Rye Flaxseed Loaf

Recipes, Sides

Rye Flaxseed Loaf | Nutrition Stripped

Say hello to this beaut. Rye Flaxseed Loaf, the end of gluten free store bought sandwich bread as we know it. I’m so excited to share this with you because I’ve received hundreds of emails the past year about creating a gluten free sandwich bread that would rival the best on the supermarket shelves, yet you also requested it to be easy to make and healthy. It took some time to create this one, but THIS IS IT. I’m so happy to deliver this recipe to you; but first read more to learn why I think this one is “the best”.


It’s a bold statement, and I thought I spoke truthfully about the Nourishing Nut & Seed Bread being the “best bread recipe ever”…but this, this is it. Alright, let me start off by saying there’s multiple reasons why this has quickly become my favorite new bread recipe and one that I’ve already made 4 times outside of the recipe development stages. Reason no. 1, it’s simple. I’m talking like a 5 minute prep and cook kind of simple. Reason no. 2, you can make this bread in a blender (I used my Vitamix). Reason no. 3, it makes the perfect toast or fluffy sliced sandwich bread. Reason no. 5, you can make some now and save it for later, and reason no. 5, it tastes delicious!

Tastes like rye, but isn’t rye. Both caraway and fennel seeds are responsible for giving this bread a rye flavor AND as you would assume, they’re in the recipe for a reason. Both caraway and fennel have been used for centuries with improving digestion ailments, from bloating, constipation, gas, and general gut health. Specifically caraway and fennel seeds contain fiber which helps give bulk to our food keeping things moving right along, these seeds also contain several known volatile compounds carvone, limonene, carveol, pinen, cumuninic aldehyde, furfurol, and thujone which keep our digestive systems happy providing anti-flatulent properties (i.e. it gets rid of gas!). Fennel does the same to our digestive systems, except can be more “cooling” in the body. I’m a big fan of paying attention to how our bodies react to warming and cooling foods in terms of Traditional Chinese Medicine. Depending on the season, what’s going on in your lifestyle, the baseline of your body, something I discuss and figure out with my clients; your body may thrive on having fennel daily to help ease digestive woes on the other hand, ginger may be more of your “cup of tea”. And speaking of tea, not only do I love incorporating fennel in food, but drinking fennel tea is a go-to for me when my stomach gives me troubles, when I accidentally eat gluten or dairy (which happened a few times this Thanksgiving week), or I just want something cool and refreshing.

Besides the caraway and fennel seeds playing a role in keeping our digestive systems happy, chia and flaxseed both have a hand at this too! This bread is LOADED with chia and flaxseed, no flour is used here to bind the bread together, just ground seeds and eggs with a touch of coconut oil making this bread rich in omega-3 fatty acids, protein, and is very filling without being too dense or bulky. Minerals like iron, copper, calcium, potassium, manganese, selenium, zinc and magnesium are also found in this bread from the chia, flaxseed, caraway and fennel. Wait there’s more. Eggs are also loaded with protein and healthy fats from the yolk in addition to vitamin D, B12, zinc, iodine, choline, zinc, and iron. Not many breads can say that, yeah?

Rye Flaxseed Loaf | Nutrition StrippedA word on eggs. Eggs are crucial in this recipe, it’s what makes this bread fluffy, soft, toastable, and light. If you tried to make this vegan, which I did to a fail, the bread turned out way too dense and hard. If you’re looking for a vegan bread recipe try out my Nourishing Nut & Seed Bread, not the best for sandwiches but makes awesome toast!

TOP IT! You’ll see here I had some fun with different toast options, that’s right, you can totally toast this bread! Another win for this recipe and a requirement I had.

+ soft boiled egg with fresh black pepper
+ sliced avocado because who doesn’t love #avocadotoast
+ drizzled honey with sea salt
+ black tahini with sunflower seeds (high in calcium and zinc!)
+ raw almond butter with bee pollen
+ sliced apple with cinnamon

Rye Flaxseed Loaf | Nutrition Stripped

5.0 from 7 reviews
Rye Flaxseed Loaf
Recipe type: side, bread
Prep time: 
Cook time: 
Total time: 
Serves: 14+ slices
The ultimate gluten free sandwich rye bread made with fiber rich flaxseed.
  • 2½ cups ground flaxseed (golden or brown flaxseed)
  • 1 cup whole chia seeds
  • 1¼ cup almond meal
  • 6 whole eggs
  • ⅓ cup coconut oil, melted
  • 1 tablespoon maple syrup
  • 3 teaspoon baking soda
  • 3 tablespoon lemon juice
  • 1½ teaspoon caraway seeds, ground
  • 1½ teaspoon fennel seeds, ground
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • Garnish: extra fennel and caraway seeds
  1. Preheat oven to 350 degrees F. Line a standard bread loaf pan with parchment paper.
  2. Using a food processor, combine all ingredients and add ¾ cup of water until the mixture comes together; the flaxseed will start to absorb the water and thicken.
  3. Pour the dough in the parchment lined bread pan, smoothing the top with a wet spatula, sprinkle with extra caraway or fennel seeds to garnish.
  4. Bake for 30 minutes until firm. The middle of the load should be firm and bounce back to touch.
  5. Let completely cool before slicing into thin slices for sandwich bread or larger sections.
  6. Store in the fridge for up to 2 weeks or you can slice and freeze individual slices in clear wrap for later.
  7. Enjoy!

