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DRY INGREDIENTS

Golden flaxseed (finely ground) = 240 g / 2 cups

(Note: It is important to use ground golden flaxseed otherwise, the texture of the bread will be denser. This recipe is based on self-ground golden flaxseeds so if you use store bought flaxseed flour, the result may be different as it is super fine and more concentrated. I used a multi grinder to grind the whole golden flax seeds, but you can use coffee bean or spice grinder too. If you have golden flax seed meal, just grind it further into a finer texture.

Whole Psyllium Husks = 18 g / 2 tbsp (Ground until half its original volume then weigh it)

(OR Pre-Ground Psyllium Powder = 4 g /1 tsp Note: If dough is too wet, you can add another tsp gradually)

Baking Powder = 12 g / 3 tsp

Salt = 1/2 to 1 tsp

WET INGREDIENTS

Egg whites = 5 large (178 g) or 6 large (214 g) (Note: The difference of 1 egg white makes a lot of difference in the rise and texture as you can see in the video. But it is totally up to you as some people may prefer a firmer texture while some may prefer a softer texture. If using 6 egg whites, it's better to use a bigger pan such as 9x5" so that it will rise more evenly. The protein from egg whites helps with the rise while fats from the egg yolks hinders the rise. Hence, it is highly recommended to use egg whites. But if you still prefer to use whole eggs, the amount should be half (+ / -) of the egg whites).

Apple Cider Vinegar = 28 ml / 2 tbsp

Hot or boiling water = 240 ml / 1 cup

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 350F or 180C

3.  In a bowl, add all the dry ingredients and mix until well combined.

4.  Add all the wet ingredients and mix until a soft dough is formed. The dough with psyllium powder will be softer but it is fine. Both doughs will eventually firm up if you leave them aside, but it is not necessary to rest them.

5.  Pour dough into an 8x4" loaf pan or 9x5" greased loaf pan lined with parchment paper. If using 9x5" pan, place the dough at the center of pan instead of filling the whole pan as this will make the dough rise higher and more evenly.

6.  Lightly spread the dough with a spatula but leave the top round. Top with any choice of seeds or nuts (optional).

7.  Bake for 1 hour then let it cool completely on a wire rack.

8.  The bread can be kept at room temperature for a few days provided you have a dry and cool climate. Otherwise, it is better to refrigerate for up to a week and freeze for up to 3 months or longer.

UPDATE ON 12 OCTOBER 2023

Here's an updated version of this flaxseed bread. If you have problems with this original recipe, do check out this video which has less egg whites, psyllium husks and water.

UPDATE ON 7 OCTOBER 2024

Here's a remake of this original recipe with more details provided to help you achieve better success. Check out this video

[Total Servings = 16]

NUTRITION INFO PER SERVING

Total Carb = 6.1 g

Dietary Fiber = 5.5 g

Net Carb = 0.6 g

Calories = 79

Total Fat = 5.2 g

Protein = 4.8 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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