Breads/ Gluten Free/ Low Carb

Flaxseed Bread Loaf

flaxseed loaf

A flaxseed bread loaf that is a healthier replacement for bread as is is high in fibre and low in carbs.  Gluten free too, this makes a great bread for toast. 

If you want a bread that is very low in carbs and gluten free, then this is the loaf for you since flaxseed is low in carbs and also has a high omega 3 fatty acid content (33 times higher than wheat germ).   The fibre content is high too.  The joy of flax!  

Flaxseed Bread Loaf

I adapted this recipe from  http://www.blogilates.com/blog/2011/03/09/no-carb-bread/.  

This bread tastes like a wholewheat loaf and I love it toasted, slathered in butter.   I usually toast this under the oven grill rather than in the toaster because it makes a moist loaf and is a challenge to get out of toaster!

You can make this with just the egg whites and it works out fine.  I’ve also made this with 5 egg yolks and have been happy with it.  It’s up to you whether you want to add the egg yolks and it will depend upon the size of your eggs really.   See how you go as you make the mixture and when you get to the stage that you could add egg yolks, see how thick the mixture is.  If it’s too dry, add the egg yolks one by one until you are happy with it.  Nothing worse than eggy bread!  

 Flaxseed Bread Loaf

 

This is very low in carbs and is also gluten free.   A great way to enjoy flaxseed in your diet.    It keeps very well for at least a week in the fridge in a container. 

You could add herbs and spices to this flaxseed bread if you are not too keen on the taste.  Or perhaps some nuts or dried fruit too?  I’ve made a flaxseed bread flavoured with sundried tomato, olive and Feta cheese that you might also enjoy.

 

Flaxseed Bread Loaf

WATCH THE RECIPE:

 

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Flaxseed Bread Loaf
Author: Angela Coleby
Ingredients
  • 2 Cups (336g) Flaxseed - golden ground
  • 5 egg whites
  • 3 egg yolks
  • 5 tablespoons (70g) Coconut/olive oil
  • 1 tablespoon (5g) Baking Powder
  • 1 teaspoon (5g) salt
  • 1/2 cup (118g) water
  • 2 tablespoons (30g) apple cider vinegar
Instructions
  1. Preheat the oven to 180C/350F degrees.
  2. Whisk the egg whites until stiff.
  3. In another bowl, blend the flax seed, baking powder, salt and oil.
  4. Add the egg yolks, water and apple cider vinegar.

  5. Gently fold the egg whites into the flaxseed mixture.
  6. Pour into a greased loaf pan and bake for 30 minutes until firm and golden.
  7. Eat and enjoy!

Recipe Notes

Serves 10/12 slices
Nutrition: Per slice (12 slices) : 340 Calories; 29g Fat; 14g Protein; 10g Carbohydrate; 8g Dietary Fiber; 2g Net Carb

flaxseed bread loaf

 

 

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117 Comments

  • Reply
    Clare Giammusso
    November 18, 2017 at 6:00 pm

    Just made this recipe and while it was baking it had a nice rise. But, after a while it deflated and I’m so disappointing. Apparently I’ve made this before because I have your recipe printed out and on it I’ve written “very good” 🙂 Anyway, does the deflating happen to you? I haven’t read all the comments to see if you’ve addressed this issue, sorry.

    • Reply
      Sophie
      October 10, 2017 at 8:57 am

      I used 1/3 cup liquid egg whites and the 2 whites from the eggs. I beat the white, go the peaks. When I poured it into the flaxseed mix, there was a lot of unbeaten liquid on the bottom of the bowl. My bread came out ok but it was only about an inch high. Do you think this was caused by the boxed egg whites or didn’t I beat them enough?

      • Reply
        Angela Coleby
        October 10, 2017 at 11:00 am

        It sounds like you needed to beat them a bit more.

  • Reply
    Avi
    August 31, 2017 at 12:06 pm

    Solid or me.ted coconut oil?

    • Reply
      Angela Coleby
      August 31, 2017 at 12:56 pm

      Melted

  • Reply
    Cindy
    August 17, 2017 at 4:36 am

    I ask excited to try this recipe! I’ve been KETO for 9 months now. I’m allergic to nuts so I so happy to find your recipe! Also did you know that your bread will rise higher if you start out at 400°and after 10 min. turn it down to 350°?

