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

Share the HealthShare on Facebook933Pin on Pinterest2,717Tweet about this on Twitter16Share on Google+42Share on StumbleUpon2,028

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.

What a yummy-looking sandwich, eh?

If you are looking for a great gluten free bread recipe–here it is! And it’s grain free and even vegan (if need be) to boot!

And if you haven’t heard about how healthy flax is, then read on.

This focaccia bread is well, just great.

We have 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

 

Please note that there are affiliate links in this post. If you click on them and make a purchase, a commission might be earned. This is so appreciated and helps keep this free resource up and running.

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:

How about you?  What would you serve this bread with?

Source: Web Md

Share the HealthShare on Facebook933Pin on Pinterest2,717Tweet about this on Twitter16Share on Google+42Share on StumbleUpon2,028

Comments

    Speak Your Mind

    *

  1. Yeah for you! Great start and I will be visiting your blog often.

  2. Do you buy the flax seed meal or make it out of flax seeds? Just curious because I have a big bag of flax seeds.

    • Rachel, it is best to purchase the seeds and grind them as you need them. As always, no need to get really stressed out about this, but they do go rancid quickly so once you grind them, if you do not use them right away, store them in a tightly sealed container in the refrigerator or freezer. If you have leftover flax meal after making this recipe you can put in in smoothies, on oatmeal (or any hot cereal), or even use it as an egg substitute. Whole flax seeds, by the way can’t really be digested and so you need to grind them to get any nutritional benefit from them.

  3. Andrea Cordes says:

    Hi Adrienne,

    It has been awhile! I’m so glad you started a blog! I’m very excited to try this bread because I’ve discovered Ethan is not allergic to flax! I have a question about the egg replacer. Do you sub as my box suggests 1.5 teaspoons egg replacer to 2 Tablespoons water or do you do 3 teaspoons egg replacer to 2 Tablespoons water?

    thank you and good luck with your blog,
    andrea cordes

  4. Hi Andrea!
    What a nice surprise to hear from you!
    I really hope you like this. My disclaimer is that the past 2 times that I have made it, it hasn’t worked out as well so perhaps we can do a few trial runs and see what we come up with. I have been using a homemade version of Ener-G’s egg replacer that I can share on the blog at some point. I am not too particular in my baking but I typically use a heaping 1 1/2 tsp replacer with 2 Tbsp water. At times I have used (in other recipes) 1 tsp ground chia with 3 Tbsp water.

    I think what may have happened these last two times is that my baking soda in the homemade replacer is old.

    So I would recommend just trying 1 batch and see how it turns out. It still tasted great, but it wasn’t as crispy.

    Also, do you have a good resource for flaxseed? We are still buying from Country Life if you’d like to join us.

    The best to your family and so nice to be in touch again!

    - Adrienne

  5. Hey Adrienne,
    Thanks for sharing this recipe with me. It’s PERFECT for using up a few more eggs! I was surprised to see I have all the ingredients in my pantry… not sure why I was thinking focaccia would take fancy ingredients. lol

    Thanks again for coming tonight. Always great to see you :)

    • You are so welcome! I will have to pull out that German Chocolate cake one and give it a whirl. But the sweets tend to really do me in. I’ve never made read focaccia. I love this recipe really. It is easy and tastes really great. I hope you like it! Country Life has really good prices on organic flax seeds too.
      You’re welcome about tonight too. The kids had a blast. Daniel wants to know when he can see Clint play so keep us in the loop :-)

  6. I just found your blog, and I love it! Great tips, and I can’t wait to try this bread. I included a link to this recipe in a the post: Facts on Flax

    http://eatdrinkbewell.blogspot.com/2011/04/facts-on-flax.html

    Check it out! I hope you will like Be Well, and become a follower:)

  7. Hi Adrienne,
    Your Flax Bread looks so delicious, I would really love it! Thank you so much for sharing your wonderful recipe with Full Plate Thursday. Hope you are having a great week end and come back soon!
    Miz Helen

  8. Sounds wonderful. Always trying to add more flax in our diet. Our grandson has flax in his goats milk….and apparently the benefits are huge, according to his naturopath doctor.

    Thank you for sharing this recipe.

  9. This sounds really delicious and so healthy too. I’ve heard so much about the benefits of flax, it is great to have more recipes to use it in! Thank you for sharing this post with the Gallery of Favorites.

