This easy flaxseed bread is soft and tender with a deliciously moist crumb. Just slightly sweet with the perfect hint of cinnamon, this quick bread is perfect for an easy breakfast or snack whenever you’re hungry. Totally gluten-free, dairy-free and yeast-free too, but no one would care! Bake a loaf or two and enjoy homemade bread anytime!
There’s something amazing about watching bread dough rise and double in size before your eyes, and it’s even more magical to pull a fresh loaf from the oven.
But I also love baking quick breads, especially when I don’t have time to wait for bread dough to rise, and just want to throw something quick in the oven for breakfast or tea time.
Flaxseed Bread (1.7g Carbs)
Some of my favorite quick breads include this easy honey oat bread, this fluffy corn flour bread, and this lemon poppy seed bread.
I’ve been trying to add more flax seeds to my diet, and a great way is to incorporate ground flaxseed meal in my baking.
While you can easily buy pre-ground flaxseed meal at the supermarket, I highly recommend that you grind your own flaxseed meal at home, since freshly ground flaxseed meal has a short shelf life of just one week.
Flaxseed Muffins {gluten Free, Dairy Free, Delicious!}
For optimal freshness and to ensure that your flaxmeal doesn’t turn rancid before you use it all up, it’s best to use whole flax seeds and grind them into a fine powder.
Here’s how to grind flaxseed meal in just 5 minutes! All you need is whole flax seeds, a high-speed blender (or a coffee grinder), and a fine-mesh sieve to do it.
Since the flaxseed muffins I’d made were such a hit, I figured why not make a loaf version with the batter – and this flaxseed bread recipe was born!
Easy To Make Low Carb Flaxseed Bread Machine Recipe
(For exact quantities and measurements, please scroll down to the recipe card at the bottom of the post to get the full recipe.)
Sift the dry ingredients into the bowl with the wet ingredients and mix well to get a homogeneous batter (the batter will be rather liquid).
Bake for 50 to 55 minutes until the flaxseed bread is golden brown on top and a toothpick inserted in the middle comes out clean.
Gluten Free Flaxseed Bread
Allow the flaxseed loaf to cool for at least 5 minutes in the pan before removing it, and then cooling it completely at room temperature on a wire rack before slicing.
Yes, you can freeze this flax bread. To freeze, place the cooled flaxseed bread in a freezer-safe container or wrap with several layers of plastic wrap and freeze for up to 3 months. Allow the loaf to thaw completely overnight in the refrigerator before slicing.
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Soft Flaxseed Bread (gluten & Dairy Free)
Sunflower Oil: I like to use sunflower oil because I always have a bottle of sunflower oil on hand. You can also substitute it with any neutral-flavored oil in equal quantities. Alternatively, if you are not lactose-intolerant, you may also use melted butter or ghee in equal quantities.
Sugar: I used white granulated sugar, but you may use brown sugar or coconut sugar instead. If you are diabetic or insulin-resistant, I highly recommend using Lakanto monkfruit sweetener (a 1:1 substitute for white sugar that has zero glycemic-index).
Eggs: In this recipe, eggs provide structure and binds the ingredients together, as well as helps the loaf to rise better. If you rather not use egg yolks, you may replace the 4 whole eggs with 8 egg whites instead. I have not tried out this recipe without eggs, but if you do use aquafaba or an egg-replacer, I would love to hear how it goes in the comments!
Butternut Squash Flax Bread (gluten Free, Dairy Free)
Almond Milk: I used my 5-minute homemade almond milk, but you may also use other non-dairy milks such as cashew milk, rice milk, soy milk, sunflower seed milk, or coconut milk. Alternatively, if you are not lactose-intolerant, feel free to use normal dairy milk instead.
Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, corn starch, tapioca starch, potato starch) to get a light and fluffy texture. I do NOT recommend using flour blends with heavier flours (such as garbanzo bean flour) as that will result in a denser texture.
Flaxseed Meal: I recommend grinding your own flaxseed meal from whole flax seeds for optimal freshness. You can use either golden or brown flaxseed meal (golden flaxseed meal is lighter in color and has a more neutral taste, while brown flaxseed meal is darker in color and has a nuttier flavor).
My Best Vegan Gluten Free Bread Recipe
Baking Powder: Since this recipe doesn’t use yeast, baking powder is required for rising. If you are Celiac or gluten intolerant, make sure to use certified gluten-free baking powder.
Cinnamon: I like adding ground cinnamon for extra flavor and taste, but if you prefer not to add it, you can leave it out.
Metal Loaf Pan: I highly recommend using a metal loaf pan for even browning on all sides. I do NOT recommend using a glass pan as the bottom and sides will not brown well.
Gluten Free Flax Seed Soda Bread Soda Bread Con Semi Di Lino
Storing/Freezing: To store, place the cooled loaf in an airtight container and store in the refrigerator for up to 5 days. To freeze, place the cooled flaxseed bread in a freezer-safe container or several layers of plastic wrap and freeze for up to 3 months. Allow the loaf to thaw completely overnight in the refrigerator before slicing.
Hey you! I’m Felicia, a Singaporean girl who moved to Buenos Aires for love. A couple of things about me: I love food, writing and food photography. I wrote a grain-free ecookbook that I know you’ll love and I also do freelance writing and photography if you want to work with me. Follow me on this blog as I navigate the world of cooking gluten-free, dairy-free and egg-free.
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