2 Ingredient Flax Bread (Vegan, Oil-free, Keto)

2 ingredient flax bread loaves on a wire cooling rack

4.72 from 299 votes

2 Ingredient Flax Bread (Vegan, Oil-free, Keto)

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!

Prep Time10

Cook Time50

Total Time1

Course: Bread

Cuisine: American

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Servings: loaves (9 servings)

Author: Camilla

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)

US Customary - Metric

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.

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.

Do Not Use Defatted Flaxseed Meal: 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.

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.

My original version of this recipe: The ingredients are the same as above, but use 1 tablespoon of baking powder. Note that I changed the recipe because many people found the middle did not cook for them. I highly recommend sticking with the new version of the bread. (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