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!!