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Focaccia Flax Bread Recipe (gluten and yeast-free with grain-free and vegan options)
Servings: 12
Calories: 222kcal
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.
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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 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