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    You are in: Home / Recipes / L - C Gluten Free Basic Flax Meal Focaccia Bread Recipe
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    L - C Gluten Free Basic Flax Meal Focaccia Bread

    L - C Gluten Free Basic Flax Meal Focaccia Bread. Photo by catlucas66

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Nana Lee's Note:

    From Laura Dolson,Your Guide to Low Carb Diets on About.com. "I call this "focaccia" because it is baked in that style - flat on a sheet pan, and then cut up into whatever sized pieces you want. It works for toast, sandwiches, and other bready uses. It is "rough" in texture like heavy whole grain breads. Since it isn't made with wheat, it doesn't have the same kind of grain as wheat breads, but the carb in flax is almost all fiber. Flax is very useful on a low carb diet, as well as being amazingly good for you."

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350º F.
    2. 2
      Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicon mat.
    3. 3
      Mix dry ingredients well - a whisk works well.
    4. 4
      Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.
    5. 5
      Let batter set for 2-3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.).
    6. 6
      Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).
    7. 7
      Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.
    8. 8
      Cool and cut into whatever size slices you want. You don't need a sharp knife - I usually just cut it with a spatula.
    9. 9
      At 12 servings, each piece of bread has less than one gram of carbohydrate - .8 to be exact - plus 5 grams of fiber.

    Ratings & Reviews:

    • on August 27, 2010

      I first reviewed this Sept. of 2008. Since then I have made minor changes. I now often use 1cup blanched almond flour and 1 cup ground flax. Was I pleasantly surprised! Even my kids like it! I added dried onions. I only used 1/2 tsp of salt and the 2 TBspn of sugar. A definite winner here. I can have bread again....Yippeee!!!! Cream cheese, butter, you name it can go on this. Thank you ever so much for posting. This is a wonderful easy GF and DF recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 22, 2011

      Try the version with half almond meal. Freezes well. Then, for a fabulous indulgence, thaw, sweeten with sugar-free breakfast syrup, and top with a dollop of sour cream. Rich, sweet, nutty and minimally damaging!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 05, 2013

      55

      Followed this one exactly, and I loved it. Baked this on oiled parchment and got 12 generous servings. I think next time I might leave it a little thicker for easier slicing open to make sandwiches, but the thinner outer bits were good out of the toaster without being split. Next time I might add some seasonings, but really, this is a great plain bread so you can use it with either sweet or savory things, so I'll probably leave it as is. Thanks for sharing! Update: Made this into a blueberry muffin bread with the addition of Splenda, cinnamon, maple extract, and about 1/2 to 3/4 cup frozen wild blueberries. If it seems dry I add about a tablespoon of Greek yogurt. Ups the carb count a touch for the whole batch, but also ups the fiber, and tastes like a muffin. YUM!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (27)

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    Nutritional Facts for L - C Gluten Free Basic Flax Meal Focaccia Bread

    Serving Size: 1 (57 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 183.5
     
    Calories from Fat 143
    77%
    Total Fat 15.9 g
    24%
    Saturated Fat 2.1 g
    10%
    Cholesterol 77.5 mg
    25%
    Sodium 320.0 mg
    13%
    Total Carbohydrate 5.8 g
    1%
    Dietary Fiber 5.1 g
    20%
    Sugars 0.3 g
    1%
    Protein 6.0 g
    12%

    The following items or measurements are not included:

    artificial sweetener

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