    • Reply
      Angela Coleby
      August 18, 2017 at 6:41 am

      Great tip! Thanks

  • Reply
    20 Low Carb Bread Recipes - Divalicious Recipes
    June 17, 2017 at 9:01 pm

    […] Flaxseed Bread Loaf […]

  • Reply
    Lawrence Mercado
    June 7, 2017 at 11:59 am

    Holy craps, 340cal per serving! But, only 2g net carbs! This is an Atkins/Keto dieter’s dream!

    Any alternatives to the Coconut/Olive oil, and Apple Cider Vinegar? I was thinking to use Avocado oil instead, and I feel like the Apple Cider Vinegar might make it too sour 🙁

    Thanks for the recipe!

    • Reply
      Angela Coleby
      June 7, 2017 at 2:28 pm

      Hi! How about use the avocado oil but halve the apple cider vinegar? The vinegar helps the bread rise so you may want to keep it.

  • Reply
    Montague
    May 31, 2017 at 2:58 pm

    Tasted sour, salty, and just plain awful. What did I do wrong?

    • Reply
      Angela Coleby
      May 31, 2017 at 3:50 pm

      My first though is how fresh is the flaxseed you used? It can go rancid.

  • Reply
    Doug Bierly
    May 28, 2017 at 6:44 pm

    I didn’t have any cider vinegar and went without. Did not rise. Is this why? Still delicious

    • Reply
      Angela Coleby
      May 28, 2017 at 6:46 pm

      Yes as the vinegar combines with the baking powder to give it a bit of a lift. At least it tasted good as that’s the main thing!

  • Reply
    Alia Elmasry
    April 15, 2017 at 3:57 am

    is it 340 Calories per slice or 12?

    • Reply
      Angela Coleby
      April 15, 2017 at 2:33 pm

      340 per slice – Yes, heavy on the cals in my opinion (but it’s coming from the flax seed). If you want less than a carb per slice, here’s your answer!

  • Reply
    Sean
    February 15, 2017 at 6:46 am

    Hi again Angela,
    Could you (in time) add metric weights to this recipe? And confirming your tablespoons are 15 ml.

    Thanks 🙂

    • Reply
      Angela Coleby
      February 15, 2017 at 6:48 am

      Morning! Will do this later today (once I’ve walked the dogs). Let me know if there are any other recipes too as I try to do both measurements for recent recipes and have a backlog of old recipes to update!

  • Reply
    Lynn
    January 14, 2017 at 8:02 pm

    Too salty! Is there really supposed to be a full teaspoon?

    • Reply
      Angela Coleby
      January 14, 2017 at 8:04 pm

      That’s normally okay for me. Try a half next time?

  • Reply
    Elea
    December 31, 2016 at 3:56 pm

    Hi Angela,

    I would love to try this recipe and I have a question: Would it be possible to substitute a part of the oil with coconut milk? Or is the high quantity of oil necessary for the recipe to work? I would like to have a bread with a little less calories, so I can eat more of it in one session 😉
    Thank you and have a good New Year!
    Elea

    • Reply
      Angela Coleby
      December 31, 2016 at 4:15 pm

      Hi Elea! That sounds a lovely idea! Happy new year to you too!

  • Reply
    Daniel
    December 4, 2016 at 6:50 am

    I gave this a try tonight with a slight variation. I used 5 eggs and instead of seperating the yokes from the whites, I whisked them together with an electric mixer that has a whisk attachment. Then I baked it in a cast iron bread pan that I coated with butter before pouring the mixture in. It came out real good.

    • Reply
      Angela Coleby
      December 5, 2016 at 7:18 am

      Glad it worked out and you enjoyed it!

  • Reply
    CTY
    October 22, 2016 at 7:11 pm

    Just made the loaf–came out well. I added maple extract. One thing that was not clear with the directions–it calls for 5 eggs; but only the whites are used? Or do the yolks get added in when it says add eggs! I made it without the yolks–but would like to know for sure.