Rye Flaxseed Loaf | Nutrition Stripped


What are your favorite spreads, dips, or condiments to put on sandwich bread? What about your favorite sandwich of all time? Let me know what you think when you give this recipe a go! Leave a comment and rate it, rating helps me continue to improve recipes for you. I love seeing what you come up with so don’t forget to take a picture and tag it #nutritionstripped on Instagram!

Tis’ the season, so get ahead of it. I coach 1-1 with people like you over the world to help optimize your health, reach goals, feel and look amazing! Sign up here to chat with me about how we can work together and take the first step to make this your healthiest and happiest year yet.

xx McKel

Share your thoughts

  • Kristen

    This looks amazing! I don’t eat eggs, I’m wondering if you think flax eggs would work here or if it’s just too many eggs to try to substitute?

    • Hi Kristen, check out the blog post where I answered this question 😉

      • Kristen

        Thank you!! Can’t wait to read it!

    • mary dunsdon

      Your spaghetti and chick pea meatballs were delicious!. I served them to a young girl from Switzerland the first night she arrived in Canada. She is a vegetarian, so was most appreciative.

  • Elliw

    So there’s no actual rye flour in it? Looks lovley! x

  • Vv

    Hello McKel! This looks absolutely scrumptious! I currently don’t have almond meal in my pantry. Could I sub with garbanzo flour and/or tapioca?

    • Ideally use a nut/seed based flour so if you have almonds at home or any nut/seed, just grind it into a flour! It keeps the moisture xxM

  • Robyn

    This looks AMAZING! Could I use (a couple dozen!) quail eggs and expect similar results? Chicken eggs don’t work for me.

  • Your Nourishing Nut and Seed Bread is literally my favorite thing ever omggggg. CANNOT wait to try this recipe!

  • Marija

    Looks lovely! My only concern is heating of chia and flax, aren’t they hear unstable? I listened to the presentation held by one of the biggest nutrition expert who claims that heating of any seeds and nuts makes the fats in them oxigenized and rancid, and carcinogen?
    Can you please clarify?
    Much appreciated!

    • Great question! I answered some of this in another comment– I always use raw unsalted varieties of nuts and seeds 98% of the time- this is the 2% of the time I actually cook or bake with nuts and seeds and recommend this as well. I would take a look at your overall diet before I would ever discount baking or cooking with nuts and seeds at high temperatures to avoid oxidation. Yes, the oils do oxidize (read above comment), but this is a very small piece of your diet. Baking these nuts and seeds here we’re not losing the healthy fats, fiber, or protein all of which are important and highlighted in this bread. You can also bake this bread at a very low temperature for about 8 hours or more if you already consume a high amount of oils or heated fats in your diet. Hope that helps Marija! xxM

  • Kristin


    Looks really great – I am from Denmark and grew up with all kinds of rye breads – mostly home made. I recently shifted to gluten free and made Nourishing Nut & Seed Bread the other day – what a fabulous bake, thank you. Now I will try the Rye Flaxseed Loaf but I wonder … about the water required, just less than 1 cup? And straight to the oven without leaving time for the seeds to absorb the wet before baking …? Guess I will have to give it a try.

    Thanks for all your great inspiration!

    • Can’t wait for you to try it! Yes, the bread will absorb the liquid quite fast since the seeds are ground. You can always add a touch more water if it’s too dry or hard, but this amount worked on my end. Enjoy!

  • I’ve made so many bread recipes but never even thought of making sandwich bread! This loaf is perfection and would definitely replace my store-bought variety!

  • Mekea

    What would be a good sub for the almond flour? My mom can’t do nuts. I know someone asked about chickpea flour, but I’m wondering what sub options would be best!

  • Hi McKel,

    This sounds lovely, however, as I’m sure you know flaxseed & it’s oils (like many other nuts & seeds) are very volatile & easily oxidize under extreme temperatures, light & oxygen. When you cook this bread, and expose the flax to high temperatures, I would anticipate that it would ruin the healthy fats, rendering them as harmful fats (oxidized fats). What are your thoughts?

