Ingredients & Substitutions
Here I explain the best ingredients for my flaxseed bread recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Make Flaxseed Bread
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Use room temperature eggs. If you don’t, the melted butter may either solidify or cook the eggs. Whisk the eggs really well. This helps with lift, so the bread isn’t too dense. I recommend this size pan. I previously made it in a 9×5 pan and it still works, but the bread isn’t as tall and doesn’t look as nice. Be careful not to underbake. If you pull it too soon, the inside will be gummy. Look for a firm/crusty top to indicate it’s done. I also check with a toothpick, but typically it passes the toothpick test before it’s done inside. Can you use a bread maker? Yes! I don’t personally have one, but multiple readers have told me it worked for them. Slice with a serrated knife. A regular knife can cause the bread to crumble. This is my favorite bread knife, and while it’s an investment, it’s lasted me almost a decade and still going strong. Want a better texture? Let the flax bread cool overnight before slicing, as I find the texture improves overnight. I also highly recommend toasting it! Slice thin for sandwiches. I kept the serving size as a standard ½-inch slice, but this bread is so hearty and filling that I actually prefer to slice it thinner, slightly over 1/4 inch thick. It’s plenty, especially if you’re making a sandwich with 2 slices.
Sandwiches – Use it as a sandwich bread with my keto chicken salad or tuna salad with egg, or make a low carb BLT. Toast – Try a smear of butter (pictured above), nut butter, or strawberry chia jam. I also love it as the base for avocado toast. French Toast – Just follow my low carb French toast recipe, swapping the bread for this one. Top with my sugar free maple syrup! Garlic Bread – Brush slices of flax bread with melted garlic butter, sprinkle with dried herbs (I like rosemary, oregano, or Italian seasoning), and toast in the oven.
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Tips: See the details in the post above! I’ve got tips to ensure your flax bread has the right texture. Store: 1-2 days on the counter or up to a week in the fridge. Don’t wrap in plastic. Freeze: Up to 6 months in the freezer. Line parchment paper between slices.
Nutrition info does not include the optional whole flax seeds. I hope this flax bread helps you make your own memories. I always find that eating the same foods again brings them back!
