Looking for a way to satisfy your longing for bread without compromising your Paleo, Keto, or nut-free eating plan? Check out this bread recipe! This recipe also works for those of us who may have been avoiding bread because of the yeast used as the rising agent. 

Flax seeds, the main ingredient, are considered to be a superfood because of their nutrient-dense profile. Flax seeds (which contain protein, fiber, omega 3’s fatty acids, antioxidants, vitamins, and lignans) are most easily digested and assimilated when they are ground into meal.  


  • 2 and 1/2 cups Bob’s Red Mill Organic Golden Flaxseed Meal
  • 1 tablespoon baking powder 
  • 1/2 teaspoon fine Himalayan pink salt 
  • 1 and 1/3 cups water


  1. Preheat your oven to 400 degrees. Grease a 9×5-inch pan and line with parchment paper.
  2. In a large bowl, whisk together the flaxseed meal, baking powder and salt. Add the water, stirring until completely combined. The dough will be very thick, but moist.
  3. Scrape the dough into the prepared pan and press into place with your fingertips. Moisten your fingertips to smooth and flatten the surface of the dough.
  4. Bake in the preheated oven for 60 to 65 minutes until risen and browned (it is normal for the surface to feel quite hard; it will soften as it cools).
  5. Cool in the pan, on a wire rack, for 10 minutes. Use the parchment paper to removed the bread from the pan. Cool completely before slicing.


  • Store the cooled bread in an airtight container in the refrigerator for 2 weeks, or the freezer for up to 6 months.
  • Organic brown flaxseed meal can be used for a darker brown loaf.
  • Make sure to use fresh flaxseed meal since flaxseed meal can develop an “off” flavor if it is old or has been improperly stored. Store unused flaxseed meal in the freezer and use by the manufacturer’s “Best by” date.
  • This loaf can be cut into larger sandwich-style slices if you cut the bread lengthwise. This is easier if you cut the loaf in half crosswise first; then slice each half lengthwise.


Be Well,

Donna Stephens, BCN, CNHP, LDHS
Vicki Kolbe, BCHHP, CNHP, DHP