{"id":1466,"date":"2017-12-18T18:33:55","date_gmt":"2017-12-18T23:33:55","guid":{"rendered":"http:\/\/www.jmcutlery.com\/wiz\/?p=1466"},"modified":"2026-04-21T13:51:52","modified_gmt":"2026-04-21T17:51:52","slug":"gluten-free-flax-fiber-bread-recipe","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/gluten-free-flax-fiber-bread-recipe\/","title":{"rendered":"Gluten-Free Flax Fiber Bread Recipe"},"content":{"rendered":"
Gluten-Free Flax Fiber Bread Recipe<\/span><\/strong><\/pre>\n
Flaxseed Sandwich Bread,<\/span><\/strong><\/pre>\n
“the weight control bread!”<\/span><\/strong><\/p>\n
Gluten-Free Dairy-Free Fluffy Flaxseed Bread Recipe<\/span>
\nA Quick Fiber and Omega-3 Flavorful Gluten-Free<\/span><\/p>\n
This big loaf of flaxseed bread can be made easily<\/span>
\nin a bread machine, in 58 total minutes by<\/span>
\nusing a one-rise quick cycle (or in your oven).<\/span><\/p>\n
 <\/p>\n

\nPerfect Every Time!!<\/span>
\nNo dough, no kneading, no rolling<\/strong> as you do with<\/span>
\ntraditional bread recipes. Has a failproof margin of error.
\nI’ve accidentally masured wrong or omitted salt.<\/span><\/p>\n
For its texture and flavor, not to mention its *health benefits
\nwhich<\/span> help reduce aches and pains caused by inflammation,
\nI eat at least one slice as my everyday bread.<\/span><\/p>\n
 <\/p>\n
You’ll just drop your ingredients in the bread pan in the
\norder given. Set it to the one-rise express cycle, and push
\nstart, (or preheat your oven to 350-F and insert a loaf pan)
\nto enjoy the heavenly taste and aroma of fresh baked
\nbread. Get perfect big slices to use for sandwiches
\nand toast every day.<\/span><\/p>\n
 <\/p>\n
I often substitute ground flaxseed by adding a blend of<\/span>
\nground pumpkin seed and sunflower seed, 1\/4 cup<\/span>
\neach, for their particular nutritional benefits .(which I<\/span>
\notherwise don’t normally eat).<\/span><\/p>\n
It’s amazing, a 2 lb. Loaf full of *Health Benefits
\nbecause of the flaxseeds in addition to its
\nother ingredients.<\/span><\/p>\n
* See “The Amazing Health Benefits” below<\/span><\/p>\n
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Prep time: 10 mins.\u00a0 \u00a0Cook time: under 58 minutes<\/span><\/strong>
\nServes: 16<\/span><\/strong><\/p>\n
Imagine my thrill when this came out of the bread machine<\/span>
\n 4 inches high!\u00a0 It didn’t rise to the very top, so I didn’t expect
\nto see it this high when I opened the lid.<\/span><\/p>\n

\nOne word of caution, I discovered that you need to beat<\/span>
\nthe eggs until foamy on gluten-free recipes, even if\u00a0 they<\/span>
\ndon’t say to. It makes a world of difference in the lightness<\/span>
\nand texture. And that’s how this rises so high and is so moist
\nand fluffy for a gluten-free bread.
\n<\/span>
\n
\nThis is definitely the best gluten free sandwich bread
\nI’ve\u00a0ever tasted or made. It works great for grilled
\nsandwiches or panini’s,even for French Toast. I made
\nthis on the quick cycle, effortlessly in the bread machine.<\/span><\/p>\n

\nTo put the ingredients in the bread machine pan<\/strong>
\nadd them in <\/span>the order they’re listed.
\n(You add the flour last. Then make a <\/span>well on top the
\nflour and add your yeast).<\/span><\/p>\n
(Or to oven bake:<\/strong> use your stand mixer with dough
\npaddle to blend thoroughly for 8 <\/span>minutes). <\/span>\u00a0<\/span><\/p>\n
 <\/p>\n
\"oat<\/p>\n
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\u00a0<\/span><\/p>\n
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Ingredients<\/strong><\/span><\/p>\n
In a small measuring cup, put
\n<\/span><\/strong>1 tsp. vinegar<\/span>
\n1\/3 cup warm *dairy-free milk
\n<\/span> Add to that (to the 1-cup line)<\/em> very warm water.
\n<\/span>
\nIn a large 4-cup bowl <\/strong><\/span>combine<\/strong>
\n<\/span>3 large room temperature eggs, with<\/span>
\n3 Tbs. olive oil or Coconut oil
\nBeat until foamy. Stir in
\n\u00bd cup Almond Flour
\n(I use that here to substitute Milk Powder<\/em>)<\/span>
\n
\nIn another medium bowl Mix
\n<\/strong>\u00bd cup ground flaxseed flour<\/em>
\n3 Tbs. coconut sugar (to taste) needed to
\nactivate yeast.
\n1 – 2 more tbs. maple syrup or honey (If you
\nprefer <\/em>sweeter bread)<\/em>
\n
\n<\/em><\/span>
\nIn a separate large bowl whisk<\/span><\/strong>
\n2 cups oat flour
\n3\/4 cup tapioca or arrowroot flour<\/span>
\n 1\u00bd tsp salt
\n1\u00bd tsp xanthan or guar gum)\u00a0<\/span>
\n\u00a0 \u00a0 \u00a0(Pour all dry into bread pan after wet).
\nLAST Add 2\u00bc tsp yeast to a well on top of flour.<\/span><\/p>\n