    • Reply
      Angela Coleby
      October 22, 2016 at 7:40 pm

      Hi, it should include the yolks but I’ve found that 2 or 3 are needed. I’ll amend the recipe. Glad it came out well for you!

  • Reply
    Homemade Flaxseed bread | Nourishingbits
    September 29, 2016 at 7:02 pm

    […] Source: Flaxseed Bread Loaf – Divalicious Recipes […]

  • Reply
    Mieg
    September 22, 2016 at 3:09 pm

    Hi, sorry , was supposed to read low carb, and not card| Mes excuses! Thanks.

    • Reply
      Angela Coleby
      September 27, 2016 at 12:09 pm

      No problem!

  • Reply
    Mieg
    September 22, 2016 at 3:06 pm

    Hi Angela, WOW! WOW! This bread has come to have me leave for good any other kind of bread! Finally! I am so happy about that, and enjoy the bread as much as other breads I use to eat! I make mine with a bit of crushed hot chile peppers, and I toast it also for breakfast, when I have bread with my first meal! I also have made some desserts and every body enjoyed! Thanks to you Angela and your great ideas, I can stay on this low card path which has had me loose almost 30 pounds within the last year! Sooooo happy you exist! Thanks a million times from Québec, Canada! Way to go! You’re super! Keep up the good work!

    • Reply
      Angela Coleby
      September 27, 2016 at 12:08 pm

      You’ve made my day with your lovely comments! Thanks and well done you on your progress!

    • Reply
      Stella Bella
      November 3, 2016 at 12:26 pm

      Great comments from you Mieg! I’m just starting to use your recipes – been successful with some, but the flax bread doesn’t reach my expectations. I’ll try different ones and hope for great results. Thank you Angela for sharing your ideas.

  • Reply
    Flax Buns – The JAMIEJAY
    March 31, 2016 at 12:57 am

    […]  Recipe adapted from: Divalicious […]

  • Reply
    JC
    March 23, 2016 at 8:55 pm

    This is so amazingly good straight from the oven with butter! It’s my go-to bread that I make all the time. A tip for getting it to come out of the pan easily is to use melted coconut oil to grease the pan. To remove the loaf, use a flexible spatula down the sides and to kind of wiggle it under the bottom a bit. Then when you turn it upside down, it pops right out. 9:00PM here and I just finished making a batch to put in the fridge for the week (minus the slice I just ate). 🙂
    It makes great garlic bread for a quick lunch or make French toast with it.

    • Reply
      Angela Coleby
      March 23, 2016 at 9:13 pm

      Ooh! Love the tips! thanks!

    • Reply
      Janan
      August 27, 2016 at 5:54 pm

      This would benefit by baking with a parchment-lined pan. I had a terrible time getting the loaf to release. I love the taste of this bread!

      • Reply
        Angela Coleby
        August 29, 2016 at 11:36 am

        Glad you enjoyed the taste and thanks for the tip!

  • Reply
    Ros
    March 4, 2016 at 9:51 am

    This is excellent bread! First time in 2 years I got my BLT! It does take something like an hour to toast 😉 but it is truly tasty. I have a couple of quick questions. Like some others mine caved in the middle. My b.soda is fresh and my ‘thought’ was that it actually started rising in the pan as I ended the ‘folding’ in of egg whites so I swiped it across the top and flattened it? Could that have had an impact? I always take folding as well gently swirling in, not mixing until it is fully combined, but where you could see an egg white swirl it was actually white and it was somehow airy?

    Can you suggest?

    Also, would psyllium husk help this bread? I read where it really is key to gluten free bread. But you’re the expert. The bread is moist and there is condensation in the container in the fridge… I’m concerned it will go bad and wondered how you store it.
    Despite all… it is delicious and at 1 carb who is going to ever complain! I also had one slice for breakfast and am still full way past lunch.

    Thanks for all your hard work. I’ve made other things from your site and love them.

