A bread with absolutely NO CARBS!

Zero Carb Flax Bread

2 cups flax seed
5 egg whites
2 whole eggs
5 tablespoons flax oil, coconut oil, or olive oil
1 tablespoon baking powder
1 teaspoon salt
1/2 cup water
3 packets Stevia

Mix all dry ingredients then add the wet. Whisk together and bake at 350 for about 30 minutes. This recipe can also be made into muffins: divide batter into muffin pans and bake for about 10-15 minutes.

A sweet chocolate bread can be made by adding Capella Flavor Drops. Some other awesome additions are pumpkin, cinnamon, vanilla extract, and protein powder flavor of choice. Great topped with almond or peanut butter!

Nutrition info per serving (1 serving/1 slice) 

145 cal, 11 g fat, less than 1 g carbs, 6.5g protein

Yes, heavy on the cals in my opinion (but it’s coming from the flax seed). If you want less than a carb per slice, here’s your answer!

Recipe borrowed from: http://www.theezwhey.com/page1/page1.html


  1. Hey, not bad!!!
    I just took mine out of the oven. The taste is rather eggy, but it is light, fluffy, and looks like a loaf of white bread. No one would know by looking at it that it is low carb!

    I followed what Gina suggested… beating the eggs whites until stiff, then folding in the other ingredients. I also made a few substitutions of my own: almond meal instead of flax seed meal, and 1 tbsp honey instead of the stevia (which makes the carb count increase just a bit). Turned out pretty good! I filled a bread pan about 2/3 of the way full and it rose to just below the rim. Browned a bit on top after 35 mins at 350.

    Good with a sprinkle of sea salt and a slice of cheese! Tastes less eggy that way. I may make another loaf with less egg and maybe some cinnamon to make a slightly sweeter bread for breakfast or dessert. Anyway, good luck, fellow low-carbers!!!

  2. I do not have Flex seed flour. Can i used chickpea flour instead (and how much)?

  3. Rhodina Hayman says:

    Oops, that shoud be ‘does’ not

  4. Rhodina Hayman says:

    Flax flour has 17 carbs per 1/4 cup, so this recipe is not carb free. However it could be considered gluten free since flax doss not contain gluten.

  5. How many slices are there in a loaf, wondering for the way you calculated the nutritional info how many servings there were per loaf.

  6. Gina Brusca says:

    I’ve got to say that I made this bread with some slight modifications suggested in one of the above comments to make it paleo (not terribly concerned about carbs) and it has the best texture of any grain free or gluten free bread I’ve either bought or baked, from scratch or a mix. It actually soaks up egg yolk and soup like real bread! I used flaxseed MEAL, one tablespoon of raw honey in place of the sweetener. I beat the egg whites until stiff, then quickly mixed the wet ingredients into the dry before gently folding in the beaten whites. It rose beautifully. I did bake it a little longer and left it in the oven a while after turning off the heat. I have another loaf in the oven now. I have been trying to get more flax in my diet, so I am one happy cave girl.

    • Burt dunsford says:

      Hi I have to say me too with the beating of the eggs whites, it does make the bread fluffy and light. Excellent!

  7. Michael Conte says:

    Can anyone help me find flaxseed flour? I have meal but want flour and cannot find it. I did research and found there is a difference.

  8. OldNick says:

    500mg _Sodium_ per slice! A lot of it in the baking powder. 1 Tbsp = 3 Tsp = about 3800mg Sodium per loaf. Then there is the salt that has a further 2300mg Sodium.

  9. Candice says:

    i made this bread, after my dad attempted it. Both failed dismally! I’m reading all the great comments of this “amazing” bread, and cannot understand :( Both of us followed the recipe to the T, and both ended up with flat and heavy bricks of cooked dough with a slimy consistency and no flavour…. Are there any unspoken rules when using flaxseed meal?

    • It needs to be ground and one you have cooked it I tend to slice it and have it toasted, cooks it that extra bit more which gets rid of the slimer texture that I think comes from undercooking it… Or of course you could cook it slightly longer xx

  10. geraldine d. kuss says:

    I love the recipe and I almost love the comments more! I DO think the person who posted the recipe could correct it and put in the right ingredients for the more simple of us that don´t use our brains when we are cooking. But other than that it´s very helpful to have all the tweaks published so that we can experiment ourselves and get a bread that we enjoy!

