The Best GF Flaxseed Focaccia Bread

Bread Recipes
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It is DAY 24 of "I LOVE Vitamix" month and we continue our celebration of our Vitamix 5200 giveaway. 

Today I am sharing one of my favourite gluten free quick bread recipes! Vitamix Recipe #24: Gluten Free Basil & Sun Dried Tomato Flaxseed Focaccia Bread. This gluten free flax bread recipe is so quick, easy, and delicious it will ROCK your world! I can't claim credit for this recipe. I got this recipe from my friend Lois, who made it for one of our girly lunches with Dr Elaine Carter and Sharon. 

Since discovering this recipe, we have all made countless flavourful variations of this original recipe with spectacular results. We have made olive and parsley, roasted garlic and caramellized onion, potato and rosemary, maple banana, pumpkin spice, apple, raisin and cinnamon, and the list goes on. But my favourite way to serve this bread is with basil and rosemary, so this is the one I am posting today. But you get the idea - you really can add anything you like. I love to serve this with soup or salad, serve it as an appetizer with olives and olive oil, or just cut it open for a snack with some vegan spread or nut butter. 

A lot of people make this flax bread in a rectangle baking tray or dish. But I prefer to make a round mound and cut it into triangles like a pizza. It looks gorgeous and is easy to serve. I use a silpat or baking paper to avoid sticking and the bread comes out perfectly every single time. I mix my wet ingredients in my Vitamix. But you can just whisk them by hand if you don't have a blender. Just make sure you only let the mixture set and thicken for a couple of minutes or it will be become very difficult to spread into shape.

I make my mound about 1 inch high and when the bread rises a little in the oven, it comes out beautifully. If you are vegan, check out the chickpea socca bread and rosemary and chilli cornbread. They are super quick and delicious too! 

Trust me, this super quick flax bread will change your life. It is ridiculously easy and absolutely scrumptious.

The Best GF Flaxseed Focaccia Bread

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  • 2 cups flax seed meal
  • 1/2 cup filtered water
  • 1/3 cup grapeseed oil
  • 5 beaten eggs
  • 1 Tbsp gluten-free baking powder
  • 1 Tbsp coconut nectar
  • 1 1/2 tsp Celtic sea salt
  • flavour additions:
  • 1 cup finely chopped fresh basil
  • 1 cup finely chopped sun dried tomatoes
  1. Preheat oven to 180 C / 350 F.
  2. Prepare  a 10 by 15 inch flat baking sheet with a silicon mat (I use a silpat) or parchment paper.
  3. Mix the flaxseed meal, baking powder and salt together in a mixing bowl - a whisk or fork works well for this.
  4. Place all of the wet ingredients in your Vitamix - the eggs, oil, water and coconut nectar and pulse just a few times until combined. *If you don't have a blender just use a whisk or a fork.
  5. Pour the wet ingredients into the dry ingredients and combine well.
  6. Stir in the basil and sun dried tomato.
  7. Allow the mixture to set for about 2 minutes. Don't leave it beyond this or it will get past the point where you will be able to spread it.
  8. Pour the batter onto your prepared baking sheet in a large circle. the larger your circle the thinner the bread will be. I have found this bread works best if you
  9. try and create a circular shape about an inch or two from the edges of the pan. Then you will achieve a more uniform thickness.
  10. Bake for about 20 minutes. It is done when it springs back when you touch it and the top is a nice golden brown - the colour of the flax seeds.
  11. Cool slightly and then cut into strips or wedges to serve. YUMMO! 

Tip: Releasing the flavour and oils in fresh herbs

Making dips, pestos and sauces in the food processor and blender is quick and easy. But the fast action of the blades pulverizes everything so quickly, that you don’t always get the most out of fresh herbs such as basil, cilantro, parsley and mint. To capitalize on their divinely flavourful oils - bruise them a little bit with a meat mallet or rolling pin before placing them into the machine. This will help to release the full flavour of the herb, resulting in a richer, more full bodied blend.

Okay you have my attention already! Sun Dried Tomato and Basil! I’m In! Cooking up this baby tomorrow…..yahoo!

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Great Danni
I can’t wait to hear what you think :)

Can’t wait for mine to arrive!

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OH!! How exciting!!!!
Can’t wait to hear what you make first!!!!
ENJOY that blender! It will change your life!

Could you make this vegan by using an egg substitute?  What would you recommend?

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I haven’t had a huge amount of success substituting for 5 eggs. That’s a lot of eggs. I would need to rework this whole recipe to recommend something to you with absolute confidence. I will work on it in the next six months. I may develop a vegan flat bread recipe for my next book, too.

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