Kiva’s Golden Flax Bread (Grain Free, Gluten Free, Dairy Free, Sugar Free +)

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Have you been wishing for a wonderful bread that fits into the grain-free, gluten-free, dairy-free, sugar free, soy-free, and yeast-free categories? I have one for you. It comes from Kiva Rose ( The Medicine Woman’s Roots) and it’s a lovely golden flax bread. This recipe is one that sat in my towering “to make” pile for a good while. A little over a year ago, my friend, Elana (Elana’s Pantry), had recommended Mark’s Daily Apple—ablog that focuses on primal/paleo living—which I started reading and enjoyed very much. Mark shared his grain-free, gluten-free Spinach Bread in a post focused on Handy Primal Sandwich Alternatives.  He asked his readers to submit their recipes and ideas in comments. One comment led me to another blog, which praised Kiva Rose’s Golden Flax Bread. I was very intrigued and immediately printed out the recipe. It eventually made its way to the bottom of my pile, but it remained in the back of my mind. Suddenly the other day with 90-degree temperatures and with much left to do before our trip, inexplicably, I just had to make this bread.

I have no idea why I waited so long; this bread is delicious. It’s very surprising that so few ingredients can yield such a tasty and nutritious loaf of bread. Admittedly my loaf wasn’t as photogenic as Kiva’s (I’ve included both our photos), but my lack of a golden outside didn’t affect the inner taste. The taste was indeed golden. First, we enjoyed a slice with our meat loaf and steamed artichokes (a “clean-out-the-fridge” meal before vacation). Mr. GFE thought it tasted great. He had no idea what the ingredients were, so that was high praise.

The next day I cut the round loaf into two lengthwise slices and used them for a tuna salad sandwich. Oh my gosh. One bite sealed the deal. I will now be making this flax bread fairly often, just to enjoy these amazing sandwiches. The bread when used in sandwich is reminiscent of the taste of whole wheat bread, but with a more pleasant taste. Being gluten free, it feels almost wrong to say that and mean it in a positive way, but the taste and texture make for one fabulous tuna salad sandwich! Because it’s so nutritionally dense and filling, a small loaf of this bread will go a long way. I could only eat half of the sandwich in the photo above (shown open face just for photo appeal).

If you’re grain free and have been missing pancakes, Kiva says you can even use this recipe to make pancakes! (See her notes in the recipe below.) I am excited about that possibility because as much as I love pancakes, they don’t alway love me back. I can’t wait to see what my body thinks of grain-free pancakes.

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Kiva has very graciously allowed me to share her recipe and photos with my gfe readers here. Her notes are in parentheses. Mine are at the bottom in the * explanations and in Shirley’s Notes. 

Kiva’s Golden Flax Bread
(Click here for a printable version of this recipe.)

2/3 cup flax meal

1/3 cup almond flour (other nut flours/meals can be substituted)

1 1/2 tsp baking powder*

Salt to taste (I like more salt in my flax bread than I would in other bread)

about 3 tsp olive oil or unrefined coconut oil (or butter, depending on what kind of flavor you want and your specific dietary needs)

2 eggs (1 egg will suffice, but 2 eggs holds together just a bit better)

water to texture desired (it makes a big difference, and the wetter it is, the harder it is to get it to cook all the way through, I go for minimal water needed to get things fluid enough to pour the batter)

Mix dry ingredients together well.

Gently beat eggs together before adding (optional, but it blends better that way).

The recipe will work for a regular-sized pie tin or small loaf pan. Double the recipe for a more normal-sized bread loaf pan. Don’t forget to grease the pan well before pouring the batter in.

Preheat oven to 350 degrees Fahrenheit.

Cook for approximately 20 – 25 minutes or until golden brown on top. Toothpick or butter knife should could out clean if you insert it into the center of the bread. Enjoy fresh out of the oven or at room temperature for a nice sandwich.

Pictures are of this morning’s bread, with walnuts added for extra texture and arugula and sage added for delightful greenness. This loaf was made in a metal pie tin.


For an herbed bread: add small chunks of sharp cheddar cheese, a tablespoon of crushed thyme, a tablespoon of crushed sage, a teaspoon of oregano or bee balm, small handful of fresh chopped rosemary, fresh ground black pepper to taste, and maybe some coarse salt on top. You can even add some green onion, broccoli, or nettles for extra panache if you like.

