Focaccia Flax Bread (gluten and yeast-free with grain-free and vegan options)

This Focaccia Flax Bread is super fast and tastes great with both sweet and savory fillings. It's also gluten-free with grain-free and vegan options so it is adaptable for almost all special diets.

If you’re on a gluten-free diet or grain-free, low carb, or paleo diet and you miss bread, this flax bread 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.

This focaccia bread 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:

  • high in omega-3 essential fatty acids
  • high in fiber
  • high in 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 photo above was made with dark 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.

Gluten Free Flax Bread

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

What You Will Need

  • 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 like Ener-G Egg Replacer.*  See my Homemade Powdered Egg Replacer.  For a low-carb option use a flax, chia, or gelatin egg)
  • Water (I recommend reverse osmosis filtered)
  • 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!

Norpro Mini Measuring Spoons

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.

Focaccia Flax Bread (gluten and yeast-free with grain-free and vegan options)
Recipe type: Breads and Muffins
Cuisine: Gluten-Free, Dairy-Free, Sugar-Free, Grain-Free, Low-Carb, Vegan, Paleo
This Gluten-Free Flax Bread Recipe is one of our favorites. It's even a great paleo bread recipe. Tastes great with sweet or savory toppings and freezes well.
  1. Preheat oven to 350 F. Grease pans (coconut oil works great!). * See below for pan selection information.
  2. Mix dry ingredients well -- a whisk works well.
  3. Add wets to dries and combine well. If using eggs, make sure there aren't obvious strings of egg in the batter.
  4. 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.)
  5. Spoon batter into pan and spread out.
  6. Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browned.
  7. Cool and cut into whatever size slices you want.


  • 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.
  • Eggs – If you are not a fan of eggs, using all 5 might be a bit much for you.  You can try using 3-4 and substituting an egg alternative for the remaining eggs.

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.

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
4 1/2 t salt
4 1/2 T sweetener (using the lower measurement)
22 eggs, or equivalent
2 1/4 cups water
1 1/2 cups coconut oil

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

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 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

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.


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  1. So you know if you could use chia seeds too? I don’t have flax in hand but can surely get some…just wondering.

  2. Could you make this in muffin top pans? Does it rise any? I am new to flaxmeal and experimenting 🙂

  3. Thanks for a great recipe! Easy, delicious, healthy, quick, all the things I look for in a recipe. This is a keeper and will be made again many times. ?

  4. This was very good!

  5. I miss the humble sammich….but I’m back in business now. This focaccia with chopped black olives and rosemary in the dough topped with daiya vegan smoked gouda and thin slices of tomato then melted/toasted in the oven….THE SAMMICH AND I ARE BACK TOGETHER! I missed you sammy!!!

  6. Hi there. This recipe sounds great. I would love to make this bread but was wondering how many carbs there are per serving. Thanx

    • Hi there. I haven’t calculated that and have heard there can be issues with those calculators. And it would depend on what you use for the eggs. There are very few, however. Do you have a reliable site where you could plug in the ingredients?

  7. Would it be possible to bane this in a loaf pan? Of it is what size?

    • Sure you could. Just calculate the size of the pan as compared to the area of a stone and figure it out from there. It will be a very small portion of the recipe for each pan – 🙂

  8. Oh my my !! Just made this for 2nd time and had to play with a wonderful basic recipe…felt like savory tonight so added dried minced onion, granulated garlic (next time shall be fresh!!), a good handful of heavenly dried oregano (at least 1/4cup). Also subbed 1/2 butter for coco oil which really amplified add-in flavors. Let’s just say…Divine with no guilt whatsoever!! My deepest thanks to our wholenewmom for sharing !!! Love so much about your website???