Servings: 6 Prep: 5 min Cook: 25 mins Total: 30 mins
This recipe is part of a series about the “One-Minute-Muffin“, even though this recipe isn’t an OMM.
OMM’s are little more than a quick bread batter, microwaved in a cup. Within 60 seconds, a full MUFFIN can be “baked”, resulting in a warm, fresh muffin! Realistically, this is just a standard batter, and can be used in a variety of ways. Take the same batter, place it into a ceramic cup and bake it for 22 minutes and … MUFFIN! The same thing results! It just takes longer. There is ONE extra benefit, which is caramelization. Because the heat is external, the outside of the muffin “browns” creating a more complex flavor. Other than that … same exact muffin!
I wanted to conduct a test by making a big batch of basic unsweetened OMM batter, infused with a few herbs and some garlic. I wanted something resembling a focaccia, but without yeast or wheat. I wanted it “quick bread” style!
It’s too much batter for the microwave, but the very same batter could be popped into the microwave for little savory herb muffins.
Let’s just say … it worked! IT WORKED WONDERS!! Delicious! Try some with dinner, or … slice it for AMAZING sandwiches!
Herby Sandwich Bread (Focaccia)Print Rate
- 1 cup golden flaxseed meal
- 1 cup almond flour
- 1 1/2 tbsp baking powder
- 1 tbsp fresh rosemary chopped
- 1 tsp crushed red chili flakes
- 1 tsp salt divided
- 8 large whole eggs beaten
- 1/4 cup extra virgin olive oil
- 12 each garlic cloves minced
- Pre-heat oven to 350 F.
- In a medium bowl, combine flax, almond flour, baking powder, rosemary, chili flakes and half of the salt. Mix well.
- Add the eggs, olive oil and garlic to the mix. Mix well.
- Grease a 9" x 9" square baking pan. Pour the batter into the pan. With a spatula, smooth it out so that it is evenly distributed throughout the pan. Sprinkle the remaining salt over the top of the batter.
- Bake at 350 F for about 20 to 25 minutes, or until lightly golden brown and nicely puffed.
- Place on a rack and cool for at least 10 minutes before slicing. Serve!
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* Learn More: More about this recipe and nutrition …
138 thoughts on “Herby Sandwich Bread (Focaccia)”
We made this Fauxcaccia bread this evening.It turned out fantastic! I didn’t have a 9×9 pan, but will get the one you shared a link to. I was leary about adding 12 cloves of garlic and 2 Tbsp of rosemary, but the seasoning was perfect. The only thing I had trouble with was that I needed to transfer my batter to a large mixing bowl because the batter rose so much after adding the eggs,oil and garlic to the dry ingredients. I think that may have been because I blended the eggs and oil in my magic bullet first.
Have you tried using this bread as a pizza crust?
Hi Argia, that sounds great! Yes, I would imagine that using the magic bullet would incorporate a lot of air, which would make the batter "larger" (from a volumetric standpoint). The garlic is something I personally LOVE and feel that the aroma and "sweetness" really complements this recipe well. It’s definitely evident that garlic is there, but it’s FANTASTIC! I haven’t tried it as a pizza crust, but it IS on my list. My idea was to make a sort of deep dish version with this recipe, but … we’ll see what happens. Thank you for sharing! 🙂
I made this and loved it. I didn’t realize how much I
missed sandwiches. I ate ham sandwiches for three days
for all my meals! I have since seen your blog on OMM and
read the link about flaxseed. I have white ground chia seeds.
Have you tried them in this recipe? Do you know how much chia
I should use to replace the flaxseed?
Hi Rose54! I haven’t tried this EXACT recipe with the chia, but I’ve tried it a few times with recipes very similar. Use a little less (about 25% less) than flax and you should be good. In this case, use about 3/4 cup of ground white chia. The texture may be a bit firmer, but that’s not necessarily a bad thing. The color will also be a bit gray, but … again … not really necessariyl a bad thing. The info on flax is interesting, to be sure. Making this with chia from time to time may not be such a bad idea! I hope this helps!
I made the focca bread with the ground white chia. Came out just like the one I
made with flaxseed. Works great! Thanx for the options!
I’ve tried a few types of low carb bread. They weren’t very good. This is fabulous. I can’t wait to make it thinner for pizza crust. Also, will try it without garlic and rosemary, maybe vanilla or something (for toast with almond butter). It toasts and grills well.
Really great recipe. Full of flavour and a great consistency thanks for sharing!
This is fantastic! Love the flavor….am going to try it as pizza crust next. Thanks so much for sharing!
I’d love to hear from any of you making pizza with this. If you wait about 10 minutes after making the batter, it’ll thicken a bit. Not enough to make a dough, but enough to make spreading it easier to do .. and then add toppings. I’m super curious to hear some thoughts on this one. Let me know!
Tried this today and it came out very well! All I had was an 8×8 pan instead of the 9×9 but giving it five extra minutes to bake was all it needed. I did find the salt sprinkled overtop to be a tad excessive but overall the recipe is very tasty and very pleasantly breadlike. I also substituted the 12 garlic cloves for 1 tbsp of garlic powder as I didn’t have fresh garlic — delicious all the same!
I made this today and I love it! So much flavor! Thank you!!
Thanks for the input Debbie (and Unknown)! 🙂
How do you suggest storage for this since there are no preservatives?
What is the shelf life?
I made this and loved it, but the family finished it the same day. If next time it is sitting around longer, what do you suggest?
Hi Rhonda, all I can really tell you is what I do. I store it in a big ziploc bag in the fridge. It never lasts very long (meaning … I eat it pretty quickly), but I feel like I’ve allowed it to linger for upwards of a week. It didn’t seem to turn super quickly. It "may" freeze well, but I’ve never tried it. I know one trick a lot of people do is they make a dry mix of all the ingredients and set it aside. When they want to bake some, they just add some eggs and oil to the dry mix and bake it. Easy! I wish I had a better response, but … honestly … I’ve always eaten it too quickly to ever worry about "shelf life"! Let me know if you figure out an alternate method. Thanks!