    • Great question! Yes, fats and oils oxidize at higher temperatures, but these oils are also encased in protein, fiber, and carbohydrates, it’s the whole food rather than just it’s oil being heated. I’d much rather eat this than a store bought “health” bread any day 😉

  • Rebecca

    What can I use as a nut free alternative to Almond meal?

    • Try using sunflower seed flour (i.e. finely ground sunflower seeds), or you can use gluten free flour with a tablespoon extra water. Let me know how that works out for you!

  • Taryn Chance

    This looks amazing!! I have a super-tiny kitchen, so I don’t have a food processor! Is this necessary?

    • If you have a blender, that works! Like I mentioned, I make this with only my Vitamix- super simple and clean up is a breeze 😉

  • mary dunsdon

    I was about to make your Rye flax seed bread, but the recipe does not have Rye in the ingredient list????

  • Sara

    This recipe looks great and I’d like to try it, but I’m sensitive to flax. Could the flax seeds be replaced by chia seeds (or something else)? Thanks!

  • Louise

    Do you mean bicarbonate of soda or baking powder?

  • Hi McKel! I recently found your blog and I must say it’s stunning! Are the caraway and fennel seeds absolutely necessary or can they be replaced wit something else? I’ve never made flaxseed bread but this looks amazing enough to try 🙂 Looking forward to checking more of your stuff!

    • They’re not necessarily in the bread, but they make it taste like “rye” and are delicious! You can definitely keep them out but I would recommend adding some type of dry herb or spice xxM

  • Kristen

    I love the idea behind this loaf but I’m concerned about the estrogenic qualities of flax and have chosen not to use it in my diet. Is there a substitution you feel would be acceptable? Gluten is not an issue for me so maybe ground oats? I’d love your opinion. I’d also appreciate hearing your take on the issue of estrogenic foods like soy and flax and their possible link to breast cancer as that’s a big worry for me.

    Thank you!

  • Kristie

    Hi McKel! I made this yesterday and just enjoyed some lightly toasted, it’s so good! I’m in awe. How do you even go about developing a recipe like this?! I’d love to learn about your process. I’m always holding myself back from working on my own recipe development as it feels so daunting. As someone passionate about whole food and currently training in nutrition, it’s a fear I really need to break through! Any tips would be appreciated x

    • Thank you for the kind words! Ah, that’s such a great question- it’s a balance between cooking over the years, learning and accepting kitchen failures and being “okay” with experimenting without expectation of it being amazing or a flop! 😉

  • Cat

    Lovely bread….left out the a cup of chia seeds by mistake and still a perfect loaf…..it does have a grey/brown colour…..how does it work out if you reduce the baking soda?

    • Hi Cat, yes, the bread is supposed to be as pictured! Grey/brown color, baking soda would not affect this.

  • ja

    Is there nutritional info on this bread? Calories, carbs, etc. Thanks

    • You can check out my FAQ with instructions on how to enter that into myfitnesspal.com; I don’t track calories on many of my recipes here!

  • Lucy

    Just cooked the loaf…looks good (although little burnt!) But disapointed….tastes terrible 🙁
    …..I don’t know what I’ve done wrong??? It tastes bitter and nasty and a bit like soap??? I was so excited and bought flax and ground it myself specially, any help???

  • Leslie

    Hi McKel,
    I like your recipe and am looking forward to trying it.
    Question, I’ve read that for those of us with leaky gut or other gastro issues that the gelatinous properties of chia and flax can be problematic and best to avoid. However, I really enjoy cooking/baking with both…but can’t accurately identify if I personally am bothered by either seed. This recipe calls for a large amount of both, what do you recommend for people with gastro issues…limit or avoid?
    Thanks very much!

  • Sean

    This looks great! But I don’t own a food processor, will a blender work?

  • Tina

    Hallelujah! I just had a warm slice (so hard to wait for it to cool), and this is awesome. The texture is perfect, and it really seems like it will hold up for a Sammie. I’m so excited! Thank you for ANOTHER keeper.



  • Val

    Thank you so much for this great recipe!! I am making it second time already and love it!!!!!

  • Angela

    How am I just now finding your blog?? I’m in love. I am currently reducing my carb intake. From what I can tell, this is pretty low carb wouldn’t you say? I can’t wait to explore more of your blog 🙂

    • McKel Hill

      Thank you for your kind words, Angela and welcome! Yes, this bread is on the “lower” end of carbs and loaded with healthy fats, fiber, and protein 😉

  • Angela

    I made it and it is freaking fabulous!! Will be making this all the time! Thanks for a great recipe!

  • Cassidy


    I always feel so guilty eating bread so I never buy it. BUT THIS! I made it last night and just sliced some up for breakfast and I’m in love! You’re right, I’ll never buy store bought bread again 🙂

  • SGilbert

    I just made this and it is delicious! Thank You for the recipe

    • McKel Hill

      I’m so glad you enjoyed it! Thanks for sharing feedback <3


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