Easy Flaxseed Bread (Gluten-Free, Dairy-Free)

This easy flaxseed bread recipe yields a tender loaf with a moist crumb. Slightly sweet with a hint of cinnamon, this quick bread makes an easy breakfast or snack. Totally gluten-free, dairy-free and yeast-free too. Bake a loaf to enjoy homemade bread anytime!

Want to save this recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Email *

Save This!

Homemade Bread is the Best

I’m a huge fan of baking homemade bread, and in the past few years I’ve baked quite a number of loaves.

I love baking yeast breads: this soft fluffy gluten-free white bread, our popular buckwheat bread, brown rice bread and sorghum bread. There’s just something amazing about watching bread dough rise and double in size before your eyes, and it’s even more magical to pull a fresh loaf from the oven.

But I also love baking quick breads, especially when I don’t have time to wait for bread dough to rise, and just want to throw something quick in the oven for breakfast or tea time. Some of my favorite quick breads include this easy honey oat bread, this fluffy corn flour bread, and this lemon poppy seed bread.

And since I’ve been baking with flaxseed meal recently, I figured, why not bake a loaf of flaxseed bread too!

What is Flaxseed?

Flaxseed is also known as the common flax or linseed. Grown as both a fiber crop and food crop, flax is high in dietary fiber and healthy unsaturated fats.

I’ve been trying to add more flax seeds to my diet, and a great way is to incorporate ground flaxseed meal in my baking.

Why You Should and How to Grind Flaxseed Meal at Home:

While you can easily buy pre-ground flaxseed meal at the supermarket, I highly recommend that you grind your own flaxseed meal at home, since freshly ground flaxseed meal has a short shelf life of just one week.

For optimal freshness and to ensure that your flaxmeal doesn’t turn rancid before you use it all up, it’s best to use whole flax seeds and grind them into a fine powder.

Here’s how to grind flaxseed meal in just 5 minutes! All you need is whole flax seeds, a high-speed blender (or a coffee grinder), and a fine-mesh sieve to do it.

Since the flaxseed muffins I’d made were such a hit, I figured why not make a loaf version with the batter – and this flaxseed bread recipe was born!

Why You’ll Love this Recipe:

• Simple Ingredients: The ingredients required for this flaxseed bread recipe are easily accessible at the local grocery stores (nothing fancy required)!
• Easy to Make: This easy flaxseed quick bread is ready in approximately an hour. It uses baking powder instead of yeast, so there’s no kneading or no rising time required.
• Tender & Delicious: Soft, tender and fluffy, this flax seed bread has an amazingly delicious moist crumb that makes you beg for more! Just slightly sweetened and flavored with a hint of cinnamon, this gluten free quick bread is perfect for breakfast, or snacking on in the afternoon between meals.
• Totally Gluten-Free, Dairy-Free: The best part is that this linseed bread recipe is 100% gluten-free and dairy-free too, which means that those with Celiac disease or gluten or lactose intolerances can enjoy it without worries!

Ingredients You’ll Need:

Here’s a quick visual overview of the ingredients you’ll need for this flaxseed bread recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of the post.)

Ingredient Notes/Substitutions:

• Sunflower Oil: I like to use sunflower oil because I always have a bottle of sunflower oil on hand. You can also substitute it with another vegetable oil such as olive oil, avocado oil, or melted coconut oil in equal quantities. Alternatively, if you are not lactose-intolerant, you may also use melted butter or ghee in equal quantities.
• Sugar: I used white granulated sugar, but you may use brown sugar or coconut sugar instead. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 substitute for white sugar that has zero glycemic-index).
• Eggs: In this recipe, eggs provide structure and binds the ingredients together, as well as helps the loaf to rise better. If you rather not use egg yolks, you may replace the 4 whole eggs with 8 egg whites instead. I have not tried out this recipe without eggs, but if you do use aquafaba or an egg-replacer, please let me know how it goes in the comments, I’d love to know! 
• Almond Milk: I used my 5-minute homemade almond milk, but you may also use other non-dairy milks such as cashew milk, rice milk, soy milk, sunflower seed milk, or coconut milk. Alternatively, if you are not lactose-intolerant, feel free to use normal dairy milk instead.
• Gluten-Free All-Purpose Flour: For best results, I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, corn starch, tapioca starch, potato starch) to get a light and fluffy texture. I do NOT recommend using flour blends with heavier flours (such as garbanzo bean flour) as that will result in a denser texture. If you are not Celiac or gluten-intolerant, go ahead and use regular all-purpose wheat flour, or whole wheat flour instead.
• Flaxseed Meal: I recommend grinding your own flaxseed meal from whole flax seeds for optimal freshness (both golden flaxseeds or brown flaxseeds will work). You can use either golden flax meal which is lighter in color and has a more neutral taste, or brown flaxseed meal which is darker in color and has a nutty flavor.
• Baking Powder: Since this recipe doesn’t use yeast, baking powder is required for rising. If you are Celiac or gluten intolerant, make sure to use certified gluten-free baking powder.
• Cinnamon: I like adding ground cinnamon for extra flavor and taste, but if you prefer not to add it, you can leave it out.

How to Make this Easy Flaxseed Bread (Step by Step)

1. Preheat and Grease

Preheat the oven to 350F and grease an 8″ x 4″ metal loaf pan with cooking spray.

(TIP: If you prefer, you may also line your loaf pan with parchment paper.)

2. Beat Oil and Sugar

In a large bowl, beat the oil and sugar until combined.

3. Add Eggs and Milk

Add the eggs and milk and whisk to get a pale yellow liquid mixture.

4. Whisk Dry Ingredients

In a medium bowl, whisk the gluten-free all-purpose flour, flaxseed meal, baking powder, salt, and cinnamon to combine.

5. Add Dry Ingredients to Wet Ingredients

Sift the dry ingredients into the bowl with the wet ingredients and mix well to get a homogeneous batter (the batter will be rather liquid).

6. Transfer Batter to Pan

Pour the flaxseed bread batter into the prepared loaf pan.

7. Bake Until Golden Brown

Bake for 50 to 55 minutes until the flaxseed bread is golden brown on top and a toothpick inserted in the middle comes out clean.

8. Cool Completely Before Slicing

Allow the flaxseed loaf to cool for at least 5 minutes in the pan before removing it, and then cooling it completely at room temperature on a wire rack before slicing.

Dish by Dish Tips/Tricks:

• Use a Metal Pan: I highly recommend using a metal loaf pan for even browning on all sides. I do NOT recommend using a glass pan as the bottom and sides will not brown well.
• Savory Version: If you prefer a savory version of this flax bread, simply leave out the cinnamon and sugar, and add an additional 1/2 cup of gluten-free all-purpose flour together with condiments or herbs of choice (such as rosemary, thyme, oregano, Italian seasoning, garlic powder, onion powder, etc.) with a pinch of salt. You can also add in some sunflower seeds or pumpkin seeds for added texture and crunch.
• Flaxseed Muffins: If you’d like to make muffins instead of a loaf, here’s my recipe for easy flaxseed muffins.

Recipe FAQs:

Other Flaxseed Recipes to Make:

• Homemade Flaxseed Meal (Gluten-Free, Vegan)
• Flaxseed Coconut Bread (Gluten-Free, Dairy-Free)
• Flax Almond Bread (Grain-Free)
• Banana Flaxseed Waffles (Gluten-Free)

Other Quick Bread Recipes You’ll Love:

• Easy Almond Flour Bread (Gluten-Free, Dairy-Free)
• Lemon Poppy Seed Bread (Gluten-Free, Dairy-Free)
• Corn Flour Bread (Gluten-Free, Dairy-Free)
• Easy Honey Oat Bread (Gluten-Free, Dairy-Free Option)

Bread Recipes to Bake:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

Print

Easy Flaxseed Bread Recipe (Gluten-Free, Dairy-Free)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 11 reviews

• Author: Felicia Lim
• Total Time: 1 hour 5 minutes
• Yield: 12 slices 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

This easy flaxseed bread recipe yields a tender loaf with a moist crumb. Slightly sweet with a hint of cinnamon, this quick bread makes an easy breakfast or snack. Totally gluten-free, dairy-free and yeast-free too. Bake a loaf to enjoy homemade bread anytime!