Sweet bread: add cinnamon, honey, cardamom, vanilla, and even some fresh fruit like sliced strawberries.

Pancakes: just make the batter thin enough to spread on a hot cast iron pan or griddle. Unsweetened applesauce is nice in the pancakes instead of water.

Recipe courtesy of Kiva Rose (Bear Medicine Herbals)

*Be sure to use a grain-free baking powder or grain-free baking powder substitution to make these completely grain free. My buddy, Kelly (The Spunky Coconut), did an informative post a while back on this topic. Be sure to read the comments in response to her post  for readers’ thoughts and ideas on this topic.

Shirley’s Notes: My loaf was only 6 inches in diameter and maybe an inch and a half high. I used one tablespoon plus one teaspoon of water. I’ll use a little more water next time to see if I can get a slightly larger loaf as is shown in Kiva’s photos. I used Honeyville almond flour, olive oil, aluminum-free baking powder, dash of sea salt, and two eggs. For a baking receptacle, I used a stoneware pie plate that I had simply lined with parchment paper. Next time I plan to use a loaf pan. I’ll either use a small one or double the recipe and use a regular-sized loaf pan as Kiva advises. UPDATE: See my new version of this bread here.

If you’ve been looking for a nutritious bread you can make in just a few minutes and this recipe meets your personal “free” requirements, I hope you’ll give it a try. Don’t wait as long as I did. Seriously. Time’s a wastin’. And, speaking of that, please don’t forget to enter the giveaway of Melanie Krumrey’s terrific book, Bagels, Buddy, and Me, here on my Out and About page. The giveaway ends Wednesday, June 16, at midnight.

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This post is linked to Whole Food Fridays.

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Full Disclosure/Disclaimer: This post may contain one or more affiliate links. If you purchase through them, your cost will always be the same, but I will receive a small commission. Thanks for the support! Read the full disclaimer here.


71 Responses to “Kiva’s Golden Flax Bread (Grain Free, Gluten Free, Dairy Free, Sugar Free +)”

  1. Jenn on June 14th, 2010 3:49 pm

    The bread looks gorgeous!! and no gums needed….interesting! Now if only I can find some flax meal…

    • Shirley on June 14th, 2010 4:52 pm

      Hey Jenn–Thanks! Kiva’s a genius, isn’t she? :-) I love the simple ingredients and the taste and texture. Still can’t believe this bread really. Well, when you really decided you wanted the guar gum to make Maggie’s bagels, it appeared. So I’m confident the same will happen with flax meal. BTW, if you can find flax seeds, you can grind your own. Coffee mills are usually great for such tasks from what I understand. ;-)

      Fingers crossed for you …


      • Jenn on June 16th, 2010 1:20 am

        Grinding my own doesn’t sound that hard…I also own a mortar & pestle but was thinking that might release too much of the oils – I do have a coffee grinder though!

        • Shirley on June 16th, 2010 3:23 pm

          Hey Jenn–Good luck with making your own flax meal. I’m sure you’ll do great. I suggested a coffee grinder because that’s what Chelsey (The Crazy Kitchen) used to make her lovely homemade almond flour. I read that 1/4 cup of seeds yields about a 1/2 cup of meal. Will look forward to your report on all! :-)


        • Kitty on January 10th, 2012 11:55 am

          Flax meal is WAY easy to grind in a coffee grinder, I do it a pound at a time and keep the remainder in the freezer but for even fresher meal grind as needed. my only complaint is I have a tiny kitchen so no room for a separate coffee grinder for each use, I wipe it out with a papertowel before I grind my flax.(flax to coffee it doesn’t really matter at all.)

          • Shirley on January 10th, 2012 1:32 pm

            Thanks so much for your helpful comments, Kitty! They remind me that I have to honor my promise and post my updated version of this bread! Putting on the schedule for next week. ;-)


  2. jamie on June 14th, 2010 6:33 pm

    Shirley! this looks fabulous!! I can’t wait to make this, especially since it uses baking powder! My sister can’t do hydrolized/commercial yeast and I have been too crazy busy to play with a natural starter(bad me). question tho- will applesauce work to hold it together instead of eggs (also a no-no for my sis)? or maybe some coconut yogurt? thanks heaps!

