Mum’s Low Carb (Grain Free) Bread

As I’ve mentioned before, mum’s a low carber.

She has to be very careful about her blood sugar levels. There was almost nothing she missed about the world of carbs and was happy to say goodbye to them for her health. But, as with everything, it’s the little things that matter most.

She missed enjoying a slice of toast with her cup of tea in the morning. So she set to and knocked up her very own low-carb alternative.

It takes about 5mins to prep and 25mins to cook. She whips up a couple of loaves at the beginning of every week and has even been known to travel with one in her handbag.

If you’re a low carber who’s missing the simple pleasure of a beautifully buttered slice of bread, or just want to be able to pile it high with avocado for an easy lunch, you are going to love this!

The texture is not exactly the same as bread, it’s a bit like a cross between brown bread and a moist cake.

The flavour is quite nutty and I now far prefer it to normal bread, especially as it leaves you feeling much lighter and without the “oooff” heavy feeling of wheat.

To make one littleish loaf you’ll need:

4 eggs

1 cup of flax meal

3tbsp water

Half cup of ground almonds

1tsp baking powder

Half tsp salt

1 Small loaf tin

Pre-heat your oven to 200C/400F.

Crack your eggs into a bowl.

Add your water.


Put your flax into a separate, dry bowl.

Add your almond.

Baking powder.


Toss it all together, by hand.

Combine your wet and dry bowls.

Mix it all up!

Pour into your loaf pan immediately (this bit is really attractive!).

Level it all out a little.

Bake for about 20 – 25mins.

Then leave to cook on a wire rack.

And there you have it! Low carb bread for the week ahead.

Mum’s favourite topping is butter and Bovril (which is a bit like Marmite).

But mine is avocado. I like avocado on everything.

Mum’s bread is packed full of omega 3, most of the B vitamins, a mother-load of fibre (it’ll make you poop).

It’s great for your hair, skin, nails, joints & keeping your heart healthy.

Chocka block with lignans (bad-ass antioxidants), helps your intestines absorb more nutrients from food, and supposedly even helps if you’re going through menopause (reduction of hot flashes, etc).

Naturally gluten free, too.

It is basically the messiah of all foods, here to nurse you into health when you’re not even lookin’.

So tuck on in!

Store in a plastic sandwich bag or a sealed Tupperware box in the fridge.

And remember, bakers only share recipes on a knead to know basis… but this one’s so good I figured Rye not!

Share it


Have you seen these?

  • I’ll be passing this recipe onto my mum! She’s also very carb conscious but one of the things she misses is making her own bread! I’ll let you know how she gets on- thanks Rosie!


    • Rosie

      Sounds like the perfect match Katie! x

      • ….I’ve just shown it to her and she’s already writing a shopping list to get all the ingredients in!

  • Tess Keating

    This looks absolutely divine! I can’t wait to make it… ohh and your Mummy’s ring is beautiful!
    Tess xx

    • Rosie

      Isn’t it just? I lust over it daily. x

      • TheGivingBride

        I was thinking that as I read the post as well. Such a pretty and unique ring!

        • Was thinking that too!

  • Michelle

    Yay! I hoped you’d post this recipe one day πŸ™‚ Looks delicious!
    Lots of love,

  • Vicky

    Yummy, that looks very tasty indeed! I’m on a bit of a health kick at the moment and bread is my downfall so this is perfect. Unfortunately i have a nut allergy though, so could the almonds be substituted for anything else? P.S love the red spotty apron πŸ™‚ xx

    • Rosie Leach

      You can give coconut flour a go. The texture will be slightly different and it may require some more liquid as coconut tends to absorb more than almond.

    • Monkey Sea

      Try parmesan!

    • Debbie

      Try ground oats. You may need to add in a tiny bit of oil as almonds obviously have more moisture than oats due to the fat content.

  • Laura

    This looks delicious! I get so bloated after eating bread (even wholemeal) so Im looking forward to trying this. Wonder how it’ll taste smothered in peanut butter?! xxxx

    • Rosie

      She actually makes a brilliant peanut butter version, she mixes a scoop of natural (sugar free) peanut butter in with the wet ingredients, and a little sweetener.

  • Oh I definitely have to give this a try soon, I always feel so bloated after eating bread but oh I love it so! Thank your mum for sharing πŸ™‚ <3

  • Looks Yummy Rosie! one for the recipe box!

    Michaela X

  • Nice pun πŸ˜‰
    I will have to make this, I’m gluten intolerant and terrible at making bread but this looks pretty easy!

    • Rosie

      So much easier than normal bread with all that kneading & proving.
      I’m a massive carb-free convert!