Ok, we try to eat gluten free, by choice, not for any medical reason. This is the best substitute for bread that I have found to date! I’m seeing burgers on the menu this weekend and having "bread" to go with them.
Fantastic, Peggy! Glad to hear it! This stuff is super versatile. Bake it in round ramekins for round shaped buns. Easy! 🙂
Just baked this….I do like it. I have been contemplating going low carb, paleo. I am a runner, so I wasn’t sure if going this route was right for me. But I have read how it can help ease arthritic pain (in my one knee)especially getting rid of wheat and sugars in ones diet. So I am trying this out. I am training for a marathon in April. I will probably be trying out some of your other recipes.
Donna, as I understand it, in regards to running, you’ll notice a lack of immediate energy. However, it’s also my understanding that training can still occur with low-carb, but it’s somewhat like training with weights on your arms and ankles. It’s actually building your body up in a new way, even though it may "feel like" you’re being held back, initially. I understand the concept in my mind, but struggle to explain it accurately. I do run and lift (although I don’t train for marathons or contests. I’m very casual about it), but I do it while staying at about 30 net carbs per day, or less. It can be done and it can be done for years at a time, with loads of delicious variety. Please let me know if you have any questions!
Donna, My husband and I follow a 75% Paleo diet, I also run, and have run marathons while eating Paleo. We removed processed sugars and glutens from our diet, for the most part (we do enjoy a beer every now and then, and if I’m eating a burger at a restaurant, I’m having a bun, etc.) The biggest difference I notice, especially with the gluten is the lack of bloating (gluten makes my hubby very gassy).
Thank you for the insight, Peggy!
Would it be possible to substitute coconut flour for the almond flour? Would the measurements stay the same because I heard that coconut flour tends to suck up more moisture.
Hi Mike, I’ve never tried it, but I actually think it would work. It might even be an excellent mix. Please let me know! If I were to try it, rather than 1 cup of almond meal, I would use only 1/4 cup of coconut flour. I feel very good about this! Please report back!
How far in advance can this be made and still taste fresh?
Hi Sarah, that’s a tough question to answer, but I can say that I’ve kept slices in a Ziploc bag, in the fridge, for … 5 to 7 days (I wasn’t counting), without any noticeable drop in quality. It seems to hold quite well, actually! I hope this helps! I do think you can bake some on Monday and still have some nice slices on Friday (I’ve done this) … good luck! 🙂
OMG this is the best bread. My kitchen smells heavenly!!
Fantastic, Debra! One of the best ways to make a home smell wonderful is to cook garlic. ALWAYS a welcome aroma! I’m glad you’re enjoying it! 🙂
Can the olive oil be substituted for coconut oil?
Mallory, I’m confused … the recipe suggests olive oil …
Right. I’m wondering if coconut oil could be used instead.
Ah. Ok. I’d thought maybe I’d read that wrong. In any event, yes. Absolutely! In terms of behavior, it will work exactly the same. It may have more of a coconut flavor, depending on the oil you use, but if you’re ok with this … it’ll definitely work! Sorry for the confusion … really any fat would work, as long as it’s liquid. Butter, ghee, bacon fat, lard, olive oil, coconut oil, tallow, etc.
I made this yesterday and maybe it’s my stoneware (it’s the only bread pan that I have), but the entire center collapsed. I had to bake it for approximately 30mins, before it became crusty and browned at the top (at 25mins, it was still too soft and not browned at all). Or maybe it was other changes I made: I omitted the garlic and chili flakes because I was out and didn’t want to wait to try this recipe 🙂
Hi Megs, based on your description, I’m wondering if you tried to make this in a loaf pan? There’s no gluten in it, so it’s not as structurally sound as a normal bread. If you bake it in sheets, with the batter never being more than maybe 3/4 inch deep, it should rise and stay "up" until it firmly solidifies. It’ll rise to just under double height. The omission of garlic and chili flakes shouldn’t make a difference … Is there anything else you may have done differently? This one has been made by loads of people. I’m just trying to understand what you may have done differently …
Hi DJ! Happy New year! I have a couple questions about this recipe and using what I have on hand because I want to make it NOW instead of waiting 2 more weeks until next paycheck to get EXACT ingredients. lol
I have a little less than one cup of flax seed meal ( AND, it’s not golden either) do you think it would come out ok if I fill the remainder of that measuring cup with a little more almond meal?
Also, I don’t have a 9 X 9 sq. pan, but DO have 8 x 8
Do you think it will be ok to use these variations? :/ ( I am impatient because I bought two bunches of basil I bought this weekend wilting in the refrigerator and want to make the pesto and want to try this as it sounds delish!)
Hi Angela, it’s actually a fairly forgiving batter. My suggestion would be to use 7 eggs, instead of 8 and use "just a little less" of each of the ingredients. This will help match your flax to the slightly lower quantities of the rest of the ingredients, bringing the total ratio in line. It will also create a slightly smaller amount of batter, which would be perfect for your slightly smaller 8 x 8 pan. The flax’s color doesn’t matter, so … no need to worry about that. I hope this helps! 🙂
Holy Delicious Garlic, that is a good turkey club sandwich!! lol I saw your post back to me too late and went ahead with making the foccacia with a little extra almond meal – still came out SO darn good! Definitely no vampires coming near me though! 😉
Hi there. Can you tell me how high this rises. I just did one and it was only 2 1/4 high so not really ok for making a sandwich.
Hi Anna. It really depends on your pan. I’d say it about doubles in size. Maybe … 80% would be more accurate. So, if you add 3/4 inch worth of batter to the bottom of a pan, you’ll wind up with about 1-1/4 inch thick sheet of bread. When you refer to 2-1/4 … I don’t know if you mean inches? I also don’t know the shape of your bread or the size of your pan. In essence, this bread shouldn’t be baked like a loaf. It doesn’t really have the internal structure. It’s intended to be baked like a fairly thin sheet. Then, the sheet is split down the middle, making two very thin sheets. The pictures actually showcase it better than I’m able to describe it. In any event, please let me know the size/shape of your pan and I’ll be able to paint a more clear picture for you. Thanks!