\nInstructions For Bread Machine <\/span><\/strong>Add eggs,
\nwater, <\/span>Almond flour or milk powder, sugar,
\noil and vinegar to bread pan. In that order.<\/span><\/p>\n
In a large bowl whisk flours, xanthan gum and
\nsalt together thoroughly. Pour into bread pan.
\n<\/span>
\nMake a well in the top of the flour mound.
\nPour in yeast.<\/span>
\n Select a one-rise or quick cycle I use express
\nbake (58 minutes).<\/span><\/p>\n
 <\/p>\n
NOTE: It should be a dense batter, <\/strong>but not as thick
\nas dough. <\/span>If it’s too thick to drop from a spoon, add
\nwarm water 1\/3 cup at a time, until it can drop.
\n<\/strong><\/span>
\nOr, bake it in the oven.<\/strong>
\nPreheat oven to 3.50\u00b0 <\/span>Blend ingredients
\nthoroughly for about 8 minutes, preferably in
\na stand mixer with dough hooks.<\/span>
\n
\nPour into parchment lined loaf pan and bake<\/span>
\nuntil toothpick comes out clean (about 60 – <\/span>90 minutes).
\nCheck it when it appears brown enough.\u00a0<\/span><\/p>\n

\nAfter it’s cooled in the fridge,
\n<\/strong>you can make <\/span>up to 16 lovely thin slices that can be
\ntoasted and that don’t fall apart. It is so healthy because
\nit’s loaded with omega 3 from<\/span><\/span> flax seed.<\/span><\/p>\n
I used ground golden flax seed<\/strong><\/span>
\nwhich gives it a delicious slightly nutty flavor and<\/span>
\npleasing color.<\/span>
\n(I grind the flaxseeds with a few pulses in my coffee<\/span>
\ngrinder). You can buy them already ground, but they<\/span>
\nstay fresh longer in the fridge if ground as needed.<\/span><\/p>\n
 <\/p>\n
Notes<\/strong><\/span><\/p>\n
\"\"<\/p>\n
I recommend buying only “gum-free, additive free,”
\nnon-dairy milk in BPA-free cans. The ingredients should
\nsay “coconut, and water,” (nothing else). Many such
\nbrand choices are available on Amazon.\u00a0(Not found in<\/em>
\ncontainers or in the refrigerated bins in stores).
\n<\/em>
\n*Dairy-free milk Should not contain gums (stabilizers)
\nor additives. They can spoil your recipes!<\/span>\u00a0Don’t add
\nxanthan gum if your plant milk already has ‘stabilizer’<\/span>
\nin it and you’re stuck having to use it. You don’t know
\nthe quantity of gums they add to the milk.\u00a0<\/span><\/p>\n
 <\/p>\n
An alternative ingredient: Sometimes<\/strong>
\nI grind 1\/4 a cup of each seed in my <\/span>dedicated
\ncoffee grinder\/seed <\/span>grinder instead of using flaxseed.
\n<\/span>The loaf is just as high and light. No noticeable
\nchange in taste. but the pumpkin seeds cause it
\nto be speckled.<\/span><\/p>\n
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\u00a0\u00a0<\/em>
\n<\/span><\/p>\n
Remove your gluten-free bread loaf the minute it is finished.<\/span>
\nUnlike most breads that can tolerate sitting in the bread machine<\/span>
\nafter the baking is complete, most gluten-free loaves<\/strong> are very<\/span>
\nmoist and become soggy if allowed to sit and steam in the machine.<\/span>
\nYou could also finish a loaf in the oven at 350\u00ba-F for an extra 10<\/span>
\nminutes if you want to give it a crispier crust.<\/span><\/p>\n
 <\/p>\n
Wait until <\/span>it cools before attempting to slice it.<\/span><\/strong><\/p>\n
If it feels or appears soggy. Too much liquid is the usual culprit<\/span>
\nif the<\/span> bread comes out too wet or soggy. (You might save it by
\nputting <\/span>the bread pan in the oven at 350\u00ba-F for an extra 20 minutes).
\nOnce it <\/span>is firm enough to remove from the bread pan,
\nremove it and continue <\/span>baking on a cookie sheet to dry it out.<\/span><\/p>\n
 <\/p>\n
The bread will keep in the fridge wrapped and put in an airtight
\ncontainer <\/span>for up to 5 days. After that, slice it with parchment
\ndivider strips, and repack <\/span>in a plastic bag and store it in a
\nfreezer-safe container.
\n\"\"
