Gluten Free Flax Bread


These can be baked as a loaf or buns, and you can either keep the recipe plain to top with sweet or savoury foods, or flavour as you see fit to compliment your toppings…

The below should give you around 21 slices, and the following Nutritional Info;

Calories: 129 (Per Slice)

Fat: 10.3g / Carbs: 2.4g / Protein: 5.6g / Fibre: 3.9g

Flax Bread Loaf or Buns

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Flax Loaf


  • 200g Ground Flaxseed
  • 100g Pumpkin Seeds
  • 60g Almonds
  • 3 Tbsp chia seed
  • 1 teaspoon bicarbonate of soda
  • ½ Tsp sea salt
  • A pinch of black pepper
  • 3 eggs
  • 2 Tbsp Apple Cider Vinegar
  • 2 Tbsp Coconut Oil
  • 3 Tablespoons water
  • ½ teaspoon dried herbs (such as thyme/fennel/sundried tomato seeds to taste)


  • Preheat the oven to fan 180°C/Gasmark 6 and line a baking tray with baking parchment, or bread tin if making loaf
  • Blitz Almonds & Pumpkin Seeds in a food processor as fine as you can get them, then add Chia Seeds.
  • Add any herbs, salt & pepper along with your Bicarbonate or Baking Powder, blitz together to mix.
  • Beat the eggs & add to the dry ingredients, add the Apple Cider Vinegar and leave the batter to rest for 5 minutes to thicken up.
  • If making buns/rolls take 4–5 tablespoons of batter and shape into a bun with your hands. Place on the prepared baking tray and use wet hands to shape/smooth the top and to press down lightly so that the bun is 5mm-1cm thick. Repeat with the rest of the batter, sprinkling the tops with the sesame seeds (if using) and gently pressing them in
  • Or if making loaf pour mixture into bread tin
  • Bake for around 30 mins for buns or 45 for loaf, until a knife comes out clean
  • Allow to fully cool once cooked before cutting