Yummy recipe – Thank you! I played with it – turned it into a lovely spinach feta loaf by 1) Blanching 1 cup spinach and pressing it dry; 2)Adding the spinach and 3/4 cup of feta cheese crumbles to the batter; 3) Cooked the loaf for an additional 15 minutes. [Not sure if this qualifies as a real "paleo" recipe because of the cheese, but it’s grain-free and delish!]
BB in DC, I think you can get away with calling it "Low Primal"! I’d have your back on that one! 😉 Sounds delicious! Slice that up and throw it in a bread basket. People will love you for it! Thanks for the ideas!
Wow this bread is good!!! It will definitely make my lc journey better. Im going to experiment with different seasonings just for fun. Thanks a million DJ
Hey, Unknown. Thanks for the kind words. Please let us know if you come up with any "out of this world" flavor combinations!
Just now reading your reply 🙂 I did use a loaf pan (it was all I had at the time that wasn’t muffin or 9×13). So, the pan, the 2 missing spices and the cooking time were different. The sides rose to over 4" like a loaf and cooked normally, but the center completely collapsed to a soggy mess about 1" thick. It was odd. I’ve been making gf breads for over 10years and never had a recipe do that. I’ll just buy a square pan and try it again. Thanks for your quick reply!
Made this a few times now – have to say I prefer it to " real bread" – makes planning lunches much easier on low carb – keep up the great work
This is seriously FANTASTIC!!! Made it exactly as written. I used a 9×9 inch pan and sliced it into 6 sections. I then split each piece in half and made a sandwich out of it. So very good, and so much like regular bread. Love it.
Fantastic! I’m glad you like it, Chris! 🙂
I’ve made the regular flax bread a gazillion times but i haven’t made anything like this! Sounds divine! Is there a way to point this recipe on pinterest? I’ll look on this page to see.
Rhonda, right below the recipe title is a row of buttons. The 3rd one in is a Pinterest button. That’ll do it! I hope you enjoy it! 🙂
I have a question. Can you use only egg whites instead of whole eggs? If so, do I need to add more.? Also, can I make my own almond flour with roasted and salt almonds? Thanks
Hi Leslie, I assume it would work with only whites, but haven’t tried it. Give it a test with a tiny batch. Bake just a muffin’s worth and see how it turns out. My guess is it’ll work quite well, as I’ve found this batter to be quite forgiving. Beyond that, I don’t think you need to salt your almond flour, but you can definitely make almond meal with almonds. I assume it would work with them toasted, but most all almond flours I’m aware of are made with raw almonds … some blanched and some not.
Hi there, which is better to buy, blanched almond flour or natural almond flour?
Hi Sandy. "Natural" is really just a marketing term. It doesn’t really mean anything. Blanched means that the skin has been removed. The one that I always see get the highest consistent praise is the Blanched Almond Flour from Honeyville. It’s what I’ve currently got and … I’m enjoying it!
I made this today, and of course, it is awesome. My question is, when you say to place it on a rack, do you mean to remove it from the pan and put it on a rack, or put the pan and everything on a rack? I tried to remove it from the pan, but it stuck to the bottom, so I just left it and hoped for the best. Thanks! 🙂
Hi Megan, I mean while it’s still in the pan. Let it relax for 10 minutes, then remove it from the pan and slice. Sorry about the confusion!
Thanks for the answer! I have to tell you, this bread was so good that my husband looked confused when I gave him a piece and asked "This doesn’t have wheat in it?"… by far the best bread substitute we’ve had.
Fantastic! Glad to hear it, Megan! Thanks for letting me know!
Looking forward to trying this, but a general question – what is the difference between almond flour and almond meal? Never having cooked this way before, some of the recipes call for one or the other – do I really have to have all these different types of "flours" around? (almond flour, almond meal, flaxseed meal, coconut flour, etc.) It gets a little confusing, for me anyway! Thanks for all the GREAT recipes!
Hi LS. <a href="http://alldayidreamaboutfood.com/2013/02/low-carb-basics-baking-with-almond-flour.html" target="_blank">Give this article a read</a>. Carolyn from All Day I Dream About Food wrote a FANTASTIC article on almond flour/meal. Definitely worth reading! Regarding do you "have to" purchase all these weird flours? Nope, not at all! These things exist to replace cakes, cookies, scones, muffins, pies, etc. all of which are the products of culture and highly refined ingredients. Our ancestors survived without pies and cookies, just as I suspect we could as well. Meats, nuts, fruits and vegetables are delicious, nutrient dense and … all we really need! So, it’s really up to you. In no way shape or form do you need these flours. I tend to think we’d all do a lot better if we’d never started making cakes and muffins. Now … all that said … if you want cakes, cookies, pies and muffins … yep! You will essentially need to discard all grain based products, or products made with corn, potato and/or rice starches and … start getting into flours made from nuts and seeds. They may seem weird and exotic, but only until you familiarize yourself with them … at which point the grain based flours will start to seem weird and exotic. In any event … it’s all up to you and what you choose. I hope this helps and … thanks for the kind words! 🙂
Made this today with basil instead of rosemary to go with spaghetti as my garlic cheesy bread. IT IS BANANAS GOOD! Keep up with the amazing recipes 🙂
I took your bread recipe (this one) and changed it a little -added coconut flour, reduced almond, increased flax.
Anyway – I adore it! I’ve made a dozen variations, sweet and savory, including chocolate cake.
It keeps me out of bread, pastries and gluten. It keeps my mother out of hospital.
That is a GREAT article on the different flours/meals and helped a lot. Thanks DJ!
LS, Rachel and Robyn, thanks for the kind words! Rachel, try mixing it up and substituting the flax for ground chia seed. Just use a touch less. I think you’ll love it. LS … yep. Great article! 🙂 Robyn, I plan to! 😉
I just made this recipe today. I was fortunate to have all the ingredients on hand. I started low carb (again) on Monday, and found this recipe to help make my first week successful. It’s hard to come up with good meals when doing low carb vegetarian style. With this recipe I can have a sandwich with tofurky slices and cheese and take it to work with me. Last time on low-carb I got so tired of store bought low carb tortillas. I may never buy those again except to use as pasta sheets in lasagna or for enchilada casserole. Anyway, I cooked this recipe in a 7 X 11 pan and got 6 pieces approx. 3 1/2" square pieces. The bread rose so high that I was able to cut each slice horizontally into 4 pieces. It was just too thick for a sandwich when I cut it in half. In fourths, it was about 3/8" thick which worked for my sandwich. I put half in the freezer to save for later. Thank you so much for your wonderful recipes. <3
Just made this recipe and it is very tasty. I just had it with butter on it and intend on toasting it to see how it holds up under the grill or in the toaster.
