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I'm so excited! I've been playing with flax meal a lot lately, and I've developed this bread, which can be used in a variety of ways, including sandwiches and toast. The carbs in it are almost all fiber, and flax is SO good for you. Watch for my article next week about the wonders of flax, especially for low carb eating. Until then, try my Basic Flax Meal Focaccia Bread. Forum | Facebook | Twitter | Newsletter & RSS
January 14, 2007 at 11:55 pm
(1) Christina says:


May 21, 2007 at 11:59 pm
(2) di says:

the worst-I can’t believe anyone can eat this horrible, horrible excuse for bread

July 16, 2007 at 2:04 pm
(3) Patty says:

I love this bread! It’s very filling and a great alternative to high carb breads — perfect for Atkins induction!

July 16, 2007 at 6:08 pm
(4) Vikki says:

Oh my gosh I can’t believe anyone could not like this bread! It is the absolute best ever! It’s so filling. So versatile! I add to cinnamon or other flavorings for a wonderful breakfast bread. Leave it just like it is for sloppy joes or roast beef. I add a few spices and use for the base for pizza. Thank you so much! Everyone in my family is nuts for this stuff and if I don’t keep it make up there are no so subtle hints it time to make more!

July 18, 2007 at 5:07 am
(5) Jodie says:

This bread is AWESOME! You have to love grainy bread for this to work for you and it works for me! Very filling-even my husband likes it! We have been losing weight by switching to low carb and one of the things we miss the most is bread. This bread satisfied my craving for a tuna sandwich-much better than stuffing a lettuce leaf or celery with tuna! Thanks so much !

July 22, 2007 at 2:30 am
(6) Joey says:

hi, this is more like a question. i was wondering if i could eat this during my induction diet? email me at josevarela_69@yahoo.com Thanks!

October 29, 2007 at 10:02 pm
(7) Liz says:

This bread is great and I am eating it during my induction since it is only .8g of carbs and 0g sugar.

Keep up the good work on creating these wonderful recipes.

December 12, 2007 at 5:53 pm
(8) gloomy says:

This bread is the most tasty and delicious meal in my Atkins diet. I offered some of my friends (without saying what it is) and they loved it too. Excellent invention :)

August 21, 2008 at 12:15 pm
(9) Dan says:

Just made the bread with a couple of changes. Used 1 3/4 cups of flax and 1/4 cup of wheat bran, used garlic salt instead of regular salt, used olive oil for the oil and added black pepper and toasted sesame seeds. It was great with Muenster cheese.
It was a little to sweet and eggy for my taste.
Next time I’m thinking of reducing the eggs to 4, increasing the wheat bran to 1/2 cup, eliminating the sweetener and maybe adding Parmesan cheese

September 24, 2008 at 6:16 am
(10) Emmkel says:

I tried this, it was very eggy and salty not my taste at all, maybe i got it wrong with have a play around with it and see how it goes. Used LSA instead of flax meal

September 24, 2008 at 12:59 pm
(11) lowcarbdiets says:

What is LSA? I can imagine that using something different from flax meal might get a very different outcome.

September 25, 2008 at 5:30 am
(12) Emmkel says:

Linseed (Flax meal) Sunflower seeds and Almonds

September 25, 2008 at 9:38 am
(13) lowcarbdiets says:

You may notice that my recipes with almond meal contain less egg and other liquid than those with flax. Flax acts differently — it soaks up any liquid easily, including the water in the egg.

Coconut flour is even more absorbent than flax. So when cooking with the different flours, the proportions change.

September 25, 2008 at 9:42 am
(14) lowcarbdiets says:

Also, you mentioned salty — that’s a taste thing. Most people like some salt in their bread and find the one teaspoon to be about right, but if you have cut down on the salt in your diet, it would taste salty. Also, make sure it’s a level measuring teaspoon. (My husband once interpreted teaspoon to mean to take one out of the silverware drawer. Not good!)