  • Hey Rosie, this looks lovely! I hate the way I feel after eating wheat so I tend to eat less and less of it. Just one quick question, can this bread be toasted? x

    • Rosie

      Yup, I always toast mine because I like melted butter! x

  • Sarah

    Looks delish- Try Avocado and marmite together- YUM!

    • Rosie

      Not sure how I feel about that Sarah…

      • Cam

        Sarah, that’s really big in Australia – Sydney cafes serve avo and vegemite – and it’s amazing!

    • Lyndsey Smith

      Avocade, marmite and a poached egg! My absolute favourite combo of all time!

      • Sarah

        Mine too! Its so good!

    • Tahlia

      Vegemite, Avocado, Tomato, a squeeze of some lemon and cracked pepper! Will easily change your life…

  • Lily Hartley

    This sounds amazing! How long does it keep for? And is it freezable?

    • Rosie

      About a week in the fridge. Fine to freeze!

      • Lily Hartley

        Thanks – I’ll give it a go this weekend!

  • Ally Whalley

    Yesss! Love this Rosie. Thanks to you and your Mama for sharing xx

  • Claire Keith

    That’s so punny ;). Bread looks delish!

  • I need to give this a go I’m trying a low carb diet but like your Mum I miss my toast! Thanks for sharing xo

  • Fiona Bradley

    Oh holy mother, this sounds amaaaaazing! My mum is a coeliac so wheat is out of the question. I’d love to surprise her with a little loaf of this one day! Thanks for sharing πŸ˜€


  • Ellie

    Damn, I just bought a huge sack of expensive Psyllium Husks to make some really complicated health bread, when I could have just used trusty ground almonds! I don’t know why I didn’t think of it already because I use them for all my cakes.
    Oh well, I will try both and report back which is better! Thanks Mummy Londoner for the great idea, I can live without rice and pasta but my morning toast is my achilles’ heel toox

    • Ida LillebΓΈ

      Never mind, put your psyllium husks in other things. The fiber is good for you anyway. Try it in smoothies.

  • Well, slap me dead! That’s a GREAT recipe. Seriously, I am OFF to the organic shop and buy the ingredients this afternoon. Thanx for the fab recipe (and cheers to your mum for it).

  • My goodness this looks delicious! I’m always looking for ways to reduce my carb intake as it can bloat me but I LOVE a good slice of bread x

  • Just what I need for my bride-to-be diet! I love bread and this looks like a great healthy alternative. I chuckled at your pun at the end!!
    Lots of love,
    SilverSpoon London

  • Flick

    Bloody love Bovril! So pleased to see it on here – it seems to be dying out and not sure I could cope without it!

  • Charlotte

    Rosie I can’t tell you how much the pre-diabetic recipes mean to me! As a size 6 23 yr old girl I was pretty surprised to find that I was pre-diabetic. Your low carb pizza is a total game changer – We can still enjoy the good stuff, without the kummerspeck (thats “grief bacon” in german – the weight you gain from comfort food and a word we all definitely need to use more often.) Thanks again for yet another game changer xx

  • Imogen May

    Ah thank you so much for posting this! I will definitely be giving it a go, and probably taking it round with me in my handbag too! GF bread doesn’t quite cut it – Ground almonds have really helped with GF baking, I definitely prefer the consistency! With perhaps a dollop of peanut butter. OOO. I have a load of GF and avocado related posts on my blaawwg if you fancy a ganders!


  • “Rye not”, you are hilarious…

  • M Reis

    You’re Pun-ny.

  • I can’t tell you how much this post has made me crave avocado on toast … this looks immense


  • Cremaluisa

    amazing!! will try this week! The test is with my husband!.Marisa.xx

  • Thanks so much for sharing this. I’m trying to reduce the amount of carbs I eat, but I’m really missing bread. I am going to try this out this weekend!

    Thanks Rosie (and Rosie’s Mum!), xx

  • Ooh this looks yummie!

  • I feel terrible reading this whilst tucking into a white bread sandwich…… especially as yours looks so much tastier than mine! This is definitely something I will be trying out sooner rather than later. Thanks for sharing.


  • Hayley

    oh, i love your mum’s (I’m guessing that they’re her hands?) ring – its stunning!


  • excellent jokes rosie haha !! love the sound of this bread it sounds amazing, i love finding GF, low carb alternatives to regular breads thank you and to your mum for sharing
    Lauren x

    Britton Loves | Fashion Lifestyle + Photography –
    Vote for my blog here !

