Gluten Free Flax Bread
Discover the ultimate homemade Gluten-Free Flax Bread, a wholesome and nutrient-packed alternative to traditional loaves. This easy-to-make recipe features golden flaxseed meal as the star ingredient, delivering a hearty, fiber-rich base that's naturally gluten-free and low-carb. With a quick prep time of just 10 minutes, you'll combine pantry staples like baking powder, olive oil, and a splash of apple cider vinegar to create a perfectly moist and subtly nutty bread that's ready in 30 minutes. Sweeten it up with optional honey, or keep it savory—either way, it’s perfect for sandwiches, toast, or snacking. Designed for versatility and packed with healthy fats and protein, this loaf is a must-try for anyone seeking gluten-free, grain-free, or keto-friendly baking options!
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Recipe Information
Ingredients
- 2 cups Golden flaxseed meal
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 5 large Eggs
- 0.5 cups Water
- 0.25 cups Olive oil
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Honey (optional, for slight sweetness)
Instructions
Preheat your oven to 350°F (175°C) and line a standard loaf pan (8.5 x 4.5 inches) with parchment paper or lightly grease it with olive oil.
In a large mixing bowl, combine the golden flaxseed meal, baking powder, and salt. Whisk together until evenly distributed.
In a separate bowl, whisk the eggs thoroughly until frothy. This will help create a light texture in the bread.
Add the water, olive oil, apple cider vinegar, and optional honey to the eggs. Mix until well combined.
Pour the wet ingredients into the dry ingredients and use a spatula to mix until a thick, uniform batter forms. Let the batter rest for 3-5 minutes to allow the flaxseed to absorb some of the liquid.
Transfer the batter to the prepared loaf pan and smooth the top with a spatula to ensure an even surface.
Bake in the preheated oven for 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove the bread from the oven and allow it to cool in the loaf pan for 10 minutes. Then gently transfer it to a wire rack to cool completely before slicing.
Slice and enjoy as is, or store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The bread can also be frozen for longer-term storage.
Nutrition Facts
Calories |
3690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.8 g | 391% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 2589 mg | 113% | |
| Total Carbohydrate | 173.5 g | 63% | |
| Dietary Fiber | 150.0 g | 536% | |
| Total Sugars | 18.2 g | ||
| Protein | 131.5 g | 263% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 1450 mg | 112% | |
| Iron | 34.8 mg | 193% | |
| Potassium | 4567 mg | 97% | |
*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.
