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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Notes on stevia:

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.

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

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

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  1. Hi, the Gluten Free Focaccia Flax Bread flax recipe stated 22 eggs. Is this a typo?

  2. Is that 1/3 CUPS of coconut oil? Nothing is listed :)

  3. I tried it this morning. I used the light flax meal, stevia, egg replacement and olive oil instead of coconut oil. I also used parchment paper and cut it with a pizza cutter. I’m pretty pleased with the results.

    SAVORY: In the future, when I use olive oil I think I’ll also add parmesan cheese (you can even find or make vegan parm) and herbs (think rosemary, oregano, etc. into the dough.

    PIZZA/FOCACCIA: I’ll use the savory above and make “pizza” with some dried snipped tomatoes and kalamata olives and other veggies.

    SWEET: When I use coconut oil I think I’ll try some cinnamon & sweetener (probably organic cane sugar).

    LOL that just gave me an idea . . . I put a “slice” of the plain in the toaster & made cinnamon toast with it. It came out like a toaster pastry although you get a bit more of the “tang” of the flax.

    After coming out of the toaster I think this will be a good consistency as a base for savory appetizers – garlic and artichoke perhaps.

    Thanks for the recipe and the hint about using dark flax.

  4. How have I not made this yet?!? Going to try in the morning!

  5. Personally, I like the golden flax seed better than the black. The golden flax has a light, nutty flavor. The black has a very heavy, dark flavor. Sort of like the difference between white bread and pumpernickel. I plan to try your flax bread recipe with the golden flax seed. Both are high in Omega-3’s. Thanks!

  6. How long does the bread last and how do you store it?

  7. Interesting that it requires egg since flax is also an egg replacer. I’ll have to try this since I do use eggs anyway just in past when I’ve been out I have subbed flax seeds(ground/milled).

  8. Just made this tonight. Thumbs up from the whole family.

  9. This bread is amazing! Best texture out of any flax bread recipe I have tried. I added a little bit of roasted garlic to the mix. I buy flax seeds from Costco and it’s very economical.

  10. I was just wondering, if the egg is for lift can I just use the whites? I always have extra egg whites.

    • I think that would work just fine, but you may want to go a little light on them or it will be pretty eggy. enjoy – we’re making this today too!