Zero Carb Primal Flax Bread

Discussion in 'Survival of the Fittest' started by Falcon15, Jan 27, 2014.

  1. Falcon15

    Falcon15 Falco Peregrinus

    This is a very delicious "bread" alternative. Be sure you oil the pan EXCEPTIONALLY well with melted coconut oil.

    2 Cups ground Flax Seed (I buy my flax seed whole and use a re-purposed "blade" style coffee grinder to make the "flour", 1/2 cup at a time works best).
    5 Egg whites (save the yolks and add them to your scrambled eggs in the morning or make honey lemon custard with it)
    2 Whole eggs
    5 tablespoons melted coconut oil
    1 Tablespoon baking powder
    1 Teaspoon sea salt
    1/2 cup water
    3 teaspoons raw honey (optional)

    Preheat oven to 350 degrees. Mix all dry ingredients in a large bowl. In a separate bowl mix all the wet ingredients. Whisk the wet into the dry ingredients, making sure you incorporate them fully. Grease a standard bread pan (or muffin tins). Bake for 30 minutes (10-15 for muffin tins). Allow to cool 30 minutes. Store in the fridge.

    Be warned, the high levels of fiber make this bread very VERY filling. A little goes a long way.
    Quigley_Sharps likes this.
  2. kckndrgn

    kckndrgn Monkey+++ Moderator Emeritus Founding Member

    Looks good, I like this recipe, it's a focaccia style "flat bread" . I bake it on a silicon mat in a cookie sheet and don't have any problems with it sticking. You can make this really thin, but I usually go about the thickness of a slice of regular bread.

    • 2 cups flax seed meal
    • 1 Tablespoon baking powder
    • 1 teaspoon salt
    • 1-2 Tablespoons sugar equivalent from artificial sweetener
    • 5 beaten eggs
    • 1/2 cup water
    • 1/3 cup oil
    Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicone mat.

    1) Mix dry ingredients well -- a whisk works well.

    2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.

    3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)

    4) Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).

    5) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.

    6) Cool and cut into whatever size slices you want. You don't need a sharp knife; I usually just cut it with a spatula.
    Quigley_Sharps likes this.
  3. ditch witch

    ditch witch I do stupid crap, so you don't have to

    Looks better than the tapoica bread I picked up. But I add flax seed to my smoothies and it shows as having 4 grams of carbs per tablespoon, with 2 being dietary fiber, so not sure how that is zero carb bread.
  4. kckndrgn

    kckndrgn Monkey+++ Moderator Emeritus Founding Member

    @ditch witch, guess it depends on what label you are reading :)
    Calories in Ground Flax Seed - Calorie, Fat, Carb, Fiber, & Protein Info | SparkPeople
    shows 2.0 g of carbs with 2.0 g of fiber per tablespoon.

    Nutrition Facts and Analysis for Seeds, flaxseed (you can change the serving size on this one)
    Has a 1 Cup serving, 49g of carbs and 46g of fiber (3 g sugar). But when you go down to the TBSP size the carbs and fiber balance out.

    All in all, it's probably close enough to 0 to be called "zero carb". Just gotta love the inconsistency in the government mandated labeling.
  5. Falcon15

    Falcon15 Falco Peregrinus

    Ground Flax is considered "carb neutral" in that the carbohydrates from flax are from indigestible fiber found in the seed itself.
    ditch witch likes this.
  6. ditch witch

    ditch witch I do stupid crap, so you don't have to

    Good to know!
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