Gluten-Free Cauliflower & Linseed (Flax) Bread

Low Carb Cauliflower Linseed Bread2
Low Carb Cauliflower Linseed Bread Recipe
1 from 1 vote

Gluten-Free Cauliflower & Linseed (Flax) Bread

Since discovering my Broccoli Sandwich Bread, and my Cauliflower Pizza Bases, I’m a little obsessed with using vegetables in my savoury baking. Love this Low Carb alternative to soy and linseed bread.

One quick word of warning… Because of the high egg content it’s easy to overcook this bread. So make sure you set your timer, and if you’re not sure whether its done, get it out just to be safe.

If you can’t find ground flax seeds / linseeds you can make your own like I do. Just blitz in an electric coffee grinder / spice grinder. Or use almond meal instead. And if you can find golden linseeds, they look much prettier!

Total Time 40 minutes
Servings 6 -8 slices


  • 500 g 1lb cauliflower
  • 4 eggs
  • 100 g 3.5oz ground linseeds (flax seeds)
  • 1/4 t salt
  • 50 g 2oz whole linseeds (flax seeds)


  1. Preheat your oven to 200C (400F).
  2. Blitz your cauliflower using your food processor until it looks a bit like fine couscous. Or chop / grate as finely as possible.
  3. Add eggs, ground linseeds / flax, whole linseeds / flax and salt to the food processor bowl. Stir with a spoon until combined.
  4. Line a baking tray with baking (parchment) paper. Tip the cauli mixture onto the lined tray then using your hands smooth into a rectangle about 1cm (1/3in) thick.
  5. Bake for 20-25 minutes or until the bread is slightly browned and feels firm and springy when touched.
  6. Cool on the tray for a few minutes then transfer to a wire rack to cool completely. Cut in half crosswise and then into 3-4 lengthwise to make 6-8 slices (or cut to your preferred size).

Recipe Notes


different quantities – the 500g (1lb) cauli is a guideline but if you only have 400g (14oz) or up to 600g (21oz) it will be fine.

different vegetables – broccoli works really well. You could also replace up to half the broccoli / cauliflower with grated raw veg like carrot, beets, sweet potato, parsnip or zucchini. I wouldn’t use all root veg though.

different seeds – use whole sunflower seeds (and ground if you like). Chia seeds or pepitas (pumpkin seeds) will also work.

no seeds – skip the whole seeds and use almond meal (flour) instead of the ground linseeds / flax.

other flavours – I like to keep this simple so my sandwich flavours come through but you could play around with some grated parmsean, garlic or chopped herbs.

Waste Avoidance Strategy

cauliflower – will keep wrapped in a plastic bag in the fridge for about 3 weeks or sometimes a little longer. Can be frozen (if you have time chop before freezing so it will defrost quickly in the pan).

eggs – will keep in the fridge for weeks or use for another meal.

linseeds / salt – keep them in the pantry.

Shelf Life / Storage

Will keep in the fridge for a week or so. I like to keep it in the freezer and just warm slices in the toaster as needed.

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