  • Phoebs

    eggs really arent that good for you, very high in cholestorol.. just a bit of food for thought, but try watching this πŸ™‚

    • Ida LillebΓΈ

      That is not true, and has been refuted ages ago. Check out this link (from the British Heart Foundation), where they state that “As research has developed, however, we now know that much of the excess cholesterol in our bodies is actually produced by eating too much saturated fat rather than eating too much cholesterol.” (Link here:

      • Courtney

        Yup, this. I love eggs. From my head down to my legs.

    • Rosie

      You really need to read this.

    • Alfacinha

      Just did it with only 2 eggs as I didn’t have any more, added a bit more water and the bread was fine, nutty and soft…

    • fatquarter

      Eggs are needed in gluten-free baking to bind the ingredients together. It’s not as if you eat all 4 eggs at once.

      • Phoebs

        you can use flax eggs, or chia eggs! eggs are bad for you, and unless you have a chicken in your backyard they are probably going to be from some sad little critter in a tiny cage.

    • Cheerytoes

      Actually, eggs are very good for you, they’re almost a perfect food and eating cholesterol doesn’t affect your cholesterol. I eat low carb – lots of eggs and bacon and cheese as well as a ton of veggies, nuts, etc – no starch and my blood work is beautiful. But my grandma used to put her cigarette out in her eggs…made me sick as a kid.

      • Phoebs

        The body makes all the cholesterol that we need- consuming added dietary cholesterol is not needed. You might have what appears to be perfect blood work now but it will catch up.. eggs have too much cholesterol and saturated fat that the fda ruled that they could never be described as ‘healthy’ or ‘nutritious’ is advertisements, only natural etc. you probably have and above average diet but trust me you would feel amazing if you ditched the animal products, and upped the fruit and potato content!! Google raw till 4 and you will see what I mean. Just Tryin to help a sister out πŸ™‚

        • Helen Griffin

          Google Dr. Davis’ book Wheat Belly.

  • Shebu Lucy

    Great recipe, Rosie, thanks for sharing. Your recipes are always simple and inventive, I guess now we can see where you get it from! I’m loving the puns at the end of the post too..

  • This is perfect timing! I’m on a sugar/wheat/dairy and preservatives detox (all the good stuff!) and have had just about enough of rice crackers. Adding to my Pinterest hoard as we speak…


  • Carrie L

    Thanks for this – we’ve recently had to go onto a FODMAP eating plan, no gluten and lots of other nice things so it’s great to get an alternative for bread…I’m off to buy flaxseed now!!

  • Alia Hansen

    Thanks so much for sharing! My mum and I bake our own low carb bread as well, so I’ll definitely give this recipe a go πŸ˜‰

  • Just made some for lunch – it’s delicious!! I’m supposed to be eating more protein so the eggs in this make it a perfect everyday bread for me! Say thanks to your mum!

  • Charlotte Blackett

    Where does your mumma get her flax meal from?

    • Ida LillebΓΈ

      Get some flax seeds and grind them up in a blender πŸ™‚

  • You’re hilarious – “It’ll make you poop.” Love it, Rosie, just love it. πŸ™‚

  • It looks yummy!!! Cant wait to bake it!

    Cheeni @


  • Becks

    I’ve missed bread so much since having to eat Gluten Free… Cannot wait to try this!!

    As to your jokes at the end, I loaffed so hard, I ryed…

  • Sophie

    Ha, love your puns. Say thanks to Mum, it was kind to share and I can’t wait to try πŸ™‚

    Sophie x

  • Imogen Stafford

    Wow that looks gorgeous… desperate to try!!

  • the last lines with those horribly awesome jokes – made me spit my cuppa out, laughing so hard.

  • Courtney

    I know I’m not the only one to notice, but your mom’s ring is exquiiiiiisite! πŸ™‚

  • thunderlegz

    Looks great Rosie! If you wanted to swap out eggs (no particular reason-just because), what could you swap in while still keeping it low carb? xoh

  • Looks yummy whether on a low carb diet or not!

  • tc mullinax

    I’ve been wanting this recipe since I saw the bread in the picture of your dippy tomato skillet eggs recipe! Thanks for listening!

  • lisa robb

    It looks weird and nice all at the same time.
    L x

  • Ingrid Cauchi

    Thanks Rosie! Will definitely give this a try. Ingrid πŸ™‚

  • Emma

    Ohh yum!! My diabetic self thanks you!!

  • Claire Bosselut

    Looks so yum ! I’m leading my way into the Gluten free world, step by step… Thank you for sharing Rosie !

  • Chrissabella

    This is heaven sent … I can’t tolerate carbs and this bread looks like the perfect alternative! Can’t wait to get baking πŸ™‚


  • Eleanor Graham

    cheers to your dear mum! i am low carb too and this looks mighty good! oxo

  • Looks so yummy and healthy πŸ™‚ I want to give this a go myself πŸ™‚ hehe xx

  • You punny girl! Avocado toast is one of my go-to snacks – soooooo scrumptious! Any kind of play on that is a winner in my book!

