2-ingredient flax sandwich bread {vegan, keto, grain-free}


  1. Preheat oven to 400F(200C). Grease or spray (with nonstick cooking spray) a 9×5-inch (22.5×12.5cm); line with parchment paper.
  2. In a large bowl, whisk together the flaxseed mealbaking powder and (optional) salt. Add the water, stirring until completely combined (the dough will be very thick, but moist).
  3. Scrape the dough into the prepared pan and press into place with your fingertips. Moisten your fingertips to smooth and flatten the surface of the dough.
  4. Bake in the preheated oven for 60 to 65 minutes until risen and browned (note: it is normal for the surface to feel quite hard; it softens as it cools).
  5. Cool in the pan, on a wire rack, for 10 minutes. Use the parchment paper to removed the bread from the pan. Cool completely before slicing.


Storage: Store the cooled bread in an airtight container at (cool) room temperature for 3 days, the refrigeator for 2 weeks, or the freezer for up to 6 months.
Flaxseed Meal Tips: I used regular flaxseed meal for photos in this post. Golden flaxseed works equally well; it will produce a much lighter brown loaf. For best results, just be sure to use fresh flaxseed mealflaxseed meal can develop “off” flavors if it is old and/or improperly stored.
Tip: For larger sandwich-style slices, cut the bread lengthwise. It is easier if you first cut the loaf in half, crosswise, then slice each half lengthwise.
comments powered by HyperComments