The Best Gluten-Free Flax Bread (Soft & Nutrient-Dense)

14 Reviews
Published Jan 7, 2020 ∙ Kristina Stosek

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Wait until you try a slice of this incredibly delicious, Gluten-Free Flax Bread. If you’ve been disappointed by store-bought gluten-free loaves that are dense, crumbly, or taste like cardboard, this recipe is a complete upgrade. This artisan-style loaf features a slightly crispy, golden crust with an incredibly soft, moist, and bendable texture. Topped with a savory layer of gluten-free everything bagel spice (optional) it adds another layer of flavor that elevates it far beyond your average sandwich bread.

sliced gluten-free flax bread with buckwheat, showing soft light crumb and a golden crust

Why You’ll Love This Nutritious Gluten-Free Bread

The absolute best part about this gluten-free loaf is how naturally health-conscious it is. Instead of relying solely on refined starches, this recipe is packed with:

  • Dietary Fiber & Omega-3s from wholesome ground flaxseed.

  • Plant-Based Protein and iron from hearty buckwheat flour.

  • Essential Minerals & Clean Energy to keep you fueled all day.

Variations: Looking for a classic, slightly sweet bread to pair with your favorite fruit jam or nut butter? Simply omit the everything bagel seasoning from the top and let the earthy, rich flavors of the ancient grains shine through!

Key Ingredients & Health Benefits

ground and whole flaxseeds in two bowls

To get the perfect crumb structure without wheat, I use a carefully balanced blend of nutrient-dense ingredients:

  • Ground Flaxseed: Did you know that ground flaxseed is significantly healthier and easier to digest than whole flaxseed? According to the Mayo Clinic, whole flaxseeds can pass through your digestive system undigested, meaning you miss out on all those incredible nutritional benefits. Grinding them unlocks their full potential!

  • Buckwheat Flour: Don’t let the name fool you, buckwheat is naturally gluten-free! It provides an earthy, rustic depth of flavor and a gorgeous color to the loaf.

  • Arrowroot Starch: This acts as our natural binder and moisture-retainer, giving the bread that coveted soft, springy chew instead of a dry, crumbly texture.

Nutrition Highlights 

  • High Fiber: With nearly 3 grams of dietary fiber per slice (thanks to the combination of ground flaxseed, buckwheat, and high-quality GF flours), this loaf supports excellent digestion and steady blood sugar levels.

  • Healthy Fats: The presence of whole and ground flaxseeds provides a rich source of plant-based Alpha-Linolenic Acid (ALA), an essential omega-3 fatty acid.

Step-by-Step Baker’s Notes

Making homemade gluten-free yeast bread doesn’t have to be intimidating. The process is completely straightforward:

  1. Proof the Yeast: Active dry yeast requires a quick hydration step. Dissolving it in warm water with a touch of pure maple syrup wakes it up and guarantees a beautiful rise.

  2. Whisk the Dry Ingredients: Aerating your flours ensures no clumps remain in the dough.

  3. Mix and Hydrate: Combine your wet ingredients (including room-temperature eggs for structure and apple cider vinegar to help the yeast react) with the dry blend until a sticky, smooth batter forms.

  4. The Rise (Be Patient!): Because buckwheat and flaxseed are heavier, nutrient-dense flours, this dough takes a little extra time to rise fully. Give it a cozy, warm spot for two hours—it is well worth the wait!

  5. Bake and Cool Completely: It is tempting to slice into a warm loaf, but gluten-free bread must cool entirely on a wire rack before slicing. This allows the internal steam to finish setting the crumb structure so it doesn’t turn gummy.

freshly baked healthy flax bread showing a crumb with light moist texture

Best Ways to Serve

This versatile gluten-free flax loaf holds up beautifully to slicing, toasting, and sandwich-making. Try it with:

  • Fresh avocado slices, sea salt, and a drizzle of olive oil.

  • Ripe tomatoes and a smear of savory salmon spread.

  • Served warm alongside your favorite cozy autumn soup or stew.

Master the Art of Gluten-Free Bread Baking

Ready to skip the store-bought aisles and fill your kitchen with the aroma of freshly baked bread? Explore our favorite list of Gluten-Free Bread Recipes & Baking Guide for foolproof techniques, expert ingredient deep-dives, and a complete collection of delicious, allergy-friendly loaves that turn out perfectly every single time.

Hi, I’m Kristina I’m a professional gluten-free recipe developer, and every recipe on this site is created and personally tested in my kitchen. If you love this recipe, please leave a ⭐ star rating and a quick review below, it helps other readers find my recipes!