  • Eleanor Graham

    cheers to your dear mum! i am low carb too and this looks mighty good! oxo

  • Nicola Barrett

    Great recipe- I’ll deco be giving this a try! Love you’re Mum’s ring too! xxx

  • birdielee

    I have been reading your blog forever and somehow never get tired of your puns.

  • We make this and it’s AMAZING!! Soooo good for you πŸ˜‰
    Much love, Bailey from Vanilla Blonde

  • nickzytotre

    Hi Rosie!
    The bread looks amazing, I was wondering if you could post the ingredients in grams/deciliters. I would love to make some almost guilt free bread, instead of the regular stuff! Big hugs XX

  • Christina

    Hi Rosie, the recipe looks amazing. Where do you recommend getting the flax meal in the London? x

  • Jessica Price

    This looks great! So far I’ve made your slow cooker pulled pork and those fab ‘dippy egg’s (which really impressed our friends the other weekend!!). I think this will be my third Londoner recipe – thanks for sharing Rosie xx

  • Amanda Alice

    I am so excited about this recipe! Thanks a million for sharing it (and please pass a great big “Thank you!” on to your mum for sharing it too). My own mum’s a celiac so I am sharing this link with her immediately, I know she’ll be thrilled. As for me, I’m going to make this right away. Yum!

  • Lesley

    Loving the puns, as per usual! Looks like a great recipe, I’ll have to give it a try, as I too, must eat low carb/gluten free for health reasons. x

  • Yipp ee

    Looks great – I just got the ingredients to make this. Thanks!

  • jamaiscredule

    This is brilliant! I’ve been trying to find a decent dairy-free option for awhile now. All things I regularly keep on hand. Many thanks!

  • treesgobark

    Could I replace the almonds with a different nut like cashews or peanuts? I’m not a huge fan of almonds, but this bread looks delicious to my gluten-free taste buds!

  • Maggie

    You should try – they do low carb sandwiches and they are actually really good. They aren’t the same texture as bread but just as tasty. Let me know if you like it.

    Lots of love, Maggie xx

  • This is a must try. I tend to steer clear of bread as it makes me feel bloated – this could just be my new saviour!
    Hugs xoxo

  • Katy

    My favourite thing on toast is Bovril too! We Bovril toast lovers are few and far between!

  • Caitlyn Kane

    I absolutely love this recipe, I can’t wait to make a loaf for both my mom and I!

  • I’m eating mainly GF ad my tummy tends to not cope very well with gluten. I would love to try this recipe have baked a lot with almond flour and I love it! However I’m not sure where to find flax meal so could you ask you mother where she bought it? Would really appreciate it πŸ™‚ x

  • Livinz

    I make mug muffins similar to this. If you add psyllum husk powder it makes it more like bread, but again with the fibre, keeps carbs low. πŸ™‚

  • MissEmmySue

    How is it that moms always have the best recipes? It’s like there’s a book of secrets that you’re gifted when you have children and suddenly you’re a brilliant cook and baker.
    This loaf looks absolutely delicious. Thank you (and your mom) for sharing! xo

  • Adaleta Avdic

    Your play on words is impeccable and I love it. You are a wonderful writer, and I can’t say this enough times but your personality shines through each post. It’s wonderful!

  • Melissa Gray

    So glad someone else loves bovril on toast!!! Was beginning to think I was a weirdo.

  • domfas

    Thank you so much for posting this recipe! I started following the Paleo diet 3 months ago and have not been able to eat bread that fit the requirements. This really made my day, I can’t wait to try it!


  • Made it last night and already had two slices, one last night and one this morning with avo! Great texture and nutty flavor. Thank you for sharing, Rosie!

  • Emily Mill

    I’m really looking forward to trying this in the next few weeks

  • Caroline Schurman-Grenier

    Looks really tasty! My father just recently has had to go gluten free so I’ve been looking for ideas! Thanks!

    Be sure to check out my gluten free dessert on my healthy food blog! It’s a traditional Canadian dessert to be enjoyed by those who can’t eat gluten!

  • andrealeighj

    amazing!! I’m gluten free and have been looking for a good GF homemade bread recipe! Can’t wait to give this a go!

  • Joann


    Did I spy an Aga? Even though I live in the States, I have a cream 4-oven Aga. Your mum has great taste!

