. Cannot wait to try more of your gluten-free vegan breads!
I love eating this flax bread with almond butter for breakfast or with a good, hearty keto soup! Thanks so much for this recipe…we’ve made it multiple times!
Camilla,
This recipe has changed my life! I make it every week. I recommend using golden flax (the dark kind tastes really fishy to me). I started grinding my own seeds to make the flax flour and it is worlds different (BETTER0 than the premade meal. Thank you!
Hi!
How will the recipe work with flax seed, water and salt only?
Would possibly making it as muffins better in that case?
Hi Ingrid,
The recipe needs some sort of leveling agent (e.g., baking powder, baking soda + acid, yeast).
this is a great bread recipe for those of us who need specialty breads but don’t want to buy a million ingredients. It is great toasted.
Hi! This is great! Is the net carb 4.2 per slice after subtracting the fiber? I’m new to the keto world! Thanks for the great recipe!
I am really glad you like it, Libby! I just switched the recipe card style I use on my site, so I had not noticed that the net carbs were not showing. I have updated it (it is 0 for this bread) 🙂
Tastes kinda like a brownie if you dowse it in raw honey and put a little butter on it. I ate it with a sip of colostrum and it reminded me of brownies and milk, lol.
I’m obsessed with this bread! Thank goodness you have other great bread recipes (chickpea flour bread!) or I’d eat this every week!
Love this. Just put my third loaf in the oven.
So simple to make, I literally can not thank you enough.
Tastes lovely- I toast mine as I like it slightly crunchy and it is wonderful with some cinnamon, raisins on top of my slices.
Also delicious with butter. Absolutely my favourite and I prefer it to non keto bread.
I am SO HAPPY to hear it, Lisa! 🥰
I always make these as muffins and bake for about 30 minutes. They come out perfect every time
@Lia, My first loaf is in the oven now, but muffins are a great idea, for me.
@Lia, ooooh 🤩
Thanks for sharing that!
Amazing! I love everything about this bread. Yes, it is definitely better with golden flax. Thanks for this brilliant recipe!
Used golden flax meal. I made 4 small loaves and they came out great, but I was not a fan of the flavor. Flavor was 1 note, flat, and boring. I’m still looking for flax forward recipes.
Hi Larry,
Glad the loaves turned out well! You can always add other flavors (e.g., dried herbs, spices, garlic, a bit of sweetener–you could do something differnt in each little loaf :). I also am a big fan of slathering anything and everything (hummus, jam, nut butter, etc) on slices 🙂
this, and your chickpea flour sandwich bread, are my staple bread recipes. Thank you SO much!!!
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!
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.
@Camilla, did you bake the muffins and 2 smaller loaves 60 minutes or did you reduce the bake time?
I reduced the time to about 50 minutes for the muffins, and about 60 to 70 minutes for the smaller loaves.
Perfect bread recioe! I add aniseed in mine.
What is the net carbs per slice?
Hi Cristin,
It is 4.2 George 1/20 of loaf. Complete nutrition is at the bottom of the recipe card 😊
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
@Marta, I noticed you said 200 degrees. The recipe says 400 degrees. Perhaps this is what is going wrong with yours
Deliciously simple!
I sprinkled some sunflower seeds, chia seeds and hemp hearts on top bv4 baking.
OH MY GOODNESS CAMILLA! You are a genius! I made this today however I also used standard muffin tin it made 9 muffins. These are very dense as stated but a perfect recipe for people like me who can’t eat grains. I can see so many combinations of fruits and nuts with this basic recipe! I have been following the Wahl’s protocol for 4 months and it has changed my life however, I have not been able to incorporate any grains at all due to my reaction to them. I don’t miss bread as I have been gluten free for 8 years but I have been missing oatmeal and quinoa. With this recipe I feel like I am not missing anything anymore. I can’t wait to try the other recipes on your site. Thank you! Andrea
So thrilled you like it, Andre!!!
This is awesome and wholesome! So simple yet so nutritious. Thank you!
You are so welcome, Karina, so glad you like it!
