With all the fresh garden tomatoes available now, we've been eating a lot of bread/sandwiches and when I came across the photo for this recipe I had to try it.

I don't believe the photo they used was actually of the recipe as they baked it in a loaf pan and the picture was a rustic loaf, but I wanted it rustic style so I baked it free-form to look like the picture and it turned out perfect.

I made a few other changes to the original recipe https://thisemptyplatedotcom.wordpress.com/2013/07/18/could-it-really-be-a-low-carb-bread-that-tastes-like-bread/ that used baking soda and cream of tartar. A different site http://www.thebantingchef.co.za/recipes/breads/flaxmealbread.html, posted an adaptation of the recipe that used both baking soda and baking powder and I used that version. Plus I made a few other changes to the recipe.

I haven't tried it toasted yet, but it is so good warm with a smear of grass-fed butter it might not last until being toasted! Next time you want a rustic loaf of bread, give this recipe a try.

Could It Really Be? A Low-Carb Bread That Tastes Like Bread (Flax Meal Bread)

Less than 3/4 net carb per slice!

2 cups golden flax meal (206 gm) (I grind my own using these seeds)*
1/2 cup   coconut flour (48 gm) (I use this brand)
2 tsp. baking powder (gluten free) non-GMO (grain free if needed) (I use this brand)
1/2 tsp. baking soda
3/4 tsp. unrefined sea salt (I use this brand)
1/2 cup  hot water (just hot enough to melt coconut oil but not too hot)
1/4 cup  coconut oil (I use this brand)
5 lg. eggs
Everything Seasoning or Sesame Seeds for sprinkling on top, optional

1. Preheat oven to 180°C/355°F. Line a baking sheet with parchment paper.

2. In a large bowl, combine flax, coconut flour, baking powder, salt and baking soda; mix thoroughly.

3. In a medium bowl, combine hot water with coconut oil, stirring until coconut oil is melted. Allow to cool slightly if water is quite hot. Add eggs, beat with wire whisk until well blended. Add to dry ingredients; whisk until well blended but don't over-mix. Let stand 5 minutes.to thicken.

4. Spoon onto parchment paper, gently form into an 8 x 5 in oval loaf. With a sharp knife, make three slashes across the top; sprinkle with Everything Seasoning or sesame seeds, if desired. Bake 40-45 minutes or until interior of bread registers 90.5°-93°C/195°-200°F. Let cool on wire rack completely before slicing. Store in a resealable bag in refrigerator for about 5 days or freeze.

Servings: 20 slices (slices just over 1/4 inch thick)

*I finely grind my flax so it is almost like flour. If you use a pre-ground flax try to use a finely ground one or the texture of your loaf might be different.

Nutrition Facts
Serving size: 1/20 of a recipe (1.2 ounces).

Nutrition information calculated from recipe ingredients.  Optional ingredient is not included in the recipe nutrition data.

Amount Per Serving
Calories 101.48
Calories From Fat (69%) 69.74
Total Fat 8.56g
Saturated Fat 3.43g
Cholesterol 46.5mg
Sodium 157.57mg
Potassium 17.33mg
Total Carbohydrates 4.54g
Fiber 3.86g
Sugar 0.39g
Protein 4.29g