Focaccia Flax Flatbread (Paleo with Vegan Option)

This Keto and Gluten-free Flax Flatbread Recipe is one of our favorite recipes of all time. It tastes great with a sweet or savory filling and freezes well too, plus it’s easily adaptable for vegan diets.

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

Because this focaccia flax bread recipe 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

Flax is high in:

• omega-3 essential fatty acids
• fiber
• 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 who 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 main photos here above was made with light 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. The resulting bread will look like what you can see pictured below.

Serving Ideas

You can top or serve this oh so delish flax bread with….

• Homemade Nut or Seed Butter (and jam if you like)
• Savory Hummus, Pizza Hummus, or Olive Hummus
• Homemade Egg-Free Mayo with cheese, veggies, shredded carrots, etc. Makes a great sandwich! (that’s what is on the sandwich in the main photo)
• Fried Egg and Cheese
• This Creamy Vitamix Blender Soup
• This Easy Marinara Sauce. Great for dipping!
• Nothing! Just eat it plain! I seriously can barely keep my sons out of this, so plain is how it mainly gets eaten in our home.

Ingredients

• 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)
• Water (use filtered water please)
• Coconut Oil (other healthy fats may be substituted).

Recipe Notes

• Sweeteners: Use whatever sweetener you like. Stevia extract will work as well. If using stevia, use 1/32 teaspoon.  Organic sucanat or organic coconut sugar are good options if you don’t need low-carb or are AIP.
• Egg Options: You can use an egg substitute like Ener-G Egg Replacer or my Homemade Powdered Egg Replacer. For a low-carb egg substitute use a flax egg, chia egg, or gelatin egg.
• All five eggs might be a too many for someone who doesn’t like eggs. You can try using 3-4 and substituting an egg alternative for the remaining eggs.
• Flax Meal Info: If grinding your own flax (which I recommend), 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.
• 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!)
• Baking Stones: Baking stones really make clean up easy and there is no greasing necessary. No need to grease and clean up is a snap!

Special Diet Options

• THM: For those on the Trim Healthy Mama plan, this recipe fits in as an “S.”
• Paleo: Use this homemade baking powder (or another appropriate version).
• Whole30: Use my homemade baking powder, or another appropriate alternative, and omit the sweetener to make this recipe friendly for Whole30.

How To Make This Bread in Bulk

I love baking in bulk so I can bake a lot but only clean up once.

You can of course change these proportions to make whatever amount of batches you want. I make 4.5 batches due to that amount working great for 2 large size pizza stones and 2 9×13 pans, which fits nicely in my oven.

Here are the ingredient measurements for making 4 1/2 batches.

9 cups flax meal
4 1/2 tablespoons baking powder
22 eggs, or equivalent (use 11 heaping tablespoons and 1 heaping teaspoon of this powdered egg replacer)
4 1/2 teaspoons salt
4 1/2 tablespoons sweetener (using the lower measurement)
2 1/4 cups water
1 1/2 cups coconut oil

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

This Gluten-Free Flax Bread Recipe is one of our favorites. It’s a great kid-friendly paleo bread recipe. Tastes great with sweet or savory toppings and freezes well.

4.58 from 7 votes

Print Pin Rate

Servings: 12

Calories: 222kcal

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Ingredients

• 2 cups flax seed meal
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1-2 tablespoons low carb sweetener (optional–See Recipe Notes for alternatives))
• 5 beaten eggs (see Recipe Notes for alternatives)
• 1/2 cup water
• 1/3 cup coconut oil (melted – other healthy fats may be substituted)

Instructions

• Preheat oven to 350 °F. Grease pans (coconut oil works great!). See below for pan selection information.
• Mix dry ingredients well — a whisk works well.
• Add wets to dries and combine well. If using eggs, make sure there aren’t obvious strings of egg in the batter.
• 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.)
• Spoon batter into pan and spread out.
• Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browned.
• Cool and cut into whatever size slices you want.

Notes

• Sweeteners: Use whatever sweetener you like. Stevia extract will work as well. If using stevia, use 1/32 teaspoon.  Organic sucanat or organic coconut sugar are good options if you don’t need low-carb or are AIP.
• Egg Alternatives: You can use an egg substitute like Ener-G Egg Replacer or my Homemade Powdered Egg Replacer. For a low-carb egg substitute use a flax egg, chia egg, or gelatin egg.
• All five eggs might be a too many for someone who doesn’t like eggs. You can try using 3-4 and substituting an egg alternative for the remaining eggs.
• Flax Meal Info: If grinding your own flax meal, which I recommend, 4 cups of flax seeds yield about 6 – 6 1/2 cups flax meal.  If you have extra after grinding, store it in the fridge or freezer for adding to smoothies, etc.
• Paleo: Use this homemade baking powder (or another appropriate version).
• Whole30: Use my homemade baking powder, or another appropriate alternative, and omit the sweetener to make this recipe friendly for Whole30.
• 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.

Nutrition

Calories: 222kcal | Carbohydrates: 8g | Protein: 7g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 68mg | Sodium: 229mg | Potassium: 343mg | Fiber: 7g | Sugar: 1g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 2mg | Net Carbs: 1g

Nutritional information is provided as a courtesy and is an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.

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 don’t recall where this Flax Bread 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