A soft, pillowy flaxseed bread that can be baked as a loaf, Focaccia-style or even as muffins. This bread uses coconut flour as a base and is great toasted. Great for low carb, gluten free and Paleo diets. No eggy taste!
Who loves bread? Well, who doesn’t love bread??
For many people, bread is one of those things that is impossible to give up. It’s not only delicious in a comforting kind of way (I’m thinking buttered warm toast here), it is also such an easy and transportable meal staple.
Unfortunately, two slices of wholegrain wheat bread will raise your blood sugar levels higher than eating 6 teaspoons of table sugar. You can test this yourself with a simple glucose meter – check your blood sugar between 30 to 60 minutes afterwards.
It really is astonishing that we are still being told by our governments that the bulk of your diet should come from carbs and grains.
All that’s definitely going to happen when you eat according to the food pyramid is that you end up looking like the food pyramid.
Our bodies cannot process all the excess glucose we’re consuming on a regular carb-heavy diet. It gets stored as fat around our waists and around our organs. There are predictions that by 2050 up to 90 percent of the population in the UK will be obese (today it’s 60% of the adult population, 1/3 of the children), and Type 2 Diabetes continues to be on the rise.
With wheat and other grains off the table, there still are many ways of enjoying bread when you’re on a low carb diet.
Low carb bread is generally made with either coconut flour or almond flour as a base. I have quite a few recipes on my website using either or both in combination. Try my easy low carb rolls, these low carb English muffins or this really rustic Paleo bread, which is packed with seeds.
I wanted to create a coconut flour bread recipe using flaxseed, which is super-low in carbs and a brilliant source of fibre. I decided to base it on my low carb roll recipe and after a bit of experimenting I’m excited to share the result with you here.
This coconut flour flaxseed bread recipe is delicious, easy and really versatile.
Here’s all you need to know about the recipe:
1.) The great thing about this bread is that here’s no need to whisk the egg whites until they’re stiff. You could do it if that’s your thing – it might make the bread even fluffier – but it’s pillowy and soft even without.
2.) Talking about eggs – one of the great things about this coconut flour bread is that it DOES NOT TASTE EGGY. This is because I’ve left out 3 of the egg yolks and used only the whites.
3.) The first time round, I made this coconut flour bread as a Focaccia-style flatbread. Just before I started writing this post I made it again in a silicone loaf mould (yes, I do double-check these recipes work!!). Both work well – as a loaf the bread needs 10 minutes longer in the oven.
4.) I baked my bread Focaccia-style in a 25×15 cm casserole dish. Next time, I will line it with baking paper to be able to take it out easier.
5.) You can even make flaxseed muffins with this bread recipe! In this case, the oven time will probably have to be reduced. My guess would be 25-30 minutes.
6.) I calculated the recipe as 8 portions. These portions are GENEROUS! Flax is very filling, as is coconut flour.
Recipe variations
You CAN make this flax bread with almond flour instead of coconut flour. I’d think you would have to use twice the amount of almond flour as it’s less absorbent. In this case, you’d also leave out one of the eggs.
You could top your coconut flour flaxseed bread with seeds (I tried sesame seeds, which worked well) or even mix some seeds into the dough. Or you go full-out Focaccia by adding rosemary and garlic on top.
I used olive oil in the recipe because I was after a “bread” taste. I think it masks the taste of the coconut flour well, especially in combination with the salt. This way, the bread is perfect for savoury toppings. If you wanted, you could use melted butter instead and have more of a muffin-type taste, which would be good for sweet toppings.
Here are some other delicious recipes using flaxseed:
Tried this recipe? Give it a star rating below!
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Flaxseed Bread with Coconut Flour
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Ingredients
- 3/4 cup / 75 g coconut flour
- 1/2 cup / 60 g ground flaxseed / flax meal
- 3 eggs large
- 3 egg whites large
- 5 tbsp olive oil
- 2 tsp baking powder
- 4.7 oz / 140 ml / water (10 tbsp)
- pinch sea salt
Instructions
- Preheat the oven to 180 Celsius / 356 Fahrenheit.
- Whisk the eggs and egg whites with an electric mixer or in a food processor until foamy.
- Add the rest of the ingredients and blend until you have a smooth dough.
- Let the dough sit for a few minutes so the coconut flour and flax can absorb the moisture.
- Pour the mix into a well-oiled pan (alternatively, line a pan with baking paper) and bake at 180 Celsius / 356 Fahrenheit for 35 minutes or until browned on top. It's ready when a knife inserted comes out clean.
- If you prefer to bake as a loaf, increase the time in the oven by 10 minutes.