    • Shirley on June 15th, 2010 11:01 am

      Hi Jamie–Thanks, and thanks to Kiva for allowing me to share this recipe! I was thinking about you when I posted this recipe and wondering about making it egg free. Someone had asked Kiva in the comments on her post, too. She did what I’ll do … basically offer a guess and a suggestion to give it a try. I think applesauce is more likely to work in this recipe than it did in the party puffs one. The yogurt sounds like a good idea, too. (Hmmm, maybe a little of both?) Last, using additional flax meal and water to create the flax egg(s) (one tbsp flax meal and three tbsp of water) and letting set up a moment before adding the rest of the flax and other ingredients might work best. I’m totally guessing though. If I were home, I’d do some experimenting for you. ;-) You really aren’t losing too much if it doesn’t work and probably any failed methods would still make great bread crumbs or a stuffing-type mixture, or similar topping (e.g., for casseroles, fruit, oatmeal). I’ll keep my fingers crossed and look forward to hearing from you. Oh, BTW, did you notice that Kiva does recommend using applesauce in place of the water if one makes pancakes using this recipe. (See her notes.)

      Last, you are being an awesome sister! Don’t chastise yourself on what you haven’t gotten too yet. I know your sister appreciates all your efforts more than she can convey. Being fed safely by our loved ones is such a gift, and to have a sister going out of her way to create and make recipes for you … well, that’s beyond words gratitude. :-)


      • jamie on June 15th, 2010 1:21 pm

        Shirley, you are such an amazing person! Not only for all your experience that you share, but for posting on vacation!!! You crazy, girl ;) but hope you are having fun and thanks for the tips- i will post my results and hope that it comes out :) and yes i did see her suggestion about the applesauce for pancakes! so might try some applesauce and the coconut yogurt and see what happens. and you are sweet- my sister does appreciate what i do, and it is always wonderful for me to be able to feed her food she can have. hugs!!! jamie

        • Shirley on June 16th, 2010 2:32 pm

          Hey jamie–Amazing I’m not so sure about (but thank you!) … now “crazy girl”–yep, that’s me! ;-) I’m having fun and not missing any cool vacation stuff to be online. Between meals and diving (for Mr. GFE), we come back to the room for quick breaks/R&R and that’s when I’m mostly on the computer for short stints. I’m thinking good thoughts for you to make this recipe egg free as well! :-)


  3. Carol, Simply...Gluten-free on June 14th, 2010 11:22 pm

    I have a big bag of flax seed meal just crying to be used and this is just the ticket – I think I will try with herbs and cheese!

    • Shirley on June 15th, 2010 11:07 am

      Hi Carol–I bet you’ll come up with a sensational combination. Can’t wait to find out what it is! This bread is really surprising. With every bite I liked it better and better, and like I said, the sandwich application really convinced me. And, that was just with the basic recipe, so herbs and cheese … heaven. ;-)


  4. Learner on June 15th, 2010 6:37 am

    Do you think it would work with egg-replacer (either commercial or flax-based)? Or the applesauce jamie mentioned above? I’m also egg-free and lactose/casein free.

    • Shirley on June 15th, 2010 11:13 am

      Hi Learner–Great to see you here at gfe again! :-) Please see my reply to Jamie. I offered some thoughts … purely speculation, but my ideas. When I’m home from vacation, I’ll do some experimenting myself, but until then, you both will have to be adventurous and give it a try. I will add that I think commerical egg replacer works in just about every recipe that doesn’t require too many eggs, right? So that might be the best option. Good luck and please report back!


  5. Alta on June 15th, 2010 12:30 pm

    Yum! Your high praises are convincing me to try this! I wonder if my newly dairy-free self will better be able to handle the flax seed. I think this would a great experiment to see! Yum Yum!

    • Shirley on June 16th, 2010 2:26 pm

      Hi Alta–I will be interested to see what you think and how you fare with the flax seed content. I’m hoping you’ll do just fine. I tend to be sensitive to high fiber content at times, but had no issues with this bread. I’m really looking forward to making this bread often.


  6. Iris on June 15th, 2010 2:26 pm

    This looks so simple! I’m going to try it with sunflower seed meal instead of almonds. And I’m already thinking of all the fun herbs and spices I could add…thanks for bringing this recipe to our attention!