Sherril, I’m not sure if you’re a vegan, but if you’re ok with a bit of dairy, check out my crepes recipe. I find that makes a great pasta replacement for pasta/noodles, but also for layers in a lasagna, as an enchilada wrapper, a "wrap", etc. I just thought I’d mention it. Glad you like it. You too, Caroline! 🙂
This "bread" is a lifesaver! I’ve had problems with LC because of my addiction to sammies, but I feel like this is going to make this attempt possible. I baked it as instructed and was able to grill a turkey pesto sandwich in the toaster oven at work. It held up wonderfully and is very tasty. Thanks so much!
Fantastic, Marge! I’m glad you enjoyed it. I’m planning to bake a big batch in 2 days, myself! 🙂
I’ve been trying to cut down protein for low carb bread / OMM recipes lately, as I usually put nut butter, cold cuts, cheese, meatloaf, eggs/breakfast sandwiches together with them, and keep overdoing my daily protein intake… trying to get slices <10g protein is not easy.
Any suggestions for lowering the protein in OMM batter? I know most nut flours are about the same protein content, so subbing flax/almond/coconut won’t make much of a difference. Perhaps swapping some eggs for more oil?
It’s unfortunate a lot of the good LC flatbread/foccacia recipes out there are based on cheese and protein powder ): I’m looking more into just flax/egg/oil/cream cheese based recipes. I have plenty of thickeners like xanthan, gelatin, and glucomannnan for binding.
Hi Emma, I’m sorry it’s taken me so long to get back to you. There was an error on the system, so I didn’t know where the comment came from. In any event, for this particular recipe, you could substitute some or all of the almond meal with flax meal. Beyond that, you could also replace some of the egg(s) with a chia egg. That should also reduce the protein. I do think it’ll make a more brittle bread and it may take some experimentation to find the sweet spot, but … google "Chia Egg" and tinker with the idea. I’ve used the concept to great effect, many many times. Maybe cut the almond meal in half with the flax and use half the eggs, using the other half as chia eggs and go from there. I think this will do you a lot of good! I hope this helps! 🙂
Thanks for the awesome recipe!
do you have any recipes using Atkins flour I have three bags and on its own it is horrible….just started LC thanks….
Christina, I don’t. I’ve never even used it. I have no clue how it tastes or behaves. I’m sure there are LOADS of recipes on the internet for it. There’s another ingredient called "Carbquik", which is also heavily used. I have used this one and like you … I don’t really care for it, on its own. However, in a blend, it does quite well. Look for recipes that use the Atkins flour as a part of the recipe, but not the bulk of the recipe. I hope this helps! 🙂
This is an AMAZING recipe- I added grilled veggie chunks – YUM!! thank you for sharing!!
I’m glad you enjoyed it, mm. It’s one of my favs, as well!
This has got to be one of my top 5 low carb recipes, thank you. I had not realized how much I had missed the joy of actually eating a sandwich.
I’m glad you like it, Deena. It’s definitely one that gets used quite often around my home, as well!
We eat this bread with our fried eggs for breakfast and it is a delicious combo!
Amanda, yep … like a breakfast sandwich. Nice! 🙂
I had an 8×8 pan and I cooked it an additional 15 mins and it looks wonderful and cooked through perfectly… except my substitution didn’t work… I’m allergic to red grapes, so cannot use baking powder (long list of leveners are made with grapes) and have always subbed baking powder for apple cider vinegar with equal parts baking soda. Most recipes start with some baking soda and I’ve never had a problem before. Since this one didn’t I used 1.5 TBL of each soda and vinegar and the bread has a very bitter aftertaste and odd mouth feel. Most recipes call for a 1/3 this amount of baking soda/powder, do you think it would come out right if I adjusted it that way next time? (I’m drowning it in balsamic to make it edible so not to waste, it’s interestingly yummy!)
First I want to say this bread is amazing! The best low carb bread recipe I have found!
If I wanted to get less of a "flax" taste, do up think it would work using all almond flour?
Hi Lea. I?m puzzled. If the bread looks wonderful and cooked through perfectly, it isn?t clear to me how the substitution didn?t work. Was it purely a flavor/mouth-feel issue? In any event, remember that baking soda is about 3 to 4 times stronger than baking powder. Baking powder is really a mixture of baking soda and a powdered form of acid, usually with some kind of starch to pad it out and eliminate caking. You?re essentially forming your own impromptu baking powder, but with a liquid form of acid, powdered baking soda and ? omitting the starch. This suggests that to replace 1 1/2 tbsp of baking POWEDER, you want less than 1/3 of baking soda. So, my suggestion would be to use a scant 1/2 tbsp (about 1 1/4 tsp) of baking SODA and about double the volume of apple cider vinegar. So ? about a scant tbsp or about 2 1/2 tsp of ACV. This should correct the taste issues. I hope this helps! 🙂
Hi Kathleen. No, this won?t work if you just use pure almond flour. My suggestion would be to cut the flax with about half ground chia seeds. This is a nice alternative. I hope this helps!
Thanks for the science breakdown! I did almost exactly that with a baked version of your cheddar omm and it turned out perfectly! I’ll keep the adjustment on my fridge for CONSTANT use! 🙂
Perfect, Lea! Happy I could help! 🙂
I finally made focaccia bread, it is delicious!!! I’m wondering if you have ever tried making hush puppies with a version of this recipe? The texture of this bread is so similar to corn bread. I am making pan fried fish with pecans and pork rinds, I would love to make hush puppies to go with it.