    • k hadfield says:

      “I DO think the person who posted the recipe could correct it and put in the right ingredients for the more simple of us that don´t use our brains when we are cooking”……..really?? I don’t think expecting a recipe to be correct is not using my brain thank you…. If something says it does something…it should do so…insulting people because it doesn’t just shows you up.

      • I tried the recipe and it failed. Then I read the other comments and then wondered it should be flax seed flour rather than flax seed. Is it flour or seeds?

        By the way, I don’t think the poster was insulting you. I think they said THEY were following the recipe without thinking.

  11. natalie says:

    hi there i am quite confused maybe you can help me. i made this bread it came out delicious!! thank you! But i still don’t understand how this can be carb free if all the flax seed products i have seen have a 3g to 6 g carb measurement per serving of 2-3 tblsp. does our body just process it differently?? sorry if this is a stupid question. I am really enjoying eating a low to no carb diet and i don’t want to jepardise that. thank you so much in advance :)

    • OldNick says:

      I checked my food planner and 2 cups of flax flour was 130gm and had 21gm carbs. The total calories for the loaf recipe is about 1700. If a slice has 145 then we are looking at 12 slices. 20.8/12 = 1.75 gm is not no carbs and not even <1gm carbs, but it is very low.

  12. Eduardo says:

    Not to beginner bakers: There is a MAJOR problem with the recipe as printed above: the first ingredient should read “FLAX SEED MEAL” or “FLAX SEED FLOUR,” instead of just “FLAX SEED.” If you use just flax seeds, you will get a big brick of oily, baked eggs full of seeds – super gross. BUY FLAX MEAL OR FLOUR, NOT SEEDS THEMSELVES. (-:

    • Thank you!! Because I was like WTF how will these flax seed make that! I am not a beginner baker, but I’m was thinking maybe lmao then I thought I need to read comments.

  13. Flax loves the microwave. It cooks enormously well that way and doesn’t dry as much as in a conventional oven. Take any flax based recipe, use a silicon baking product or suitable microwave safe container and adjust the cooking time down by about a quarter, depending on your microwave. You can always just keep checking and give it a little more time. It won’t brown or crisp in the same way but it’s quick and reliable. You can make muffins this way in 2 minutes. Youtube is full of recipes. Just search for low carb bread/muffins or flax bread/muffins or similar.

  14. Beginners luck?! I had never made bread in my life (all 67 years if it) until I made this bread yesterday and it was fantastic! Good texture, cooked perfectly, tasted wonderful (like real bread) and easy to slice (16 slices plus two quite chunky crusts from the ends).
    I read all he comments and used some of he tweaks. Used 5 whole eggs (though accidentally left one of he yokes out). Separated out yolks and whites and whisked whites until just stiff. Had them easy before mixed all the wet ingredients as someone suggested. Then after mixing all the dry ingredients together folded in the egg whites. Ground my own flax meal from seeds. Put it in Gas Mark 5 for 30mins then up to 6 for another 10 then switched oven off and left it in there while I went out for the rest if the day. No it didn’t turn into a very high loaf but could certainly be use for a small sandwich and was great with bacon on top this morning. I have no idea why it worked so well but it did. Thank you.

  15. I made this bread tonight, having had a real hankering to have some pate. Used five whole eggs instead of separated, no sweetner, a mixture of dark and golden meal. Also, used almond oil and only added enough water to bind everything. Half an hour later, straight out the oven and it was perfect. Ok, it didn’t rise much because I didn’t beat the egg whites, but I prefer a dense bread anyway.

  16. Oh, forgot to add, it came out like a brick !

  17. OK, I followed this recipe and it was a disaster. The thing came out like a brick and looked NOTHING like the picture shown above the recipe. I tried whipping the eggwhites like one of the comment posters said. I added all the other wet ingredients to the dry ingredients and it turned into a giant lump. I added the beaten egg whites and it loosened up a bit but I was never able to get the original wet\dry mixture fully incorporated fully because it almost “siezed” up on me. It took much longer to bake than what the recipe calls for, nearly twice as long and it was nasty. I will try again but I’m a bit disappointed.

  18. wow -followed the recipe, but left out the sweetener – absolutely fantastic – thanks.

  19. Hi,
    I live in Spain and cant buy flax meal, just flax seeds so i ground them fine in the coffee grinder. I threw everything in the mixer together and added olive oil. I made double the amount and split the mixture into two then put 1 mixture in like the recipe and the other i sprinkled in choc chips and hazelnuts. I used cake tins to bake them and on 180 degrees they baked in 20 mins. I switched the oven off and left them in for 10 mins. They are perfect in the middle and have risen really well. My Neice is celiac and absolutly loves this recipie so thankyou very much.