September 26, 2008 at 12:46 am
(15) Emmkel says:

All good will try again

February 18, 2009 at 3:25 pm
(16) Rebecca says:

It is pretty good..first I made a misAKE AND ONLY PUT 0NE CUP OF FLAX..BOY IT WAS OILY BUT VERY GOOD..THE NEXT i DID AS IT should be done and added a bit of caraway..Really good. Hubby is a diabetic so i hope he will like it..hey! I cant bake to save my butt either..lol

February 28, 2009 at 9:04 am
(17) Scott says:

Not a bad bread, but I think the amount of carbs per slice should be re-checked. All of the pure milled flax I have seen offers about 4 grams of carbs per 2 tbsp (one serving)of flax. At 16 tbsp per cup, 2 cups of flax (as per your recipe) would equal 64 grams of carbs, or around 5.3 grams of carbs per slice for 12 servings, not .8 as mentioned…

March 11, 2009 at 6:07 pm
(18) Linda says:

Great Bread, this is going to make dieting a whole lot easier.
Thank you

May 13, 2009 at 11:15 am
(19) JB says:

hey Scott. The Carbs mentioned are Net Carbs. Flax seed has 4g of carbs and 4 grams of dietary fiber. Net Carbs= Carbs – Dietary Fiber.

May 14, 2009 at 9:28 am
(20) Me says:

This bread was YUMMY! Add a little bit of Italian seasoning!

June 1, 2009 at 4:40 pm
(21) maria says:

what is flax seed meal can you get it health shops or supermarkets in england trying to follow low carb diet but mising bread

June 19, 2009 at 1:14 pm
(22) Alan says:

I have no idea how people can say this bread tastes great. It’s not horrible, but it sure ain’t great!

July 15, 2009 at 4:03 am
(23) Pete says:

I just finished baking this bread (increased the recipe) it came out like a cake. Passed it around to the rest of the household (who are non low carbers)they loved it! Wow! Just thinking of the possibilities…include some dates, flavouring…now a nice desert…add some fresh whipped cream…yummy.

July 22, 2009 at 3:36 pm
(24) Tania says:

I have the perfect solution and I know it may be costly but I love it and I manage to budget to have my bread. I buy fresh 1 carb per slice loaves that are shipped to me from: http://www.juliansbakery.com/

August 17, 2009 at 9:59 pm
(25) chris says:

i tried this and couldnt stomach it. it was that bad.

August 17, 2009 at 10:03 pm
(26) James says:

Thank you, This is great on a low carb diet. I did like one lady said and used 3 Tbs of oil and 1 cup of water and it turned out great.

September 8, 2009 at 1:26 am
(27) Nancy D says:

Wow sounds like all these fans are hooked on the low carb bread breakthrough I guess I will have to check it out for myself. If it really is as good as you say, and still tastes good then I will no doubt be hooked too!! Anything that helps in weight loss and still has a great flavor has got to be a good thing!!!

September 14, 2009 at 9:55 am
(28) jenny says:

i dont know i wouldnt eat this bread, i eat 100% whole grain bread is that bad?

November 9, 2009 at 4:10 pm
(29) Angie says:

After all the negative comments I was pretty happy with the taste of this bread. I added 2 T. caraway seeds and 2 T. spelt bran to give it a nice rye taste.

December 9, 2009 at 5:19 pm
(30) leon says:

Low Carb Bread Recipe That Looks Yum

January 6, 2010 at 11:50 am
(31) Max says:

I love your recipe.

January 24, 2010 at 4:39 pm
(32) Suzi says:

I have made this twice. I can’t get past the flaxseed flavor. It reminds me of seaweed! It was “okay” for sandwiches, but toasting it or treating it like regular bread didn’t work out. It just didn’t taste right.

I am trying almond flour next.

February 2, 2010 at 6:39 pm
(33) Denise says:

I don’t have an oven. But, I do have a bread maker. Can this bread be made in it?

February 6, 2010 at 10:37 pm
(34) Tracy says:

It is wonderfully easy, gluten free, low carb and tastes like bread. Yummy!!

