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Gluten-free Flax Focaccia

A really quick and healthy gluten-free focaccia-style bread made with ground flax. This super nutty bread works brilliantly as toast! It's so much more delicious than I ever imagined flax and eggs could be.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Calories 82kcal


  • 6.5 tablespoons flax seed meal
  • ½ teaspoon baking powder slightly heaped
  • scant ¼ teaspoon salt
  • ½ teaspoon sugar slightly heaped
  • 1 egg
  • 1.5 tablespoons olive oil
  • 1.5 tablespoons water


  • Preheat oven to 350 degrees F. In a bowl, whisk together the flax, baking powder, salt and sugar. Stir in the egg, oil and water until thoroughly combined. Immediately pour into greased muffin tins or onto a greased baking sheet. (If using a baking sheet, just spread the mixture as thinly or thickly as you like--it doesn't need to stretch across the entire sheet.)
  • Bake for about 15 minutes, or until the bread looks browned and the top feels firm to the touch.
  • To turn into croutons, chop up the bread into chunks and toast in a skillet with some olive oil and a sprinkle of salt, pepper and rosemary over medium heat for 5-10 minutes, or until crispy.


Adapted from here.

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