    • hey Candy! you can find it in Spain under the name of Lino Triturado, I used the brand DNG, and you shall buy it at the “herbolarios” or bio market, not the supermarket ;)

  20. Ugh. After I followed each step and place the Breed in the oven I come to find out in the comments that you are suppose to use flax meal not seeds. Even though it clearly states: SEEDS.
    annoying. Any way to salvage my half baked flax seed bread??

    • Beverly Campbell says:

      yes!!! I did the same thing . . . crumbled it up . . . added some ground cinnamon / alittle bit of molassies and baked it until it was crispy. THEN I added some pecans / slivered almonds / and dried cherries ~ LOW CARB Grainloa
      YUM YUM YUM!!! Finally . . . it doen’t taste like DIRT! LOL

    • Wow, we are grown ups here, not children. That is so rude and uncalled for calling someone a retard. I was simply browsing through the comments to get any tips or ideas and have to deal with a grown up harassing someone.

  21. I love this recipe!!!! I added raisins and cinnamon. Next time I will try golden flax and beating the egg whites. The best part about making bread from scratch is knowing exactly what is in your food. Thank you so much for this fun recipe!

  22. I just made this. The only changes I made were: I used 6 eggs, separated and whipped the whites; I used liquid stevia; and I made them as muffins instead of a loaf. I baked them for about 20 minutes. They were light and fluffy, and reminded me of a bran muffin. Great recipe, thanks!

  23. 1inthelight says:

    I made this bread today exactly according to recipe EXCEPT for using 5 whole eggs instead of what is listed in the recipe above. I already knew to use flaxseed meal instead of flax seeds, but I think the recipe needs to be corrected for those who don’t know that. I set the oven timer for 45 minutes because of what a lot of people said, but took the “loaf” out at about 40 minutes, probably could have taken it out at 30 mins…I think it is a bit dry from me cooking it a little too long. Next time I will try it at 30 mins.

    The “loaf” is about 1/2 the height of the photo above the recipe, but it slices and toasts very nicely. I plan to try a double recipe to see if it makes a more normal loaf and to see if it cooks properly in the time given. I am used to Flax meal bread, so it tastes just fine to me.

    I like this recipe and way of cooking better than the old recipe I used which entailed spreading the batter out on a cookie sheet, then cutting it into pieces after baking.

    I am definitely saving this recipe and plan to play with it to see what varieties of sweet and savory bread I can come up with. Thank you for posting this recipe.

  24. i have tried this recipe and its yummy! but instead of 7 eggs i used only 5 and i seperated them. i beat the white alone till its all fluffy and the yolk alone with the 1Tbsp honey. i added the golden flax seed (which i grinded myself) to the baking powder and the salt. then i sprinkled a bit of thym in it. i like my bread on the salt side not sweet. ( but i will be trying this recipe with chocolate and dried fruits). then i added the flax mixture to the yolk and mix them well with the electrical mixer. then added slowly and bit by bite the whites while folding the mixture carefully untill most of the white was absorbed. i baked it for 35 mn on 180 degrees celcius. the crust was golden and crunchy and the inside dry and almost fluffy i cut it carefully so it wont crumble. yum!
    thanks for the recipe i will be doing it again n again!

  25. I played with the recipe little. I used 1 1/2 cups flax meal, 1/2 cup vital gluten, 1/4 cup canola oil. It wasn’t dense. Did taste a little eggy, but tolerable. Did not get quite done in the middle, put it back in for 10 min. and turned the oven off. Letting it sit in the oven right now. I would definitely use it fo a sandwich but a little high in calories. The gluten does add a few carbs – about 12 for the whole loaf. It was good toasted as well.