This was such a delicious loaf! I split the dough into 2 loaves so that they would bake quicker (around 40-45 mins bake time) and it turned out well! I also shaped the 2 loaves and placed them onto a tray as I didin’t have a loaf tin available. They kept their shape too. This is so lovely – it reminds me of Irish soda bread and laverbread. Thank-you so much! 🙂
I am so glad you are enjoying it, Shannon! Great idea to shape them on a tray in two smaller leaves. 🙂
So glad to find this recipe. I was looking for low carb bread without excessive amount of fat and eggs. This is perfect. I only did half recipe to try out and bake in mini muffin pan. Took less than 30 minutes. Add cinnamon powder and a bit of raisins and only used 1/2 tsp baking powder. They were tough at first but soften as they cool down. Ate it with peanut butter this morning. Bread craving satisfied. Thank you. Couldn’t be easier,
So smart to use a mini muffin pan, Marv! I know some people have had issues with the larger loaf. I am glad you had such success with the mini muffin version (love the sound of your additions!).
Do you think it would work out if I doubled the recipe and put it into the same loaf pan to make a taller loaf which would then be more suitable for sandwiches? Change the oven temperature?
No, it would not set at the center if you made it bigger. Far better to spread it in a single layer on a baking sheet and then cut into “slices”
@Camilla, if you were to spread this out in a single layer on a cookie sheet (and cut into squares) , what would be the approx bake time
I think 45 to 50 minutes would work well, Debbie.
Also: I plan to update the recipe in the next few days> I have found the recipe works much better (time and again, regardless of the brand of flaxseed meal) when you give the flaxseed meal another grind in a blender or coffee grinder (until it is super fine).
I love this recipe! easy to make and so hardy and satisfying when you feel like a slice of bread. I am new to Whole Food Plant Based lifestyle and this really helps! plus I get the fiber we need!!
Thank you
Thrilled it is a success for you, Linda!
Hi really want to give this a try. Please could you convert the “Cup” measurements into Grams & Ounces.. Many thanks for your time & trouble. Love your site!!
Hi Josie,
Hmm, the metric measurements are in the recipe card. Are they not showing up? They appear at my end.
@Josie,
FYI, for future reference, type into Google exactly what you asked Camilla to do for you. i.e.
Google or even better, “Hey Siri”
“..measurements into Grams & Ounces”
Presto! It’s like magic in the 21st century.
Just sayin’ You won’t always have Camilla there to help you. It really is that easy.
Loving this bread and its so easy!!!! Thankyou! The only thing is the top crust becomes separate from the rest of the bread when mine has cooked. The middle is also goey (but I like that!). Is it because there’s too much steam making an air pocket between the layers? If so any recommendations
X
That happened to me, too, Angela. The first time the bread was perfect, the second time I made it I got the separated top crust issue. No idea what happened. I think I’ll try making 2 small hand formed loaves (not in loaf pans) as described in comments and see if that turns out well. I do like the rich density of this bread, like a Russian black bread. Good luck!
2 years plus with Keto lifestyle and this is such a welcomed addition. Really a game changer! Thank you so very much
Oh, that’s wonderful to hear, Juliann! You are so welcome 🙂
I ❤️ all you’re recipes they are so delicious, but I was wondering about it the flax bread temperature of the water?
Teresa,
I used tap water (cold).
Looks yummy. Have you ever added raisins?
Hi Dana, no , I haven’t, but why on earth I haven’t is beyond me (I LOVE raisins). I think that would be super yummy (and perhaps a bitt of cinnamon, too?) Great idea!
This looks like a great recipe! I have flaxseed, but is it possible to use chia seeds instead? Also, could I add psyllium husk to this recipe?
Hi MJ! Gosh I have never thought to try to make a bread from ground chia seeds. I am not sure how or whether that would work. But you hve given me a task to try. I will update with results this week. I don’t think you need any psyllium husk, the bread holds together very well .
Hi. I will be cooking this for the first time. Is it okay to use brown flaxseed from healthy options please. Is there any difference with just brown flaxseed and flaxseed meal? I only have brown flaxseed. Would that be okay? Thank you so much!! 😊
Hi Sorayo,
You can use any variety of ground flaxseeds in the recipe. Most of the pre-ground flax seeds (labeled flaxseed meal in the U.S.) is made from brown flax seeds, so that is perfect. You can grind whole flax seeds yourself if pre-ground is not available. I hope that you enjoy the bread!
amazing recipes. I’d almost given up on a sandwich bread after trying a famous gf millet sourdough recently that was gummy. I’m hoping to find a good banh-mi bun replacement and your posts are a boost of Inspo.
xoxoxox thank you so much! Funny you should mention bahn-mi…I am posting a new coconut flour flatbread/tortilla later today or tomorrow that is super easy and, as I was eating it (make that several), I though that the soft-fluffy texture reminded me of bahn-mi buns! I’ll get it up asap for you to try, then I need to expereiment with it as a bun/dumpling dough.