March 2, 2010 at 3:27 pm
(35) bonnie says:

Great bread – at last something for under my poached eggs in the morning

March 29, 2010 at 4:45 am
(36) eleni says:

Love this bread .Can someone help though,might went mouldy after 3 days had it in a container would it be better kept in the fridge.Also i bought Linseed Meal at the health shop they said it was the same as Flaxseed.Hope someone can comment on these issues as i want to keep making this.

April 26, 2010 at 5:23 pm
(37) Lisa says:

wow, this was great! my family is very picky about the low-carb substitutes and they loved this. My picky son ate the half the bread on teh tray. He said it was the slight sweetness in teh bread and the because it was warm. It is so easy to make and so filling… it definitely beats the white bread.

We added almond butter and a little grape jelly (I know lots of sugar) but it was fantastic. It kind of reminded me of corn bread

April 30, 2010 at 9:29 pm
(38) Jay M says:

I have to agree with Tania the Julian Bakery makes the best low carb bread on the market. Checkout there site they bake and ship fresh the same day: http://www.julianbakery.com

May 4, 2010 at 6:30 am
(39) Sylvia says:

When I first tried this bread, I used dark flax meal. I didn’t like it. Then I substituted golden flax meal. It was delicious! I especially like the basic foccacio recipe but with caraway seeds, garlic and onion powder, and parmesan cheese! It’s delicious! Keep up the good work!

May 7, 2010 at 8:44 pm
(40) chris says:

Biggest waste of eggs ever! This is awful! Don’t waste your ingredients on this

May 15, 2010 at 9:46 am
(41) Sarah Hewitt says:

I found this bread really bitter and with a strange almost amonia-like smell to it. Disappointed as I really, really wanted to like it !!

[Note from Laura]: Sarah, it really sounds as though your flax meal was rancid. Flax meal (after the seeds have been ground), because it has a lot of highly-unsaturated oils (the omega-3′s) goes rancid pretty easily. If I buy the meal (rather than grinding it myself) I always make sure I buy it at a store that has rapid turnover, and store it in the freezer.

Flax has a pleasant, nutty flavor. There is nothing at all bitter about it.

I’m sorry for your bad experience!


May 18, 2010 at 5:27 pm
(42) Timothy says:

I love this bread. I use 1 1/2 cups of flax and 1/2 cup of almond flour. I also add 2 teaspoons of vanilla and use heavy whipping cream along with the water. This helps tame the bitterness that the flax causes.

June 1, 2010 at 4:38 am
(43) Ross Rohan says:

Which has more carbs? Flax bread or Hemp flour bread? Furthermore, is there an alternative bread that is even lower in carbs than these two?



June 6, 2010 at 6:28 pm
(44) lowcarbdiets says:

Ross, I’ve never cooked with hemp flour, and there is no entry in either the USDA or Canadian databases that I can find. The manufacturers packaging only lists by weight and I don’t know how that equates to, say, a cup of flour. By weight, flax seed has less carb – but they are both very low. I don’t know any that are lower. Laura

July 12, 2010 at 1:03 am
(45) koko says:

Wow! This bread is so wonderful. I’m on my extended induction, but I almost gave up on it because of my craving for some breads. It really saved me from it and made me feel like ” I can do this “. Thank you so much Laura! One question though…..how much of this bread can I eat a day? I usually bake in a morning. Can I eat up a whole bread by end of the day? Or is it too much? 2 cups of flex seed meal a day sound like a little too much, but this bread is so yummy and filling but still so low carb, that I can eat every meals :)

August 12, 2010 at 4:42 pm
(46) RaeS says:

Laura deserves an award for this. I foil lined a jelly roll pan, lightly oiled it, followed the recipe and it turned out a perfect sheet of 1/4 ‘bread.’ I have IBS so will be eating it in small portions until I see the reaction and drinking alot of water. But the thought of a grilled vege sandwich or a slice with low fat cheese…Laura…big hug, thank you is certainly not enough. And to everyone for their variations,they all sound great, especially the cinnamon.

August 16, 2010 at 2:42 pm
(47) Cynthia says:

I have been looking for a bread that is low carb since we have started this low carb way of life and I really miss my bread….this is delicious. Thanks.

