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This Focaccia Flax Bread Recipe is one of our favorite recipes of all times. It tastes great with sweet or savory filling and freezes well too, plus it’s easily adaptable for vegan diets.

If you’re on either a gluten-free diet or a grain-free, low-carb, or paleo diet and you miss bread, this Flax Bread Recipe is just what you have been waiting for.

It’s grain free and even vegan (if need be) to boot and is one of our family’s favorites. It’s a very forgiving recipe that you won’t even need my gluten-free baking tips for :).

And if you haven’t heard about how healthy flax is, then read on.

Because this focaccia flax bread recipe is well–just great.

We’ve been eating flax seeds for years, but mainly in shakes and as a substitute for eggs in baking, but this bread is a great way to get the health benefits of flax into your family.

The Benefits of Flaxseed

Flax is high in:

omega-3 essential fatty acids

fiber

antioxidants

Sounds like a good idea to get you and your family to eat more of this wonderfood, right? Well here’s how!

I’ve shared this Focaccia Flax Bread with a number of folks, and everyone has asked for the recipe. It has a nice deep flavor and pleasing texture. And it’s a great bread alternative for those on gluten free diets.

Gluten free folks need to take great care not to load up on refined starches for those do damage to their already compromised digestive systems. Alternatives like this are pleasing both to the palate and also healthy for your body.

If you’re not that familiar with flax seeds, there are two varieties–light and dark. The bread in the main photos here above was made with light seeds.

The light ones will (of course :-)) produce a lighter-colored bread, but from what I understand, there is no difference in nutritional value and we haven’t found there to be a taste difference either.

The light (golden) flax seeds are more expensive, so save your money (unless, of course, you really need the lighter variety for some reason) and buy the dark variety. The resulting bread will look like what you can see pictured below.

Serving Ideas: Top / Serve This Great Gluten-Free Flax Bread with:

What You Will Need for this Flax Bread Recipe

Flax Seed Meal

Baking Powder

Salt (I recommend Real Salt)

Healthy Sweetener (optional: sucanat or coconut sugar would be goo options. I use xylitol or stevia extract for a candida-friendly option)

Eggs (or equivalent alternative)

Water (use filtered water please)

Coconut Oil (other healthy fats may be substituted)

Notes on stevia:

You can use other sweeteners for this recipe, but in case you happen to use stevia, here are some tips for its use.

Stevia is super sweet so you only need a tad. I bought these (the links are affiliate links) scoops and use the 2nd smallest as “1 scoop”, or 1/32 of a tsp.

Yes, it’s THAT sweet!

Hope you love it as much as we do.

One more thing. If you need more information on stevia–like what it is and how to measure it, read this post here.

Recipe Notes for Flax Bread

Sweeteners: Although xylitol is a good candida-friendly option for sweetener, stevia extract is as well. If using stevia, use 1 scoop. If candida is not an issue, organic sucanat or organic coconut sugar would be good options.

Although xylitol is a good candida-friendly option for sweetener, stevia extract is as well. If using stevia, use 1 scoop. If candida is not an issue, organic sucanat or organic coconut sugar would be good options. Egg Options: You can use an egg substitute like Ener-G Egg Replacer for the eggs. See my Homemade Powdered Egg Replacer for a make-your-own option. For a low-carb egg substitute use a flax egg, chia egg, or gelatin egg.

You can use an egg substitute like Ener-G Egg Replacer for the eggs. See my Homemade Powdered Egg Replacer for a make-your-own option. For a low-carb egg substitute use a flax egg, chia egg, or gelatin egg. If you are able to eat eggs but are still not a big fan, using all five might be a bit much for you. You can try using 3-4 and substituting an egg alternative for the remaining eggs.

Flax Meal Info: 4 cups of flax seeds yield about 6 – 6 1/2 cups flax meal. If you have extra after grinding, just store it in the fridge or freezer for adding to smoothies, etc.

4 cups of flax seeds yield about 6 – 6 1/2 cups flax meal. If you have extra after grinding, just store it in the fridge or freezer for adding to smoothies, etc. THM: For those on the Trim Healthy Mama plan, this recipe fits in as an “S.”

For those on the Trim Healthy Mama plan, this recipe fits in as an “S.” Paleo: Use the homemade version of baking powder linked to in the recipe card to make this recipe Paleo.

Use the homemade version of baking powder linked to in the recipe card to make this recipe Paleo. Whole30: Use my homemade baking powder, do not use powdered egg replacer as an egg substitute, and omit the xylitol to make this recipe friendly for Whole30.

Use my homemade baking powder, do not use powdered egg replacer as an egg substitute, and omit the xylitol to make this recipe friendly for Whole30. Pan sizes and conversion info: One recipe will fit well in a 10×15 pan. To use 2 9×13 pans, make 1 1/2 recipes.

3 recipes covers 2 large circular baking stones.

One recipe will fit well in a 10×15 pan. To use 2 9×13 pans, make 1 1/2 recipes. 3 recipes covers 2 large circular baking stones. Baking in Bulk: If you really want to bake in bulk, make 4 1/2 recipes for 2 large size pizza stones and 2 9×13 pans (this is what I always do since we eat it up so quickly!)

Here are the measurements for 4 1/2 batches:

9 cups flax meal

4 1/2 T baking powder

22 eggs, or equivalent

4 1/2 tsp salt

4 1/2 T sweetener (using the lower measurement)

2 1/4 cups water

1 1/2 cups coconut oil

Baking Stones: The baking stones really make clean up easy and there is no greasing necessary. No need to grease and clean up is a snap!

Focaccia Flax Bread Recipe (gluten and yeast-free with grain-free and vegan options) This Gluten-Free Flax Bread Recipe is one of our favorites. It's a great kid-friendly paleo bread recipe. Tastes great with sweet or savory toppings and freezes well. 4.41 from 5 votes Print Pin Servings: 12 Calories: 222 kcal Ingredients 2 cups flax seed meal

1 Tbsp baking powder

1 tsp salt

1-2 Tbsps xylitol (optional--See Recipe Notes for alternatives))

5 beaten eggs (see Recipe Notes for alternatives)

1/2 cup water

1/3 cup coconut oil (melted - other healthy fats may be substituted) Instructions Preheat oven to 350 F. Grease pans (coconut oil works great!). See below for pan selection information.

Mix dry ingredients well -- a whisk works well.

Add wets to dries and combine well. If using eggs, make sure there aren't obvious strings of egg in the batter.

Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)

Spoon batter into pan and spread out.

Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browned.

Cool and cut into whatever size slices you want. Nutrition Calories: 222 kcal | Carbohydrates: 8 g | Protein: 7 g | Fat: 19 g | Saturated Fat: 7 g | Cholesterol: 68 mg | Sodium: 229 mg | Potassium: 343 mg | Fiber: 7 g | Sugar: 1 g | Vitamin A: 99 IU | Vitamin C: 1 mg | Calcium: 122 mg | Iron: 2 mg Tried this recipe? Mention @wholenewmom or tag #wholenewmom

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Note also that this post is one of the first ones that I put on my blog. I realize now that this recipe is on numerous sites around the internet–some with variations and some without. I do not recall where this Flax Bread Recipe came from, but obviously there are a lot of people who love it as much as we do!

How about you?

What would you serve this bread with?



Source: Web Md