---

Ingredients

Units USM Scale 1x2x3x

• 2/3 cup sunflower oil
• 3/4 cup sugar
• 4 large eggs, room temperature, beaten
• 1 cup almond milk
• 1 3/4 cup gluten-free all-purpose flour
• 1/2 cup flaxseed meal
• 2 1/2 teaspoons baking powder
• pinch of salt
• 1 1/2 teaspoons ground cinnamon

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat and Grease: Preheat the oven to 350F and grease an 8″ x 4″ metal loaf pan.
2. Beat Oil and Sugar: In a large bowl, beat the oil and sugar until combined.
3. Add Eggs and Milk: Add the eggs and milk and whisk to get a pale yellow liquid mixture.
4. Whisk Dry Ingredients: In a medium bowl, whisk the gluten-free all-purpose flour, flaxseed meal, baking powder, salt, and cinnamon to combine.
5. Add Dry Ingredients to Wet Ingredients: Sift the dry ingredients into the bowl with the wet ingredients and mix well to get a homogeneous batter (the batter will be rather liquid).
6. Transfer Batter to Pan: Pour the batter into the prepared loaf pan.
7. Bake Until Golden Brown: Bake for 50 to 55 minutes until the loaf is golden brown on top and a toothpick inserted in the middle comes out clean.
8. Cool Completely Before Slicing: Allow the loaf to cool for at least 5 minutes in the pan before removing it and then cooling it completely on a wire rack before slicing.

Notes

Sunflower Oil: I like to use sunflower oil because I always have a bottle of sunflower oil on hand. You can also substitute it with any neutral-flavored oil in equal quantities. Alternatively, if you are not lactose-intolerant, you may also use melted butter or ghee in equal quantities.

Sugar: I used white granulated sugar, but you may use brown sugar or coconut sugar instead. If you are diabetic or insulin-resistant, I highly recommend using Lakanto monkfruit sweetener (a 1:1 substitute for white sugar that has zero glycemic-index).

Eggs: In this recipe, eggs provide structure and binds the ingredients together, as well as helps the loaf to rise better. If you rather not use egg yolks, you may replace the 4 whole eggs with 8 egg whites instead. I have not tried out this recipe without eggs, but if you do use aquafaba or an egg-replacer, I would love to hear how it goes in the comments! 

Almond Milk: I used my 5-minute homemade almond milk, but you may also use other non-dairy milks such as cashew milk, rice milk, soy milk, sunflower seed milk, or coconut milk. Alternatively, if you are not lactose-intolerant, feel free to use normal dairy milk instead.

Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, corn starch, tapioca starch, potato starch) to get a light and fluffy texture. I do NOT recommend using flour blends with heavier flours (such as garbanzo bean flour) as that will result in a denser texture.

Flaxseed Meal: I recommend grinding your own flaxseed meal from whole flax seeds for optimal freshness. You can use either golden or brown flaxseed meal (golden flaxseed meal is lighter in color and has a more neutral taste, while brown flaxseed meal is darker in color and has a nuttier flavor).

Baking Powder: Since this recipe doesn’t use yeast, baking powder is required for rising. If you are Celiac or gluten intolerant, make sure to use certified gluten-free baking powder.

Cinnamon: I like adding ground cinnamon for extra flavor and taste, but if you prefer not to add it, you can leave it out.

Metal Loaf Pan: I highly recommend using a metal loaf pan for even browning on all sides. I do NOT recommend using a glass pan as the bottom and sides will not brown well.

Storing/Freezing: To store, place the cooled loaf in an airtight container and store in the refrigerator for up to 5 days. To freeze, place the cooled flaxseed bread in a freezer-safe container or several layers of plastic wrap and freeze for up to 3 months. Allow the loaf to thaw completely overnight in the refrigerator before slicing.

• Prep Time: 10 mins
• Cook Time: 55 mins
• Category: Bread
• Method: Baking
• Cuisine: American