Flaxseed Bread Loaf - Divalicious Recipes (2024)

Has anyone made this with aquafaba (chick pea juice) ? I have an egg allergy.

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

Hi I am wondering if I could freeze the bread dough and bake later Any suggestions would be greatly appreciated Thanks

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 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?
Thank you!!!!

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!

Hi Angela,
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?

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!

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.
Thanks again!

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°?

Tasted sour, salty, and just plain awful. What did I do wrong?

I didn't have any cider vinegar and went without. Did not rise. Is this why? Still delicious

is it 340 Calories per slice or 12?

Too salty! Is there really supposed to be a full teaspoon?

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.

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, 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!

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.

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?

How do you make the pancakes. Inquiring minds want to know

haha!! Good work !

This is my go to bread now - seems almond meal and I are parting ways...

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!

How finely ground does the flax need to be?
That rough grind like how pre-ground flax comes?
Or a finer more powdery grind?

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?

Thanks!! Do we use only the egg whites for this recipe?

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? 🙁

What size loaf pan do you use for this bread? This looks wonderful. New to your site and have subscribed. Thanks.

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?

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 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?

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?

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.
Thanks
Barbi

Please can you tell me the total carb count. Thanks,

Anything I can use to replace the apple cider vinegar?

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.

[…] 7. Flaxseed Bread Loaf […]

[…] Flax seed Bread Loaf by Divalicious Recipes […]

[…] Flaxseed Bread Loaf […]

[…] See the recipe: Divalicious Recipes […]