4.17 from 99 votes (85 ratings without comment)

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119 Comments

  1. Thanks for this recipe. I double it and then spread it on a greased cookie sheet and then cut it into sandwich sized squares. Works great!

  2. 5 stars
    This was and still is my favorite go-to for paleo bread. It helped me get through the initial transition from gluten-free to paleo. Now paleo-ish for over ten years, with multiple autoimmune illnesses in remission for that many years, I still make this recipe often. Thank you.

  3. Almond Flax Bread: Are those nutritional statistics for the entire loaf? It does not state a portion size. Thank you.

    1. The nutrition facts are per serving. There are 8 servings in the entire loaf, so 1/8 of the loaf would be one serving.

        1. I’m not sure if it will work as larger slices, it may not be strong enough to handle as a large loaf, but if you experiment let me know how it turns out!

    1. I’ve only used eggs in this recipe and usually with grain-free recipes the eggs are important binders, so I’m not sure that it would turn out without eggs. But if you experiment, please let me know how it turns out!

  4. 5 stars
    This is a really good recipe. My son gave me a cast iron loaf plan for Christmas. It produced a nice crisp on the sides. I added a little more flax seed and detracted the 1/4 cup of almond flour. It worked well.
    Thanks,
    Chuck

  5. 5 stars
    My husband has been on and off a ketogenic diet, primarily for weight control, for 8 years or so. I recently went low carb for sudden health issues. Our 3 year old has been thrown into our diet now because there’s no way I’m cooking a different meal just for her. I felt bad after throwing away all her favorite “foods” (bread, crackers, etc.) so I made this last night. She scarfed down 2 slices today. I’m ecstatic to be able to easily make a replacement for the store bought crap she was eating. Thank you for this super easy to follow recipe… that’s coming from someone who has never made any kind of bread before!

  6. 5 stars
    This bread is wonderful. Thank you. I followed the recipe exactly except for adding 6 small eggs rather then 4 large. I used almond meal and ground the extra 1 T of flax a bit for easier digestion. It came out golden brown, great texture, great taste (I used golden flax seeds). It had no eggy or baking soda taste. It rose beautifully, to my surprise. My guests loved it. I served it with homemake ghee. I’m thrilled to make a loaf of bread that’s easy, healthy and delicious. I’m eager to experiment by adding sweet and/or savory ingredients – maybe some grated apple and cinnamon next time. Can’t wait to share it friends and family.

  7. Could U add zucchini to this for a zucchini flax bread? Or do U already have a zucchini flax bread recipe?
    Thank U,
    Sal

  8. This actually is the best low carb bread I’ve make. And I’ve made a lot, most turn out like soggy bricks. This is a great texture and lovely taste. I used golden flax/linseeds . Perfect. I’m making another one this morning as the one from last night had nearly gone!!!

  9. 5 stars
    Flax is such a healthy ingredient. I use it a lot in my cooking, and this bread looks really interesting to try with it. Thanks for sharing!