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!
4teaspoonsbaking powder(ensure gluten-free if necessary)
¼teaspoonbicarbonate of soda (baking soda)
¼teaspoonsalt to taste
400ml(1 ⅔cup)water
1tablespoonapple 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.
Video
Notes
*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. 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.Serving suggestionI 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.