Grain-Free Flax Seed Bread

It can be challenging to make gluten-free bread that has the texture and taste of what I remember bread taste like. In my adventures of grain-free baking, this recipe I have adapted comes the closest, and I am excited to share it with you!

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grain-free bread loaf

Who doesn’t love waking up to the delightful aroma of freshly toasted bread? Picture this: a heavenly slice that not only satisfies your taste buds but also nourishes your body with all the good stuff, while leaving out all the naughty additives.

Guess what? Your breakfast dreams are about to come true with this incredible recipe for gluten-free, grain-free, and vegan bread. And the best part? It’s a total breeze to whip up, taking a mere 5 to 10 minutes to prep, and calls for only a handful of simple ingredients. Prepare to be amazed because this bread actually boasts a fantastic texture, a rare gem in the world of gluten-free options. Oh, and did I mention it’s downright delicious? Trust me, you won’t be able to resist.

bread ball

The Recipe

Yield: 1, 8-INCH (20 CM) LOAF OF BREAD
Prep Time: 5 mins
Cook Time: 1 hr and 15 mins
Total Time: 1 hr and 20 mins

Ingredients

  • 1 and 3/4 cups (182 g) flaxseed meal
  • 1/2 cup (56 g) coconut flour
  • 2 tablespoons chia seeds
  • 2 tablespoons hemp seeds
  • 1 teaspoon baking soda
  • Optional: 1/4 teaspoon salt
  • 1 and 1/2 cups (355 mL) water
  • 1 tablespoon (15 mL) cider vinegar

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper (or lightly spray with nonstick cooking spray).
  3. In a blender or clean coffee mill, grind the flaxseed meal into fine flour. Do not skip this step–the bread will be gooey unless this step is followed. If you have flaxseeds and not flaxseed meal, make the meal first, then measure, and regrind.
  4. In a medium or large bowl, whisk the finely ground flaxseed flour, coconut flour, chia seeds, hemp seeds, baking soda, and (optional) salt until blended.
  5. Add the water and vinegar to the bowl and stir until completely blended. The dough is stiff but moist–do not add more water to make it easier to stir.
  6. Use your hands to shape the dough into a compact ball. Place on the prepared baking sheet and shape into a smooth, even, oblong loaf measuring 8 inches long, 3.5 inches wide, and 1.5 to 2 inches high.
  7. Using a sharp knife, make at least 3 large diagonal slashes across the top of the dough (at least 1/4 inch deep).
  8. Bake in the preheated oven for 75 to 80 minutes until the loaf appears dry and deep golden brown.
  9. Remove the bread from the oven and cool on the baking sheet for 10 minutes. Carefully slide the loaf onto a cooling rack and cool completely.
  10. Slice as desired!

Extra Tips

Storage: The bread can be stored in an airtight container at cool room temperature for 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Add-ons: Try adding other seeds to the mix, like pumpkin or sunflower. A tablespoon will add an extra crunch and nutritious value.

Recipe adapted from Power Hungry.