  10. Yum! I have to admit, I’m a bread fiend. Especially dark bread! Thanks for sharing at Church Supper! Have a blessed week.

  11. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    This is a perfect bread for diabetics!

    Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! :)

  12. Yum! I love how it looks like pumpernickel.

  13. I know this is an old post but I had to come and say thank you. My son and I both have Celiac’s and our family lives in Southern Ecuador, a place that does not have gluten free substitutes for us. It has been 2 and a half years since we have had a sandwich which is our favorite meal. I made this bread tonight, it turned out perfectly and we had a grilled cheese and THEN at some smoked ham, mayo, lettuce, avocado, and cheese sandwich. We are stuffed but so happy. Thank you so much for sharing this recipe. It’s so easy that even my 12 year old son will be able to make it and it was so tasty that even my family that can eat gluten said they loved it!

    • Oh Becka – I am so glad that you took the time to comment and share this with me! I actually just made 4 1/2 batches today and we’ve eaten quite a bit! It is a bit softer this time than I had hoped but we love it anyway. I so hope to see you around again! I don’t care how old the post it – perhaps I should remove the dates so that people aren’t dissuaded from leaving comments :-).

  14. Hi Adrienne!
    I LOVE this bread, I just made it and cannot stop eating it! What is the best way to store it? Can it go in the freezer if I make a double batch? Thanks!
    Also, wondering if it’s possible to decrease the amount of salt in the recipe?
    Thanks again!!

    • Yea! We were just talking about this with a friend who has just gone grain free. I made 4.5 batches the other day and they are all gone! I haven’t tried storing it in the freezer, but if I can make more today we’ll see! I just stored it in the fridge. You can alter the salt however you’d like – are you doing that for health reasons or taste?

    • On second thought – I’m thinking freezing will be just fine. I know things like hummus work but don’t have great results, and potatoes don’t work, but this should — I’ll try to remember to let you know how it turns out!

  15. MAy be a silly question, but does “2 cups flax seed meal” means “2 cup of GROUND FLAXSEED”. Is the bread going to be of same texture if I just use COSTCO boought Organic ground flaxseed??

    Thanks for inspiring us every single day.

    • Sofia, not a silly question. Yes, that means 2 cups ground flaxseed. It is fine to use either home ground or purchased ground flaxseed, but I will say that ground flaxseed starts to go rancid quickly so I much prefer to use mine freshly ground, or at least not purchased in a store. Hope you enjoy it and thanks for your sweet compliment. (Oh – store that flaxseed in the freezer :-).)

  16. Heather up in Canada says:

    Thanks for this! I love your blog and am more than delighted that I found it. Tried this bread today and it was so easy. I probably will try 4 eggs next time and use parchment paper as it did stick even after greasing it with coconul oil. It tasted awesome! Thank you so much! Keep the recipes coming!

    • Surprised to hear about the sticking?? I hope not next time. I’ve baked these on stones and ceramic bakeware. Hmmm…Glad it tasted great though :-). You’re welcome!

  17. Great recipe..! Delicious! A thought: may want to use greased parchment paper in the pans. Helps with removing the bread and cleaning up. Thanks…!!

  18. I make this bread on a regular basis to keep on hand in the fridge. It makes a great pre-workout snack or breakfast to start the day. It also freezes well. I have adjusted the measurements somewhat to suit our preferences: I use 2 ½ cups of flaxseed,1 ½ Tbsp of baking powder,and honey as the sweetener. I use about 4 Tbsp of honey because we like the bread a bit sweeter. I cut it into 12 pieces,and then slice each piece in half like a bun.

  19. Hi Adrienne,

    I can’t even remember how I came across your blog but I am loving all your recipes! The hummus was great and easy to make (my 2.5 year old was just eating it with his hands- haha!) and I made your almond joy bars for my husband for his birthday earlier this month and they were absolutely delicious. I am looking forward to trying out this bread sometime this week. We have cut out wheat/gluten (we’re not sure which exactly is causing our problems, but think it is either gluten or specifically wheat) and it’s just nice to have bread sometimes :) I was just wondering how many eggs to use if I do 1 1/2 of the recipe since it doesn’t come out to a whole number- do you think 7 eggs would work better or would 8?

    Thanks!

