Comments on: Golden Flax Bread

By: Kay

Kay — Mon, 05 Sep 2011 18:51:12 +0000

Thanks Kiva, for the yummy recipe..I’m on a grain free kick for this month and found your recipe via gluten free easily.

I followed the recipe to a T and then added 1/2 tsp dried basil leaves and spread the batter on a cookie tray (like foccacia) and baked it 350F for 10 – 12 mins. Then used a knife to cut the whole bread into 6 slices using a scissor.

Loved it!!! Thank you!

By: Jo Crescent

Jo Crescent — Thu, 04 Aug 2011 21:12:23 +0000

Yum yum! This recipe is baking as I type. I love flaxseed & have been experimenting with flaxmeal crackers, but I think your bread will be a good solution for sandwiches, which we like especially when we travel. I have bookmarked your site & will be back for more good ideas.

By: jared

jared — Wed, 27 Jul 2011 23:13:34 +0000

just made this.. subbed hazelnuts for almonds cuz that’s what i had on hand.. WIN!! been looking for a gf bread recipe that didn’t call for 8 different kinds of flour.. this seriously made my day.. dinner was extra special tonight.. =)

By: Katah Kenehan

Katah Kenehan — Sat, 18 Jun 2011 17:44:19 +0000

Thank you so much for this recipe! I love it. It’s hard to find a bread recipe that doesn’t have 100 ingredients, or isn’t rock hard. This was very soft, in fact today I am going to try using a muffin top pan to make flax buns out of it. I am sick of eating the bread from the store my parents bought for me! I mean, you can feel it go down your throat!

By: Sarah Bailey

Sarah Bailey — Sat, 12 Feb 2011 00:07:09 +0000

I just made a double batch of your bread, and WOW – it wasn’t anywhere near as scary as I thought it would be. I have never made homemade bread in my life, so I was really nervous. I cooked the bread in a bread pan at 375 degrees for 35 minutes (but my oven may or may not be broken. I felt like that was way longer than it should have been.) I oiled the bread pan but the bread still stuck a lot at the bottom. Do you think that’s because it cooked too slowly?

After the bread finally didnt jiggle around, I forced it out of the pan onto a plate, sliced a piece, added butter, and YUM! I am SO impressed. Thank you so much!

By: John

John — Fri, 31 Dec 2010 22:41:43 +0000

Just found your site looking for recipes to use golden flax meal. I have already made bread.. yesterday in fact. The recipe called for 5 eggs! WOW! That is my whole months allotment! Your page here gives tons of variations. Your great! Thanks and happy Yule!

By: J.L.

J.L. — Mon, 01 Nov 2010 15:14:16 +0000

Sounds like a great recipe that I’ll definitely have to try! For the person whose family is sensitive to eggs:

Egg Replacement:
Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.

By: Amy

Amy — Wed, 27 Oct 2010 22:22:24 +0000

I’m looking forward to trying this bread! I was diagnosed with food allergies back in Aug. with Wheat, Rye and even yeast being high on the list. I’ve been searching for bread alternatives and this one looks great! This reminds me a bit like a Mediterranean flat bread I once had with kalamata olives, sundried tomatoes, herbs and feta or it may have been mozzarella cheese. Wonder how something like this might work with your recipe. Looking forward to trying it! Thanks!

By: Kiva Rose

Kiva Rose — Sat, 11 Sep 2010 22:37:01 +0000

If you don’t use the almond meal, just add a bit more flax meal in or substitute coconut flour or some other ground nut besides almond.

By: Kiva Rose

Kiva Rose — Sat, 11 Sep 2010 22:36:07 +0000

I and coconut flour don’t get along well, but I imagine it would make a good substitute in general here.

This makes one medium sized loaf.

By: Mimi (Damn the Freshman 15)

Mimi (Damn the Freshman 15) — Sat, 11 Sep 2010 20:12:41 +0000

I’m loving your blog! This recipe looks stellar. I just have two questions–

- Would coconut flour work in place of almond?
- About how many servings does this make?

By: Roberta

Roberta — Thu, 12 Aug 2010 20:45:17 +0000

Thanks for much for this great recipe. I am gluten sensitive and cannot tolerate many of the other gluten free flours. This flax meal recipe is easy and well tolerated. Thanks again.

By: Wendy

Wendy — Thu, 08 Jul 2010 22:21:25 +0000

This just came out of my oven and I had the first warm bite, it’s very good and has a nice texture. I baked it at 375 for 15 mins. I put it in a cake pan that was bigger than it would hold so I just kind of rounded it in the middle.

I just love it. I know this will make a great herb bread, or even a sweet bread. Plus it’s so easy to be gluten free and it’s so much healthier than most gluten free breads! Most of the gluten free breads I’ve tried to make have way too many ingredients and the ingredients make me wonder if I really want to eat it. Then it comes out all icky half the time. So much effort, the ingredients are so expensive, and I’ve wasted half a day.

Thank you for this easy, healthy, bread that I can change around and make many different types of bread out of.

I’m really enjoying your site. Too bad I’m on the east coast, I’d love to visit.

By: Mom at The Gluten Free Edge

Mom at The Gluten Free Edge — Wed, 12 May 2010 12:17:26 +0000

This is a wonderful, thought-provoking recipe. My daughter Rita, who blogs with me, brought it to my attention last week. Two batches later (and listening to my tummy) I am ready to alter it to my needs as you mentioned by adding herbs and substituting buckwheat for a portion of the flax. One of my all-time favorites is sage biscuits and this sounds like the perfect start for a gluten-free recipe. Thanks so much for sharing!

By: Kiva Rose

Kiva Rose — Wed, 12 May 2010 00:03:47 +0000

Yes, flax meal is just finely ground flax seeds.

They do carry it in some grocery stores, depends on your region though.

Glad you enjoyed the post!