  26. Mile High Mountain says:

    After reading reviews decided I would try this bread. Here are the changes I made to the recipe, and yes I did get the volume that the picture shows. I used Golden flax meal because it does not have the strong flavor that the dark meal does. I ran the two cups of meal called for in the recipe through the coffee grinder, and I came out with a better “bread” type of flax “flour”. Because flax is so heavy, there are a couple of things you need to consider. I used 1 1/2 teaspoons of baking power (Rumford brand no alum), 1/4 teaspoon of guar gum. I added 1 teaspoon of chili powder and turmeric, along with 1/2 teaspoon garlic, ground it to a fine dust with a mortar and pestle, added the spice to the dry ingredients. I also used olive oil in the recipe and greased my pan with butter flavored Crisco. The secret to getting volume with this recipe is making sure that your egg whites are whipped as high as possible, they give the lift to flax meal and create the volume. BEFORE you blend the dry and wet ingredients make sure that your egg whites are whipped, don’t wait until after you have added the oil, water, etc. and then try to add the egg whites, the meal will be thick and impossible to work with at that point. I cooked it at 350 for 30 minutes, and then turned the oven off, and let it stay in the oven another 25 minutes. When I removed it from the loaf pan it had a beautiful golden crust, that was crunchy. The middle was not in the least bite soggy, I also use a gas stove. The edges of the slice had that crunchy texture, and the spice made it flavorful, but not over powering. Great recipe, this one I have already added to my go-to recipe box. Thanks a million!

  27. Interesting recipie I am going to try and will play with it, their are a few ways to make a bread less bulky , as I am a baker ill play serious and share. The recipe looks heavy need to check out as if fibre cancels eggs carbohydrates need to see if true, than maybe substitute some eggs for another ingredient also llow in carb if fibre still cancels out ill have the rise making a lighter bake on it may take a bit get back to you all need to check this fact out about fibre cancelling carbs ingrediant replacement easy

  28. NYCFoodie says:

    Doesn’t flax meal have carbs?

  29. Joey Gokee says:

    Hi, I was wondering if there was a way to tweak the recipe to make the bread into more of a sandwich kind of bread, while keeping it under around 1 carb? I am looking to try and make a slice-able bread to put meats and others on, while staying within my boundaries of my keto diet. Thanks.

  30. Alexandra Muresan says:

    I just made this bread today. I followed the recipe as it was and after 30 min it was still not cooked inside but I sliced it and put it back in the oven for another 10 min. Tried it, it was still eggy and wet inside and i put the slices in the toaster m max ,and tasted again. I do like the crust but I am not so crazy about the inside. I can’t get the inside to cook. Maybe I will try next time with less eggs or some kind of eggs substitute. Maybe after another round of toasting I’ll be able to make the insides taste like the outsides. Thanx for the recipe. I would say is better than the coconut flour bread. I will try again :)

  31. I had a craving for hearty grains so I gave this recipe a try! I used pure honey instead of Stevia, flax meal, 4 whole eggs and 2 egg whites. This really hit the spot! Next time I make it, I think I will add cinnamon and raisins to add a little sweetness to it. I am a fitness trainer and will definitely be passing this recipe along to my clients! Thanks for sharing! Eat well, live well

  32. Heffay1952 says:

    I love this recipe and have made it 4 times in the last month. As other reviewers have noted: use flax meal, not flax seeds. Also, I suggest beating the egg whites separately and folding them in at the end to give the bread a fluffier body. I tried using apple juice instead of water to omit the sugar substitute and for a slightly fruity taste. Also, a sprinkling of sunflower seeds on the top adds a pleasant nuttiness. For me, this is a worthy replacement for morning toast or a quick afternoon snack to take the edge off. Not a sandwich bread, for sure. That’s OK, it more than satisfies my craving for something bread-like with virtually no net carbs. Enjoy!

  33. Foodaholic says:

    Just made this for the first time today; it definitely wasn’t “nasty” by any means, as one reviewer said. It’s not the traditional type of bread that you can make a sandwich with. The texture is much softer and a little moist cos of the oil; it’s almost like a (flax meal) cake; if you can picture that. It also does not look like the bread pictured, and it does not raise that high either (unless you double the recipe, I’m assuming).
    I did increase baking time to an hour because I am at a lower altitude than the person who added the recipe. If you are below 3,000 feet in altitude, you will need to increase the baking time to at least 45mins.
    I did leave out the sweetener/sugar, and will probably use half a teaspoon salt instead of one teaspoon the next time. Will probably try adding some cocoa powder or maybe even sunflower seeds or oats next time.
    I spread a little butter over it while it was still hot, with some strawberry jam, and it was not bad at all :)

  34. ema frodnig says:

    This was really tasty the second time I made it. The first time, I didn’t grind up the flax seed cause it didn’t say to and it was gross and eggy. I now grind up the flax seed and add 2 eggs and 3 egg whites instead of using 7 eggs -2 whole eggs, 5 whites-and I add cinnamon, nutmeg, and for moisture I add a little bit of cream cheese. I mess around with it everytime

  35. Alejandro says:

    Nasty, just nasty!! I was expecting something different… The texture was weird… Did not like it

  36. how does it have no carbs when the flax seed has carbs listed on the package? plus egg whites have .7 carb each and whole egg has 1 carb…jus askin

    • This is just a version of the original Muffin in a Minute. A better recipe is this…
      1/4 cup flax meal
      1 teaspoon butter (not margarine)
      1/2 teaspoon baking powder (CAREFUL! don’t accidentally use baking soda)
      1 teaspoon cinamon
      1 egg
      Put all ingredients in a coffee cup and mix well. Cook in microwave on high for 60 seconds (1 minute). Let it go non-stop for the entire minute.
      Remove and enjoy with any addition you like. My hubby likes it with honey. I like it with a little cream cheese spread on it. It’s also good with a smear of butter.