Hi Niki, I haven’t, but … usually anything that makes a muffin will also make a pancake, waffle or … fried dough! I’d suggest trying a shallow pool of oil and frying dollops of it, to see if you like the outcome. If so, take it a step further and do a full deep fry. I hope this helps! 😀
What is the consistency of this ‘bread’
Is this bread crumbly?
Add sun dried tomatoes, about 1/2 to 3/4 cup (if they are oil packed, cut the amount of added oil by 1/4 c) 6-8 each stuffed green olives and black olives chopped. OMG good.
I just made this with whole ground flax seed since it’s what I had. I was wondering of golden flaxseed meal is different. The bread is not very good and I was thinking maybe that’s why?
You might be right. Golden flaxseed typically has a milder taste than regular flaxmeal. I’ve tried both and I find golden flaxseed to be much milder and less grassy tasting than regular flaxseed meal. Give the recipe another try with golden flaxseed meal- you’ll probably notice a big difference!
Hi Sarah, it could be that, or it could be any number of other things. For one … my brother really nailed it. He said that this bread was as good as the worst real bread out there … but kind of meant it as a compliment. The point being … it’s a grain-free quick bread and can’t really be compared to a grain-based yeast leavened bread. It can be USED in the same manner, but the taste and texture will be a bit different. For a low-carb bread, it’s one of the best, but … for BREAD bread … it’s as good as the worst you’ll find! 😉
Sorry if this is a really lame question, but would you just reduce to 1/8 to make a OMM?
Unknown … I don’t believe in lame questions. Yes, this would work if you made a 1/8th version of it. Typically any recipe will work by going "smaller" … however, you CAN run into issues if you go bigger. Some recipes need re-engineered if they’re made in too large an amount. Obviously, you’ll also need to use a small "mold or pan", but … I suspect you knew this. I hope this helps! 🙂
were do you get almon flour at
Thanks for your answer. I think I was just really over complicating things as I realized I could simply add the herbs and garlic to your basic OMM recipe! Much less maths that way…
Oh my goodness, this is THE low carb bread recipe. Easy and delicious and soft and…and…and. I’ve tried my share of bread recipes and this will be my go to one forevermore. You may deserve sainthood for this one!
Carol: MANY grocery stores now carry almond flour. However, I typically order it from Amazon or Netrition.com. I?ve found the best to be the HoneyVille brand. </br></br>
Morgan: I?m glad you like it. I make this one pretty regularly! Sandwiches are back, Baby! 🙂
How far in advance can you make this? My son is an 8yo Type 1 diabetic who eats low carb. Thinking this could be a good alternative to the "cloud" bread we use for sandwiches, but wouldn’t want it to get soggy in the 4 hours it sits in his lunchbox.
Hi Lock’s Mom. Typically, I make this and cut it into quarters, wrap and refrigerate the quarters and then split them to make two halves … for a sandwich. In my experience, the bread is good for 5 to 6 days. I always eat it within that time frame … and have never tried longer. In terms of "life as a sandwich", I often take this one camping, where it can sit in a plastic bag in a cooler, as a pre-made sandwich, for a few days … and it’s still fine. That said … there are tricks. For example, if you put thick wet slices of tomato touching the bread, it’s going to slowly absorb the juice. However, if you place a layer of cheese or lettuce between the tomato and bread, there’s a hard barrier, preventing the sogginess. Usually what I do is use fairly low-moisture "fixin’s", like cream cheese based spreads, meats, cheeses, etc. I personally rarely add lettuce. A common one for me is roasted peppers, from a jar. I always wrap them in paper towels for a few minutes, before adding to the sandwich … to help prevent excess water. I’ve also been known to roast tomatoes, or make a tomato spread, or a sun-dried tomato pesto, in place of raw tomatoes. This way, I get tomatoes, but without all the extra water. A lot comes down to the ingredients and how the sandwich is layered … does this make sense?
Thank you for this recipe. It was wonderful. My only concerns were that it raised up a little too high for me, but perhaps I beat the eggs too much, (which was not much in my opinion, but…)and the fact that it was so…grainy? I mean I think there is too much flaxseed for my liking. Do you suppose I could cut the flaxseed down to 1/2 c and add an extra 1/2 c of almond flour?
Overall it was good and I thank you for sharing.
Hi Carol, it?s interesting that you say that. I can?t imagine why or how it would raise ?too much?, unless you used a pan that was too small. At some point, it would just deflate and fall ? like a bad soufflé. Regarding the flax, was it finely ground? In any event, my suggestion would be to use half chia seed and half flax, both finely ground ? along with the full cup of almond meal (also finely ground). I think this should help. I wish I knew more about why it rose too much. That?s surprising to me!
What can I substitute for the almond flour?..allergic to almonds..thanks
Hi Unknown, hazelnut flour is a great alternative. If you’re alergic to all nuts, you can use sunflower flour (ground sun flower seeds). Both will change the appearance of the recipe, but both will work and both will taste great. I hope this helps! 🙂
Great recipe! I did not have the golden flax, just the regular (blah), so I did some substitution. I used 1/4 cup flax meal, 1/2 cup wheat protein isolate (whey would probably work too), and 1/4 cup oat fiber. I also used a tsp of xanthan gum and 1/3 cup ricotta to sub for two of the eggs. Since I’m not sensitive to wheat products, I added a tsp of gluten as well. It came out beautifully and I have to say that I would make this again and again for sandwiches, and that’s saying a lot for me. My husband says it was a little salty for his taste, so I’ll probably cut some of that down next time and maybe add a little stevia for balance. GREAT basic recipe, and very helpful!
That’s quite a tweak, Geri! Lately, I’ve been tweaking it, as well … my tweaks have been to split the almond flour and use half almond/half hazelnut. I’ve also been using a half flax/half ground chia seed blend, and cutting the eggs in half and then adjusting the batter consistency with a bit of unsweetened almond milk. It’s darker in color, but I actually MUCH prefer the texture. Good stuff! I’m glad your tweaks are working for you, as well. Also a big fan of the little bit of sweet to counter the salty. I do this a lot!