\n<\/span><\/p>\n
Remember to set your bread machine<\/b>\u00a0to the<\/strong>\u00a0gluten-free
\nor quick <\/span>(1 rise) cycle or the 1.5 lb. express cycle 58
\nminutes total time.<\/strong>
\nMachines vary. You may not be able to indicate the correct
\nloaf size and crust setting on the express cycle<\/strong>. That’s OK.<\/span><\/p>\n
 <\/p>\n
Gluten-free yeast based dough rises only once.<\/strong><\/span>
\nWhen it appears like it’s been rising get it into a preheated
\n<\/span>oven. If <\/span>it rises too much it will be dry and sink.<\/span>
\n
\nIf your machine offers this option on “quick bake,” try the
\ndark crust setting to help avoid excess moisture.<\/span><\/p>\n
If your machine does not have a one-rise gluten-free setting,
\nmix the ingredients <\/span>on the dough cycle. After 8 minutes, bake
\nit in a parchment lined loaf <\/span>pan at 350\u00ba-F.<\/span><\/p>\n
 <\/p>\n
Don\u2019t disturb the dough in the machine if
\nyou\u2019re baking bread<\/strong>.
\nGluten-free bread does not <\/span>like to be handled or
\ndisturbed. You can of course remove cookie dough
\nor pizza dough because you will be finishing them
\nin the oven, but once the ingredients are in the bread
\nmachine for a loaf of bread, hands off except to remove
\nthe paddle in about 8 minutes when the mixing stops.<\/span><\/p>\n
 <\/p>\n
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* The Health Benefits Of Flaxseed<\/strong><\/span><\/a><\/h3>\n
Inflammation<\/b><\/span><\/p>\n
Two components in flaxseed, ALA and lignans, may reduce
\nthe inflammation that accompanies certain illnesses (such as
\nParkinson’s disease and asthma) by helping block the release
\nof certain pro-inflammatory agents, Fitzpatrick says. <\/span>ALA has
\nbeen shown to decrease inflammatory reactions in humans. And
\nstudies in animals have found that lignans can decrease levels of
\nseveral pro-inflammatory agents.<\/span><\/p>\n
Reducing inflammation associated with plaque buildup in the
\narteries may <\/span>be another way flaxseed helps prevent\u00a0heart attack
\nand strokes.<\/span><\/p>\n
How much flaxseed do you need?<\/span><\/strong><\/p>\n
It’s important to note that flaxseed must be ground
\nto reap its benefits.The optimum dose to obtain
\nhealth benefits\u00a0<\/span>is not yet known. But 1 to 2 tablespoons
\nof ground flaxseed a day is currently <\/span>the suggested dose,
\naccording to the Flax Council of Canada.\u00a0<\/span><\/p>\n
\u00a0<\/strong><\/span><\/p>\n
Preliminary studies show that Is flaxseed is the new wonder
\nfood, in that it may help fight heart disease, diabetes and
\nbreast cancer.<\/span><\/p>\n
 <\/p>\n
Flaxseed was first cultivated in Babylon
\nas early as 3000 BCE.<\/strong>
\nIn the 8th century, King Charlemagne who believed so strongly
\nin the health benefits of flaxseed that he passed laws requiring
\nhis subjects to consume it. Now, thirteen centuries later, some
\nexperts say we have preliminary research to back up what
\nCharlemagne suspected.<\/span><\/p>\n
 <\/p>\n
The Flax Council estimates close to 300 new flax-based
\nproducts were launched in the U.S. and Canada in 2010
\nalone. Flaxseed is found in all kinds of today’s foods from
\ncrackers to frozen waffles, to oatmeal.<\/span><\/p>\n
Not <\/span>only <\/span>has consumer demand for flaxseed <\/span>grown,
\nagricultural use has also increased. Flaxseed is what’s
\nused <\/span>to feed all those chickens that are now laying eggs
\nwith higher levels of omega-3 fatty acids.<\/span><\/p>\n

\nIt has Omega-3 essential fatty acids<\/b>,
\nAlthough flaxseed contains all sorts of healthy components,
\nit owes its main benefits to:the “good” fats that have been
\nshown<\/span> to have heart-healthy effects. For example, each tablespoon of ground <\/span>flaxseed contains about 1.8 grams of
\nplant omega-3s.<\/span><\/p>\n