Focaccia-Style Flax Bread ~ paleo with vegan option

This Focaccia Flax Bread 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.

This Focaccia Flax Bread Recipe whips up super fast and tastes great with both sweet and savory fillings. Plus it's grain-free too and freezes great! Perfect for dipping or sandwiches!

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.

Gluten Free Focaccia Flax Bread on white plate

Serving Ideas

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

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)

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 teaspoon.

Yes, it’s THAT sweet!

Norpro Mini Stainless Steel Measuring Spoons
Norpro Mini Stainless Steel 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 on wood cutting board with olive oil dipping sauce

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 eggchia 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 10x15 pan. To use 2 9x13 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 9x13 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

How To Make This Bread in Bulk

Here are the ingredient measurements for 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

This Focaccia Flax Bread Recipe whips up super fast and tastes great with both sweet and savory fillings. Plus it's grain-free too and freezes great! Perfect for dipping or sandwiches!

Focaccia Flax Bread 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.
4.50 from 6 votes
Print Pin Rate
Course: Appetizer, Breads, Snack
Cuisine: Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, THM:S, Vegan, whole30
Keyword: focaccia flax bread
Servings: 12
Calories: 222kcal

Ingredients

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 10x15 pan. To use 2 9x13 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 9x13 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 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 do not 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

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213 Comments

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

    1. 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!

  2. 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.

      1. I haven't tried Orgran. Thanks for sharing! I think it's a little "eggy" w/ the total # of eggs myself.

  3. 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).

    1. I know -it's better w/ the egg replacer. Flax is more for binding and the egg gives lift. The egg replacer does that in this case. Enjoy!

  4. 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!

  5. 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.

      1. Thanks! I thought with this many comments it was bound to be asked a million times already so i looked through all of them... then i asked. haha

  6. 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

    1. 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.

  7. 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)!

    1. It is great. I make about 5 batches each time and it's gone super fast. #never#out#of#the#kitchen 🙂

  8. 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!

  9. 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!

  10. 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!

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

  12. 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!

  13. 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