Focaccia Flax Flatbread (Paleo with Vegan Option)
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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.
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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)
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
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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
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
Thanks for sharing!!! My kids (especially my oldest) can’t stay out of it!!!
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 :).
I’m baking for family members who cannot have starch–the baking powder. Think I could use baking soda? Any thoughts on how much?
I’ve read you can just use baking soda and an acid. I’ve also read you need about 1/3 – 1/2 the amt of powder. Let me know :).
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!
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.
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! 🙂
I don’t like those “funky flour” recipes either. I hope to have more to share soon.
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.
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!
Sorry for all the questions. Say I use 2-3 eggs only, do I need additional baking powder? Or the current amount might do?
I don’t know really. I would try it as is and see. If you like, increase the bp proportionally ).
oh just saw the comment about herbs instead of sugar. What herbs might be best? Still curious about less eggs though. Thanks.
I would personally like rosemary, thyme…garlic. Not basil :(. Depends what you are serving it with I suspect.
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.
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 🙂
Let us know!
Hi! This looks wonderful! Maybe a silly question, but how do you grind your flax seeds? Will a food processor do? Thank you! 🙂
I use a coffee grinder or my vitamix. Did I not mention that?
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
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.
Hi Adrienne,
I currently use flaxseed meal as my egg replacer. so is another necessary? can you make this without one?
You can but it will be a little more flat. I have thought about that and have done it w/ chia gel. Another option might be to just use baking powder.
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!
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.
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.
Thanks Adrienne! Look forward to trying these.
sg
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!
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. You can also get it on (affiliate link) Amazon. There are other options as well.
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!