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

This easy flaxseed bread is soft and tender with a deliciously moist crumb. Just slightly sweet with the perfect hint of cinnamon, this quick bread is perfect for an easy breakfast or snack whenever you’re hungry. Totally gluten-free, dairy-free and yeast-free too, but no one would care! Bake a loaf or two and enjoy homemade bread anytime!

Hand holding a slice of flaxseed bread.

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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 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.

cornbread in a cast iron skillet
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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!

A half-sliced loaf of flax bread on a parchment-lined wooden board.

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.

Hand holding up brown flax seeds.

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!

Sifting freshly ground flaxseed meal into a bowl.

Why This Recipe Works:

  • Simple Ingredients: The ingredients required for the flaxseed bread recipe are easily accessible and you might already have them on hand!
  • Easy to Make: If you love quick bread, this easy flaxseed quick bread is ready in approximately an hour. Since this recipe uses baking powder instead of yeast, there’s no kneading or no rising time required.
  • Tender Texture: Soft, tender and fluffy, this flax seed bread has an amazingly delicious moist crumb that makes you beg for more!
  • Delicious Taste: Just slightly sweetened and flavored with a hint of cinnamon, this gluten free bread is perfect for breakfast, or snacking on in the afternoon between meals.
  • Totally Gluten-Free and Dairy-Free: The best part is that this flax bread recipe is also 100% gluten-free and dairy-free too, which means that those with Celiac disease or gluten or lactose intolerances can enjoy it without worries!
Hand holding up a slice of flaxseed bread from a board.

Ingredients You’ll Need:

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

(For exact quantities and measurements, please scroll down to the recipe card at the bottom of the post to get the full recipe.)

Ingredients required for easy flaxseed bread laid out on marble board.

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 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! 
  • 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.
  • 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 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 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.

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

Using a silicon brush to grease a metal loaf pan.

2. Beat Oil and Sugar

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

Beating oil and sugar in a glass bowl.

3. Add Eggs and Milk

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

Whisking pale yellow liquid mixture in a glass bowl.

4. Whisk Dry Ingredients

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

Whisking dry ingredients in a bowl.

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).

Mixing flaxseed bread batter in a bowl.

6. Transfer Batter to Pan

Pour the flaxseed bread batter into the prepared loaf pan.

Hand holding a metal loaf pan with flax bread batter.

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.

Freshly baked loaf of flax bread in metal loaf pan.

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.

Slicing into a loaf of flaxseed bread on a wooden board.

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.
  • Make a Savory Version: If you prefer a savory version of this flaxseed bread, simply leave out the cinnamon and sugar, and add an additional 1/2 cup of gluten-free all-purpose flour together with spices or herbs of your choice (such as rosemary, thyme, oregano) with a pinch of salt.
  • Make Flaxseed Muffins: If you’d like to make muffins instead of a loaf, here’s my recipe for easy flaxseed muffins.

Recipe FAQs:

How to Store this Bread?

To store, place the cooled flaxseed bread in an airtight container and store in the refrigerator for up to 5 days.

Can I Freeze Flaxseed Bread?

Yes, you can freeze this flax bread. To freeze, place the cooled flaxseed bread in a freezer-safe container or wrap with several layers of plastic wrap and freeze for up to 3 months. Allow the loaf to thaw completely overnight in the refrigerator before slicing.

Reaching for a slice of flax bread from a wooden board.

Other Quick Bread Recipes You’ll Love:

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!

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


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

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

Description

This easy flaxseed bread is soft and tender with a deliciously moist crumb. Just slightly sweet with the perfect hint of cinnamon, this quick bread is perfect for an easy breakfast or snack whenever you’re hungry. Totally gluten-free, dairy-free and yeast-free too, but no one would care! Bake a loaf or two and enjoy homemade bread anytime!


Ingredients

Units Scale

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

25 Comments

  1. Bravo!

    I made this for my children one of whom is celiac. Your linseed bread went a storm with my family. Thank you for sharing!