  • SarahImogen Teasdale

    Can’t wait to try this recipe, but where do you recommend buying the flax meal from?
    Thanks xx

  • Ruth Logan

    Hi Rosie! I was wondering where one might buy flax meal? I live in Scotland so a but less fortunate than a Londoner x

  • Erica

    Made this last night to have with soup, so quick to whip up and my husband even loved it! Also had it for breakfast this morning with banana and peanut butter on top, delish! Thanks Rosie and Mama Londoner for a terrific recipe!

  • Annabel

    Just made my first loaf but the eggs seem to overwhelm the overall flavour; I was expecting it to taste a little nutty from the flax/almond. Any other tweaks you could recommend?

  • Sarah Hastings

    Hi Rosie! I tried this and I really liked it. I’ll definitely be making it again, but I’d like to play around with the flavor a bit. It had a very savory, almost fishy taste that takes some getting used to (for me anyway). I’m guessing that’s from the flax? Could I substitute something for the flax? Or use less of it and more of the almond?

    P.S. Love your blog! My husband and I are visiting London and Paris this fall and I have many of your posts bookmarked for places to visit (and eat!)

  • Christine Lucas

    I have just made this and had high hopes…it tastes ok but is far more dense than it looks on your pictures, and is very heavy. please can you tell me how many ounces are in the 1 cup, of flax meal thanks xx

  • Christine Lucas

    I have just made this…. it tastes ok but is very dense, and heavy, more than it looks on your picture…..can u tell me how many ounces equals the 1 cup of flax meal please, thanks xx

  • Claire

    Rosie, this is just delicious! I baked a batch this afternoon on a whim and I can guarantee this will be my weekly baking signature now. Thanks!

  • euk

    Thanks Tanya Burr for the recommendation, it turned our lovely!!
    Much love!


  • danni

    do you have any idea how many calories is in this bread? either by slice or a whole loaf? πŸ™‚ Thanks

  • Sarah

    Tanya Burr brought me here, but you made me stay! I love this recipe! Got to try this asap! Do you mind if I post this on my website later on (with of course giving reference to you)?

  • Lesley

    is the baking temperature for a fan oven?

  • Wendy Harris

    Thanks for sharing, It sounds gorgeous , I’m going to have a baking session .
    What temperature is this baked at please ?

  • Christina Louise Eberhardt

    This recipe looks bril πŸ™‚ I do have one question, is there anothet type of grain or seed that I can use instead of flax seed ? I did get some but mybe mine was rancid when I bought it ? It smelled like fish – is that normal?

  • Cait

    Hi Rose!

    Big fan of your blog, I’ve been reading since I found your slutty brownies on StumpleUpon back in 2011!

    I just made this recipe, and it’s quite good! I live in New York and I used a regular loaf pan which is about 10×5…the loaf is only about 1 inch high. I will definitely use a smaller pan next time so that I can make bigger slices. Mine currently look like soldiers, which isn’t so bad, I guess?!

    All the best!

  • Ellie

    Looks unbelievably good. Do you have any approximation of how many calories it contains? Sorry to be a bore.

  • Does anybody know if this will work with oat flour and milled chia seeds? Sounds amazing and would love to give it a try!

  • Sophie Azar

    just made this and I am in heaven! easily my favorite thing in the world right now, thank you soooo much!

  • Stryker

    What temperature do you bake it at? Looks amazing! Can’t wait to try this!! =)

  • EileenFromOz

    Just want to share my favourite taste sensation. A smear of Thomy mayo on my avocado on toast. Mmmmm good. Will have to try this recipe. Gluten intolerant but love my toast !

  • Greta Markeviciute

    Guys help! where can I buy flax meal? Even the biggest tesco in Hull doesn’t have it. Arhhhh! Anyone?

    • Ohcomeoffit

      I seem to recall Tesco selling it with the “whole foods”. Rye bread, ” doctor someone”, super food this-and-that type stuff. I could be wrong, though. Am sure they sell it in Sainsbury’s, though. Maybe mentioned on their websites?

    • Ohcomeoffit

      Had another look in Sainsbury… They have two brands. They’re next to the linseed in the seed/nut part of the bakery section. Watch out with their linseed, though – it’s way more expensive than Tesco (about twice the price).

  • Ellie

    Hey, Rosie!
    Where do you buy your flax meal? Really want to try this!

  • Shakirah Green

    Does this freeze well? Would be great to make a few of these at once πŸ™‚

  • Olive Writes

    I’ve made this bread numerous times now and I am in love!! Thanks for sharing!
    It’s nice to find a gluten free bread that is so easy to make!

  • Katrina Woodrow

    I have put a link on my website to this recipe with full credit to you and your Mom. If you have any problem with this, please let me know and I will remove it. This is a brilliant recipe and I wanted to share it with as many people who have to give up gluten as possible. My website is as follows if you want to check it out and approve of what I have done!