    • Amy – so glad you are enjoying the recipes! I would go w/ 7. We’ve made the recipe w/ eggs several times and occasionally it tastes too “eggy”. Make sure you mix them in really well! Let me know how it goes! Oh – you could also add in one egg’s worth of substitute if you are concerned about the texture of the finished product but I think you’ll be fine.

      • Amy W. says:

        Thank you so much for the quick response! I went with 7 eggs and it worked wonderfully :) My sons and I had some warm right out the oven and we all thought it was delicious! I only wish I had made more! We ate almost an entire 9×13 with dinner (I did manage to set one piece aside for my husband to have when he gets home from work) and we’re going to have the other pan with our lunch tomorrow- tomato soup! I am so glad that I found this recipe, it is so simple and delicious and I also appreciate that this bread has very few carbs…I have type 1 diabetes and while I don’t have to only eat a certain amount of carbs or anything like that I find that I do better eating much lower carb than I used to, and especially since I am expecting our fourth child I really try not to overload myself with insulin from eating high carb foods and this bread is just the perfect thing. I do have one more question though, what is the best way to store this bread for the few days after baking it? Can I just cover my 9×13 (I used a pyrex that has a lid) and leave it out on the counter or does it need to be refrigerated? And does it freeze well?

        Thanks!

        • Hi Amy! So glad you liked it. I made an unbelievable 9 batches today. Trying to bake before it gets really hot!

          Anyway, I am on a really low carb diet so you and I are in the same boat. I still post grain recipes since I don’t keep the rest of my family as tight as I am but it’s better for them too.

          I have left it on the counter. I think it’s OK for a day or two, but if it’s warm the fridge might be better. It does freeze just fine. So you can do whatever you need!

          Hope to see you around again. And yes, it goes super fast in our home. I think the tomato soup pairing sounds great! My youngest eats it w/ nut butters and a little sweetener. Actually, both of my boys eat it that way!

  20. Can you use something else besides egg replacer? I currently don’t have any, and would have to order it and wait. I’ve read about different things like using actual flax seed soaked in water, fruit, and other ideas. I live in a town that all things are hard as heck to find or triple in price. Thanks.

  21. I stumbled onto your blog looking for a recipe for a powdered egg replacer, and am really happy I could find yours! I sent a link to a friend who can’t find Ener-G in her town. It will hopefully work well for her.

    But then I found the link to this recipe, and I want to try it so badly! But, I have questions about subbing out the coconut oil. What oils have you had success using, and do they work without eggs? I am gluten and egg-free, but also deathly allergic to coconut. So many gluten-free baking recipes rely heavily on coconut oil now, and I’m finding very little information about whether I can sub this out and still have a successful product.

    • Hi Lucella. What else can you use? I used to bake exclusively w/ olive oil and palm shortening to those would be good options as well. You can for sure sub the palm probably 1:1. I think you’d probably want to use about 7/8 the amount of olive oil.

      I hope that helps! let me know if you need more information!

  22. My understanding was that coconut oil has some almost magic quality in baking and I wasn’t sure how it could be replaced, so this is good to know. I will have to see if I have access to palm shortening, though I certainly have olive oil, so I could try this out fairly soon.

    Thank you.

    • You’ll be fine. There is palm shortening at The Green Polka Dot Box. Also through the link on my sidebar w/ Tropical Traditions. You can also get in on Amazon. There are other options as well. There is a post on Vitacost that I just shared and you can get $10 off your first purchase w/ them. I am sure that they have it.

  23. spicegirl says:

    Hi, I want to try this, but I don’t eat any sweeteners at all. Any tips on what I should add? Maybe a bit extra oil? I might toss in some herbs to make it savory as well.
    Thanks!

    • Someone commented on my contributing writer post on The Balanced Platter that they added nice herbs, etc. Just leave out the sweetener. I’ll make it optional in the recipe. I’ve forgotten it sometimes and it is still great!

  24. spicegirl says:

    Thanks Adrienne! Look forward to trying these.
    sg

  25. B_rad from Ontario says:

    I have been looking for a flax bread recipe that is gluten, wheat and flour free for a while now…
    Couldn’t find anything that didn’t include the funky flours (rice, potato etc)…
    I can’t take the carb sugar spike from those “safe” flours…
    Can I remove the sugar completely from the recipe?
    Thank you so much

    B

    • Of course. I wrote “optional” next to that ingredient. Hope you like it! Or you could use stevia or another non glycemic affecting sweetener. That’s what I do.