      Also, notice I didn’t include salt in the recipe or separate the egg and beat the egg white. NO NEED FOR THAT

    • This bread has zero NET carbs. If your eggs have carbs, you might be using the wrong egg whites. All Whites have zero carbs. Flax seeds have fiber content equal to their carb content. To get Net carbs you subtract the fiber from the carbs. That equals zero.

  37. Is there a way to use Splenda instead of Stevia?

  38. The bread came out great. Tastes real good too except that it was too salty. Next time I will add half teaspoon salt. Also I didn’t add any artificial sweetener. Thanks for a great recipe.

  39. Is there a way to skip the stevia/ sugar/ any type of sweetener altogether? I know the recipe doesn’t call for much but I was just wondering.

  40. What is the best way to keep this bread (had mine in a zip lock bag) and what makes the bread taste bitter all of the sudden ?

    • Foodaholic says:

      Did you try wrapping it in a sheet or two of paper towels (or a dish cloth) before storing it in a ziploc bag or plastic container? And keep it in the refrigerator; flax seeds/meal tends to get a little rancid or bitter tasting if it’s not kept in the fridge.
      If you’ve already tried the above suggestions, then sorry, I have no idea :)

  41. This recipe is great,
    I almost did the mistake of just using flax seeds but I had bought golden flax meal as well.
    I added some seeds to my dough and baked the loaf for 60 min. Perfect and yummy.

  42. My husband and I are doing a ketogenic diet, and we’ve discovered this recipe. Disclaimer- we aren’t bakers!

    At first, we were ecstatic- IT”S BREAD! We’ve been without for very long. We are using olive oil, and Equal (aspartame) instead of Stevia.

    My first loaf came out at 30 minutes and partially cooled, only to be underdone. It also fell a bit instead of keeping a nice rounded shape. But, it tasted great and the ends were sort of fine. I put the loaf back in for another 10 minutes as I’d seen in comments, but it still wasn’t done after that. My husband sliced it and baked it again to get the slices to not be gooey in the middle.

    For my second attempt, I tried to beat the eggs like I thought my husband had said. I accidentally did it with the 2 yolks also, so I just got frothy eggs. I also baked that one for 45 minutes. It didn’t shrink much as it came out of the oven. The first few slices still seemed “wet”. I put two slices in the toaster on a low setting to dry them out for bologna sandwiches (really short ones). I thought maybe the other two slices were getting better as they cooled, so I left them alone. I had hope that maybe the moisture would just go out of the loaf as it cooled?

    No such luck. Still very wet inside, now more obvious because it was cold. Kinda gross, actually. We baked that loaf’s slices to save them too.

    For the 3rd attempt, my husband has made real meringue from the egg whites. I mixed all the other wet to dry, then folded the white fluff into it. It is in the oven now, but the batter definitely SEEMED more voluminous. I don’t know if that means it will bake better or not.

    We’ve also made a chocolate version, using the first method of not doing anything special to the eggs. We added spoonfuls of unsweetened cocoa powder (maybe 4-5 teaspoons? I wasn’t watching close enough), and 3 tablespoons of extra Equal. We spread this one out on a cookie sheet lined with parchment paper, and I’m excited to see how it turns out. I figure 30 minutes for that too? I’ll keep checking it.

    • Forgot to mention that we’re at 4,097 feet in elevation. I’m not sure what that might affect, if anything.

      The 3rd loaf also did not cook all the way, even though I baked it for 45 minutes, then another 15, and then my husband turned the oven off, we went to bed and we let it stay in there to cool.

      The flat cookie sheet brownie creation turned out perfectly! We found out why no one ever uses Equal for baking, they had nearly no sweetness at all. We think we’ll make a cream cheese “frosting” to put on them, but in the meantime dunking in Equal-water fixes the brownie nicely.

