Low Carb Flax Bread in UK Units

There are loads of different recipes out there for gluten free flax bread that is naturally low carb and I’ve tried a few of them. This is my version which results in quite a light nutty flavoured bread. To help with anyone new to this, I’ve converted it into grams and millilitres rather than US cups.

I’ve chosen to top it with a mixture of poppy, sesame and pumpkin seeds but you can really go to town with other flavourings. It’s great topped with sweated down onions, garlic and rosemary or any other combinations of herbs etc. The recipe here makes a bread that’s great for sandwiches or breakfasts as it slices well, and can be toasted too. It’s not cheap to make but you won’t eat too much of it as it’s extremely filling due to the high fat and protein content. Rather than basing all your meals around bread substitutes, aim for occasional breads but more vegetables and high quality meats and fats.

Method

Preparation: 15 mins   Rising: 30 mins
Cooking: 30 mins

Ingredients

330g Flax Seed Meal or Milled Flaxseed (I prefer the golden type as it has a lighter flavour)
100g Ground Almonds
1 Packet Easy Bake Yeast (7g)
2 Teaspoons Rocksalt or Seasalt
1 Teaspoon of Sugar ( I know it seems wrong but it helps feed the yeast as there are so few carbs in the rest of the ingredients)
10 Whole Eggs (Yes, 10!)
225 mls Luke Warm Water
150 mls Oil (such as the unflavoured coconut oil in the clinic. Definately don’t go for vegetable or sunflower oil or similar as they’re really not good for you)

Method

Preheat oven to 160C or gas mark 3. Prepare your loaf tin with oiled parchment paper or a silicone mat. (I use a flexible silicone loaf tin that is 14cm x 23cm x 6cm and doesn’t need lining)

1) Put the yeast into the water and stir it around a little. Let it stand for a few minutes.

2) Mix the dry ingredients in a large bowl using a whisk.

3) Beat the eggs really well in another bowl. You don’t want to be able to see any stringy bits of egg white.

4) Add the water and yeast mixture, the eggs and the oil to the dry ingedients, and mix well with a wooden spoon to make a thick batter. Make sure there aren’t any clumps of flax meal.

5) Immediately pour the batter into your tin and find somewhere warm for it to rise for 30 minutes or so. Keep an eye on it though as you don’t want it to rise too much and spill over the edge of the tin. (I use my top oven which gets a little warm while the main oven is on)

6) If you want to top it with any seeds or other flavourings, do it just before you put it into the preheated oven. The length of cooking time required will depend a little bit on the depth of your tin but aim for around 30 mins and keep checking it. It should start to brown a little bit and feel springy to the touch.

7) Take it out and allow it to cool a little in the tin before turning it out onto a board and trying your first slice!

I store it in the fridge to make it last because of the eggs. If you find any tasty toppings then let me know, and if you want to talk about this recipe, just get in touch at the clinic when you’re next in.

Spencer