September 24, 2010 at 9:38 pm
(48) jason says:

The bread from Jukian bakery is absolutely the best bread on the market. a local healthfood store in charlotte, nc just started carrying it. Its the best out there. I ahve to toast it. i hope it helps. Lost 95 pound on low carb!

March 15, 2011 at 4:35 am
(49) Nicole says:

My 10yo son and I love this bread.

On first taste (on its own) it threatened to be a little too salty and not sweet enough, but nothing we couldn’t adjust.

When toasted and made into a ‘Mediterranean sandwich’ (cheese, ham, tomato, olive oil /mayo etc), it was DELICIOUS, and the saltiness was not noticeable at all. It also holds together well.

This has enhanced our eating and added versatility and choice to our low carb eating/blood glucose control.
THANK YOU so much for this recipe!

April 12, 2011 at 6:05 pm
(50) wendi says:

i thought it was terrible. very bitter. i liked the texture but it had a terrible bitter flavor to.

April 12, 2011 at 6:14 pm
(51) lowcarbdiets says:

Your flax seed meal is undoubtedly rancid. Check out: http://lowcarbdiets.about.com/od/whattoeat/a/flaxinfo_2.htm

June 12, 2011 at 8:19 pm
(52) Polly says:

I’ve made this bread several times and my husband and I love it. I use large eggs so I only put in four and it doesn’t taste eggy. I also bake it for 25 minutes but I think that’s because of my oven. We’re both enjoying the benefits of the low-carb lifestyle, but we missed sandwiches and bread and butter. This is a nice solution, and flax is so good for you anyway. I’m going to try some of the variations next!

August 14, 2011 at 2:04 pm
(53) Michael says:

HOW MANY CARBS??? low carb means nothing at all

August 16, 2011 at 8:47 pm
(54) lowcarbdiets says:

It says .7 grams per slice under “Nutritional Information” under the recipe.

August 28, 2011 at 9:26 pm
(55) De says:

This bread tasted good.But it crumbles aftor the first day. Doesnt stay together!

September 9, 2011 at 11:58 am
(56) CC says:

Made this bread because I am on a very restricted low carb diet for 2 weeks and I am not to eat bread. I noticed that on their menu (diet I’m on) they had low carb flax bread (why can I have that and not bread I thought) It didn’t matter, if I could eat it than who is going to question it. But when I saw the price I was shocked so I started looking for a recipe I could make. I found this and I love it. I just need to put it into a pan that will give me thicker slices maybe a loaf pan? Just wanted to say thank you, this bread was a big help in keeping me on my restricted diet. Now I know why I can eat it on a restricted carb diet after reading all the comments. Thanks again


October 4, 2011 at 10:16 pm
(57) OrphanAnnie says:

I’ve made this twice. First time I used the recipe as stated. We liked it toasted with cream cheese and PB & a smear of jelly and as an egg mcMuffin. it was okay. Tonight I made it, reduced the Splenda, added Thyme, Oregano, Parsley and ground peppercorns.
Oooo, smells so good. Made the flat bread and one ‘muffin’ so we could sample it. Had a good flavor with a smear of butter. Plan on using it for egg sandwich, meat and fish sandwiches, too. Next time I am planning on using pumpkin spices, cinnamon, etc. I’m thinking I could add a small bit of shredded carrots (slightly nuked to soften first), maybe tiny bit of raisins and normal Splenda. I’d like to try the golden flax seed if I can find it.

October 7, 2011 at 7:02 pm
(58) Eltaeb says:

This is a great recipe loved it. Made a batch today and only had 1 cup of flax so I substituted 1/4 cup almond mealand 3/4 cup out flour came out perfect good flavor and consistency it upped the carbs a little but not by much I’m going to try and add some whey protein next time I’ll let u know how it is.

