This Flaxseed Bread has a nutty flavour and dense texture reminiscent of rye bread, and is perfect for making toast! It’s vegan, gluten-free, no-knead, yeast-free, free from sugar, oil-free, nut-free and super easy to make!
I had many failed attempts when making this recipe – I initially wanted to make a bread using just flaxseed and no flours, but ended up with a very sticky loaf that tasted horrible!
So, I decided to add some gluten-free flour and made a version with half ground flaxseeds and half gluten-free flour. This worked out slightly better, but still had a slightly sticky texture.
Changing the ratios and making a bread using slightly less flaxseeds than gluten-free flour turned out to yield the best texture and flavour!
What are flaxseeds?
Flaxseeds, which are also sometimes known as linseeds, are a type of seed.
You can buy either brown flaxseeds or golden flaxseeds.
You can buy either flaxseed meal (partially ground-up flaxseeds) or whole flaxseeds.
Where can you buy flaxseeds?
You can buy flaxseeds in most supermarkets, local health stores or online.
What type of flaxseeds should you use to make this Flaxseed Bread?
You can use either brown or golden flaxseeds, but I found the colour was much nicer with golden flaxseeds.
You can buy either whole flaxseeds or flaxseed meal – it doesn’t really matter because either way you’ll need to grind them up into a fine powder anyway.
Why you’ll love this Flaxseed Bread:
- it’s perfectly dense
- it has a nutty flavour
- it’s oil-free
- it’s free from sugar
- it’s yeast-free
- it’s nut-free
- it’s a source of protein and fibre
- it’s filling and nutritious
- it’s perfect for toast
- it slices well
- there’s no kneading required
- there’s no proving time needed
- it’s made in one bowl
- it requires just 15 minutes to put together before baking!
How to make this Flaxseed Bread
Scroll down to the bottom of the post to see the full recipe.
Tip: Whether using whole flaxseeds or flaxseed meal, you’ll need to grind them up into a fine powder. Flaxseed meal isn’t fine enough for making this bread.
- Place the flaxseeds in a food processor.
- Whizz until you get a fine powder.
Tip: This can take quite a lot of time and it’s much easier if you have a powerful/high-speed food processor.
- Transfer into a glass mixing bowl and mix together with all the other ingredients.
Tip: Use a measuring jug to measure out the water.
- Transfer the batter into a one-pound loaf tin.
Tip: Line the tin with greased baking paper to make the bread easier to remove after.
- Sprinkle over mixed seeds to decorate, if desired.
- Bake in the oven for 40 minutes until an inserted skewer comes out clean.
Tip: Transfer the loaf to a cooling rack to cool down completely before packing away to store because otherwise the steam from the warm bread will get trapped and you’ll end up with soggy bread!
- Best left to cool completely before slicing.
How long does this Flaxseed Bread keep for?
This Flaxseed Bread keeps well covered in the fridge for a good few days. If not eaten on the day it’s made, it’s best toasted before eating.
Top tip for enjoying this bread
I found this Flaxseed Bread tasted best when sliced as thinly as possible and toasted until super crispy – it’s great for making bruschetta-style open sandwiches!
Substitutions you can make to this recipe:
- if you’re not gluten-free, you can use plain flour
- you can replace the apple cider vinegar with lemon juice.
More gluten-free vegan bread recipes:
- Gluten-Free Vegan Chickpea Bread
- Gluten-Free Vegan Blueberry Banana Bread
- Gluten-Free Vegan Irish Soda Bread
- Gluten-Free Vegan Almond Bread
- Gluten-Free Vegan Oat Bread
- Gluten-Free Vegan Dinner Rolls
- Gluten-Free Vegan Seeded Buckwheat Bread
- Gluten-Free Vegan Cornbread
- Gluten-Free Vegan Bread Rolls
- Gluten-Free Vegan Oatmeal Bread
- Gluten-Free Vegan Biscuits
- Gluten-Free Vegan Orange Bread
- Quinoa Bread
- or browse the whole collection!
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Flaxseed Bread (Vegan + Gluten-Free)
Ingredients
- 200 g (1 1/8 cup) whole flaxseeds * (I used golden but brown works too)
- 300 g (2 1/2 cups) gluten-free flour blend (or sub plain flour if not gluten-free)
- 4 teaspoons baking powder (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 1/4 teaspoon salt to taste
- 400 ml (1 2/3 cup) water
- 1 tablespoon apple cider vinegar ** (ensure gluten-free if necessary)
To decorate (optional):
- Seeds
Instructions
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Place the flaxseeds in a food processor and whizz until you get a fine powder – this can take quite a lot of time and it’s much easier if you have a powerful/high-speed food processor
- Transfer into a large bowl
- Add the gluten-free flour, baking powder, bicarbonate of soda and salt and mix well
- Add the water and vinegar and mix again
- Transfer the mixture to a loaf tin (I used a one-pound loaf tin) lined with greased baking paper
- Scatter over seeds to decorate, if desired
- Bake in the oven for around 40 minutes, until risen and an inserted skewer comes out clean
- Leave to cool on a wire rack before putting away to store
- Keeps well in the fridge for up to a few days
Notes
You can buy either whole flaxseeds or flaxseed meal – it doesn’t really matter because either way you’ll need to grind them up into a fine powder anyway.
Whether using whole flaxseeds or flaxseed meal, you’ll need to grind them up into a fine powder. Flaxseed meal isn’t fine enough for making this bread. **You can replace the apple cider vinegar with 2 tablespoons lemon juice.
Top tip for enjoying this bread
I found this Flaxseed Bread tasted best when sliced as thinly as possible and toasted until super crispy – it’s great for making bruschetta-style open sandwiches!Top tips for baking this bread
- If you’ve kept your bread in the oven for the right amount of time and it’s still not done in the centre and the outside is becoming hard/burnt, then I would recommend covering it with a piece of baking paper to prevent the outside from becoming burnt, and and continuing to bake it until an inserted skewer comes out clean.
- Make sure to leave the bread to cool down completely on a cooling rack before packing it away to store because otherwise the steam from the warm bread will get trapped and you’ll end up with soggy bread, which nobody wants!
How long does this bread keep for?
- It keeps well covered in the fridge for a good few days. If not eaten on the day it’s made, it’s best toasted before eating.
- If you’re freezing it, you can just slice it up and put the whole thing in the freezer. Then when you want to eat it you can just pop the slices of bread in the toaster straight from frozen.
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Jo
I’m eating some of this fresh out of the oven right now, and it is delish! Thank you so much for all your great recipes!
Rhian Williams
Thank you so much, so happy to hear that!
P
I accidentally used flaxseed meal…. we will see if it turns out. Just saw the note about needing to grind it. Whoops.
Rhian Williams
Sorry to hear that – hope it turned out ok!!
Christina
What kind of seeds on the top did you use?
Rhian Williams
Pumpkin seeds, sunflower seeds, flaxseeds and poppy seeds!