Sunday, February 26, 2012

Fool-proof Flax Flatbread

The topic for today's post is a recipe and a tongue-twister, all rolled into one: Fool-proof Flax Flat Bread. Go ahead, try to say that five times fast.

Bill and I are big fans of flat bread. We like to eat it with hummus, dip it in olive oil for an appetizer, use it to make sandwiches, or just eat it plain for a quick snack or side dish. Lately, I've been looking for a good homemade flat bread recipe to replace the packaged version that we usually buy at the grocery store. After experimenting with various combinations of ingredients, I've come up with a recipe that's so tasty that I may never go back to store-bought flat bread.

This recipe has a healthy dose of ground flax seed, which is an excellent source of omega-3 fatty acids. I call the recipe "fool-proof" because you basically can't mess it up. Since this is a flat bread -- rather than a yeast bread -- you don't have to worry about getting the yeast to just the right temperature, kneading the dough, or getting it to rise.

It's also a very flexible recipe, meaning that you can pretty much throw in whatever ingredients you have on hand. (In keeping with the tongue-twister theme, I suppose I could have called this recipe "Fabulously Flexible, Fool-proof Flax Flat Bread." But that might be overdoing it.) I've made this recipe with various combinations of spelt, garfava, buckwheat, brown rice, and/or teff flour, and they were all delicious. You can also substitute regular milk or even water for the almond milk, depending on your preference. And lastly, you can use any combination of spices and seasonings to suit your taste.

The bread only requires a few minutes of prep time, so I like to whip up a batch before dinner and eat it fresh out of the oven.


Fool-proof Flax Flat Bread
Gluten-free, dairy-free

¼ cup ground flax
¼ cup rolled oats
½ cup whole-grain flour of choice (I like ¼ cup garfava flour + ¼ cup buckwheat or teff)
½ tsp baking powder
½ tsp guar gum (optional; see note below)
½ tsp onion powder
1 tsp dried thyme
¾ cup almond milk
1 Tbsp cider vinegar
1 Tbsp olive oil
1 tsp honey

Preheat oven to 350 degrees. Spray an 8x8” baking pan with cooking spray.

Combine dry ingredients in a medium-sized bowl. Add wet ingredients, and stir until well combined. The mixture should be thin enough that you can easily spread it in the bottom of the pan. (The exact amount of milk needed will vary slightly, depending on the type of flour you use.)

Spread the mixture in the baking pan. Bake until firm and lightly browned, about 25 minutes. Serve warm.

Store any leftovers in the refrigerator, and eat within 1-2 days.

NOTE: The guar gum in this recipe is optional. If you omit the guar gum, the bread will be slightly crumbly (but still very tasty). If you plan to use the bread for sandwiches, you may want to add the guar gum to provide a bit of structural integrity.

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This recipe is posted on Slightly Indulgent Tuesday.


  1. The bread sounds lovely, but to be vegan you would need to omit the honey and use something else, like agave syrup, perhaps.

    1. You're right -- my mistake. I'm sure that it would work fine to use agave or brown sugar in place of the honey.

  2. I am a low carber due to type 2 diabetes. Can u tell me approx. how many carbs (gross and net) there are per serving and what the serving size (grams) is?

  3. Hi, Dirk.

    I ran the recipe through the nutrition calculator on and came up with the following stats per serving (the serving size is 1/4 of the recipe): 160 calories, 7.9 grams fat, 19.4 grams total carbs, 5.1 grams fiber, 3.5 grams sugars, 5.1 grams protein.

    I wasn't familiar with "net carbs", but I did a quick google search, and it looks like the most common formula is total carbs, minus fiber, minus sugar alcohol. Based on that formula, this recipe would have 19.4 - 5.1 - 0 = 14.3 grams of net carbs.

    Hope this helps!