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.
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.
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.
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.
UPDATE: See my new version of this bread here.
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