  26. I’ve cooked with a whole range of seeds, both farmed and sourced from the wild, but never considered using flaxseed before, which is surprising given its prevalence in healthfood stores. Thanks for the recipe and the inspiration. I’ll have to go through my recipe collection now and see which ones might be adapted to use flax meal! Focaccia is also one of my favourite breads. I’ll have to play with this recipe to see if a himalayan balsam seed version would work.

  27. Amy W. in the comments above gave me this recipe and it is so fantastic! My family is eating gluten, soy, dairy and (mostly) grain free along with low carbs and sugars (pretty much Paleo) and this bread is fantastic. I made a variation tonight that worked wonderfully…add 2 tsp. vanilla, 1 tsp. cinnamon, and a small handful of organic raisins. Smells wonderful baking and gives us a nice breakfast “bread” that everyone enjoys :) Thank you for this excellent recipe that makes our lives easier and our new diet more enjoyable!

  28. Hi Adrienne,

    I currently use flaxseed meal as my egg replacer. so is another necessary? can you make this without one?

  29. Hi! I have two questions. Do you have a source for bulk flax seeds?? Also, can you substitute chia instead?? I’m looking forward to trying this recipe. Thanks!

    • I buy my flax from a local co op out of my home. Actually the raw almond buy that I am using has flax as well so that might be an option for you but we are ordering today. Where are you located? I don’t think chia would work but that’s an interesting thought :). The flax has a really great earthy taste that I don’t think you will replicate w/ the chia.

  30. I’m in New Jersey, so I’m sure that won’t be an option for me….but thanks for answering my questions!

    • Probably not – but maybe someone else can share. The bulk buy option would work but my co op doesn’t deliver to NJ. If you like contact me via email and I can maybe post on FB for you.

    • Cindy, there is a natural and organic wholesale food distributor in SW PA that has truck deliveries in 7 states and also ships UPS… I left Pa 11 yrs ago and still order my organic flour and bulk items from them. It’s FRANKDERD FARMS FOODS 724-352-9500 and http://www.frankferd.com.

      Blessings,
      Marie

  31. Hi! This looks wonderful! Maybe a silly question, but how do you grind your flax seeds? Will a food processor do? Thank you! :)

  32. Wow, thanks for the quick response! Maybe I missed it but I did not find it. I do not have either so I might try the food processor and see what happens. Fingers crossed :)

  33. Anyway to reduce amount of eggs? Flax is an egg replacer. Also if I completely omit the sweetener?? hmmmm…

    • Yes. I should make a note. I just tried it w/ my powdered egg replacer 2 days ago and this time I used about 2/3 my powdered replacer and one third chia ground w/ water. It turned out great. I think it might be an option to just go w/ baking powder and no eggs at all but haven’t tried it yet :). Sweetener isn’t important at all but I like the tinge of sweetness it gives.

  34. oh just saw the comment about herbs instead of sugar. What herbs might be best? Still curious about less eggs though. Thanks.

  35. Sorry for all the questions. Say I use 2-3 eggs only, do I need additional baking powder? Or the current amount might do?

  36. Can you use chia eggs instead of the ener-g-egg replacer?

    Thanks!!!

    • I’ve been experimenting with that, actually. I’ve used the ground chia and used up to 1/2 and it’s been different of course, but good. Once I did it all w/ the chia gel. That was a little more different but still good. Let me know!

  37. Anonymous says:

    This bread recipe looks awesome! I was just wondering how much stevia to use? I’ve never baked with it before and don’t really know how to convert the measurment. Please help? Thank you!

    • I use 1/32 tsp stevia extract for each 2 T typical sweetener. Hope you enjoy it!

      • Anonymous says:

        I only have stevia in the powdered form. Do you know how I could measure that? My smallest measuring spoon is only 1/8 of a teaspoon.

        • Anonymous says:

          Wait, I figured it out. I think it’s just 1/4 of 1/8 of a teaspoon. okay, I’m going to go and make this right now! thanks so much for the quick reply, and for posting this recipe! it’s really hard to find gluten free bread recipes without some kind of funky flour that we never have. I’m sure I’m going to love it, thanks again! :)

        • That’s what the extract is….if there is nothing else added. Try to measure it the best you can, but I use these spoons.

