This gluten, egg, and dairy-free Honey Flax Bread has a great texture and a light flavor. My hubby even likes it more than “regular” bread!
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The end of bread?
Six years ago, this would have been a much different recipe post. Growing up with an ‘everything from scratch’ mom, I was all over making my own bread. Whole wheat, oatmeal, pumpernickel, bread-making was one of my favorite hobbies. And one that my family quite enjoyed.
But then came the debilitating stomach cramps, the burning and the nausea, the migraines… Before I knew it gluten-intolerance had entered my life forever. At that time, store-bought gluten-free bread was not an option.
Not missing a thing.
Thankfully, Pinterest and a never ending curiosity of finding different ways to make things work led me to realize that – although nothing at all like regular bread – gluten-free bread was not very hard to make. This delicious Honey Flax Bread is easy to whip up, and my family adores it!
Easy for the win!
Even though this recipe uses yeast, it doesn’t need a long rising time like regular breads. You can mix it up by hand pretty easily, but I like to use my Kitchen Aid to make it even easier. 😉
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra, but I will earn a small percentage that will go to help support and maintain this site and its free content. Thanks! 😉
Honey Flax Bread
Free of gluten, eggs, dairy, and refined sugar.
- 3/4 c. sorghum flour
- 1/2 c. millet or quinoa flour
- 2 T. brown rice flour
- 1 1/4 c. potato or tapioca starch
- 1/4 c. finely ground flax meal
- 2 t. xanthan gum
- 1 t. salt
- 1/2 T. active dry yeast
- 2 T. honey
- 2 t. olive oil (or melted coconut oil)
- 1 1/2 c. very warm water
Preheat oven to 200 and grease a loaf pan. When oven is preheated, turn it off.
In large mixing bowl, combine flours, starch, salt, and yeast and whisk together.
In separate bowl, whisk together water, butter and honey until honey is dissolved.
Pour into dry ingredients and beat vigorously (I like to use my KitchenAid) for 2 minutes. (Should be like a thick cake batter.)
Pour dough into prepared pan and let rise in warmed oven for about 20 minutes.
When risen, carefully remove bread and preheat oven to 400.
When risen again, bake for 10 minutes, then carefully cover with a tent of foil and bake for an additional 35-40 minutes, or until toothpick comes out clean.
Let cool for about 5 minutes before removing from pan to a rack to cool completely.