—Reply posted by DJ on 3/1/2015
Heather, that sounds wrong. I do know that different products behave differently, which may be a factor. A full 2 1/2 cups sounds wrong to me … I would need to tinker with it. I do know we’re pretty far out on a branch, right here. I really would need to re-think this recipe for less eggs, but … having done it many times, I will admit to being a bit baffled by your issue. Maybe I’ll make a batch soon and I’ll measure things as I do it … Time is tight, though … so … we’ll see what happens. I’m sorry. Out of curiosity, why are you trying to lose some eggs?
—Reply posted by Heather on 3/1/2015
Btw your original recipe as is amazing! The only non white flour bread I’ve ever liked!! You have saved my bread life Thank you! I would like to use less eggs though so I Tried your suggestion with the half c. flax/half c. ground chia and letting it gel. I ended up needing to use 2 1/2 cups milk to get it to be a thick pancake batter consistency. It came out dense and didn’t really rise. not sure what I did wrong
—Reply posted by DJ on 2/27/2015
Hi Heather, the only reason I’m able to get away with the 4 eggs is because I’m using some chia seed in place of the eggs. Basically, I’m using 4 eggs, plus 4 “chia eggs”, if that makes any sense. Beyond that, it’s difficult to explain and would largely require me to rewrite the recipe with new ratios. It’s just something I throw together. So … if you have ground chia seed, then you can reduce the eggs, otherwise it won’t work right. If you do, then … go for it. Add some liquid, like … 1/2 cup to begin with. Stir it around, mix it in and wait about 2 minutes. Stir it, again. The chia and flax will both absorb the liquid and thicken. If, after about 3 or 4 minutes the batter looks like a nice, somewhat thick, pancake batter … you’re done! If not, add a bit more liquid, stir it in and see if it’s about a thick pancake batter. My guess is that it’s somewhere around 1/2 to 1 cup, but a lot depends on how much chia you use. Just eyeball it, give it some time to gel and thicken and … adjust. Once its the right consistency add it to the pan and bake! As long as you use a fairly wide pan, I’ve personally found this batter to be pretty forgiving. I think you’ll be ok. I hope this helps! 🙂
—Reply posted by Heather on 2/27/2015
So if I use 4 eggs instead. How much almond milk should I use?
I love this bread! I just made it bland, only adding in salt, pepper and a bit of parsley. It came out perfectly and I got 8 servings. My 13 year old was happy to have a pb&j sandwich again! And I didn’t realize how much I missed sandwiches! Other bread recipes never quite worked out, they came out gummy, purple or just plain gross. I’ll be making this one at least once a week! Thanks!
I literally just ate a nice big sandwich made with this. I used half chia/flax and half hazelnut/almond. I folded a bunch of garlic, bacon bits and parmesan into it, then made a sandwich of sliced tomatoes and fresh mozzarella. WAY YUM! I’m glad you liked it. It’s one of my favorites!
So I’m out of rosemary. Have garlic and ground red pepper. What do you think would work spice wise?
I like the idea of making this bread "bland" and using it for sandwiches like peanut butter, pimento cheese, etc. Last night, I tried the recipe with no seasonings (except salt). It’s so easy to make and the bread consistency is great, firm but still sufficiently moist. However, my bread ended up tasting more like the olive oil than I would have liked. I’m going to try again with a more neutral-tasting oil, such as coconut oil or a more bland olive oil. I think this has the potential to be a great neutral-tasting sandwich bread.
Unknown, really just about anything. You can skip it totally, if you’d like. Or … Oregano would be nice. A touch of thyme, perhaps?
CarolynC, I’m glad you enjoyed it! Try substituting half the flax with ground chia, maybe getting rid of 2 of the eggs and … I actually think it steps a little bit in an even better direction! 🙂
DJFoodie, I followed your suggestion on replacing half the ground flax with ground chia seeds. I used 5 extra large eggs, coconut oil in place of the olive oil, and no spices(except salt). It made a great neutral bread! I like it much better than the version without chia seeds. The flavor is very mild and doesn’t overcome whatever I place on the bread (peanut butter, pimento cheese, butter and jam, etc.) I keep the bread slices in the refrigerator and mainly use it toasted, so the crunch from the chia seeds is a nice addition. This was my first time using chia seeds and the batter was a big black glob before baking. This appearance had me dubious, but it turned out great. Thanks!
Awesome, CarolynC! Glad to hear it! I think I need to whip up another recipe around some of these ideas. As much as I love the original, things I’ve learned since that recipe have made me feel that there’s an even better recipe in there … and I think you’re now a step closer to it. Thanks! 🙂
I make this bread twice a month! It’s wonderful. Today at work wile slathering a piece with cream cheese I had a thought of converting this recipe into a carrot zucchini cake. Of course I only had 6 eggs so instead of 1/4c of olive oil I substituted a 1/2c of mayo(remembering that I used to make real carrot cake with mayo) and sub’d all savory herbs for cinnamon, nutmeg, and some sugar substitute. Whipped up some nutmeg cream cheese frosting, and now it’s a moist carrot cake. I was very conservative with the sweetner not wanting to get it too sweet, but over all a success! Thanks again for not just delivering an amazing sandwich, eggs Benedict, soaking up my tomato sauce, and slathering with butter or creamcheese, bread, but a versatile recipe that made a pretty tasty cake!
I’m "new" to cooking and have sharpened my knives to the point of fear when handling and cannot slice the breads like you guys do in the pictures! Is there a "gadget" that will do this? I’m a gadget girl and downright dangerous to myself with a sharp knife!
Sounds like some good experimenting, Susan! In the future, if you?re interested, I might suggest looking through some of my ?one minute muffin? recipes. I?ve got two or three zucchini varieties (2 sweet and one savory, I believe), as well as a carrot cake flavored one. That same batter can be multiplied for something along the lines of what you made. Each of those are actually cousins of this recipe. A nice, basic shortbread batter! Glad you found something else out of it! <br /><br />
BJ, my best suggestion would be slow, deliberate moves ? There are some plasic serrated knifes that I?ve seen and I think they would work, but ? it?s really best just to get used to a real knife (carefully, of course!). As a random thought ? you COULD look into something silly like a cheese cutter (with a wire). This is something you may be able to use for random things ? cheese, cakes, breads, etc. A knife is still likely the better option, but ? a different take, or idea, I suppose ?