  38. I’m baking for family members who cannot have starch–the baking powder. Think I could use baking soda? Any thoughts on how much?

  39. I tried it with 1 1/2 tsp baking soda and added 2 tsp of lemon juice to the water. It tastes good, but didn’t rise to that focaccia uneven top like the picture. I might have needed a little more of both the soda and lemon juice. But I think I also might have used too big of a pan–more like 12 x 18. It’s all I had. Gonna keep playing with it :) Thanks for getting back to me so fast! I’m eager to try the buckwheat wrap/pancakes next.

    • Mine doesn’t always rise as much as I’d like but I monkey around w/ the ingredients a lot to get less starch in it. It still tastes good though :).

  40. Tried this bread today at the suggestion of a friend and it was wonderful! Such a relief to our family as we are grain free (gaps) and had just been making do without sandwiches etc but today was mega sandwich day! Will need to do my best not to make this too much as it is addicting. Thank you

  41. btw, to make it “gaps legal” I omitted the baking powder and instead used 1 tsp baking soda and 1 tsp lemon juice. I also substituted 1.5 tbsp honey for sweetener – turned out great

  42. Hi! I’ve been just following your blog for a while, but thought I’d comment. I thought this bread looked delicious for a while and made it for the first time a few weeks ago. It was so delicious! I changed a few things when I made it again, just to experiment, and I thought it tasted really good–maybe some of these tweaks will work for someone else or will cause them to feel bold to play with this delicious recipe a bit!

    I don’t like a lot of salt, so I really reduced the teaspoon down(I always do); then, to reduce the number of eggs, I put in just three, and replaced two with a whole mashed up, ripe banana. No additional sugar (ripe bananas are sweet enough, right?) To reduce the oil, healthy though it is, I put in pumpkin puree (1/3 cup) plus a dollop–maybe 1-2 Tbsp–of olive oil. (Only because I didn’t have the coconut oil on hand that time–I often alternate between the two). Still delicious!

    Thanks!

  43. Adrienne – yes that was for one batch. I also added rosemary, thyme and garlic last time I made it and it was great.

  44. I am BEYOND EXCITED about this recipe. I just made it with half golden and half dark flaxseed meal, used the 5 eggs, 1.5 Tbsp honey (these are the ingredients that could change depending on your preferences. It is SOOO delicious! It has the texture of a denser bread and has a lightness at the same time. The flavor is outstanding. We just put jelly on some right out of the oven and my son about bit my fingers off eating his second bite. They love it and had seconds immediately (as did I). I love it, and I will share this recipe. Thank you Adrienne!

  45. I made this a couple days ago and have to say it’s amazing! It’s filling and hits the spot when I want bread. I used it today as a sandwich with pesto, pepper jack cheese, and chicken in the toaster oven. It was the best lunch I’ve had in a while!

  46. Melanie says:

    this recipe is awesome! I need to be gluten free & have been searching an easy bread recipe with out all the “little of this flour, little of that flour, etc”! This is delicious and I appreciate all the comments of substitutions/storing – everyone has answered all my questions & gave great ideas! I’m so excited to have bread again! Thank you!

  47. any idea about the carbs per serving?

  48. Wow! This looks GREAT!!! Pinning. Thanks for linking at Trim Healthy Tuesday!

  49. Definitely going to have to try this. I miss bread. :( Hopefully this will stop the craving! Thanks for sharing! Stop by my Friday’s Five Features and link up this post (and others)!

  50. Hi Adrienne!
    I am making this bread right now with my 3.5 year old – an exercise in patience! I’ve never made focaccia and I’m not sure I have a 10X15 pan. I have 2 ceramic loaf pans (standard size) a. would you recommend using a loaf pan? b. I don’t have to grease it?? – because it’s ceramic? c. I do have a pizza stone but don’t know how to shape it?? Just pour it on and make a dome like shape?
    Much appreciated!
    Have a Blessed day!
    Tonia

    • Hi there.

      You can do the area of the pans and figure out what will work. I just put the bread on the stone and spread it over the whole thing. Flat. I guess I should take a photo next time I make it :). You should have to grease it.

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

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

  53. 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.

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

  55. 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!

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

  57. 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).