    • Reply
      Angela Coleby
      March 4, 2016 at 10:34 am

      Hi Ros! Glad you are enjoying the recipes and thanks for popping by! Think the swiping of the top probably deflated it but the trick is not to overwork this mixture too much too. I love the idea of psyllium husk to the recipe too…definitely think it would help and is something I will try! Perhaps 1 to 2 tablespoons. I store my bread in the fridge and wrap a piece of kitchen towel around it. Happy baking!

    • Reply
      Ruby
      March 4, 2016 at 11:00 am

      I store mine in the freezer. Cut it into slices first then you can take out how many you want to toast.

  • Reply
    elly
    December 17, 2015 at 4:00 am

    Hi Angela, thanks for the recipe it tastes really nice my only problem is that it didn’t rise much and the middle part was a bit too moist like it didn’t cook very well, also it stuck really well to the pan, very hard to unmold, I don’t know what I did wrong everyone else here have had better outcomes, any suggestions?

    • Reply
      Angela Coleby
      December 17, 2015 at 12:41 pm

      Hmm…the egg whites may needed to be stiffer and folded gently? Sorry it didn’t work out for you

  • Reply
    Ruby
    November 16, 2015 at 10:23 am

    How do you make the pancakes. Inquiring minds want to know

  • Reply
    Sean
    November 16, 2015 at 8:23 am

    haha!! Good work !

  • Reply
    Sean
    November 16, 2015 at 7:55 am

    This is my go to bread now – seems almond meal and I are parting ways…

    • Reply
      Angela Coleby
      November 16, 2015 at 8:21 am

      LOL! I am currently in love with flaxseed pancakes…ate a whole batch the other night and lay on the sofa moaning afterwards (so very filling!).

  • Reply
    Patrick
    October 5, 2015 at 10:51 am

    Can’t wait to try it. I’m not clear on the eggs – do the egg yolks not get used in this recipe? Or are the yolks added in step 4 with the water and vinegar? Thanks!

    • Reply
      Divalicious
      October 11, 2015 at 1:55 pm

      Hi, yes the yolks get added into step 4 with the water and vinegar. Happy Baking!

  • Reply
    Divalicious
    September 30, 2015 at 3:40 pm

    Reblogged this on Divalicious Recipes and commented:

    An easy and low carb bread recipe using ground flaxseed.

  • Reply
    Ali
    July 2, 2015 at 12:31 pm

    How finely ground does the flax need to be?
    That rough grind like how pre-ground flax comes?
    Or a finer more powdery grind?

    • Reply
      Divalicious
      July 6, 2015 at 2:34 pm

      Hi Ali, it can be as finely ground as you want. I purchase the ready ground flaxseed. Happy baking!

    • Reply
      Ruby
      July 6, 2015 at 9:26 pm

      I just use the grind I find at the bulk food store.

  • Reply
    Phantomrider Pam
    March 26, 2015 at 3:05 am

    I am on WW and I won’t make any recipe without knowing the nutritional values. This bread sounds great. I need to know the protein, fat content, amt. of carbs and amt. of fibre per slice. Has anyone worked that out?

    • Reply
      Divalicious
      March 26, 2015 at 1:09 pm

      I’ve updated the recipe with the nutritional content. Happy Baking!

      • Reply
        Phantomrider Pam
        March 27, 2015 at 1:25 am

        Thank you SO much. I’ll be making this tomorrow. It sounds so good. I just discovered your site and it is great. I can’t wait to try more of your recipes. I really need to cut down on carbs. I am a carb addict. So I gave up on bread and miss it so much. So tomorrow I’m buying both coconut and almond flour, etc. I’ll let you know how I do with the recipes. Thanks again for your immediate response.

        • Reply
          Divalicious
          March 28, 2015 at 12:08 am

          Awwwh, just glad you found me and always love feedback! Please let me know how the baking goes.

  • Reply
    Boram
    March 25, 2015 at 12:23 am

    Thanks!! Do we use only the egg whites for this recipe?

    • Reply
      Divalicious
      March 26, 2015 at 1:05 pm

      No, you use all of the eggs. The whites are whisked separately though. Happy Baking!

