Flax Bread with Variations

   Note: Jessica Meyer at ATX Gluten Free  is featuring Austin area gluten-free bloggers during the month of September. This week it is The Gluten-Free Edge  with Mom and Rita each telling the stories of our gluten-free journeys. As I mentioned back in April, Jessica provides an excellent service by highlighting gluten free options in Austin. In addition she is a personal chef who generously posts some of her tasty gluten-free recipes!

    Rita initially called this flax bread recipe to my attention. It is not the bread from your pre-gluten-free past because you probably never had anything exactly like this. But it is very tasty, satisfying and I keep baking some nearly every week. It goes together as fast as or maybe even faster than cornbread. You can find the original recipe by Kiva Rose at The Medicine Woman’s Roots.

Flax Bread Cooling

Flax Bread Cooling

    The ‘flours’ in this bread are ground flax seeds and nut meal so consequently it has a very coarse texture (fiber is good, right?). I have baked it in muffin top pans, extra-large muffin pans, a pie pan, and even a brownie pan. The batter spreads easily and bakes quickly. In the flat pans it can bake in 12 minutes.

Preparing Flat Flax Bread

Preparing Flat Flax Bread

    It tastes good toasted!

Flat Pieces Fit in the Toaster

Flat Pieces Fit in the Toaster

    The first time I made these with melted Earth Balance for the fat and a whole teaspoon of salt. They were so buttery tasting they brought to mind the old children’s story where the tigers chase each other around in circles for so long that they turn into a puddle of butter.

   So now I use less salt and substitute olive oil as the fat. You can improvise here with your own favorite herbs and spices. I keep thinking about making a sweet version but each time I go right for the savory. The garlic and oregano version reminds me of pre-gluten-free garlic bread. The sage and onion version are wonderful with soup and/or salad. Cumin and chili powder is another combination that I want to try.

    My current favorite is to make them in the Texas size muffin pans where they pop out like perfectly formed biscuits. Then I split one and fill it with a spoon of peanut butter or a small slice of cheddar. If I have time consuming errands on my to-do list I sometimes tuck one of these in my purse for a homemade version of ‘emergency food’.

Biscuit with Melting Cheese

Biscuit with Melting Cheese

Flax Bread with Variations – 6 servings
Dry Mixture:
2/3 cup ground flax seed
1/3 cup nut meal (Bob’s Red Mill almond or hazelnut both give good results)
1.5 tsp. baking powder
1/2-1 tsp. salt

1 tsp. sage
1/4 tsp. onion powder
1 tsp. oregano
1/2 tsp. garlic powder

1 Tbsp. olive oil
2 eggs
1/4 cup water + 2 Tbsp.

Measure the dry ingredients into a mixing bowl. Add your choice of seasoning or leave plain.

Beat the 2 eggs together with the olive oil and water. Add the wet mixture to the dry mixture in the mixing bowl.

Set the oven to 350*F.

Pour the batter into your choice of pan or divide into six muffins of about 1/4 cup batter each.

Bake for 12 minutes for muffins or 15-18 minutes for a small bread pan or pie plate. I usually have one biscuit warm and the rest go in the freezer to use throughout the week.

Remember to drink plenty of liquid!

Mom (Gretchen)

Happy Birthday to Rita’s Aunt Mandie aka my Baby Sister in Bryan, Texas!


1 Comment »

  1. Ricki said

    What an intriguing idea for a quick bread! Sounds yummy. I’ll head on over to Jessica’s blog to take a look at your guest post–would love to read more details of your story. 🙂

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