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Gluten-Free Cauliflower & Linseed (Flax) Bread
A 5-ingredient, low carb bread substitute made with cauliflower, eggs and flax seeds. Naturally gluten-free and grain-free, and perfect for open sandwiches or toasted with butter.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 slices
Ingredients
- 1 lb cauliflower (500g)
- 4 eggs
- 3.5 oz ground flax seeds (linseeds) (100g)
- 1/4 tsp salt
- 2 oz whole flax seeds (linseeds) (50g)
Instructions
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Preheat your oven to 400°F (200°C).
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Blitz the cauliflower in a food processor until it looks a bit like fine couscous. Or chop or grate as finely as possible.
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Add the eggs, ground flax, whole flax and salt to the food processor bowl. Stir with a spoon until combined.
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Line a baking sheet with parchment paper. Tip the cauliflower mixture onto the lined sheet, then use your hands to smooth it into a rectangle about 1/3 inch (1cm) thick.
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Bake for 20-25 minutes or until the bread is lightly browned and feels firm and springy when touched. Be careful not to overcook it.
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Cool on the tray for a few minutes, then transfer to a wire rack to cool completely. Cut in half crosswise, then into 3-4 lengthwise to make 6-8 slices (or cut to your preferred size).
Recipe Notes
Variations
different quantities - the 1 lb (500g) cauliflower is a guideline, but anywhere from 14 oz (400g) to 21 oz (600g) will be fine.
different vegetables - broccoli works really well. You can also replace up to half the cauliflower with grated raw carrot, beets, sweet potato, parsnip or zucchini.
different seeds - use sunflower seeds, chia seeds or pepitas (pumpkin seeds).
no seeds - skip the whole seeds and use almond meal (flour) instead of the ground flax.
other flavors - add some grated Parmesan, garlic or chopped herbs.
Storage
Keeps in the fridge for a week or so. Or freeze and warm slices in the toaster as needed.