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Nutrition Facts
Serving Size 1 (53g) Recipe makes 12 servings The following items or measurements are not included below: gluten-free flour garfava flour xanthan gum
Calories 94
Calories from Fat 37		(39%)
Amount Per Serving		%DV
	Total Fat 4.1g	6%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 35mg		11%
Sodium 220mg		9%
Potassium 121mg		3%
Total Carbohydrate 11.9g		3%
	Dietary Fiber 1.2g	4%
	Sugars 3.3g
Protein 2.8g		5%
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Gluten-Free Flax Bread

Recipe #190906 | 2¾ hours | 2 hours prep | add private note

⁽³⁴⁾ RATE IT NOW Print Recipe

By: Laurie150
Oct 16, 2006

My own recipe, comes out fluffy and nice and need not be frozen. Healthy and full of nutrition, as opposed to rice flour based breads. Can be vegan* This was the foundation recipe of my cookbook - after all of these (and so many others) fantastic reviews, I was inspired. Please check out my book at http://laurie.ecrater.com

SERVES 12 -18 , 1 loaf (change servings and units)

Ingredients

1 1/4 cups gluten-free flour
1/4 cup garfava flour
1/2 cup potato starch
1/4 cup cornstarch
1/4 cup flax seed meal
2 1/2 teaspoons xanthan gum
2 teaspoons active dry yeast
1 teaspoon salt
2 eggs
2 egg whites
1 cup water or milk
2 tablespoons vegetable oil
2 tablespoons honey
2 teaspoons vinegar

Directions

1
Combine flours, flax, starches, gum, yeast, salt.
2
In the mixer, combine wet ingredients, then add the dry.
3
Scrape the sides, and mix on medium for 4-5 minutes.
4
Pour into 9x5 pan, and let rise to top of pan (took about 80 minutes). I always, always let it rise in a turned off oven.
5
Bake at 350F for about 40 minutes.
6
Remove from pan, cool, and slice.
7
*use egg replacer of choice to create a vegan loaf, as well as an alternative sweetener for the honey.

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Featured Reviews for This Recipe

From: thejoybird

On Oct 4, 2009

This has good texture and rise. Not to gummy or crumbly. You can slice thin for sandwiches. Also, it is pretty low carb which is good for my father-in-law who has diabetes and celiac. I used 1 cup sorghum flour and 1/2 cup of the garfava flour... but I think I would skip the garfava, I don't really like the taste. Even my husband thought this was pretty good (and that's saying something). I will make again, but I might play aroun with different flours.

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From: MAMASARAH

On Sep 18, 2009

Thank you!!!! I used 1 cup of white corn flour and 1/2 cup of garbanzo bean flour to replace the gluten free flour and garfava. And it turned out fantastic! I do not like the taist and texture of rice flour breads so this is a real blessing for us at our house!Thanks again!

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From: GlutenFreeGirl

On Oct 23, 2006

FANTASTIC!!!! Christmas definetly came early this year!!! I can not believe that this bread hasn't been reviewed before now.This is the BEST gluten free bread that I have ever had! It has the same softness and wonderful texture that the wheat store bought bread has. I can't say enough about this bread. Since I have made this bread I have been constantly thinking about all the great things I can use it for...stuffing, sandwiches... I am just so excited.It has been soooo long since I have had real bread. Thank you sooo much for this FABULOUS recipe Laurie! This ones a keeper!

9 people found this review helpful

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From: cooksafe

On Jul 5, 2008

A recipe that works! Thank you, Laurie! I have to avoid gluten, dairy, egg and believe it or not, rice, so I made a lot of substitutions - and it still came out great. For the gluten-free flour I used 1 cup of sorghum and 1/2 cup quinoa (no garfava). I used Ener-G egg replacer for "3 eggs" but needed to use 3 more tablespoons of water than the egg replacer directions said to get the right consistency. I used the water instead of milk and added 2 tablespoons of sugar just because I like the flavor. This bread also stayed very moist.

8 people found this review helpful

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