I’m new to the OMM. I began the low carb/keto/paleo…. diet plan a few months ago and knew nothing about these muffins/breads. Soooo looking forward to experimenting. The microwaved muffins are spongy not really my preference. Can these OMM recipes be baked and do you know if the consistency is spongy or does it change with the baking method. Just want to say kudos to all of you bloggers who come up with recipes to help keep me on the low carb path. I was at Universal Studio Theme Park last week and almost gave in. Too many temptations everywhere. I settled for a roasted turkey drumstick.
Hi, I have made and enjoyed the bread twice, but after day two I was getting pains in my stomach. I think it was the flax meal. Is there anything I can replace flax meal with? Thanks.
This flat bread was amazing!! 🙂 This is my first non-wheat bread that i feel like resembles actual bread instead of a quiche like bread. Thanks so much for the tips and recipe!
I didn’t have any flaxseed flour, so read through all the postings and decided to substitute with chia seed, barley flour and coconut flour. I also reduced it to 3 large eggs and topped up with some coconut milk as you had suggested. Seriously delicious.
Do you have any other recipes that taste like real bread and rises a bit more?
This recipe has been my go-to bread recipe for several months. Very good! (Of course, I tweaked it, like most of us do!) I use just a half cup of flaxseed meal, and the rest almond flour. Also, I only use 6 eggs, and it looks like yours–so maybe this has something to do with seal level where I live (Alabama)?!? I leave out the herbs usually, so it can be used for various things. Usually I make 6 muffin tops and use them for sandwiches, hamburgers, etc., and an 8 x 8 pan full. I also like to make cinnamon and “sugar” toast with it, which is nice–a childhood favorite. I split it horizontally, liberally butter it, sprinkle with Swerve, then cinnamon, and toast it in my toaster oven. Love it!! (BTW, I use a bread knife or a serrated knife to split the bread. I just go around the edge lightly and try to keep it equal on both sides of the knife, then it’s easy to cut through the middle following the lines. Does my explanation make sense?)
DJ, you’re great! Please keep the recipes coming!
—Reply posted by DJ on 1/19/2015
I’m glad you enjoy it! Yep, your description makes sense, although, I understand what you’re doing. It’s a bit tricky to explain, plus … just because your line is even on both sides, it doesn’t mean the tip isn’t pointing “down”. The knife should additionally be parallel to the cutting board. Finally, you dropped the flax and eggs, which are the two primary ingredients. I would imagine this would slightly firm up the bread, but I can’t imagine it being all that different from the original recipe. I also change it up and typically do half flax/half chia and half almond/half hazelnut as the base. Fun stuff!
I made this bread this morning and it is awesome! I love bread but know I need to seriously reduce my carbs to lose weight so your recipe is perfect. Even my picky teenager liked it! Thank you!
—Reply posted by DJ on 2/11/2015
I am looking very forward to trying this, but have a question about the pan. Is it a pyrex baking dish? I didn’t think it would matter but then read a comment where someone’s baking dish was potentially too deep and it didn’t turn out well. What kind of pan do you use?
—Reply posted by Rachel on 2/27/2015
Absolutely understand, thanks!
—Reply posted by DJ on 2/25/2015
Rachel, that comment has more to do with the shape of the pan, rather than the material or brand name. I personally use a 9×9″ square baking pan. Mine is a floopsy silicone pan, but a pyrex pan of a similar surface area would work. If memory serves the previous comment was based on someone who put the batter into a standard loaf pan, meaning it was narrow and tall. We want something wider and flatter than a standard loaf pan. The problem is related to weight. If it’s too tall, then the there’s more pressure on the structural integrity of the bread and it’ll collapse into itself. However, if it’s wider, then the bread isn’t as tall, so there’s less pressure on the bread, and it’ll stay properly leavened. Does this make sense?
What a great recipe! 🙂 I use a stoneware bar pan/jellyroll pan so that it comes out about 1/2 thick or so, which is perfect for an open-faced sandwich, and also for PIZZA! When I make it thinner like that, I just top the baked bread with sauces, mozzarella cheese and pepperoni, bake it at like 300 degrees until it warms and the cheese melts and it’s PERFECT. 🙂
—Reply posted by DJ on 3/28/2015
Hiya, Bethany! I’m glad you liked it. I know it’s a big favorite of mine, for sure. I just baked a smaller batch of it just a few days ago. This one is very much a keeper. I’m glad you agree! 😀
I have only just recently discovered the world of grain-free bread and made this recipe this morning. It is now my favourite. A few of the other recipes I have made have been OK when dipped into soup etc, but they are pretty dry and left me wishing I was eating grainy bread! But with this here recipe, I reckon I could just about forget about grainy bread 🙂 Good enough to eat on it’s own. I’ll be spending a bit of time checking out your other recipes now 🙂
Been Primal since March, and have found pancake substitutes, and savory crepes for pinwheels/wraps, but have really been wanting a sandwich!
Found this today, made it tonight, with no herbs, just to see how the bread itself tasted. WOW. Turkey, madrigal swiss, tomato, smoky mustard…bliss. It was very reminiscent of pumpernickel, using half dark flaxmeal and half chia meal.
Will buy golden flaxseed tomorrow and try it again for a lighter bread, but just for kicks….this one is so very good! I plan on trying all the variations people have posted…OMG, pizza?!!! Yes, please!
Thank you so much for this; you’ve made this lifestyle change a lot easier.
—Reply posted by DJ on 5/30/2015
AWESOME! I’m thrilled you enjoyed it! Keep on keepin’ on! 😉
Wondeful quick bread recipe I will use again and again. I substituted 1/2 c ground chia seed for 1/2 c of the ground flaxseed. Used 6 eggs, not 8 for a more authentic texture. This was a huge hit at the family BBQ yesterday. Should also make a wonderful sandwich sliced thin horizontally. Texture , though not taste, very similar to my pre-Paleo Irish Soda bread that I have been missing so much the last 2 years. Thank you so much for sharing this one. Can’t wait to try it with soup.
