Almond Flax Bread

I’ve had tummy troubles since college. Nothing that needs to be discussed here – maybe if you’re lucky I’ll show some pictures of how pregnant I look (despite not being pregnant) when the battle in my tummy is waging on. Until then, just know it isn’t fun 😦 I occasionally try different diets hoping I find the solution to all of my tummy woes, but they always turn out the same – no improvement – just more time spent making special foods with ingredients that cost more and [usually] don’t taste as good. For the last 2-3 weeks I was doing gluten-free, with hopes of some improvement. Prior to starting I was only eating 1-2 servings of wheat each day, so it really wasn’t that much of a change. I did notice I was crazy hungry the first week. It was the oddest feeling – I was hungry but all of the veggies I was eating made me so full, so I was always dancing a fine line of hunger and pain. I decided I needed to make a bread substitute.

I didn’t want to buy the $6/loaf brick loaf of gluten-free bread at the store, so I set out on a search for a homemade version. I made a loaf with my banana bar recipe that was actually really good. I wanted to try a 100% grain-free recipe and stumbled on this beauty – Dark “Rye” Bread.

The recipe was simple enough and the ingredients were all things I had on-hand. The fresh product was delicious! The recipe she posted only fills the pan 1/2 way (note she used a mini pan that I don’t have), so I had to make a 2nd loaf and double the recipe. After it sat out for 3 days, I realized why she used a small loaf…this bread goes rancid quickly. It makes sense, the base is just fat (flax and almond meal). If you make this recipe, I have a few words of advice – don’t double the recipe. Make a single batch in a large pan and eat it as a snack OR invest in a mini loaf pan. A 3rd option I just thought of would be to make muffins with the dough.

almond flax bread 2

Almond Flax Bread
Recipe from Elana’s Pantry


  • 1 cup finely ground almonds
  • 3/4 cup flax seed, ground (I bought it whole and ground what I needed)
  • 1/2 tsp baking soda
  • 3/4 tsp cream of tartar
  • 3 eggs (you could get away with less yolk – I was fine with 2 whole and 1 white)
  • 2 tbsp olive oil
  • 1/4 cup water
  • 1 tsp honey
  • 1-2 tbsp seeds (I used whole flax)


  1. Preheat over to 350F. Generously spray or grease a baking pan (I didn’t do this enough the first time around and my loaf stuck to the bottom and broke in half)
  2. Combine the dry ingredients into a large bowl and mix well.
  3. Whisk wet ingredients together in a small bowl.
  4. Stir wet ingredients into dry ingredients until combined. Let stand for 1-2 minutes.
  5. Pour ingredients into the prepared pan and bake for 30-35 minutes.
  6. Cool completely before removing. The loaf is very tender. Once cool, slice thinly and store in the refrigerator.

If you notice the bread gets a funny taste and appears stringy when you break it apart, that means it has gone bad because the fats have begun to go rancid. You need to throw it out at this point…there is no hope 😦


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