  • Reply
    sean
    March 24, 2015 at 6:12 am

    So, i was making this and added the eggs, water and apple cider vinegar. The flaxseed suddenly went clump! Almost like a solid ball. That made it really hard to fold in the egg whites as the flaxseed mix didn’t want to separate…

    The bread cooked but I am sure isn’t as airy as it could be…

    • Reply
      Divalicious
      March 24, 2015 at 6:13 pm

      Hmmmm… Was it ground flaxseed?

      • Reply
        Sean
        March 24, 2015 at 6:14 pm

        It sure was… golden ground flaxseed.

    • Reply
      Divalicious
      March 24, 2015 at 6:16 pm

      Perhaps some more water might help? Anyone else had this problem please shout out!

      • Reply
        Sean
        July 6, 2015 at 10:39 pm

        Alas the same issue occurred. I added more water but the mixture was really dense when adding the beaten egg white.
        Do you “blend” by hand or in a mixer?

        • Reply
          Divalicious
          July 6, 2015 at 10:40 pm

          That’s a shame! I mix mine by hand.

      • Reply
        Sean
        July 6, 2015 at 10:44 pm

        So your mixture should be light and airy – making it easy to add the egg whites?
        I’ll try again with coconut oil this time.

        • Reply
          Divalicious
          July 7, 2015 at 9:58 am

          Fingers crossed!

        • Reply
          Divalicious
          October 1, 2015 at 9:13 am

          This time it worked! I was able to happily “pour” the mixture into the silicon bread pan. Beautiful and light. I changed brands of flax. Thanks !

          • Divalicious
            October 11, 2015 at 2:01 pm

            Huzzah! Glad it worked out!

  • Reply
    Alisha
    February 7, 2015 at 2:01 pm

    I have tried this many many times but I get more or less always the same issue: the outside becomes gummy/chewy instead of crusty, and the inside stays soggy and feels uncooked no matter how long I cook it, is there any advise for this kind of thing? 🙁

    • Reply
      Divalicious
      February 7, 2015 at 5:37 pm

      Hmmm… Perhaps one less egg? Sounds like the mixture is too moist.

    • Reply
      Ruby
      February 7, 2015 at 8:17 pm

      Have you changed the recipe in any way? What size loaf pan are you using? How long have you left it in the oven? When all else fails, you can cut slices and then toast the bread. That is what I generally do. I’ve baked it up to double the time usually given. Be sure to use a toothpick (or spaghetti stick) to poke into the loaf to find out if it is cooked.

  • Reply
    Dita MacDonald
    November 17, 2014 at 4:18 pm

    What size loaf pan do you use for this bread? This looks wonderful. New to your site and have subscribed. Thanks.

    • Reply
      Divalicious
      November 17, 2014 at 4:33 pm

      Welcome Dita! I use a 1lb loaf tin (17 x 7.5 x 6 cm). Hope you enjoy the recipes and happy baking!

  • Reply
    Necia O'Neill
    November 15, 2014 at 2:06 pm

    Some have mentioned how best to store. I find it easy to make two loaves whilst I am messing up so I freeze it. Easiest thing to do is slice it and then cut some parchment paper tabs and insert between the slices. That way the slices will separate without un-thawing the whole loaf.

  • Reply
    Barbara
    November 14, 2014 at 2:35 pm

    Hi Necia for the larger loaf what size tin did you use? In addition how much did you increase the other ingredients by?

    • Reply
      Necia O'Neill
      November 15, 2014 at 2:01 pm

      Hi Barbara, My loaf pan is approx 9″ x 5.5″. I think I worked it out about right. By dividing the weight of the two cups by 5, I got 43 grams (you might get something a bit different) and times by 6. Then I just added an extra egg (6), extra coconut oil (6) and then took a guess at the remaining items. I think Ruby is right in that mixing the wet ingredients really well helps. I made sure my oven was hot – I actually had to turn it up to 400 to get a 350 reading which amazed me – and then worked quickly adding the wet to the dry – you can feel the baking powder start working and I wanted to get the egg white in as quickly as possible. A big balloon whisk was great for this and the mixture came close to filling the pan but it cooked very nicely and rose without spilling over. Baked for between 45 / 50 minutes. Hope this helps.

  • Reply
    Necia O'Neill
    November 14, 2014 at 11:19 am

    Second time around, this bread recipe came out wonderful. The first time around I was being careful not to break up the egg white too much, the second time I used a large whisk to mix the egg white in thoroughly, but quickly before the baking soda lost it’s purpose. I also tested the oven temperature and found my oven way off so increased the temperature. I’m sure this was a big factor too. I wanted a larger (thicker) loaf, so weighed the two cups of flaxseed, divided by 5, (I got 43 grams) and increased the other ingredients accordingly. Trying hard to keep my husband gluten free (as he has lost so much weight) and he absolutely loves this bread, toasted or not. It is a real winner. Thank you. Now I need a bread I can use to make gluten free stuffing for Thanksgiving… any ideas??

    • Reply
      Divalicious
      November 14, 2014 at 11:23 am

      Hi Necia, glad you enjoy this! For stuffing, I would recommend my favourite bread recipes..look under Amazing bread rolls on the recipe list. Best Gluten Free alternative to bread yet!
      Thanks for popping by! Happy Baking!

      • Reply
        Necia O'Neill
        November 16, 2014 at 9:44 pm

        Thanks for the recommendation. I tried this today and it is a perfect consistency for stuffing – but equally it is a delicious bread (so says hubby again)…. I made it as a single loaf, but I can see it making very nice rolls. This is definitely another winner for me. Do you think it would work if I doubled the quantities to make a larger loaf?

        • Reply
          Divalicious
          November 16, 2014 at 10:38 pm

          Definitely! I double up and bake in a loaf tin but add about another 20 mins to the cooking time. Enjoy!!

    • Reply
      Ruby
      November 14, 2014 at 1:36 pm

      I whisk all the wet ingredients really well before adding them to the dry. Love this bread and so have some of my gluten-free friends.

  • Reply
    Barbara
    November 9, 2014 at 7:59 am

    Hi cooked mine and it came out very pale and the top just spilled over and looked very unappetising . Can’t understand what happened and fed it to the ducks!!!!!

  • Reply
    hannaleepro
    October 23, 2014 at 4:09 pm

    Can I use brown flax seed flour?

    • Reply
      Divalicious
      October 23, 2014 at 7:48 pm

      Hi, of course! The colour will just be darker. Hope you enjoy it!

    • Reply
      Ruby
      October 24, 2014 at 1:37 pm

      I’ve only ever used ground flax – not flax flour

  • Reply
    annie
    October 2, 2014 at 2:43 am

    Thanks for the replies, will try and let you know, happy baking!

  • Reply
    annie
    September 25, 2014 at 7:47 am

    I have made a flax seed bread before and the consistency was sort of slimy, what could the cause be…… flax seed?

    • Reply
      Divalicious
      September 29, 2014 at 12:34 pm

      Perhaps the mixture was too wet? Reduce the number of eggs. Hope it works out!

      • Reply
        Ruby
        September 29, 2014 at 7:28 pm

        Bake it for longer – I sometimes leave it in for 30 – 45 minutes. Test it with a cake tester or I use a piece of spaghetti – if it comes ouf moist then let it stay a bit longer. Another option is make toast of slices of your loaf.

  • Reply
    Ruby
    August 26, 2014 at 5:25 pm

    I make muffins with this recipe. Here are my changes:

    2 cups golden ground flax seed
    5 eggs
    1/3 C oil or use apple sauce or mashed banana
    1 tablespoon baking powder
    1 teaspoon salt
    1 teaspoon vanilla
    1/2 cup water
    1/2 cup sugar or Splenda (I use Splenda)
    1/3 cup each of your choice of the following (or all):
    flax seeds
    ground almonds
    raisins
    unsweetened coconut
    nuts of some kind (your choice)

    METHOD

    Preheat the oven to 180C/350F degrees.
    whisk together all wet ingredients
    In a larger bowl, whisk all dry ingredients
    Mix wet into dry
    Scoop into a greased muffin tins and bake for 15 minutes until firm and golden.
    These have the consistency of very moist bran muffins

    • Reply
      Divalicious
      August 26, 2014 at 5:44 pm

      Fantastic Ruby! Thanks for sharing this! Looks delicious!

    • Reply
      Barbara Waller
      August 27, 2014 at 2:06 pm

      Sounds good Ruby! What does the apple sauce do for the recipe, as I see quite a few recipes including sugar free apple sauce?

      Thanks

      Barbara

      • Reply
        Ruby
        August 27, 2014 at 6:54 pm

        You can use the unsweetened applesauce or mashed bananas to replace any oil in the recipe.

        • Reply
          Barbara Waller
          August 28, 2014 at 12:19 pm

          Thanks Ruby!

        • Reply
          Christina
          July 9, 2017 at 8:52 pm

          Hi Ruby.. can you make a loaf out of this instead of muffins?

  • Reply
    Barbara Waller
    August 23, 2014 at 10:21 am

    Hi have just baked the loaf and wondered how to store and for how long! Love your recipes and still experimenting as new to the Wheat Free way of life.
    Thanks
    Barbi

    • Reply
      Divalicious
      August 23, 2014 at 2:46 pm

      Hi Barbara! I keep mine in the fridge for about 5 days (if it makes that long!). If you find it gets a bit moist, towards the end, toast the bread. So glad you are enjoying the recipes! Thanks for popping by!

      • Reply
        Barbara Waller
        August 26, 2014 at 1:51 pm

        Thanks and you are right do not think loaf will last the five days! Now my Brother want one so do I just double the amounts to make two at once?

        Best recipe for wheat free bread so far!!!

        Thanks Great site

        Barbara

        • Reply
          Divalicious
          August 26, 2014 at 4:50 pm

          Thanks Barbara! So glad you enjoy it and the site! Thanks for popping by!

    • Reply
      Ruby
      August 23, 2014 at 3:21 pm

      After it has cooled, I just slice it and store it in the fridge. It is delicious toasted as well.

  • Reply
    Swati Pant
    July 1, 2014 at 2:20 pm

    Please can you tell me the total carb count. Thanks,

    • Reply
      Divalicious
      July 10, 2014 at 6:17 pm

      The total net carb for the whole loaf would be about 12-14 net carbs.

  • Reply
    Linda @ Fit Fed and Happy
    June 10, 2014 at 5:48 pm

    Anything I can use to replace the apple cider vinegar?

    • Reply
      Divalicious
      June 11, 2014 at 10:16 pm

      Perhaps a white wine vinegar as it is mild in taste.

    • Reply
      Ruby
      August 20, 2014 at 8:19 am

      I don’t use apple cider vinegar at all and it comes out perfect. I think I’ll try it with the vinegar next time.

      • Reply
        Divalicious
        August 20, 2014 at 11:38 am

        Fantastic! Glad it worked out. The apple cider helps act as a raising agent, but if it worked out fine without it that’s great! So glad you enjoyed it and thanks for stopping by!

        • Reply
          Christina
          July 9, 2017 at 8:58 pm

          I used lemon juice instead of the vinegar (can’t have vinegar), and I also added 1 tbls ground pysillium husk! 🙂 It turned out very nicely.. now I just have to not EAT the entire thing in one sittin! lol

          • Angela Coleby
            July 9, 2017 at 9:19 pm

            Good idea with the lemon juice!

  • Reply
    tannngl
    June 9, 2014 at 10:37 am

    Oh my! I’ve got to make this!
    We miss home made bread so much. The only time I make it is to make my honey challah for Christmas and/or Thanksgiving.

    And your description is mouth watering. The only thing I wonder about is the flaxseed taste. I’ve tried the oil for salad dressing due to the omega 3 in it but we both didn’t like the taste. Too strong.
    Where do you get your flaxseed?

    • Reply
      Divalicious
      June 10, 2014 at 8:40 am

      Glad you like the sound of it! I use ground golden flaxseed that is sold in my local healthshop.

    • Reply
      Ruby
      August 20, 2014 at 8:18 am

      I’ve made this and the bread has a slightly nutty taste. It is really a great replacement for regular bread. It is delicious toasted as well.

      • Reply
        Divalicious
        August 20, 2014 at 11:39 am

        Hi Ruby, glad you enjoyed it! Thanks for popping by and happy baking! 😉

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