Have a couple of different recipes for low carb flax bread (which are gluten free by default as long as all other ingredients are GF), this has become my “go-to” recipe. It was originally posted on line as being flax seed muffins, but find it works great as a bread. When doing low-carb having a good souce of dietary fiber is necessary, and this makes a delicious addition to the diet. Flax has different effects on everyone, doing one 1/3″ slice a day has been perfect for us.
preheat over to 350F, and grease muffin tins or small bread tin
1C flax seed meal (can subsitute up to 1/3C almond meal) 1/2C whey protein powder (I use vanilla flavored) 4Tbs oil (I used melted butter) 1/4C splenda, or other sweetener of choice 2Large eggs 2tsp baking powder up to 2tsp vanilla (personal choice) 1/2tsp salt 1C water (omitted)
Without the water it fits easily into the bread tin. it is still the same consistency when baked for 25-30 minutes.
cool slightly and turn out on a rack to cool