Golden Flax Focaccia


I could not wait till Wednesday to post this recipe. It’s just that good!

I stumbled upon a recipe for focaccia-style gluten free/paleo/low carb “bread” on Most recipes for low-carb bread I have seen have about 30 ingredients (mostly things I never have at home and have no idea where to buy. Ex: xanthan or guar gum?) or they have coconut flour. Seriously, I don’t want my sandwich to taste like a coconut.

A few days ago I got a giant box from Bob’s Red Mill with all kinda of gluten-free samples of their products to test out. So I figured this was the perfect time to try out the Golden Flax Meal they sent me.

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So when I saw the small list of ingredients, I had to try it. I mixed it up a bit; I nixed the sweetener, added fresh rosemary from my patio garden and garlic powder. UH-mazing! I feel like you could really get into experimenting with this recipe. Change up the herb combinations, add some freshly grated cheese, or maybe even some crumbled bacon!


So as a thank you to my readers and Bob’s Red Mill, I am hosting another giveaway! Just click the link below to enter! The prize is 4 full-sized bags of gluten-free products. You get $40 worth of: Golden Flax Meal, Chia Seeds, Nutritional Yeast and Natural Almond Meal.

Click here to enter the Giveaway!

So I tried two ways of baking the batter. I made rolls in a bacon fat-greased whoopie pie pan and a slab on a sheet pan lined with a silpatBoth were great! The slab was definitely better for sandwich making, though. My favorite part is that is holds up very well on a panini press and you can even toast it!

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Golden Flax Focaccia with Rosemary & Garlic

  • Servings: 12
  • Print

Low Carb, Keto-Friendly, Paleo & Gluten-Free


  • 2 cups Bob’s Red Mill organic golden flax seed meal
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 2 Tablespoons fresh rosemary, chopped
  • 1 teaspoons granulated garlic
  • 5 beaten eggs
  • 1/2 cup water
  • 1/3 cup olive oil


Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicone mat.1) Mix dry ingredients well — a whisk works well.

2) Add wet to dry, and combine well. Make sure there aren’t obvious strings of egg white hanging out in the batter.

3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it’s easy to spread.)

4) Pour batter onto pan. Because it’s going to tend to mound in the middle, you’ll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).

5) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.

6) Cool and cut into whatever size slices you want. You don’t need a sharp knife; I usually just cut it with a spatula.

Nutritional Information: Each of 12 servings has less than a gram of effective carbohydrate (.7 grams to be exact) plus 5 grams fiber, 6 grams protein, and 185 calories.


32 responses to “Golden Flax Focaccia

  1. Wow! I cant wait to try this. Cant believe that I’m actually thisclose to having real bread … real & tasty bread!

    • I was really surprised, too! My husband and I haven’t been able to stop eating it! I made it without the garlic and herbs tonight and toasted it with a little almond butter and fresh strawberry slices! It was awesome!

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  3. Started a keto diet 4 months ago and this has become a ‘must’ for me. Thank you! I only make 1/2 a recipe and spread it thin, cut into slices and freeze. When I need a slice I defrost in the microwave and leave it a tad longer and it crisps up beautifully! Great recipe!

    • Haha! Well..Pastry School, Culinary School and a 3 year apprenticeship in a hotel kitchen will do that! I try to make my recipes easy enough for novice chefs 🙂 If you ever have any questions–just ask!

  4. I just tried this recipe – top notch!! The bread slices perfectly and holds together so well as a sandwich. Thank you so much for sharing this. This bread is a lifesaver!


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  6. This is the hands down best paleo bread I’ve ever made. I have used it to hold chicken salad, all kinds of sandwiches, put spreads on it, and as a crust for pizza. I have added all kinds of herbs and one pan lasts me a week. I’ve shared it and people can’t believe it’s paleo. MANY MANY THANKS from Miami!

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  10. i make this without the herbs. spread the batter really thin <1/4 inch thick on parchment, bake at 325 for 25 minutes; then cut into squares for thick crackers. the crackers can be brushed with oil and quick broiled to eat w/pesto, roasted tomatoes and a little bit of goat cheese. play with the baking time as i'm at 7k feet.

  11. I made this and I love it. It’s easy and I had all the ingredients on hand. I substituted the oil for butter. I like it for sandwiches. Love your recipes.

  12. Quick question, what is the point of the baking powder and salt? I make flax seed bread and muffins and left the leavenings out because there was nothing for it to latch onto to rise. Am I wrong? Just wondering, thanks.

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  15. Hi, i made this fantastic recipie two times, and i’m sure is my favorite, store in fridge 2 or 3 days then i freeze in a towel and then put in a freezzer bag.
    Seco d time change flavor for ranch 😬 delicioso!!!

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