Linseed Bread Recipe from The Real Meal Revolution

Linseed Bread AKA Banting Bread

This linseed bread had changed my life.

If you want a quicker easier version then try this one. after years of crumbly unsatisfying gluten free breads, I am loving the light and moist, squishy texture of this bread so much!

It does take a bit longer to make though, as you’ll need to whisk the egg whites. Use a hand whisk it’s good for your arm strength. However, you will need a high powered blender to freshly mill the linseeds, this doesn’t work with ready milled ground linseed from a packet.

The freshly ground linseeds give the bread the gluten type softness that is missing from all other gluten free breads.


  • 2 whole eggs
  • 1/2 cup of water
  • 5 tablespoons of olive oil
  • 250g of freshly ground flax seeds
  • 5 egg whites whisked to stiff peaks
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt
  • 1 teaspoon of xylitol
  • 1/2 teaspoon of xanthan gum
  • 2-4 teaspoons of sesame seeds
  • 2-4 teaspoons of sunflower seeds
  • 2-4 teaspoons of pumpkin seeds


  • Preheat the oven to 180deg C and grease a small loaf tin (I use two small loaf tin liners).
  • Then whisk the egg whites, keeping the yolks for chia seed pudding or making your own mayonnaise.
  • In a small bowl add the 2 whole eggs, water and olive oil and whisk together with a fork.
  • In a large bowl mix the dry ingredients together.
  • Add the wet ingredients to the dry ingredients and mix until combined, then fold in the egg whites.
  • Pour the mixture into the loaf tin (or two liners popped into a square cake tin) and bake for 45mins
  • Cool on a wire rack and serve. You can freeze one loaf for later.
  • Enjoy this linseed bread and I defy you not to want to make it again!!



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