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Soft Flaxseed Bread (Gluten & Dairy Free)
This super soft loaf of flaxseed bread is rich in omega-3's and so delicious... no one will know it's gluten and dairy free!
Prep Time
25
minutes
mins
Cook Time
45
minutes
mins
Rise time
1
hour
hr
30
minutes
mins
Total Time
2
hours
hrs
40
minutes
mins
Course:
bread, Breakfast, Snack
Cuisine:
American
Servings:
12
slices
Calories:
141
kcal
Author:
Christine
Ingredients
1
cup
water
110 F
1
Tablespoon
pure maple syrup
2 ¼
teaspoons
active dry yeast
165
grams
gluten free flour blend
about 1 ¼ cup
90
grams
arrowroot starch
about ¾ cup
45
grams
flaxseed meal
about ½ cup
21
grams
buckwheat flour
2
teaspoons
xanthan gum
1
teaspoon
salt
1
teaspoon
baking powder
2
eggs
2
egg whites
2
Tablespoons
olive oil
2
teaspoons
apple cider vinegar
sesame seeds
Instructions
In the bowl of a stand mixer, add the water, maple syrup and yeast. Stir together. Set aside to proof for 3 minutes.
In a medium bowl, whisk together the flour blend, arrowroot, flaxseed meal, buckwheat flour, xanthan gum, salt and baking powder.
To the proofed yeast mixture, add the eggs, egg whites, olive oil and apple cider vinegar. Mix for 30 seconds.
All at once, add the flour mixture. Mix on low speed for 30 seconds. Stop the machine and scrape down the sides.
Mix on medium speed for 3 minutes.
Meanwhile, prepare a 9" x 5" baking pan by spraying the pan with cooking spray.
Scrape bread batter into the pan and sprinkle the top with sesame seeds. Slice ¼" lengthwise slice down the middle of the bread.
Cover the bread with a dry linen towel. Let rise for 1.5 hours or until the bread crests over the top of the pan.
Preheat oven to 350 F. Bake risen loaf for 45 minutes or until instant read thermometer reaches 205 - 210 F.
Cool bread in the pan for 5 minutes.
Turn out onto a wire rack to finish cooling completely before slicing.
Video
Notes
Weigh ingredients with a digital scale for best results.
The flour blend used in the recipe is
here
. Other blends may work, but they have not been tested.
Mix the batter for the full 3 minutes on medium.
Rise time may vary. Bread is ready to bake when it has crested the top of the baking pan. That may take 30 minutes or 1.5 hours.
Baked loaf may sink a little - it's completely normal.
Baked bread will stay soft on the counter for up to 2 days. Any longer than that and you'll want to slice and freeze it for longer storage.
Nutrition
Calories:
141
kcal
|
Carbohydrates:
20
g
|
Protein:
5
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
27
mg
|
Sodium:
231
mg
|
Potassium:
121
mg
|
Fiber:
4
g
|
Sugar:
2
g
|
Vitamin A:
40
IU
|
Vitamin C:
1
mg
|
Calcium:
44
mg
|
Iron:
1
mg