I tried mine in the toaster oven. Seemed ok until I sliced it…still gooey on inside. I put it back in for ten minutes and charred on outside, gooey on inside. I guess I’ll try to finish in the micro and try the big oven next time.
Would it be ok to had some seeds to that delicious looking loaf?
Hi Sophie,
Yes, definitely! You can add seeds, nuts, herbs, spices, whatever suits your fancy 🙂
Is this a really dense bread? Flax is so good for you. But it can be dense. I’d love to make a light flax bread. I haven’t tried this yet. Looking forward to getting your response. Gracias.
It is very dense
Hi, I’m thrilled to try this recipe. Could you tell me if the listed carbohydrates (4.2) are total carbs or net carbs?
Thank you!
Hi Tania,
They are total carbs. Hope you like the recipe 🙂
Can l use golden flax flour for this?
Hi Paulette,
Yes, golden flax meal is a great choice, it has a much milder flavor than the dark flax.
This bread was FANTASTIC, thank you! I added in a bit of Psyllium Husk for digestive health and will include this in my AM routine while I’m giving KETO a go! xx
My bread always comes out a bit undone in the middle. Any suggestions?
Hi Denise! Oh no, sorry to hear that. One quick and easy option is to make a slash the length of the loaf (sharp knife, dipped in hot water). Allows for more steam to escape and no worry of underdone middle.
Would that be before, during or after baking?
Hi Patrick,
I am not sure what you are referring to.
I just made a single mug cake from this super simple recipe!!! So so good. So glad that I came across your site. I’ll be making the full flax loaf next time around. Also trying to make your chickpea flour and almond flour bread as we speak! Thank you so much.
Great idea, Serina!!! Love that.
Hi! I only have 1 cup of flaxseed meal with me and I couldn’t order more due to lockdown. I want to try this recipe but I have no idea how to adjust the measurements of the other ingredients if I only have a cup of flaxseed. Hope you can help me? I don’t want to waste my flaxseed if I attempt to bake without asking. 😅☺️ Thank you!
Hi Bianci! I understand. The amount of flax meal you have is .4 of the total for the recipe, so you can use your 1 cup with 1 and 1/8 TEASPOONS baking powder, a large pinch of salt and 1/2 cup water.
I would suggest baking in a very small loaf pan (5×3-inches) or you can divide the batter between 3 muffin cups. I would suggest you start checking muffins at 2o to 25 minutes and a mini loaf at 35 to 40 minutes. The bread will not be a high rise, but you should get a good bake!
Delicious
This looks good and I can’t wait to try it. Reminds me of a lentil bread I make that also uses ground flax. I cut slices off the end and pan toast them, then add thawed frozen raspberries and peanut butter on top. With a little honey or agave. This bread would probably be good like that, too. Thank you!
That sounds exactly like my favorite kind of topping, Caryn!
This bread is SO yummy. And it’s ridiculously easy to make. And yummy, did I mention how yummy it is?
You are cracking me up, Jani 😂 we have the same food vocabulary (yummy!)
LOL. I thought using highly technical vocabulary (yummy!) was appropriate. I made the bread again today, to share with a friend. I tried the bread with vegan butter — OMG. So good.
:)!!!xoxoxo, Jani!
Can you make this into muffins?
Definitely!
With the ingredients list, I wonder if this can be made raw in the dehydrator?
I’m going to try making this for a GF friend
Thank you! I have another very easy recipe if you want to try it – I bake this once a week and also make a sweet, cinnamon version by adding some erythritol and a spoonful of cinnamon. This recipe uses psyllium husk:
7 tbsp psyllium husk (I use the NOW brand – not the powder)
1 1/2 tsp baking powder
salt – a pinch
bread spices (optional)
5 large eggs
1/8 cup oil + water to make 3/4 cup liquid
Mix psyllium husk with baking powder. Whisk eggs to blend yolks and white and add liquid. Stir in the psyllium husk and stir thorougly. Let rest about 5 minutes. Put into a 9 x 5 greased, microwaveable container. Microwave for 10 minutes – add 1 minute at a time if not cooked. Tip onto a baking rack and let cool.
Have you tried baking this in the microwave?
Hi Gun–YES! I was going to post about it soon. My tests were less than photogenic–and I ate them before photographing! Ps I was going to fine-tune the amounts for single or double portions.
In the meantime…you can divide the ingreidents by 4 to make about 4 mug muffins (1 at a time, roughly 1-1/2 minutes for each) Be careful not to overcook. AND be sure to grease the mug/cup/bowl 🙂