  • Susan Fernandez

    I just made this and the taste is yummy ….it did not rise at all… I followed the it suppose to rise a little?

  • EvaJager

    Excellent! I replaced the almonds by walnuts and it came out very tasty. I guess, because I used jumbo eggs (XL ;), the bread is quite spongy. Just love it!!! Thank you very much for the great recipe.

  • Alison

    This looks divine and so easy to follow! I was wondering if you knew how many carbs are in each slice and the whole loaf?
    Alison x

    • Ohcomeoffit

      We’ve just made our first loaf,but haven’t tried it yet (still cooling).

      These are ESTIMATES…

      Totals (per loaf): 1107 calories, 41g carbs of which 5g sugars and 33g fibre

      Per 100g: 270 calories, 10g carbs of which 1.2g sugars and 8g fibre

      The important thing on the carb front IMHO is the fact that most of the carb is fibre. If you ignore the fibre, this is a 2% carb loaf! The best I managed through my own efforts was 20-25%.

      Per slice? Depends how thick!

      Here’s hoping it tastes as good as it looks.:-P

  • Jackie

    Just made this today, delicious ! πŸ™‚

  • Ohcomeoffit

    This recipe certainly looks like a game changer if you need to cut down on carbs for any reason. I was a little puzzled by the use of cups instead of weights (there are at least three different cup sizes out there… No bra jokes, please!). Anyway, I see from the photo that they’re metric ones, so I’ll be weighing the appropriate volumes so I have weights for future reference.

    Amazing, too, how a low-anything recipe on the internet draws in the health quacks like moths to a flame… Or indeed like ducks to bread (quack quack quack)

    • Ohcomeoffit

      Have just made a loaf. Flax: 100g, Ground almonds: 50g.

      It’s great

  • Ohcomeoffit

    Am considering a few experiments with variations on this recipe. Thing is, flaxseed meal is so expensive! However, linseed (whole) is about a fifth of the price, and is actually the same seed. It won’t take long for a cheap domestic mill to pay for itself… Not one that uses blades though, I don’t think chopped seeds would have the right texture.

    Will start to experiment with ready milled flax for now… If it all works out, i’ll get myself a milling grinding thing. First experiment: taller loaf. I’ll let you know how it went.

  • Ohcomeoffit

    Hi Rosie,
    Am really glad you’ve provided us with this recipe. Any idea, though, why it should be kept in the fridge? I can’t see why it would need to be treated any differently to bread and cakes.

  • Ohcomeoffit

    Just made a larger version in the same small tin to give a taller loaf. Worked well.

    Increased all ingredients by 50%, except Baking powder (doubled) and Salt (kept the same).

    Reduced temperature to 170Β°C (fan oven) and increased baking time to 35 minutes. For a non-fan oven, that would be 190Β°C, I guess.

    Baking powder was increased to help lift the extra weight, and salt wasn’t increased in case this made baking powder taste too prominent.

  • Yoke Mun Coffee Lim

    Thanks for the recipe! Is there anything we can substitute flax meal with? Like oatmeal?

  • Kezi Munka

    What’s the carb count?

  • Liz Huddle

    Silly question, but is almond meal/flour a good substitute? In the same amount?

  • Rosie

    Eggs are incredibly good for you Mervyn, full of GOOD cholesterol and nutrients.
    The idea of them being bad for you has been disproven many times. They’re delicious, too! x

  • Mari

    I’m so glad you put the photo of the measuring cups you use! I know that
    American and British cups are not so different, but it becomes more
    relevant when I want to make a few batches in one go. I love this bread
    which is full of flavour. I am currently trying to see if I can bake a
    low carb bread with fewer eggs. Many low carb bread recipes come with at
    least one egg if not more. Since I like having a nice quick scrambled
    egg each morning, sometimes I get worried if I am eating too many.

  • Caroline Ferguson Castles

    I would love to know how many carbs are actually in this bread please.

  • Barbell Bunny

    My boyfriend has T1D, so I was on the hunt for a flourless, low-carb bread. We are both active and health conscious, so when I saw your recipe and the lovely crumb of the bread, I headed out to the store to stock up on flax and almond meal. What a success! This bread is so yummy and has a lovely texture. It can easily stand alone, but I cannot wait to make my boyfriend a turkey avocado sandwich with this! The next time I make it (&there will definitely be a next time), I will lessen the salt. Otherwise, this is a fantastic recipe that we can feel good about enjoying. Thanks!