    • Shirley on June 16th, 2010 2:36 pm

      Hi Iris–Thanks! Sunflower seed meal sounds like a great idea. :-) I think I’d also love this with walnut meal, too. (I like using that in baking.) The herb and spice possibilities are endless and so much fun to think of. Wonderful way to use whatever is available locally or in one’s herb garden. I look forward to hearing about your variations.



  7. cynthia Leeder on June 15th, 2010 2:50 pm

    I want to share with you that I love this recipe. I have (doubled it) adapted it to use 2/3 cup ground flax seed and 1 1/3 cups almond meal (Trader Joe’s), 4 eggs, 6 Tbs oil. 3 teaspoons baking powder, 1/4 cup almond milk and salt. I bake mine in a 9X9 cake pan and then cut it into 9 squares. To use it I cut the square in 1/2 and toast it. It is great with apple butter. It is also great for a fried egg sandwich or a deli chicken and goat cheese and lettuce sandwich for lunch! I give the recipe out to all my gf/cf patients. I have thought about sharing it on my web site, but haven’t gotten around to it. Glad you got it out!

    • Shirley on June 16th, 2010 2:39 pm

      Hi cynthia–Nice to see you here at gfe again! :-) And, thanks so much for sharing your version of flax seed/almond meal bread. It sounds really terrific and I love all your serving suggestions–I’m salivating even though I just ate a gourmet lunch! ;-)

      Thanks so much!


    • Shirley on June 16th, 2010 2:53 pm

      Cynthia–One more thing … a question per what gfe readers are asking … how does your version of the bread keep? Do you refrigerate it? Does it dry out in a day or two, and so forth?



  8. Alea on June 15th, 2010 3:04 pm

    This looks fantastic! I am going to try the herbed version this week.

    I am steadily working through my “to try” list too. I need more mouthed to feed so I have an excuse to cook even more. :-)

    • Shirley on June 16th, 2010 2:43 pm

      Hi Alea–Thanks! :-) Always nice to see you! LOL on needing more mouths to feed … why do you think I lead a support group? ;-) Okay, that’s not the only reason, but it does give me a receptive audience to try recipes out on. One day I’ll work through all my recipes … of course, I do keep adding to the pile. LOL Can’t wait to hear what you think when you make an herbed version. Try it hot, then room temp, as bread, etc. I think each variation gives a slightly different flavor/appeal.


  9. Terry on June 15th, 2010 3:05 pm

    This bread looks very tasty and easy to make, so I am going to go for it—I have just one question though–how does it keep? It looks pretty small, but if there were any leftovers, does it keep well?
    Thanks :)

    • Shirley on June 16th, 2010 2:51 pm

      Hi Terry–Nice to see you. :-) I have to admit that my bread was gone in about 24 hours, so I don’t have a first-hand answer to that question. Because of the high fat content (healthy fat, but still fat) of flax meal and almond meal, in “raw” meal form, they should be stored in the refrigerator. So, I guess if you want to keep this bread for several days, you’d place in an airtight container in the refrigerator. Once I make a larger batch and keep it for several days, I’ll let you know how it keeps … whether it dries out any, etc.


      • Kitty on January 10th, 2012 12:31 pm

        I made a similar bread from a different web site already, and it kept fine in a bread bag in the fridge. I’m alone in this gluten free thing so I wasn’t taking any chances. Also the bread did not get dry, even though I baked it for over an hour. LOL

  10. Maggie on June 15th, 2010 9:04 pm

    Shirley you are amazing! A post while on vacation AND replying to comments. Wow! This looks like a super fast and healthy bread. I’d love to get it to work for us as sometimes I just don’t feel like baking yeast bread! I find egg replacer makes some recipes too crispy. I think I’d try it first using 3tbsp of applesauce for each egg . I’ll definitely let you know what I come up with. I think this would be great to use as pizza dough too. My kiddies love pizza and sometimes we don’t have a crust. I could do this easily and have it ready for supper! Thanks Shirley and Kiva!

    • Shirley on June 16th, 2010 3:04 pm

      Hey Maggie–Thanks, my dear … you’re a sweetie! :-) I’m just catching up with gfe stuff on our breaks in the room. It’s actually quite pleasant. Usually at home, I have a million other things competing for my attention, but here I don’t have another darned thing to worry about. And, don’t worry … Mr. GFE and I are getting in lots of quality time when we’re not in the room.

