Gut-Friendly Flaxseed Bread - Bio-Alai Friendly
Feb 15, 2024This easy gut friendly bread is made with just 3 main ingredients and doesn't cause a blood sugar spike. I love how its nice and crusty and perfect for toasting.
It's Bio-Alai friendly so perfect for anyone with intolerances or constipation, however I do find that people with SIBO find flaxseeds aggravating on their digestion, so best to avoid. This flaxseed bread is high in Omega 3's as well as 100% gluten-free, wheat-free, flourless, low-carb, sugar-free, yeast-free, egg-free and dairy-free for intolerances. I particularly like it served hot out of the oven and dipped in rosemary infused, salty olive oil. Enjoy.
Ingredients
- 1 1/2 cups flax seeds. Use whole golden flaxseeds (also called linseeds) and grind into a fine flour. IMPORTANT - Do NOT use pre-ground flaxseed meal, as that won’t work since most brands are defatted.
- 4 Tablespoons of psyllium husks, ground to a powder (measure after grinding). This ingredient is essential for helping this mimic gluten dough, making it easier to work with. Plus, it helps the bread to double (or even triple) in size.
- 3/4 tsp baking soda and 1 teaspoon lemon juice (or when not doing Bio-Alia protocol you can use 2 teaspoons of aluminium free, gluten free baking powder.
- Pinch of Celtic sea salt.
- 1 1/3 cups of hot water to bring the dough to the correct consistency and make it pliable.
Directions
-
Preheat the oven to 180C and line a baking sheet with baking paper.
-
Blend the flaxseeds in a Thermomix or small blender until floury. Transfer the flaxseed meal to a medium-large bowl.
- Blend psyllium husks to a powder (IMPORTANT - measure amount after grinding).
- Add psyllium husks to flaxseed along with baking soda and salt. Stir with a spoon. (If you only have whole psyllium husk, grind that into a powder after the flax seeds and measure it after grinding!)
- Pour in the hot water and mix with the spoon, kneading it with your hands once it’s cool enough to handle.
- Transfer the bread dough to the prepared baking sheet and shape it into a round disk.
- Lightly wet the top of the dough and sprinkle it with extra whole flax seeds, then bake the bread for 45-50 minutes, until it doubles in size and has a golden brown crust. Finally, transfer it to a wire rack to cool before slicing and enjoying it!
Notes:
Freeze: After cooling its beast to freeze what is left over, either whole or sliced with baking paper between the slices for up to 3 months.
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