    By the way, if the loaf is to make 12 slices, here is the nutritional breakdown, per slice, according to a nutritional analysis I ran online: 94 calories, 6.4 grams of fat, 55 mg cholesterol, 121 mg sodium, 167 mg potassium, 4 carbs (love it!), 3 grams fiber (making this 1 net carb!), 4.4 g protein, and is chock full of iron (17% of the recommended daily value) and B6.

    • Louise

      Wow i just asked this Question and scrolled and saw this! thanks for answering that – May i ask how you worked it out? x

  • Mala Suerte

    Bake Time?

  • Carly De La Salle

    Where could i buy the flax meal from?

  • sswpss

    Made this in a muffin tin since I don’t have a loaf pan, and out came 8 regular-sized delicious muffins. Baked them for 16 minutes or so. Wonderful texture and were great plain πŸ™‚ I do low-carb but not paleo so I also personally added half a scoop of not-to-sweet vanilla whey into the batter which I think was a nice addition. But I know there are paleo powders out there that could probably work too. Again, thanks for an awesome recipe, will definitely make again.

  • Colleen Parker

    I’ve made this loaf twice. The second time I doubled the recipe for a bit more volume and height. It is great. I use it for sandwiches or when I just have a taste for bread. A slice spead with cream cheese is a favorite. Delicious.

  • Colleen Parker

    Delicious, great no grain bread. Terrific for sandwiches or toasted with butter or cream cheese.

  • Chandni

    Hi Rosie. Loved making this. Do you have the nutritional info on this per chance?

  • mine seems to be a little flat (but not too bad).. and also a little wet at the bottom (how strange! droplets of water on the cooling rack) any tips? πŸ™‚ p.s. I didnt use coconut flour! i hate coconut with a passion! x

  • Finish Ya Sentence ‘ Over ‘

    Are flax seeds and golden linseed the same ? Because I tried to zap linseeds into powder but it turns a gluey texture – Help πŸ™‚

  • Debbie

    Rosie, if I toast this, will the texture or goodness change? I really enjoy peanut butter on toast with my matcha green tea for breakfast so moving to a wheat free bread would definitely be something I’d try. It’s the warm ness that I like, for some reason I really don’t enjoy cold food unless it’s fruit.

  • Kazza Wazza

    Just made this bread. Absolutely delicious! Thanks for sharing your mums recipe πŸ™‚

  • I know I’m a bit late to the discussion here, but I just wanted to let you know I made this last night and it’s everything you say and more! I have an almond allergy and ended up subbing in ground walnuts. It totally worked and preserved the nutty flavor and health benefits. Thanks for this one, I think I’ll be making a weekly loaf for quite some time!

  • Claire Fenton

    Wow, made this and its fab, not like other low carb baked goods. This tastes like Irish wheaten, yum! Just what we’ve been looking for. Thank you!!

  • Jenuinearticle

    This may be my favorite recipe. I have not yet made it, but the article, photos, mum’s apron, the quip at the end…it’s a whole lot of wonderful jammed into one recipe.

  • Pet Richoria

    Thanks – this recipe worked out really well. It’s the first thing I’ve eaten since I stopped eating gluten that has even vaguely resembled bread, with a proper ‘bite’ to it. It’s very rich and filling and I think it will stand up to having a smear of cream cheese and a few strips of salmon put on it – one of the only uses for bread that I really miss! Many tas. πŸ™‚

  • Sean Surkan

    Thank you Rosie, and your mum also! I’m adhering to a low GL diet, and although I didn’t intend it, this has become my staple food. As an aside, I haven’t cooked meat in weeks. That was also non-deliberate, so I take it to mean that this recipe (I go through half of one each day) is providing me with all the protein I need. In summary, adhering to my dietary objectives has been made easy. Couldn’t have done it without you.

  • Louise

    Hi Rosie,

    I have just recently been diagnosed intolerant to gluten so am looking to make this bread – I was just wondering (since your quite good at this stuff) do you know calorie content per slice? Thank you

  • Lisa

    I would to know how many carbs are in a slice of bread?

  • wearesavoury

    lovely recipe! I love the avocado you have topped it with it is so vibrant <3

    Check out this recipe we made: stilton, apple and walnut cake!


  • Farzana

    I plan on trying it this week! What pan size do u use?

  • Stevie

    Can’t wait to try this recipe!! I always crave bread but it makes me feel rubbish afterwards πŸ™ I need something like this for lunchtimes πŸ˜›

    Stevie x

  • Jill

    Just found this. Love it. Easy, quick, and tastes great!

  • Clare

    Thank you. The bread was great, but it unfortunately stuck to the pan,The recipe didn’t say grease the pan & I’m so literal .What did you use to prevent sticking ?

  • Emily – UK

    Has anyone made mini-loaves? I might try tonight as it helps with my very serious self control issue πŸ˜€

  • Carmenconsuerte

    Hey, this recipe looks delicious, and sounds easy, but you has writen:
    “Then leave to cook on a wire rack”; probably you want to say :Then leave to cool on a wire rack.

  • Loshki

    Of all the low-carb breads I’ve tried so far: the grind-your-own psyllium one, soul bread, cloud bread and various others, I keep coming back to this one, which is the only one that even comes close to the stone ground whole sourdough rye that I miss.

    My own twist on this recipe is to use 4 egg whites instead, add a tablespoon of caraway seeds, and a teaspoon of onion powder and a half teaspoon of garlic powder. Second time, I substituted about a quarter cup of flax with ground roasted, unsalted sunflower seeds.

    Using only egg whites makes the final loaf more like bread and less cake like (it’s the fat in the yolks). The more fat you add, the more like cake it becomes. If you don’t believe me, check out how Victoria Sponge is made.

    I bought the flax ready ground and packaged, but a good place to look is in the bulk bins of the bigger food suppliers. In the US, I buy roasted, unsalted nuts from Trader Joe’s, especially almonds, hazelnuts, sunflower seeds, etc. and I grind them in the spare coffee grinder as needed. Technically, this produces a ‘meal’ rather than a ‘flour’ as the grind is coarser and the skins are included.

    It’s clear from the replies of others, and by the fact that I managed to produce a loaf at all, let alone on the first attempt, that the recipe is very tolerant of variations in the proportions of its ingredients. In search of a better rise, I doubled the baking powder and my taster, a total carbivore, who didn’t remark on anything else out of place, but mentioned he could taste the baking powder (and he was right),

    To prevent stickage, I use parchment paper lining a Teflon or Pyrex loaf pan (because that’s what was in the cupboard).

    Sorry this is so long. I didn’t have time to make it shorter.

  • Lesley Coull

    Thank you for this! I could not find flax meal (yet) so I used linseed from Asda baking Aisle and whizzed it up with my Bamix grinder. I also used one less egg, as the mixture looked a bit wet. It came out brilliantly. I’m off to search the carb count per slice. Thank you so much for sharing.

  • Leisha Mulvey

    Great Recipe, you might like this one as it fits with what your doing here. BROCCOLI BREAD… Yes this scary green log is Broccoli bread, high in protein, low In Carbs and gluten free, at less than 50 calories a slice this could be a great breakfast alternative or snack. Eat it, toast it, smoother it.

  • mickey

    trying this tonight……bought seeds and ground them up in a Nutra whatsit…..hope it comes out ok….I am on a low carb diet and this looks fab !!

  • Rowenberrystitches

    i think i must be going wrong as mine wasnt a liquid when i put the eggs in with the flour, mine was a thick heavy lump, i did bake it but i dont think its what it should be, were eating it anyway

  • Ges Emery

    I came across this recipe a few weeks ago, after years of gluten intolerance and a low carb diet due to diabetes. I cannot believe it — something that tastes like bread, looks like bread, toasts (almost) like bread and yet doesn’t put my blood sugar sky high or have me wracked with cramps. Not only that, but for this strictly amateur cook, it works every time, so please thank your Mum so much for me. I’ve even made a coffee and walnut variety and a chocolate one to ease my sweet tooth — a first as I’ve never tried to adapt a recipe before. As they say, necessity is the mother of invention!

  • Elizabeth E

    Thank you, thank you – this is just what we were looking for. My husband has just been diagnosed with type 2 diabetes and was seriously missing bread. Having tried a few other recipes for supposedly bread like things, this is a wonder. He’s a happy man again. Thank you from him for an acceptable substitute and thanks for me for the happy man returning! Please pass heartfelt thanks on to your Mum

  • Laura Mikolajczyk

    Just made this – thank you thank you thank you! Delicious, simple, doesn’t break the bank. Just what I needed.

  • Margaret

    So easy. Delicious when still hot from oven……I couldn’t wait for it to cool. I spread with butter and sprinkled with grated cheese then dunked it into my home made vegetable soup. What a lovely lunch. Thank you for sharing. I can even give to my daughter who has severe allergies to wheat and gluten.

  • Viviane Feeney

    I’m thinking I could substitute the linseeds for chia seeds as that’s what’s in the cupboard ATM… Boy I hope it will work out

  • Jenny robinson

    Love both the recipe and your photos! Thx for being generous enough to share

  • Lisa

    Thanks so much for this, Rosie (and your mum). It’s fantastic and now one of my staples. I know bananas aren’t low carb, but I have some to use up and was wondering whether you think this would work as a base for banana bread, or whether you have any other suggestions?