Healthy Gluten-Free Flax Bread

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Average Rating: 5 | Rated By: 5 users

Wait until you try this most delicious Gluten-Free Healthy Flax Bread. The crust is slightly crispy, and the inside is soft and moist. In addition, I topped the bread with a flavourful everything bagel spice. This spice adds more flavour making the bread exceptional. If you want to serve the bread with jam or something sweet, omit the everything bagel spice. The best part about this gluten-free bread is, the fiber, omega 3 fatty acids, protein, vitamins and minerals. In this bread recipe, I used flaxseed, buckwheat and arrowroot. All three flours are nutritionally packed. Did you know that ground flaxseed is healthier than whole flaxseed? As per the Mayo clinic, ground flaxseed is easier to digest. Whole flaxseed may pass through your intestine undigested, which means you won’t get all the benefits.

Finally, a flax bread with health benefits!

The recipe is pretty straight forward. First, you proof the yeast. This is a process of first dissolving the yeast in warm water, a necessary hydration step when using active dry yeast in recipes. While the yeast is proofing, combine the dry ingredients. Then whisk together wet ingredients, including the yeast. Add to dry ingredients and mix until smooth. Then, transfer into a loaf pan, sprinkle with the magical everything bagel spice and allow the bread to rise in a warm place. Because I am using flax and buckwheat flour in this recipe, the dough takes a little longer to rise. But, it is well worth the wait. Now all you do is bake and cool before slicing. This bread is delicious, nutritious, has a wonderful texture and a perfect crust. Serve with slices of avocado, tomatoes, salmon spread or with your favourite soup or stew. If you are searching for a healthier bread recipe, this gluten-free flax bread will become a staple in your home. 

Want more gluten-free bread recipes? Check out our most popular recipes here -> 

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 all-purpose gluten-free flour blend (I used better batter)
  • 1/3 cup ground flaxseed (I use a coffee grinder or bullet to grind the seeds)
  • 2 Tbsp. GF buckwheat flour
  • 2 tsp. Xanthan gum
  • 1 1/4 tsp. Himalayan fine 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
  • Instructions

  • Using a medium bowl, combine water, maple syrup and yeast. Set aside until the yeast starts to bubble. About 10 min
  • Using a large bowl, whisk together dry ingredients (flour to baking powder)
  • Add eggs, egg whites, olive oil and apple cider vinegar to the yeast. Using an electric mixer on medium speed whisk together for one minute
  • Add wet mixture into dry ingredients and using the mixer on medium speed mix until well combined. Scraping sides as needed. About 1 - 2 minutes. The batter will be very sticky
  • Transfer batter into lightly oiled 9x5-inch loaf pan. Using a sharp knife slice the bread lengthwise about 1/4 inch deep and sprinkle the loaf with everything bagel seasoning
  • Loosely cover the pan with a dry towel and place in a warm place for two hours allowing the dough to rise
  • Bake in a preheated oven at 350 F for 40 - 45 minutes until the crust is golden brown. Cool in the pan for 5 minutes, then transfer onto a rack to cool fully before slicing.


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