gluten free, dairy free, grain free, paleo, primal, bread

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

This bread is delicious. It's very surprising that so few ingredients can yield such a tasty and nutritious loaf of bread!



  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mix dry ingredients together well.
  3. Gently beat eggs together before adding to dry ingredients.
  4. 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 and adjust baking time as needed.
  5. Grease the pan well and pour in batter.
  6. 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. 


Recipe courtesy of Kiva Rose (Enchantments).

Enjoy this bread fresh out of the oven or at room temperature for a nice sandwich.

Variations: 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.

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

For 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.

Shirley’s Notes: Be sure to use a grain-free baking powder or grain-free baking powder substitution to make these completely grain free. I use Hain Pure Foods Featherweight Baking Powder or I make my own as needed.

For every teaspoon of baking powder needed in any recipe, add ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar. (That info is not in error, only 3/4 tsp of this substitute is needed to equal 1 tsp of ready-made baking powder.)

My loaf made from Kiva's recipe 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.

Recipe by gfe--gluten free easily at