This gluten-free flaxseed coconut bread is a dense, low-carb and fibre-rich loaf that is perfect for both sweet or savory meals.
We just got back from one of the amazing heaven on earth that is Patagonia in the south of Argentina, and now all I want to do is travel around Argentina to get to know naturally beautiful country that I’ve been blessed to have as a second home.
Patagonia is made up of so many breathtaking landscapes, with a blend of endless turquoise lakes, greenery, and mountains. A picture speaks a thousand words, so you can check out the photos from our Patagonia road trip and soak it up.
Juan ran a couple of blood tests before our trip, and when we got back, the results were ready, and they confirmed his suspicions – that he has Hashimoto’s, an autoimmune disease that attacks the thyroid gland as if it were a foreign invader, and this doesn’t allow the thyroid to function properly.
If you want to learn more about Hashimoto’s and its symptoms, this post by Michelle from Unbound Wellness is extremely comprehensive and easy to understand. Michelle also has a whole section dedicated to her journey with Hashimoto’s so you can take your time to browse.
For those who don’t know, what the thyroid does is to balance the hormones in your body, and if it’s not working optimally, your hormones will be out of whack (don’t worry about feeling ignorant, I only just realized what I thyroid does too!).
Apparently Hashimoto’s is common among Celiacs, which was why Juan (who is Celiac) suspected that the general feelings of bloatedness, headaches, and joint pain that he’s been having might be due to this condition (all symptoms of Hashimoto’s).
Juan has a medical appointment with the endocrinologist booked and plans to consult a functional medicine practitioner as well, and we’re still very green in our knowledge of this new scenario.
However, from what we’ve googled and read online, we know that diet plays a big role in balancing our hormones, and with Hashimoto’s present, Juan’s got to be on a diet that’s stricter than ever.
It seems that the AutoImmune Protocol diet (also known as the AIP diet) is what people with Hashimoto’s should stick to in order to reduce inflammation in their bodies and to heal their gut lining, and frankly speaking it does honestly appears challenging. It’s not just going gluten-free, it’s also going grain-free and even stricter than just Paleo.
But hey, we’re also up for a good challenge right? After all, we’ve already cut out gluten for the past 5 years, so maybe cutting out more stuff isn’t that difficult I guess. My fingers are crossed (very tightly).
In the meantime, it’s back to experimenting with new recipes that are both healthy and tasty. I’ll keep you updated on our journey as we move through this unfamiliar terrain.
It’s been a while since I posted a bread recipe, and this one’s from this morning, when I woke up with an unexpected burst of inspiration to make a loaf of quick bread.
I had some ground flaxseed Ieftover from a previous recipe I developed for one of my clients, and I also wanted to use the coconut flour that I made after we experimented with homemade coconut milk in the weekend.
After a little bit of googling around, I landed upon and was inspired by a recipe by This Empty Plate.
I’ve made a couple of slight changes, but nothing very major. I wasn’t sure how it would turn out, and at first I was hesitant about whether to include it in the blog.
But once I pulled the freshly baked loaf out of the oven, the warm air hitting my face, and I saw how gorgeous it looked, and how sturdy it was when I cut it into slices, I had no more doubts.
Good news has to be shared, and this loaf of gluten-free flaxseed coconut bread is just about the best piece of news this week.
Flaxseed is naturally nutrient-dense, are high in Omega-3 fats, as well as is full of dietary fiber, which will keep you feeling full for longer). Coconut flour is also full of fiber, so you’ve got your fiber intake pretty well covered!
This dense, low-carb yet fiber-rich Paleo-friendly loaf can be eaten for lunch with savory toppings (think avocado toast topped with a sunny-side up egg), or for breakfast or tea with a generous slather of homemade jam.
Either way, this loaf of bread is bound to be a favorite. Make a couple of loaves and freeze them so you can enjoy fresh bread all the time!
A dense, low-carb and fibre-rich loaf that is perfect for both sweet or savory meals.
- Preheat oven to 350F and grease a 9″x5″ loaf pan with coconut oil.
- In a large mixing bowl, combine the flaxseed meal, coconut flour, baking powder, and salt together. Whisk well to combine.
- Add the beaten eggs, melted coconut oil, water, and honey to the mixing bowl and whisk well until you get a thick homogeneous batter.
- Transfer the batter to prepared loaf pan and use a spatula to smooth out the top.
- Bake for 40 mins until a toothpick inserted in the middle comes out clean.
- Allow loaf to cool completely before slicing.
- Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Barely adapted from: This Empty Plate
- Category: Gluten-Free
- Cuisine: Breads
If you enjoyed this recipe, I’m pretty sure you’ll also enjoy these other gluten-free bread recipes: