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.
This low carb flax 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!
What are flaxseeds?
Flaxseeds are also known as linseeds are are tiny seeds from the flax plant. The colours come in golden or brown.
Flaxseeds may be small but they pack a nutritional punch! They are low in carbs, high in fibre, high in most of the B vitamins, magnesium and manganese and rich in Omega-3 fatty acids.
Where can you buy flaxseeds?
Flaxseeds can be purchased at many grocery and health food stores. Failing, than try online. They are sold whole or ground. If you purchase whole seeds, griding them at home is easy with a coffee grinder or food processor.
How to make flaxseed bread
I use golden flaxseed meal but you can purchase flaxseeds then grind them into a fine flour with a coffee grinder. This was means that your flaxseed flour is extra fresh.
5 egg whites and 3 egg yolks are used or in other words, 3 eggs and 2 egg whites. I've made this bread with just the egg whites and it worked out fine. If you are nervous of the bread having an "eggy" taste then I would recommend that when you get to the stage in the recipe card to add the egg yolks, see how thick the mixture is. If it seems fine without the egg yolks, omit them. If it's too dry, add the egg yolks one by one until you are happy with the consistency.
How long does this flaxseed bread keep for?
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.
Flax bread recipe variations
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.
Other flaxseed recipes to try
Flaxseed & Pysllium Husk Bread Rolls
WATCH THE RECIPE:
Flaxseed Bread Loaf
- 2 Cups Flaxseed - golden ground
- 5 Egg whites
- 3 Egg yolks
- 5 tablespoons Coconut/olive oil
- 1 tablespoon Baking Powder
- 1 teaspoon Salt
- ½ cup Water
- 2 tablespoons Apple cider vinegar
- Preheat the oven to 180C/350F degrees.
- Whisk the egg whites until stiff.
- In another bowl, blend the flax seed, baking powder, salt and oil.
- Add the egg yolks, water and apple cider vinegar.
- Gently fold the egg whites into the flaxseed mixture.
- Pour into a greased loaf pan and bake for 30 minutes until firm and golden.
- Eat and enjoy!
I tried your recipe today, but seems the milled flaxseed was way too heavy. The dough was too hard, and folding in the egg whites was impossible. Trying to still bake it as a flat bread as I feel it would be a total loss of ingredients if I cant use it at all. Unfortunately we live away from "normal" and have to wait for our next shopping trip.
I read about the tips, but have not seen anything to change certain flaxseed types.
Any explanation for the heaviness?
thank you anyway!!!
This recipe sounds wonderful- was just wondering whether it can be made in a Bread Machine
I've not tried it but I believe others have with success.
Hi I am wondering if I could freeze the bread dough and bake later Any suggestions would be greatly appreciated Thanks
I'm not sure. Good question as you made me pause over the keyboard and think about this.....On the face of it, I can't see why not. I would make sure that it is thoroughly defrosted though before baking. Perhaps add another teaspoon of baking powder once it's defrosted to give the bread an extra boost.
We love this bread! Easy to make, too.
Good to hear!
Can I substitute the eggs or are they necessary, my mom's a vegan and I'd love to make this for her <3
Thanks. Perhaps applesauce in place of the eggs?
Hi tried your bread recipe and love it... my enitre family did... i just wanted to ask can i use the same method and make a finger millet bread?? Can i use the same baking method for finger millet??
I can't see why not! Happy baking!
Perfect bread loaf recipe!!
I use Sprouted flaxseed (milled/ground) from Linwoods - its much more nutritionally available and so healthier. You can find Linwoods Sprouted flaxseed on Amazon.
Thanks for your time, great information!
Will try this! Is it possible to make it egg free?
You could but the texture would be heavier. Think of it as an ultra wholemeal bread texture! Perhaps egg replacer or a chia gel would do (a flaxseed gel would be flax overkill)
What does "nutritionally available" mean?
I have two questions.
1) Can I use the regular ground flax seed I don't have golden flax
2) Can I make that 1/2 cup of water boiling water?
Yes and yes! Enjoy!
I made this recipe today with a few changes - subbed the water with almond milk because I use it in another flax bread recipe I make - added 3 Tbsp of Xyla (again from another recipe) - cut the salt to 1/2 tsp because the other recipe I make does not call for any - and finally, baked at 400 for the first 10 min as someone else suggested. But here is the kicker! After I had it in the oven for about 10 minutes I opened my microwave to heat my lunch and there sat the melted coconut oil that I forgot to add! I figured my bread was ruined, but it is not! In fact, it is not nearly as wet as the usual flax bread I make and that I noted a few commented on here about. Who knew!
Love a good baking experiment!
Thats great ! Sometimes a mistake makes a new recipe
Thank you so much for this recipe. I love this bread. My roommate is type 2 Diabetic and she loves it enough to leave wheat bread alone now!
I purchased a bag of golden flax meal from Costco today as I drink flax milk. We are hitting the road for 1.5 months and my milk may become hard to come by therefore, I am intending to make it on the road. I cannot find a flax milk recipe with meal - they all are from the seed. Do you have a resource for this?
Sorry, that's not something I have in my list.
Hi angela, my bread turned out kinda soggy in the middle. Any suggestions?
I would bake it a bit longer by 10-15 minutes and perhaps reduce the eggs by one or two. Egg sizes vary and mine are a medium sized. Good luck next time!
Great point, I have jumbo eggs and wasn’t sure what u were using. Can you update the recipe to indicate medium?
Have you ever baked this in rolls instead of a loaf? I love having a fresh roll with meals rather than slices of bread. Thanks!
I've got a similar flaxseed recipe for bread rolls (the joy of pysllium husk powder helps keep their shape). https://divaliciousrecipes.com/low-carb-flaxseed-psyllium-bread-rolls/
I’m sure I missed this somewhere in the directions...what size is the loaf pan that you use?
I can’t wait to taste thi bread!
I use a 1lb size loaf tin
Hi Angela... First off, thanks a bunch for sharing this recipe! We just put it in the oven and we're excited to try it... It's already giving a great smell. One thing we were wondering about as I was plugging the recipe into MyFitnessPal... Is the baking powder supposed to be 1 tablespoon or 1 teaspoon? Your recipe calls for 1 tablespoon / 5g, but 1 tablespoon is about 14g, and 1 teaspoon is 4.8g. We used a tablespoon this time around, but just wanted to make sure that's the correct amount in case we decide to try this again.
I use a tablespoon but to be honest a teaspoon would do. I actually just sprinkle the powder direct from the container so it maybe between the two.
This turned out perfectly! Thank you for sharing this! I used a glass loaf pan and baked at 400 for the first ten minutes as someone suggested.
Glad you enjoyed the recipe Jennie!
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.
Solid or me.ted coconut oil?
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°?
Great tip! Thanks
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!
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.
Tasted sour, salty, and just plain awful. What did I do wrong?
My first though is how fresh is the flaxseed you used? It can go rancid.
You could probably substitute baking soda for the cider vinegar
I didn't have any cider vinegar and went without. Did not rise. Is this why? Still delicious
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!
is it 340 Calories per slice or 12?
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!
Hi again Angela,
Could you (in time) add metric weights to this recipe? And confirming your tablespoons are 15 ml.
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!
Too salty! Is there really supposed to be a full teaspoon?
That's normally okay for me. Try a half next time?
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!
Hi Elea! That sounds a lovely idea! Happy new year to you too!
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.
Glad it worked out and you enjoyed it!
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.
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!
Hi, sorry , was supposed to read low carb, and not card| Mes excuses! Thanks.
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!
You've made my day with your lovely comments! Thanks and well done you on your progress!
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.
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.
Ooh! Love the tips! thanks!
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!
Glad you enjoyed the taste and thanks for the tip!
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.
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!
I store mine in the freezer. Cut it into slices first then you can take out how many you want to toast.
Great idea Ruby!
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?
Hmm...the egg whites may needed to be stiffer and folded gently? Sorry it didn't work out for you
How do you make the pancakes. Inquiring minds want to know
Hi Ruby, here's the recipe...https://divaliciousrecipes.com/2015/02/03/flaxseed-pancakes/
I've been playing around with it and added more cinnamon and coconut milk but that's probably just a personal taste. Enjoy!
haha!! Good work !
This is my go to bread now - seems almond meal and I are parting ways...
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!).
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!
Hi, yes the yolks get added into step 4 with the water and vinegar. Happy Baking!
Reblogged this on Divalicious Recipes and commented:
An easy and low carb bread recipe using ground flaxseed.
How finely ground does the flax need to be?
That rough grind like how pre-ground flax comes?
Or a finer more powdery grind?
Hi Ali, it can be as finely ground as you want. I purchase the ready ground flaxseed. Happy baking!
This is great! Mine for some reason turned out much darker than yours. Followed the recipe to a tee. Any idea? It’s also pretty moist. Put it back in the oven for a bit. Hoping for more of a bread like texture 🙂
Perhaps is the different brand of flaxseed? They can vary in colour from golden to brown. I hope you enjoy it!
I just use the grind I find at the bulk food store.
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?
I've updated the recipe with the nutritional content. Happy Baking!
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.
Awwwh, just glad you found me and always love feedback! Please let me know how the baking goes.
Thanks!! Do we use only the egg whites for this recipe?
No, you use all of the eggs. The whites are whisked separately though. Happy Baking!
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...
Hmmmm... Was it ground flaxseed?
It sure was... golden ground flaxseed.
Perhaps some more water might help? Anyone else had this problem please shout out!
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?
That's a shame! I mix mine by hand.
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.
I’ve had the same issue. Tried it twice now. What should I add more of to make the consistency wetter? Oil or water? It’s a crumbly mixture.
I'd add more water. Try sparkling water for a little lift.
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 !
Huzzah! Glad it worked out!
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? 🙁
Hmmm... Perhaps one less egg? Sounds like the mixture is too moist.
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.
What size loaf pan do you use for this bread? This looks wonderful. New to your site and have subscribed. Thanks.
Welcome Dita! I use a 1lb loaf tin (17 x 7.5 x 6 cm). Hope you enjoy the recipes and happy baking!
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.
Hi Necia for the larger loaf what size tin did you use? In addition how much did you increase the other ingredients by?
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.
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??
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!
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?
Definitely! I double up and bake in a loaf tin but add about another 20 mins to the cooking time. Enjoy!!
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.
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!!!!!
Can I use brown flax seed flour?
Hi, of course! The colour will just be darker. Hope you enjoy it!
I've only ever used ground flax - not flax flour
Thanks for the replies, will try and let you know, happy baking!
I have made a flax seed bread before and the consistency was sort of slimy, what could the cause be...... flax seed?
Perhaps the mixture was too wet? Reduce the number of eggs. Hope it works out!
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.
I make muffins with this recipe. Here are my changes:
2 cups golden ground flax seed
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):
nuts of some kind (your choice)
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
Fantastic Ruby! Thanks for sharing this! Looks delicious!
Sounds good Ruby! What does the apple sauce do for the recipe, as I see quite a few recipes including sugar free apple sauce?
You can use the unsweetened applesauce or mashed bananas to replace any oil in the recipe.
Hi Ruby.. can you make a loaf out of this instead of muffins?
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.
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!
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
Thanks Barbara! So glad you enjoy it and the site! Thanks for popping by!
After it has cooled, I just slice it and store it in the fridge. It is delicious toasted as well.
Please can you tell me the total carb count. Thanks,
The total net carb for the whole loaf would be about 12-14 net carbs.
Linda @ Fit Fed and Happy
Anything I can use to replace the apple cider vinegar?
Perhaps a white wine vinegar as it is mild in taste.
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.
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!
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
Good idea with the lemon juice!
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?
Glad you like the sound of it! I use ground golden flaxseed that is sold in my local healthshop.
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.
Hi Ruby, glad you enjoyed it! Thanks for popping by and happy baking! 😉
Can one freeze this bread? And if I’d like to add sesame and sunflower seeds to the recipe, how much should I use?
Yes you can freeze this. I'd add about 1/4 cup of seeds to the recipe.
Thank you Angela ??
Hi Angela I commented below but can’t find it.
I see another person also found that their mixture was really dry (before adding egg whites) it makes balls. What should I add more of for moisture? Coconut oil, water or more egg yolks?
The killer thing about baking at times is that different products can give different results. It may be the flaxseed. I have experimented with different brands of coconut flour for the same recipe and was astounded on the difference in the results (actually threw a batch away as there were awful and would never use that flour again). If in doubt with a gluten free/low carb recipe...when you are looking at the batter and get that feeling it's not quite right, add either another egg white (stops that "eggy" taste, opposed to another egg) or extra water. Sparkling water is great for another slight lift. As is apple cider vinegar with an extra dash of baking powder.