I just made some wonderful gluten-free, nut-free, diary-free, low carb bread - light and moist!

I had a recipe I was working with (found it here: Frugalfreebiesanddeals.com), and cut the recipe in half to test - then forgot to cut the number of eggs and baking powder in half - but I think I like it this way!

The original recipe made it into a Focaccia bread, but I wanted something more like regular bread slices - so I made it in a small loaf pan instead.

Half the recipe, with all the eggs, filled two 3" x 6" loaf pans. Next time I am going to try one regular size loaf pan.

This time I used brown flaxseed meal, next time I will try the golden. They say there is no difference, but I find the golden much lighter and not as strong a flavour.

I just toasted it and spread it with butter and Wow Butter (peanut butter substitute) - and it was delicious!

OK, the recipe I made:
1 cup flax meal
1/2 Tablespoon baking powder
1/2 Tablespoon date palm sugar (I can't use artificial sweetener)
1/2 teaspoon salt
4 eggs, beaten
1/4 cup water
3 TBSP olive oil (or coconut oil)

Mix well, pour into (one large or two small) loaf pan(s).
Bake about 25 minutes.
I cut mine into 10 servings per loaf.

Nutritional Data:
1 out of 20 slices - 79.5g calories, 5.8g fat, 4.9g carbs, 3.2g fiber (1.7 net carbs), 0.7g sugar, 3.0g protein
Estimated Glycemic Load - 1
Inflammation Factor - 0
Nutrition Facts and Analysis for Gluten-Free, Low Carb Flax Bread

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Photo credit: Catherine McDiarmid-Watt
All rights reserved

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Shopping List:
• Eggs
• Salt
• Bob's Red Mill Ground Golden Flaxseed Meal
• Organic Coconut Palm Sugar
• Bertolli Extra Virgin Olive Oil
• Nature's Way Coconut Oil
• Baking Powder, Gluten Free, Sodium Free

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