Notes
Nutrition
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Julia says
Thanks for this recipe. I’ve made it twice so far. I was wondering if I could use cocunut oil instead of olive oil. I don’t mind if it turns out sweet instead of savory? If yes, do you think I can use the same quantity as olive oil?
Katrin Nürnberger says
Hi Julia, I would replace it 1:1, should work just as well.
Julia says
Thank you! One more follow up question. Do you recommend to keep in the fridge or room temperature?
Katrin Nürnberger says
Good question. I always keep my bread in a tin on the counter for a few days. Or I freeze straight away .
Cristina says
What means 1:1 ?
Katrin Nürnberger says
replace with the same amount 🙂
Tari Beregha says
Hi, could i replace the eggs with either chia seeds or flax seeds
Katrin Nürnberger says
I have never tried it, but it could work. Your end result will be denser though.
Sophie K says
Hi, I just made this and it is fabulous. My first try at keto bread and I am impressed with the results. Mine fluffed up nicely and looks just like your picture of the sliced loaf above.
. I used a 9×5 loaf pan and added an extra 10 minutes as suggested. My first piece was still warm with butter and I thought I’d died and gone to heaven. 3 weeks of Keto with zero bread will do that to you 🙂
What would be the best way to store this for the next few days?
Thank-you
Katrin Nürnberger says
It’s fine for a few days outside. But I tend to store it in the fridge or slice and freeze, the toast straight from frozen. Best way to keep it fresh!
Jacqueline says
What would you recommend as a substitute for oil, if trying to lower the fat & calorie content?
Katrin Nürnberger says
hi Jacqueline, I added it because I find that coconut flour can taste dry. You could probably replace it with a little more water, 2-3 tbsp, and see how it turns out!
Hannah says
I just made these as muffins and didn’t find them that exciting. However, I was thinking of making again as a flatbread and topping with pesto, cheese, and veggies. Could I put the dough in a cookie sheet? Suggestions? Ideas? Thanks!
Katrin Nürnberger says
Yes, why not? I’m sure it would work 🙂
Craig Amer says
Hi there, thanks for this im going to try it, would you get the same results making buns, that way we could enjoy a nice cheeseburger keto style. Many thanks
Katrin Nürnberger says
Hi Craig, from memory this dough may be a little too soft to form into buns. If you used something like a yorkshire pudding tray that would work – anything so they can hold their shape.
Abby says
Hello!
I tried making this bread today and the middle part of the bread is still moist than I would have preferred. The only modification I made is using Canola oil instead of Olive since that’s what I have. What could have been the problem?
Katrin Nürnberger says
Just stick it in the oven for another 10 minutes or so, covering the top with aluminium foil. Or, if that’s too much effort, toast this batch.
I don’t know if canola oil would behave differently than olive oil, but my guess it probably not. It could be that you simply needed to use a little more of either the coconut flour or the flax – maybe measure more generously next time if you’re using cups. It’s also possible that our ovens differ slightly in temperature, or that you baked on a low shelf where the temperature is cooler (I used the middle shelf). If you bread is browned but not yet done on the inside, simply cover with foil and leave it in a little longer.
I hope this helps and you’ll end up with the bread you want next time!
Brenda Wood says
I follwed the recipe to a tee and it came out about an inch high… Certaiy NOT bread!!! What a waste of ingrediants because it is not high enough to have my avocado on for toast.
Katrin Nürnberger says
Hi Brenda, with 2 tsp baking powder AND whipped egg whites you should have gotten a good rise and a pillowy-soft bread. Was yours hard or did not rise? Check your baking powder and see that it is fresh – this can sometimes be the reason why bread does not rise. Let me know and maybe we can work out together what went wrong
gaya says
Hi,
How long can I store the bread ? In the fridge ?
Thdnks
Gaya
Katrin Nürnberger says
I think it’s fine for 5-7 days.
Kristin says
Do you think doing half coconut flour and half garbanzo bean flour would work too?
Katrin Nürnberger says
Hi there, I don’t know whether garbanzo bean flour would expand as much as coconut flour because I don’t have any experience baking with it. My guess it that it might not – coconut absorbs A LOT of liquid, up to twice as much as other flours. Therefore, you’ll probably need more of the garbanzo flour. You’d have to experiment and see at which point you have a good dough consistency. So, add your half first and then maybe another quarter or so if necessary, up to twice as much.
Rosie Ellett says
Love this recipe a year on from finding it. Use every week. Started using the eggs yolks from the 3 that are not used to make a quick scrambled egg and works really well.
Katrin Nürnberger says
Wonderful! I feel honoured this bread made it into your weekly rota!