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The Best Gluten-Free Flax Bread (Soft & Nutrient-Dense)

14 reviews
Published Jan 7, 2020 · Kristina Stosek
Prep Time:
15 min
Cooking Time:
45 min
Serves:
1 loaf

Ingredients

1 cup warm water (110 - 115F)
1 Tbsp. Pure maple syrup
1 packet (2 1/4 tsp.) Active dry yeast
1 1/4 cup (185 g) all-purpose gluten-free flour blend (I used better batter)
3/4 cup (108 g) arrowroot flour/starch
1/3 cup (45 g) ground flaxseed (I use a coffee grinder or bullet to grind the seeds)
2 Tbsp. GF buckwheat flour
1 Tbsp. whole flaxseed
2 tsp. Xanthan gum
1 1/4 tsp. Sea salt
1 tsp. GF baking powder
2 large eggs, at room temperature
2 large egg whites, at room temperature
2 Tbsp. Extra virgin olive oil
2 tsp. Apple cider vinegar
1 Tbsp. GF Everything bagel seasoning blend (optional)

Instructions

  1. Using a medium bowl, combine water, maple syrup and yeast. Set aside until the yeast starts to bubble. About 10 min
  2. Using a large bowl, whisk together dry ingredients (flour to baking powder)
  3. Add eggs, egg whites, olive oil and apple cider vinegar to the yeast. Using an electric mixer on medium speed mix together for one minute
  4. Add wet mixture into dry ingredients and using the mixer on medium speed mix until well combined. Scraping sides as needed. About 1 minute. The batter will be very sticky
  5. Transfer batter into lightly oiled 9x5-inch loaf pan. Using a sharp knife slice the bread lengthwise about 1/4 inch deep and sprinkle with everything bagel seasoning
  6. Loosely cover the pan with a dry towel and place in a warm place for two hours allowing the dough to rise
  7. Bake in a preheated oven at 350 F for 45 - 50 minutes until the crust is firm and golden brown. Cool in the pan for 5 minutes, then transfer onto a rack to cool fully before slicing.

Nutrition Info

  • Per Slice (Based on 12 Slices) | Calories: 135 kcal Total Fat: 5.2g Polyunsaturated Fat: 1.7g (Rich in plant-based Omega-3s) Sodium: 265mg Carbohydrates: 19.5g Dietary Fiber: 2.8g Sugars: 1.1g Net Carbohydrates: 16.7g Protein: 3.5g | Note: These values are estimates and can vary based on specific brands. Nutrition information is automatically calculated, so should only be used as an approximation.

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Comments

  1. Roberta

    this is bread is so good!

  2. Kristina

    thank you, I am glad you enjoyed it

  3. Julie.the new cook

    I baked this flax bread yesterday, and I want everyone to know that I am not a baker, but this bread turned out perfect. OMG so delicious, I can’t believe this bread is gluten-free. THANK YOU for this bread recipe

  4. Kristina

    Julie, I am so happy to hear that. This flax bread is a staple in my kitchen.

  5. Sparkie

    So happy to have found your wonderful recipes,thank you

  6. Nancy

    I’m not a fan of buckwheat flour, even 2Tbs. Do you think I could I use a different one or eliminate it?

  7. Kristina

    Nancy, you can use sorghum flour, millet flour or certified gluten-free oat flour.

  8. Monica

    Great yummy bread!

  9. Diane Carter

    I made this bread for the first time today. I have tried multiple recipes for gluten free breads and this is the first one that has turned out so great. I will definitely be making it often now. Thank you for this.

  10. Kristina

    thank you for sharing Diane xx

  11. Sara

    Hi. Is it possible to have exact grams instead of cups measurements?

    Thank you

  12. Kristina

    Sorry Sara, we don’t have that option at this time. However, here is good converter from cups to grams , thank you.

  13. Fiona

    Hello.
    Can I add my voice to all those people who are asking for measurements in grams, not cups. I love your website but being from the U.K we've never measured in cups and as baking generally needs to be precise grams would be much better ( IMHO !! ). At the moment I have to convert everything and change the recipe myself.

  14. Kristina

    Fiona, we are currently updating the recipes to grams as well. Unfortunately we have so many recipes, it will take some time. Thank you

  15. Jan Cusano

    If flax seed is not ground it does you no good. Can this be ground and used?

  16. Kristina

    Jan, in the recipe the flax seed is ground, then I added one tablespoon of flax seed for texture. However, you can also add it as one teaspoon of ground flaxseed to replace the one tablespoon of whole flax seed

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