I made this gluten-free, nut-free, dairy-free flaxseed bread while experimenting with another low-carb bread recipe, and sometimes mistakes really do work out! 😂
I cut the original recipe in half for my experiment... and then completely forgot to cut the number of eggs and the baking powder in half. But I liked how my accidental version turned out, so I kept it!
The original was intended as a focaccia-style bread, but I wanted something I could slice and use more like regular bread, so I baked mine in small loaf pans instead.
My first batch used brown flaxseed meal. I later preferred golden flaxseed because I found it lighter in both color and flavor.
Toasted with butter and WowButter (soy butter - a peanut-butter alternative), this was delicious!
Recipe details
Makes: 2 small loaves, about 20 slices total
Prep Time: About 5 minutes
Bake Time: About 25 minutes
Net Carbs: Approximately 1.7g per slice
Contains: Egg
Made without: Wheat, gluten, dairy, or nuts*
Always check individual ingredient labels if you're avoiding specific allergens.
Ingredients
- 1 cup ground flaxseed meal
- 1/2 tbsp baking powder
- 1/2 tbsp coconut palm sugar or preferred sweetener
- 1/2 tsp salt
- 4 large eggs, beaten
- 1/4 cup water
- 3 tbsp olive oil or coconut oil
Directions
- Preheat oven to 350°F.
- Combine the flaxseed meal, baking powder, coconut palm sugar, and salt.
- Add the beaten eggs, water, and olive or coconut oil.
- Mix until thoroughly combined.
- Pour into two small 3 x 6-inch loaf pans, or experiment with one larger loaf pan.
- Bake for approximately 25 minutes, or until the bread is set and cooked through.
- Allow to cool before removing from the pan and slicing.
Brown vs. Golden Flaxseed
I made my first batch with brown flaxseed meal. Although they're often considered interchangeable in recipes, I personally prefer golden flaxseed for baking because I find the color lighter and the flavor milder.
Original calculated nutrition per slice:
Approximately 80 calories | 5.8g fat | 4.9g carbohydrates | 3.2g fiber | 0.7g sugar | 3g protein | 1.7g net carbs
Nutrition is an estimate based on the ingredients I originally used and will vary by brand and serving size.
Photo credit: Catherine McDiarmid-Watt
All rights reserved
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
I tried out a low-carb bagel recipe given to me by JWag on the DiabetesForum.com, and I am so proud of how these turned out! And they do taste delicious with butter!
These are made primarily with ground golden flaxseed and chia seeds, with a little coconut flour. I baked mine in a donut pan to get the bagel shape, and they turned out great. They're especially good warm with butter or cream cheese!
You could also experiment with different toppings. I remember thinking I needed to buy some poppy seeds because I LOVE poppy seed bagels!
Servings: 6Prep Time: About 5 minutes
Bake Time: 20 minutes
Net Carbs: 2.3 per bagel
Potential Allergens: egg
Free of Wheat, Gluten, Dairy, Soy, Sugar, Nuts, and meat; no added salt.
Ingredients:
6 tbsp (90 ml) Golden Flaxseed, ground
4 tbsp (60 ml) Chia Seeds
2 tbsp (30 ml) Coconut Oil
2 large eggs
2 tsp (6 ml) Coconut Flour
1/2 tsp (3 ml) Baking powder
Preparation
I melted the coconut oil in the microwave for 20 seconds.
Then I added the ground flaxseed, chia seeds, baking powder, and coconut flour.
Stir everything together, add eggs, and mix with dry ingredients.Then I poured the batter into a donut pan and baked in a 350 F oven for 20 minutes.
Nutritional Information:Net Carbs - 2.3
Per bagel - 184 calories, 14.9g fat, 10.5g carbs, 8.2g fiber, 7.3g protein
Photo credit: Catherine McDiarmid-Watt
All rights reserved
Shopping list:
• Bob's Red Mill Organic Golden Flaxseed
• Health Warrior Premium Chia Seeds
• Nature's Way Coconut Oil
• Bob's Red Mill Organic Coconut Flour
• Baking Powder, Gluten-Free, Sodium-Free
• Wilton Nonstick 6-Cavity Donut Pan
TODAY'S BOOK SUGGESTION:
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With recipes for everything, including hors d'oeuvres, snacks, breads, muffins, side dishes, entrees, cookies, cakes, and much more, this is an endless supply for creating meals for the whole family night after night. Whether everyone in the family is on a diet or not, these recipes are proven winners with adults and kids alike.
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INGREDIENTS:
6 large eggs, room temperature
Flaxseed, golden - 6 tbsp seeds (makes about 1/2 cup ground)
Extra Virgin Olive Oil -1/4 cup
Monkfruit Sweetener - 4 tsp (or your favourite sweetener)
Pysllium Husk - 3 tbsp
Chia Seed - 1 tbsp
Hemp Hearts - 1 tbsp
Nutritional Yeast - 1 tbsp
Baking Powder - 1 tsp
Collagen Peptides - 1 scoop (optional)
DIRECTIONS:
Beat the eggs with a hand mixer or immersion mixer for at least 2 minutes till frothy.
Grind the Flaxseed in a coffee grinder (or a blender on fine ground), and then put the Psyllium, Chia, and hemp together in the grinder, and grind them as well. Makes a total of 1 cup of ground ingredients.
Add rest of ingredients to the eggs, mix well.
Let sit for 5 minutes to thicken.
Spoon into a hamburger bun baking tray, or any about 4" wide baking dish or pan.
Bake for about 20-25 minutes at 375 F. Let cool in pan for 10 minutes, then move to a cooling rack.
If possible, let the buns air dry 2-3 hours before putting them in a zip-lock bag and store in the fridge or freezer.
Makes six buns.
NUTRITIONAL VALUES:
1 bun = Calories: 233.4, Fat: 17.9, Sodium: 82, Carbs: 9.8, Fiber: 5.5,
Sugar: 0.3, Sugar Alcohols: 2.7, Protein: 11.8, Net Carbs: 1.6
USES:
Hamburger buns, sandwich buns, sloppy joe buns, garlic bread, toasted with your favourite toppings... even change the shape to make hot dog buns, dinner rolls, more!
THOUGHTS AND SUGGESTIONS:
My first batch, I started out with just a cup of Flaxseed meal without the rest (Sweetener, Pysllium, Chia, Hemp, Nutritional Yeast), it was OK, but more like a muffin in texture.
So I added a few other things to try to make it more bread-like, and more nutritious.
It is very dense, more like multi-grain/whole wheat bread texture than
Wonderbread, but I love it. However, it's been so many years since I had
regular bread, I may not be a good judge! LOL
I buy most of my ingredients from Bulk Barn (a bulk food store in Canada), the rest on Amazon.
I also bought the hamburger bun pan on Amazon. But if you have anything that is about 4" wide to bake in, you can use that.
I have a small coffee grinder that I grind my ingredients. I don't think it will work as well, if you don't grind these ingredients. If you don't have a grinder, just use your blender on fine ground. Some ingredients can be bought pre-ground.
Eggs beat up higher at room temperature, so that's important.
If you try my recipe, I'd love to hear how it turned out!
ENJOY!!
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