      I like the idea of yeast bread. I like the taste of yeast bread. But, the effort to make it, even easy versions, not so much. As you said, this is super fast and so healthy. I really do feel better eating grain free. I sooo hope the applesauce works out for you and the others here who need an egg-free version. I had no idea on the egg replacer making products too crispy. Thanks for mentioning that. And, yes, this would make for a very healthy pizza crust. That would be fun to try and play around with flavors! Yes, thanks to Kiva for coming up with this brilliant recipe. :-)


  11. Karen@Cook4Seasons on June 15th, 2010 9:05 pm

    This does look easy and it just so happens I have all the ingredients on hand. Curious, too, how long it lasts – and did you refrigerate?
    Happy travels! XO

    • Shirley on June 16th, 2010 3:07 pm

      Hi Karen–I’d say that’s fortuitous that you have the ingredients on hand! ;-) Well, my small loaf lasted slightly less than 24 hours, but I’m not sure you could use that as a guide. I didn’t refrigerate, but probably would if I kept it longer. Another reader, Cynthia, commented here on her version of this bread, so I’ve asked if she refrigerates hers. We’ll see what she says, and, of course, I’ll update the post and add a comment if I have further info after making it more in the future.

      Our travels have been very lovely … thanks! xo,

  12. Sophie on June 16th, 2010 4:53 am

    Hello Shirley!! Your bread looks so tasty & wonderful!!

    MMMMM,….. The bread looks so lovely & pretty marvellous too!
    I so love flax seeds. they are so tasty, nutty like & so good for you too!

    Many greetings from sunny Brussels!

    • Shirley on June 16th, 2010 3:25 pm

      Hey Sophie–Good to see you again! Thanks for the lovely words–much appreciated! The flax meal really gives great taste and texture in this bread. Glad to hear Brussels is sunny at the moment! ;-)



  13. Aubree Cherie on June 16th, 2010 7:28 am

    This looks so good! The photos with butter or spreads look good, but I’m pretty sure I would love this even plain :)

    ~Aubree Cherie

    • Shirley on June 16th, 2010 3:31 pm

      Aubree–I did love this bread hot, cold, plain, and with topping, as sandwich bread, etc. The taste wasn’t quite what I expected at first, but I do love it. Can’t wait to experiment more with it! :-)

      Thanks for always taking the time to comment here at gfe, dear!


  14. Linda on June 16th, 2010 10:04 pm

    That does look good. I like the idea of a grain free bread, but I can’t tolerate a lot of flax meal. I’m afraid that bread would send me to the bathroom. Thanks for sharing it at GF Wednesday!

    • Shirley on June 17th, 2010 12:13 pm

      Hi Linda–I’m always happy to support GF Wednesday! I was really surprised I had no issues with this bread due to the flax meal. Maybe I’m evolving. I’m wondering if you could make another version with a substitute for the flax seed. If I come up with any ideas, I’ll let you know. :-)


    • Kitty on January 10th, 2012 12:34 pm

      I used half flax and half almond for mine. I’m sure you could even do 2/3 almond meal and 1/3 flax, or even less if you needed to.

  15. carrie on June 21st, 2010 12:00 pm

    Thanks so much for sharing this Shirley! I make Elana’s GF 2.0 bread ALL The time. It’s basically the only bread I make for myself. I can’t wait to try this, which is sort of like another version!! :-) I love the switch with the flax seeds, they are so wonderful! I use them in everything!!

    • Shirley on June 22nd, 2010 9:28 am

      Carrie–I think this will be a little different from Elana’s 2.0 bread, which looks to be great sandwich bread using the same ingredients, but in different proportions. I need to try her recipe, too. Flax seed meal is versatile and so good for you, for sure! Hope you’ll like this recipe when you give it a try! ;-)


  16. Maggie on June 22nd, 2010 6:36 pm

    Hi Shirley – I tried to make this egg-less today and wanted to report back. For the 2 eggs I substituted 3 tbsp of unsweetened applesauce and 1 egg replacer. I also added 1/2 tsp of baking soda as that has helped my yeast breads a lot. Sadly, it was too salty and didn’t rise very much during the baking process. In other words, it didn’t turn out! I might try less salt (1/4 tsp?) and no egg replacer. I usually use flax to sub for eggs but thought that would make for too much flax. I could try 6 tbsp of applesauce. I’d love for this to work out!

