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Gorgeous low-carb gluten-free vegan bread wrapped in parchment paper, tied with a red ribbon.

Easy To Make Low-Carb Flaxseed Bread Machine Recipe 

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  • Author: Chantal | Fresh is Real
  • Prep Time: 25 mins
  • Cook Time: 1:20 hrs
  • Total Time: 1:45
  • Yield: 1 loaf 1x
  • Category: Breads
  • Method: Baked
  • Cuisine: Plant-Based, Gluten-Free, Vegan, Allergen-Friendly
  • Diet: Gluten Free


This less than 10-ingredient bread includes baking powder and a touch of active dry yeast to help create the lightest texture for this recipe without gluten or eggs. 

Tools: digital kitchen scalesilicone spatula and whisksmall blenderbread machinedigital food thermometerwire rack



First Layer Wet Ingredients

  • 360 g (360 ml/1-1/2 cups) warm 110°F water
  • 25 g (1/3 cup) whole psyllium husk
  • 1.5 g (1/2 tsp) GF active dry yeast (optional)

Second Layer Dry Ingredients

  • 160 g (1 cup) whole flaxseed
  • 100 g (3/4 cup) raw pumpkin seeds
  • 100 g (1 cup) superfine almond flour (see Allergen Note)
  • 14 g (1 tbsp) GF baking powder
  • 14 g (2 tbsps) coconut flour 
    (OR 14 g (1 heaping tbsp) organic hemp seeds)
  • 1.5 g (1/4 tsp) fine sea salt

Topping (optional)

  • 10 g (1 tbsp) whole flaxseed


  1. Insert the mixing paddle into the bread machine pan. 
  2. Combine and whisk the warm water, whole psyllium husk, and active dry yeast in the bread machine pan.
  3. Grind the flaxseed and pumpkin seeds into fine flour in a small blender and transfer to a medium bowl. Add the almond flour, GF baking powder, coconut flour (or hemp seeds), and sea salt. Whisk together to combine and break up any clumps. Transfer over the first layer wet ingredients in the bread pan. 
  4. Insert the bread pan into the bread machine and select the RAW DOUGH setting (or any other setting) to mix for 5 minutes. Press START to begin mixing, and with a silicone spatula, help the dry ingredients combine. STOP the machine, remove the mixing paddle (if possible) and shape the dough with the spatula. Top with a sprinkle of whole flaxseed and set the BAKE cycle for 1 hour and 20 minutes (1:20). Or bake for 1 hour and 10 minutes, and once done, set the BAKE cycle again for another 10 minutes. Keep the lid closed during the baking time.
  5. Once the baking cycle is done, use a digital food thermometer with a probe to check if it’s ready. Once fully baked, the internal temperature of the bread will reach 210°F (99°C).  
  6. When the bread is ready, take out the pan from the bread machine and place it upright on a heat-proof surface. Cool the bread in the pan for 10 minutes. Remove the loaf from the pan and finish cooling on a wire rack. Slice and enjoy!


Allergen Note: If allergic to almonds, consider replacing the almond flour by weight (grams) with tiger nut flour* or other freshly milled seed or nut flour. *Tiger nuts are small tubers. Note that I haven’t tested these alternatives yet.

Tip 1: For precision, weighing the ingredients (even the liquids) with a digital kitchen scale is recommended for this bread recipe.

Tip 2: The fibre and protein-rich ingredients absorb a lot of water. Don’t add more water (even if tempted), as the bread won’t bake properly.

Gluten-Free, No Eggs or Dairy Bread Machine Cookbook
Available on Amazon