    1. Hi Madge! So happy to hear that your family enjoyed this flaxseed bread! 😉 Thanks for the lovely comment and I hope to see you around the blog again sometime soon!

  2. Hi Felicia! I just made this flaxseed bread and its amazing! Thank you for the great recipe. One question, is the nutritional information correct? the calories seem a bit high?

    1. Hi Faatimah, so happy to hear you enjoyed the flaxseed bread! Yes, the nutritional info is correct 😉

    1. Hi Johnnie! Great that you loved this recipe! Regarding your earlier question about substitution honey for sugar, I think that shouldn’t be an issue. I would say use 1/2 cup honey to replace the 3/4 cup sugar, and then reduce the almond milk to 3/4 cup so the consistency stays the same. Hope this helps!

      1. Thank you, is there a way to substitute almond flour or coconut flour for a no rice flour. Thank you

        1. Hi Johnnie! If you wish, you can substitute the 1 3/4 cup gf all-purpose flour with 1 1/4 cup almond flour and 1/4 cup coconut flour. Hope you enjoy the bread! 😉

  3. I love this recipe! It’s versatile depending on your specific desires, and I change it up. I use evoo for the oil, whole wheat flour, and add dates and nuts. I also cut back on the sugar since the dates offer sweetness. I love the cinnamon and plan to increase the next time I bake it. I love it for a quick breakfast… but do have to watch myself that I only eat one slice!






    1. Hi Julie! So glad you enjoy this flaxseed bread, and like you said, it’s flexible enough to mix up the ingredients! thanks for sharing the substitutions that you made 🙂
      Hope to see you around the blog again sometime soon!
      xx,
      Felicia

        1. Hi Amol, I don’t see why not – just make sure to grind the flaxseeds into a fine meal before using it in this recipe.

  4. This is excellent! Next time I make it I am going to try it with raisins. Oh and I did replace half the oil with unsweetened apple sauce just to cut some of the oil.






    1. II love the idea of adding raisins and using some apple sauce. I’m making this tomorrow! Thanks for the idea!

  5. I have not tried this recipe yet. I am anxious to though. I’m just wondering why there is sugar added to this recipe when it seems to serve no purpose? If there was yeast maybe a few teaspoons, but it does does seem to be alot of sugar per loaf. I’m still going to try this out once the kids are out of the kitchen, just leaving out most of the sugar. Brightest Blessings!

    1. Hi April, nice to have you here! This flaxseed bread is more like sweet quick bread recipe (that’s why the sugar). But of course, if you prefer a less sweet bread, feel free to leave out most or some of it! Hope you enjoy it as much as we do!

  6. really great recipe.
    I made some changes to put in some of my favourite ingredients, and it worked well!
    I swapped sugar for honey, sunflower oil for olive oil, and included a blend of gf all purpose flour and oat flour (3/4 cup oat flour). Delicious!






    1. Hi Lesley! So happy to hear that you enjoyed it, and thanks for sharing the substitutions you made! Hope to see you around the blog again sometime soon!

  7. Loved this bread ! Good tasting and moist compared to other recipes I have tried! Only thing it gets so well done on outsides to get middle cooked Any suggestions?






    1. Hi Colleen! So happy that you love this bread! What you can do to prevent the outside from getting too cooked while the middle is still cooking is to cover the top of the pan with aluminum foil halfway through the cooking time (shiny side facing out) to prevent the top from browning too much and just bake until the inside is done. Hope this helps!

  8. Thanks Felicia for yet another great quick and easy bread for our enjoyment!

    I loved most freshly baked bread and especially the ones with ingredients (like flaxseed in this recipe) that are healthy to nourish our body,

    NB: I love all your bread recipes in your blog … 🙂

    May the Lord bless all the works of your hands to bless others!

    Big Hugs and kisses!
    Mum






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