Flaxseed Bread [Dairy free, Gluten free, Grains Free, Low Carb, Refined Sugars Free]

Each time I try out and blog a grains free bread recipe, I feel that that bread is the best one I’ve tried.  Well, this one will be my to go to recipe! It is seriously the best bread that I’ve baked to date.  If you have followed my gluten-free bread making, you will know that I cannot eat home baked bread or any bake that contains more than 4 eggs.  Eggy tasting will never do it for me.  The good news is that this bake uses only 3 eggs!

Thanks to my sister for sharing this recipe after she tasted the bread in a Health Food restaurant in Goa, South India and asked about it.  The restaurant is a franchise of Australian Masterchef foodie expert Sarah Todd who specialises in gluten free and Paleo foods.  My  sister bought her recipe book that was on sale there and made the bread when she returned home.  She gushed about it so much that I had to try it out.

Almond flour forms the base of this recipe – and by no means comes cheap but in a lifestyle change where gluten-free baking is necessary and preferred, this is an indulgence that overtakes other indulgences and reinforces commitment to healthier living.  Almond Flour is said to be better for Blood Sugar, which works well for keeping my glucose levels controlled.  Foods made with refined wheat are high in carbs, but low in fat and fibre. Conversely, almond flour is low in carbs yet high in healthy fats and fibre. The flaxseeds or linseeds added to this bread loaf brings it to life and creates a refreshing texture to gluten-free bread.  A combination of pure maple syrup and freshly squeezed lemon juices adds to the refreshing taste factor and makes this loaf a must try out.  For a totally dairy free option if you’re using  butter, replace with clarified butter (ghee),  coconut oil or extra-virgin olive oil.  All of the ingredients are available in the health aisles of supermarkets, health and wellness stores and selected Dischem Pharmacy outlets.

I baked this this past Sunday with ingredients that always are available in my gluten-free pantry cupboard.  I was totally satisfied with this bake and that evening, I cut it into the remaining 10 slices (these are small slices based on the size of the baking tin and the quantity of ingredients used), after enjoying 2 for breakfast, and individually wrapped each slice in aluminium foil and froze it in a sealed container for use when the bread craving arrives.

This step by step recipe, using kitchen scale weighed measures, as the pictures in the method indicate,  is easy to follow and culminates in one of the best tasting loaves yet! A make of this loaf will render a delightful alternative to wheat and sugar laden bread – I guarantee you this! 🙂

You will need

200g Almond flour

60g Arrowroot powder OR Tapioca flour

100g flax seeds / linseeds

1¼ tsp Bicarbonate of Soda OR 1 tsp aluminium-free baking powder

1 tsp Himalayan or Sea Salt, finely ground

3 large eggs

60g butter/ghee OR coconut oil as desired, melted

2 tsp pure Maple syrup (Raw honey may work well too)

t tsp freshly squeezed lemon juice

¹⁄³ cup water – room temperature

Optional: Sesame, sunflower or pumpkin seeds (or a mixture of) for topping

Here’s How

  • Preheat  a conventional oven to 180°C, 160°C if you’re using a fan-assisted oven.  Line a 21cm x 11cm loaf tin with baking paper and set the loaf tin aside.
  •  Place the almond flour, arrowroot powder, flaxseeds, bicarbonate of soda / baking powder and salt into a large mixing bowl and stir the ingredients well to combine.

  • In a bowl, whisk together the eggs, butter or fat/oil of your choice, maple syrup, lemon juice and the water.  Add this liquid mixture to the dry ingredients and mix well to combine.

  • Spoon the mixture into the lined loaf tin (add seeds for topping if desired) and bake for 30-40 minutes or until a skewer inserted into the centre of the loaf comes out clean.
  • Cool the bread loaf in the loaf tin for about 10 minutes then turn out onto a wire rack to cool completely.

Slice into twelve equal slices.  This bread keeps well for 2-3 days but it freezes very well.  Wrap each slice individually in clingfilm or aluminium foil, add them to a freezer-safe container and freeze for up to a month.  Thaw out a slice or slices at room temperature and use as required.

Enjoy 🙂


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Prava Singh

A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

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