Low-Carb, Gluten-Free Flaxseed Bread (Hovis-Style Loaf or Crackers)
- 11. Juli 2025
- 2 Min. Lesezeit
If you’re looking for a hearty, low-carbohydrate bread that is gluten-free and full of fibre and healthy fats, this flaxseed bread is perfect. You can make it as a traditional loaf or roll it out for crunchy crackers. Its nutty flavour and dense texture make it wonderfully satisfying.
Ingredients
500 g ground flaxseed
540 ml water
1 tsp salt (or to taste)
Optional: 2–3 tbsp pumpkin seeds
Optional: 2–3 tbsp sunflower seeds
Tip: You can also add sesame seeds, chia seeds, or herbs for extra flavour.
Instructions
Preheat the oven Heat your oven to 210°C (410°F) or higher. Line a baking tray or loaf pan with parchment paper.
Mix the dough In a large bowl, combine the ground flaxseed and salt. Gradually add the water while stirring. The mixture will thicken quickly.
Add seeds (optional) Stir in pumpkin seeds, sunflower seeds, or any other seeds you like. They add a lovely crunch and extra nutrients.
Shape the dough
For a loaf: Pound the mixture firmly in the bowl until it forms a cohesive ball. Transfer it to a parchment-lined loaf pan or shape it into a free-form loaf.
For crackers: Place the dough between two sheets of baking paper and roll it out thinly to your desired thickness (you will need multiple sheets).
Bake
Loaf: Bake for 1 hour 10 minutes at 210°C.
Crackers: Bake for 40–50 minutes or until crisp and golden.
Cool Let the bread or crackers cool completely on a wire rack before slicing or breaking. This helps them set properly.
Tips & Variations
Storage: Store in an airtight container. Loaf keeps for 3–4 days; crackers can last up to 2 weeks.
Flavor boost: Add garlic powder, onion flakes, or dried herbs for a savoury twist.
Serving suggestion: Perfect with avocado, cheese, or as a side to soups and stews.
This bread is dense, nutty, and naturally low in carbohydrates, which makes it ideal for supporting metabolic health.
KATHLEEN KARIUS
FUNCTIONAL NUTRITION AND WELLBEING
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