    • Shirley on June 23rd, 2010 11:34 am

      Hey Maggie–I so appreciate you reporting back, but am bummed it didn’t work out. I hope you figure it out. I’ll keep my fingers crossed for you.

      In today’s post, I shared a veggie burger made with no eggs! I’ve been thinking of you and my other egg-free friends. ;-) Hope you like it!


  17. Brandon on August 4th, 2010 1:36 pm

    I am so glad I found this recipe! I will try it out in a pin plate first, then in a small loaf pan. I wonder if I doubled the recipe, and put it in an 8′ x 9.5″ loaf pan, if it would come out?

    I wonder if it would rise much, and how many slices it would be. Just trying to figure out the nutrition information for each slice. Thank you Shirley!

    • Shirley on August 4th, 2010 6:11 pm

      Hi Brandon–Welcome to gfe! :-) I think you’ll really love the recipe. While I haven’t tried this bread in a loaf pan yet or doubling it, Wendy over at Gluten-Free Greenie made a variation in a loaf pan. You can check out her version here. Hers looks much higher than mine … more of a standard loaf size. When the oven returns to being an asset (and not a liability) after this heat has passed, I’ll try it in a loaf pan. But, please report back on how you fare with a loaf. ;-)

      Thanks! Best,

  18. donna on November 5th, 2010 6:00 pm

    Almond meal is so expensive can you suggest some meal for the Golden Flax bread that would not be expensive, I am on Social SEcurity and have a hard time buying healthy food, I really want to make this bread as I am on limited foods and told to be grain free, thank you.

    • Shirley on November 9th, 2010 7:59 am

      Hi Donna–It looks like you are new to gfe–welcome! :-) I’d stick with the almond meal or nut meal, but let me offer some thoughts and ideas. While almond meal seems outrageous in price, I find a 5-lb bag will last me months (4 – 6) so I don’t find it to be a big cost burden. Also, some friends make their own almond (or other nut) meal easily by using their coffee grinder. Chelsey (The Crazy Kitchen) shared how to do that a while ago. Honeyville Almond Flour is also on the Amazon Subscribe and Save program, which offers good prices and free shipping, if you order any other specialty items. I order directly from Honeyville most often though, waiting until there’s a discount or free shipping. My friend, Kim (Cook IT Allergy Free) recommends Digestive Wellness Almond Flour. Again, the price seems very steep, but if you consider it over months, it can be reasonable. However, if you can get a good deal on raw nuts, you can certainly grind your own as Chelsey did. Let me know what you do and how it all turns out!

      All the best,

  19. letty on March 2nd, 2011 2:05 am

    YUM! I just doubled this recipe and made a loaf of the bread and it is SO GOOD. I haven’t been eating any processed grains so this is so amazing. I made it with an extra tsp of baking powder, basil leaf, oregano, grated asiago and black olives… thank you thank you thank you, this has saved me. PS If you live near a Trader Joes, they carry almond flour for $3.99 a bag. Otherwise I would not be able to afford this stuff…

    • Shirley on March 2nd, 2011 7:12 am

      Hi letty–Welcome to gfe and thanks so much for the feedback on Kiva’s bread recipe! :-) Your changes sound fantastic and I’m thrilled you have a new option for grain-free bread. How much does the bag of flour from Trader Joe’s contain? There’s no Trader Joe’s near me, but just curious. It takes me 4 to 6 mos to go through my bag of Honeyville almond flour and waiting for discounts, I find it reasonable enough for me. However, like you, some have recommended other brands and a few of my friends just make their almond flour using a coffee or spice grinder. They say it’s super easy.

      Thanks so much for taking the time to comment and sharing your great experience with your flavor combination, too!

    • Shirley on March 2nd, 2011 7:17 am

      Oh, letty, I’m going to share your comment on my gfe Facebook page. More folks who are grain-free need to try this bread. ;-)


  20. Karen on June 15th, 2011 7:16 pm

    Thanks for posting this great recipe. I have baked it several times since starting low carb in February. I just baked it today with hazelnut flour in place of the almond flour, which made me think to visit your site again. When I figured the next carbs today, I came up with 8 for the whole loaf. I haven’t found any bread any lower in carbs than that! Thanks again!

