28 Reviews

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.

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Maeven6 August 27, 2010

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!

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Narcissa January 22, 2011

This is really good! After weeks without bread, I'm happy to have something to eat with a bread-like, cake-like, consistency. This reminds me of corn bread.

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Cherapple May 03, 2010

Fantastic recipe! Very easy to make! It turned out very good and both my kids (1 and 3 years old) loved it!!! Thank you for sharing it! It is so hard to find a wheat-free bread that does not contain rice flour!

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Schmoopsie Pooh April 11, 2010

This was great! I hate the flavor of flax and I loved this! I used it to go on the side of a vegetable soup and its perfect for dipping in the soup because it soaks it up wonderfully.

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valgal123 March 23, 2010

A very good basic recipe. Would lend itself well to the addition of herbs and spices to vary the flavor.

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bonnie0128 March 21, 2009

Finally a use for that big bag of golden flax seed meal I bought ages ago! I wasn't sure about this recipe, especially because it requires 5 eggs, but I'm glad I gave it a try. The real test will be tomorrow when I put it in my husband's lunch :) It is kid approved, however, and I had a piece with jalapeno jelly (there's the carbs!) that was quite good actually. The only minor change I made was to replace the artificial sweetener with organic sugar. I'm sure that part is only there to keep the carbs low anyway. I used 2 tbsp, but I think next time I'll reduce it to 1/2 tsp to make it better as sandwich bread. It has a nice spongy texture, is moist and doesn't seem like it will dry out quickly and fall apart. In a way the texture kind of reminds me of very moist corn bread. If my husband likes it I'll make it again :)

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Scafire-Jen February 12, 2015

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!

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Queen Roachie August 05, 2013

for GF it was okay, but I couldn't eat more than one piece. Next time I'll toast it and put peanut butter on it, but, I don't think I like flax.....

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Bernbaby November 04, 2011

I had some variations to my recipe because I didn't have have everything called for.I added 1/8C Carob flour in place of 1/8C Flax meal(I couldn't find any Almond flour, like some posters had suggested),I used 4eggs because that was all I had,& I accidentally used Baking Soda instead of Baking Powder,& I chose to only use 1T of Splenda(1-2T called for)...So, my bread came out really dark and I don't know why. The texture was fine for me, reminded me of pumpernickle which was very nice,& the height was about 3/4", which seems shorter than in the photo,but that may be because of the baking soda instead of the baking powder;also this height is perfect for a sandwhich.Also,because the color was so dark,I could not tell when it was 'browning' so I just took it out of the oven @ ~22min.I ground my own Flax,so I don't know if the color difference came from the flax, or from the carob flour(which is the same color as whole wheat flour,beige).I also wonder if the recipe in the picture may have used golden flax?(BTW, I looked online and carob flour has about 2-3 times the amount of carbs as flax meal,another reason I used so little of it,& also tons of fiber.I thought it would add a little depth to the flavor also.)The flavor is fine to me, but the DH didn't like it at all (he's very picky abt foods)- I told him I would try again w/variations,such as more sweetner-the full 2T,&add some of the savory items like other posters suggested-rosemary/basil/thyme/seeds like sesame/sunflower/poppy. I will post again if it is different (lighter/taller/better tasting to DH :).I submitted my pics of the dark bread.
**I will also make a variation (w/real sugar)for my GF-DF nephew&sister-in-law.They will be happy with the texture vs. other GF (&DF)breads.

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MBisMomME September 29, 2011
L - C Gluten Free Basic Flax Meal Focaccia Bread