It turned out pretty good for having no flour. However, it was very eggy for my tastes, and it didn’t hold up terribly well. I’m eager to try some of the other paleo bread recipes.
Okay – using this recipe as a springboard I was able to make a slice-able, tasty loaf of bread for my husband and me to use for toast or sandwiches. First – way too many eggs…my recipe is: 1 cup flaxmeal, 1/2 cup buckwheat flour, 1/2 cup coconut flour, 1/2 teaspoon sea salt, 1.5 teaspoon baking powder, “whey” from a can of coconut milk (liquid from bottom of an unshaken can – cream should be separate), 4 large eggs, 1/4 cup olive oil. whisk together dry ingredients. In a separate bowl mix together wet ingredients. Mix wet into dry and pack into a greased 4.5″ x 8.5″ loaf pan and bake on bottom rack of preheated 350 degree oven for 40 minutes or until tests done (I’m at high altitude so I bake 40 minutes at 375 degrees). Cool 10 minutes before turning out of pan.
—Reply posted by schatzi again on 9/30/2015
Forgot to add – thank you thank you THANK YOU for providing such wonderful recipes! We’re on a 3-month candida cleanse and without sites like yours we’d probably be miserable!
Holy Cow! I made this tonight – the garlic herb fauxcoccia (sp?) and it was the absolute bomb!! I don’t want to mess with making intricate lunches to take to work. I have been looking for some type of “bread” and this is the ticket. THANK YOU I can see using this for all kinds of dishes where bread or crust would be needed.
—Reply posted by DJ on 10/20/2015
WHOOO HOO!!!! Yep, this one is super great. It grills well, too. Makes a might fine Panini! 🙂
just made this great bread…. week 3 on the 30 day paleo and have been faithful… so having this is a nice treat…
i made it using a 9″ spring form pan… worked fine
Hi, I really love your recipes!, but I haven’t been getting your newsletter/blog lately, left several email messages – I’m not on facebook or twitter. I would really love to receive your newsletter and get new recipes!.
—Reply posted by DJ on 2/11/2016
Hi Kelly. Thanks! I am very active on Facebook. I also got your email the other day, but have had a busy week. Ultimately, I’m in the middle of launching my cookbook, which has been VERY time consuming. It’s going WELL beyond expectations, but has made it virtually impossible to sit and create new content. Once the book slows down, I’ve somewhat decided to take advantage of the lull and carve out another month or two and make the website mobile friendly. It SORELY needs it. Then, with a new site and a fresh book, I SHOULD be able to jump fresh into another big year of blogging. Frankly, I miss it! It may be a few more months, but I’ll be back with some great recipes and updates! In the meantime, though … I am sorry. Just know that no one misses it more than I do! Thank you for the kind words. Stay tuned! 🙂
Made this focaccia bread today with great success. It puffed up very nicely (1-1/2″ thick) and stayed puffed, unlike all the other low-carb breads I’ve tried. The texture is wonderful. I made it completely to recipe specifications, except I sprinkled freshly grated Romano on top instead of the remaining salt. Next time I will cut the spices in half, just due to personal taste. Can’t wait to try switching the spices for sweetener with cinnamon, also. Maybe apples or blueberries?
One question: I used black chia seeds, ground, for half the golden flaxseed. Would there be a difference if I used white chia seeds?
Thanks for your recipes!
—Reply posted by Sheila on 2/22/2016
P.S. This will be wonderful made sweetened, warm out of the oven and spread with butter and homemade jam made with your sweetener mix!! Breakfast tomorrow!!
OMG!! I made this recipe today again, substituting just a bit of onion and garlic powders, a touch of sweetener and some shredded cheddar cheese for the spices in the recipe. I placed small amounts of batter into a muffin top pan and into a cream-canoe pan to make hamburger and hot dog buns, and sprinkled the tops with a bit more cheddar. When they came out of the oven, I lightly brushed the tops with butter. Since these puff up so nicely and STAY PUFFED, they came out perfectly!! This is definitely my new (and favorite!) low-carb bread recipe. It is so versatile!!
So, I’ve successfully made this recipe quite a few times, and today I tried it using chia seeds. Half flax, half chia, as directed in the comments. I also dropped the eggs to 6 eggs, and added 1 cup almond milk to bring it to a ‘pancake batter’-like consistency.
The final result seems a bit… slimy. Not sure if it was undercooked, or if that’s just how chia bakes. Any thoughts would be much appreciated!
Hi, DJ! Just made this for the second time. This is a dangerous recipe! I have always loved bread dipped in oil and herbs. This bread is perfect for just dipping in oil and eaten by itself! Love the rosemary and garlic. But one thing I’ve done differently is to add a bit more flax and almond meal and use a 9×13 pan (the rest of the ingredients were the same amounts, although I think I added more baking powder and oil). Worked just fine. I like making a bigger recipe to last longer! Thanks for a great recipe! Oh, and btw, I saw another site with the same recipe but they didn’t give you credit. It’s a little bit different, but still….
—Reply posted by DJ on 6/2/2016
Hiya Joanne! Yep, that was discovered many years ago. I made a big fun loving stink about it on Facebook, which actually resulted in a very positive relationship between Craig and I. He got caught and we had a big laugh. He does excellent work for people. Thank you for letting me know, though. I hope you continue to enjoy the recipe! 😀
Made this for the 1st time today without the herbs/garlic/rosemary. I wanted it to resemble store bought bread for sandwiches. This was AMAZING!!! Will make some great sandwiches throughout the week for on the go meals. I just had a question, what is the best way to store it? Fridge or pantry? And what is the “shelf life” about? Thanks so much! 🙂
hi DJ I’ve been making this since I first bought your book and it is one of my all-time favs. Love it I so many ways, and the book too! Mom’s Picatta Chicken is another regular in our house. I won’t list all of them…..there are too many!!! Thanks again!
Hi! Like this recipe but don’t eat eggs. Can you tell me wich substitute would be better and how much of it?
—Reply posted by DJ on 5/13/2018
Hi Angie, I’m sorry for the delay. I’ve been travelling and am just now catching up. You can substitute 8 chia eggs. That should do it!