      Cooking flat gives the bread a nice spongy bread feel on the surfaces that you would hold or be next to your sandwich filling, and you can cut it to normal sandwich size.

      • I am experimenting with flax seed meal bread/muffins too. I spread it out on a cookie sheet and cooked for less than 20 mins – but I have a gas stove. They always cook hot. I had to cut it out into bread like pieces and then I put them in seperate bags. I froze some and refrigerated the others. This morning I took one out and put it in the toaster. It toasted like normal bread. Then I cut in in half like a pita – and ate it with a hamburger. That didn’t taste good. LOL. But I’m sure it would have been fine with butter and cinniminn.

    • Good recipe, but please don’t use aspartame, use stevia and use unrefined salt, just a little less.

    • You can’t bake with equal. It loses it’s sweetness at high temps.

  43. Just made this – it’s really good!! I mean, you can’t make no-carb bread and expect it to be a big, fluffy loaf – anyone that does expect that must be new to this way of eating! But it was good, and I spread some fresh butter on it. Great for killing bread cravings. Thanks so much!

  44. I just made this recipe exactly how it is instructed except I added pumpkin and cinnamon spices to the mix and my muffins turned out BEAUTIFUL.

    I will say this is the first time I have ever tried flaxseed meal for baking and I’m not used to it. If you’re like me, just make sure you add 2-3 teaspoonfuls of the pumpkin / cinnamon spices to try and counteract that nutty flavor. Otherwise, with a little light butter and whaa laa! Perfect low carb muffin. = ]

  45. I’m on my third attempt. 30 minutes just doesn’t seem to be enough. Also made the mistake of poking the bread to see if the scewer came out clean. A trick my mom always did to see if the inside was cooked. This bread collapsed. Doesn’t look anything like the picture. Did taste it though, and it’s not bad at all…

  46. Christina says:

    I found and made this recipe today. I, like some of the others did, used 7 whole eggs (didn’t want to waste the yolks) and I used liquid stevia because I like the flavor much better than the powdered stuff. I used two droppers full of stevia and I thought it was just the right amount of sweetness for bread. The only problem was it didn’t rise enough. The slices of my bread are way too short to make sandwhich’s with, but perefect for bread and butter. I don’t know what I could do differently to make it look like the picture above. Either way I really liked it a lot! I’ve been missing bread since going low carb and wheat free and I think this bread is just perfect!

    • it didn’t rise probably because you needed the egg whites to fluff it up…..I’m gonna try it because i’m craving bread but can’t eat the normal stuff anymore. I can’t have the carbs anymore.

  47. Never tasted anything as bad in my entire life….

  48. I’m surprised no one has noticed that no where does the poster say HOW MANY slices this recipe makes to get that number of carbs/protein/calories per slice..
    8 slices? 16? 12?

    • Hi Kitty, I had the same question. When I calculated the calories from my version (same as Cassey’s but for my oil I used Coconut Oil) I made about 16 slices. However, the shape/size of your loaf pan will affect the amount of slices you can get from this recipe. My loaf pan was about the length of your average rectangular tissue box. So I got 16 slices, which for my recipe was about 154 calories per slice. Hope this helps. :-)

  49. I had to throw this bread away. It clearly states 2 cups flax seed, not flax meal.
    I didn’t read the posts until after it was in the oven. What a waste of money and time. I don’t understand how this mistake has not
    been corrected by now. Hope who ever wrote this recipe, double checks and makes
    clear any future recipes she posts.

    • colum lipper says:

      cant you even bake a simple bread,you must be very dim

      • Rowhateverse says:

        That was harsh

        • Colum lipper, Why so mean? If she is new to the use of Flax as am I , how would one know the difference of meal and seed when the recipe clearly stated SEED. What may seem obvious to you ,since you apparently know everything and are clearly above everyone in knowledge, may not be understandable to us “peons” or “lowcarb newbies” so stfu.

          • I know I’m responding to an old post, but had to do a Google search on STFU. I LOVE it(!!), and great response to Colum Lipper. I am also new to attempts at cooking low carb bread products, so I’m sure I would have made the same mistake if not for reading the posts.

    • Cindy. flax seed is not very digestible unless it’s crushed so that the hull is breached so our bodies can access the nutrients. As you learn more about them you’ll find many people mention that but many people assume you’ll know.

    • I’m glad you said to use flax meal and not flax seed. I’ve never dealt with no carb bread. My husband has become a diabetic and I was looking for a bread for him. I wondered about the seed. Without your post, I would have used seed too.


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