Golden Flax Seed Bread with Rosemary Sage & Thyme

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Last year, during Thanksgiving weekend, The Big Lug and I each lost 4 pounds. We credit our Primal/Paleo Thanksgiving Day menu which included a very special bread that we baked for our stuffing. The recipe came from Brittany Angell’s Real Sustenance Blog. This bread not only tasted excellent, but it performed extremely well as toasted croutons for stuffing—even inside our turkey! (Thank you, Brittany!)

For our stuffing croutons, we used part Golden Flax Seed Bread and part Beer Bread made gluten-free. The stuffing was stupendous! You really could not tell that it was gluten-free. We were truly amazed that we actually lost weight over Thanksgiving weekend because each night we ate the stuffing, we went back for seconds! Whoever heard of such a thing…eat stuffing and lose weight? The best part was that we did not feel stuffed like you usually do with wheat bread croutons in stuffing.

This year, we improved upon Brittany’s recipe in the adaptation below. If you are wondering why the recipe calls for 12 eggs, it is because coconut flour and golden flax seed meal are very thirsty flours. If you follow the recipe as written, you will have success. We certainly could not have done this without Brittany! Thanksgiving was full of blessings and we were truly thankful.

Stay tuned because I will be sharing my 5-Star Sausage, Apple & Cranberry Stuffing recipe that I developed back in 1996 to include a tutorial, soon. The stuffing is off-the-charts outstanding and we hope you will try it. When I shared my recipe with back in 1998, the recipe went viral. