Flax Bread Without Yeast Gluten Sugar or Dairy
Discover the ultimate recipe for Flax Bread Without Yeast, Gluten, Sugar, or Dairy—perfect for those seeking a wholesome, allergen-friendly alternative to traditional bread. Made with nutrient-rich flaxseed meal, this bread is naturally grain-free and packed with fiber and omega-3s. The recipe comes together effortlessly with just six simple ingredients, including eggs for structure, apple cider vinegar for a lightly tangy lift, and gluten-free baking powder for a perfectly tender texture. Ready in just 40 minutes from start to finish, this bread boasts a rich, nutty flavor and a moist, satisfying crumb—ideal for sandwiches, toasting, or enjoying on its own. Whether you're following a low-carb, keto, or clean-eating lifestyle, this versatile loaf is sure to become a pantry staple.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Flaxseed meal
- 10 grams Baking powder (gluten-free)
- 5 grams Salt
- 5 large Eggs
- 125 ml Water
- 5 ml Apple cider vinegar
Instructions
Preheat your oven to 180°C (350°F). Line a loaf pan with parchment paper or lightly grease it with oil.
In a large mixing bowl, combine the flaxseed meal, baking powder, and salt. Stir well to ensure the dry ingredients are evenly distributed.
In a separate bowl, whisk the eggs until they are frothy. Add the water and apple cider vinegar, and mix until combined.
Pour the wet ingredients into the dry ingredients. Use a spatula to mix everything together until a thick, sticky dough forms.
Transfer the dough into the prepared loaf pan and smooth the top with the spatula to create an even surface.
Place the loaf pan in the preheated oven and bake for 30 minutes, or until the bread is firm to the touch and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
1434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.8 g | 138% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 3447 mg | 150% | |
| Total Carbohydrate | 62.7 g | 23% | |
| Dietary Fiber | 54.6 g | 195% | |
| Total Sugars | 4.0 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 658 mg | 51% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1975 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