    • Shirley on June 18th, 2011 2:36 pm

      Hi Karen–It looks like you are new here–welcome! I love the idea of hazelnut flour. Do you grind your own or buy it? If the latter, what brand and where do you buy it? I’m so gllad you’ve found a bread recipe that works for your carb needs. I appreciate you sharing the info on the net carbs as I know some folks are looking for that. :-)

      Hope to see you again at gfe! Best,

  21. Karen on June 15th, 2011 7:16 pm

    Whoops- I meant net carbs!

  22. Karen on June 21st, 2011 10:22 am

    I used Bob’s Red Mill hazelnut flour, which I saw at Whole Foods and thought looked interesting. This really is a tasty bread and when I make it again I am going to try out some cheese and herbs. Thanks!

  23. Coree on July 7th, 2011 10:56 am

    I absolutely love that this recipe is not only gluten free but grain free, dairy free *and* sugar free! I can. not. wait to try it!

    • Shirley on July 7th, 2011 11:12 am

      Hi Coree–Welcome to gfe! :-) I do really like this recipe, but I have to admit that I’ve come to like one of the versions shared in comments here even more. That version uses more almond flour than flax, and everything is doubled so that you can make it in a loaf pan. Makes great slicing bread. Read through comments, but I’ll share it soon in a new post. It’s still good to try the original, too, though as you can see from my post and other comments that folks enjoy it, too. I look forward to hearing what you think, Coree. Thanks so much for taking the time to comment!


  24. Kay on September 5th, 2011 1:06 pm


    Thanks so much for sharing this recipe. I just tried it and it is so yummy!!

    I followed the recipe exactly down to the amount of water you specified and use 1/2 tsp dried basil leaves.. very nice savory taste.

    I spread it on a cookie sheet lined with parchment paper and baked for 12 mins and cut it into 6 pieces with a knife.

    Love it!!

    • Shirley on September 6th, 2011 12:22 am

      Hi Kay–I’m so glad that you enjoyed this one! Thanks for sharing how you made your version, too. :-) I’ve actually been making another version of this bread that one reader shared in comments. I enjoy it even more than the original. I’ll be sharing that soon. ;-)

      Thanks so much for taking the time to comment and let us all know!

  25. Amanda on November 3rd, 2011 1:01 pm

    Hi there, I don’t see if you’ve posted the updated version of this bread, so I’m wondering if the time and/or temperature is changed when baking this in a loaf pan, which would make for a thicker bread. Thanks.

    • Shirley on November 3rd, 2011 6:41 pm

      Hi Amanda–No, I haven’t posted it yet. It’s on my “list” for the near future. I’m on travel right now and don’t have the new recipe in front of me. I’ll let you know when I get back home about the temperature and time. I truly can’t remember if the temp and baking times were different. Logically, you’d think they would be, but I just can’t recall. Will let you know when I get home!


  26. Cath Daniel on September 19th, 2013 6:28 am

    I definitely want to gtry that bread. I don’t think I will have any problem finding flax (linseed) meal but if I do I will simply grind up the seeds.

    I am excited to get onto yout site and find some interesting new recipes. Thank You.

    • Shirley on September 19th, 2013 10:55 am

      Cath–This is a great recipe! FYI, I also made a slight variation of it as a loaf bread recipe, which I call Paleo Bread. Everyone thinks both recipes are delicious. Hope you do, too! :-)


  27. Susan Maloney on January 9th, 2014 5:21 am

    Hello Shirley,

    I made this bread yesterday and turned it into savory with the addition of 2 TBSP herbs and it is fantastic! I’m not really a bread person myself and I found myself wanting to have some with my fish for dinner! My daughter ate it up immediately:). My question is regarding the nutrition breakdown…do you offer any info on total cals, grams of protein/carbs/fat, etc.? Thank you. Susan

    • Shirley on January 9th, 2014 1:21 pm

      Hi Susan–Welcome to gfe! :-) And I’m so happy that you had such success with this bread! Everyone I’ve made it for really enjoys it and when I want a traditional loaf, I make an adapted version in a loaf pan, which folks love, too. You can find that loaf recipe here: Paleo Bread.

      I’m not a counter when it comes to recipes/food, but you can always plug the recipe info into a site like Calorie Count to figure that info out. ;-)


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