October 27, 2011 at 10:59 am
(59) henry says:

if you place the flax in a coffee grinder(about half the mix) the bread is not as heavy

November 1, 2011 at 5:00 pm
(60) Ellen says:

Awesome; thank you so much for this recipe. I can’t believe I put off trying it for so long, thinking it would be complicated – not so. EASY. First try was last evening and I made two: one “savory” (added garlic powder, herbs, parmesan) and made another second one “sweet” (added Sweetzfree splenda drops, cinnamon, nutmeg, allspice) — oh my gosh — I tasted both, and both are delicious. I enjoyed a slice of the savory one at lunch today with my salad, soft and moist and filling. The sweet version is close enough to cake to make me happy and I’m looking forward a slice this evening with a bit of whipped cream. What a delicious way to add some much needed fiber while following a low-carb eating plan. Thanks again!

January 8, 2012 at 6:44 pm
(61) dia says:

Great bread! Love it!
Thank you!

January 23, 2012 at 6:24 am
(62) DASH diet recipes says:

You actually make it seem so easy with your presentation however I to find this matter to be actually something that I believe I’d by no means understand. It sort of feels too complex and extremely wide for me. I am looking ahead for your subsequent put up, I will attempt to get the cling of it!

March 4, 2012 at 9:20 am
(63) Beverly Craig says:

I have been baking this bread in various forms for almost a year. Parmesian, garlic, herbs can be added to make it savory or cinnamon, nutmeg, etc… for sweet breakfast bread. I use Xylitol as a sweetener – more for a sweet bread, naturally…
It seems to supply all the fiber I need to stay regular and satisfactorily allows me to have a sandwich when I want one.
Low carb is the way to go – eat lots of food and lose the body fat.

March 26, 2012 at 8:24 am
(64) Rosa says:

This was awesome, thanks for the recipe! I added in some soy protein powder for extra protein. Also I can see how you would need fresh flax seeds for this. Mine smelled off and was probably rancid, so I bought new flax seed before I started and the result is not at all bitter. Cumin seeds are a nice addition as well!

July 19, 2012 at 12:43 am
(65) Hannah says:

I tried this the other day and cut it into 12 pieces and found it didnt really resemble a sandwich because of the size being too small. Today I made the recipe again and cut only 6 slices out of it to resemble the size of bread I used to buy. After cutting it up, I put a slice of butter on one, let it melt, then I put a slice of cheese on it. I got another piece for the top, only leaving 4 pieces. I only got halfway through my sammie and was full lol. My eyes were too big for my stomach. Its very filling and tastes really good, especially straight out of the oven with melted butter. Mmmm. Thanks for the recipe ;)

December 10, 2012 at 9:17 pm
(66) Bobbi says:

I haven’t tried this, but wanted to comment on the flaxseed meal. Maybe the people who hated the bread didn’t use the same type. I always used a raw flaxseed meal in my smoothies. The other day, I bought a huge bag from Costco and it is roasted which completely changes the taste.

I would think that the roasted one would be best for baked goods or this bread. I plan on trying it really soon. BTW, I always store it in the freezer to preserve it. Thanks for sating the recipe!

January 6, 2013 at 11:51 pm
(67) Carla says:

Thanks for the recipe. I’m definitely going to try it. The hardest part about low carb diets is the emptiness i feel. Hopefully this bread will help keep hunger at bay longer. The best part is that it’s loaded with omega 3 which is good for the brain and depression.

September 16, 2013 at 3:30 pm
(68) nina says:

Whay about spelt flour? does it have less carbs than regular flour?

November 7, 2013 at 12:10 pm
(69) Tammy says:

If I made the bread yesterday night and it tasted a little bitter and seems very moist this morning (and still slightly bitter tasting), does that mean my flax meal went rancid? I stored it in a dark cupboard for about 2 weeks but just moved it to the freezer after reading how you should store flax meal in the fridgerator or freezer. What should I do about my bread? :( I don’t want to just throw it all away but I’m a little worried if I’m really eating rancid bread! I smelled my flax meal and it didn’t seem to smell “off” and I tasted a little and it seemed a little nutty but a little bitter too? I couldn’t really tell :(

February 14, 2014 at 1:29 pm
(70) darcy says:

Loved this so much! We can actually have bread with breakfast again. My only question is how much is too much? ( I do believe we are overdoing it because it’s so rewarding). Now if I can only figure out a “flaxseed gnocchi recipe”. Thank you.

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