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!
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.
Honey Flax Bread.
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!
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. Thanks! 😉
Honey Flax Bread
Free of gluten, eggs, dairy, and refined sugar.
Ingredients
- 3/4 cup sorghum flour
- 1/2 cup millet or quinoa flour
- 2 tablespoons brown rice flour
- 1 1/4 cups potato or tapioca starch
- 1/4 cup finely ground flax meal
- 2 teaspoons xanthan gum
- 1 teaspoon salt
- 1/2 tablespoon active dry yeast
- 2 tablespoons honey
- 2 teaspoons olive oil (or melted coconut oil)
- 1 1/2 cups very warm water
Instructions
Preheat oven to 200 and grease a loaf pan. When oven is preheated, turn it off.
In large mixing bowl, combine flours, starch, flax, gum, 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.
Pin this Easy, Allergy-Friendly Honey Flax Bread for later!
Looking for more easy gluten-free bread goods? Here are few more of my family’s favorites…
I need to try this one. Does this recipe make one loaf?
Yes, it only makes one loaf. Next time I will try and double it and see if it turns out. 🙂
This sounds so yummy! I bet the honey makes it so sweet! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Thanks for linking back to the Gluten Free Fridays post!
See you at the link up this week!
Cindy from vegetarianmamma.com
I tried this receipe and it did not turn out as indicated. After pouring the wet into the dry ingredients it just got a glopy mix, not a thin batter. After baking it, it was dense and doughy – hardly bread like. On my second attempt I added 1 cup more liquid and still had a glopy mix and it was again dense and doughy even after baking it an extra 20 minutes. Any suggestions for improvement?
Hey Jp, sorry the bread didn’t turn out for you. Bread (even non-gluten-free) can be finicky and hard to troubleshoot when you’re not in person. The only suggestion I can really make is to be sure your water is warm enough to activate the yeast. It should be between 110-115 degrees F. If it’s too hot it will kill the yeast and the bread won’t rise. If it’s too cool the yeast won’t activate and the bread won’t rise. You could also proof a little yeast in a separate bowl, just to make sure your yeast is still good; it does go bad after a while.
Also remember that your batter should not be thin. It should be thick like a gluten-free cake batter. Make sure you beat it well for at least 2 minutes so that the yeast is able to thoroughly spread throughout the batter. Since there’s no gluten, you can’t really over beat it.
Hope that helps some!
PS: if you’d rather not try this recipe again, you can check out some different gluten-free bread recipes on my Pinterest Board.
Looks yummy ? & seems pretty simple to make too. Have pinned.
visited via From The Archives Friday
Thanks, Linda! I think it’s pretty simple. 😉
I love making fresh bread…I will give this a try
I hope you enjoy it!
This bread looks perfect! I envy your bread-making skills! I would love a few slices of this slathered with some butter 🙂 Yum!
Aw, thanks. 😉 I’d love to share a few slices with you!
This looks delicious. I love that it is free of eggs as well as gluten. I can’t wait to try it with a bowl of soup! Thank you!
Thanks, Jennifer! I hope you enjoy it!
I miss honey bread SOOO bad. And, I’ve only tried making homemade bread once or twice and they were total flops being allergy friendly. This recipe looks like a gold mine I HAVE to try.
I hope you enjoy it, Megan!
It looks so “real” and “gluten-filled”! I will have to try this magic bread out 😉 Reminds me of the honey oat breads I used to love when I was younger!
Haha! I hope you enjoy it, Rebecca! Honey oat bread was my favorite growing up, too!
I’m late to the game, but trying to plan for an elimination phase to test for allergies and this looks like it fits! You mention “when it rises again”, but don’t say if you should “punch down” the loaf after the first rise. I’m afraid of doing it wrong, so I know it seems nitpicky but I don’t want to miss (or inadvertently add) a step!
Thanks so much for sharing this recipe – I’m excited to get started on a better path!
Sorry it’s a little confusing! You don’t have to punch it down. It will just continue to rise after you take it out of the 200• oven, that’s all. 🙂 Hope it works for your elimination diet! I know those can be stressful, so it’s always nice to find something that fits!
Hi there, when you first let the dough rise in the warmed oven, what temperature would you have set it at?
I set the oven to 200F and then turn it off when it’s reached that temperature.
Well I have to say I was so looking forward to making this for a friend but I blew it big time!!! I didn’t realize potato flour and potato starch were not the same. I need to give this another try and use the right thing. Your picture looks awesome so I really want to see how it turns out. ?
Aw, sorry! I hope it works for you next time!
t. means teaspoon, T. means tablespoon in your recipe?
Yes. 🙂
Can you substitute another flour for the Millet or Quinoa flour?
You could try corn flour or more sorghum.
Thank you the sorghum worked well. Just a question, how lone do you usually let the bread rise the second time? I just wait until the oven heats up to 400 and then put the bread back in. Do you let it raise longer than that? The picture looks like you do.
I’m glad that the sorghum worked well! My second rise is usually about 1/2 hour long.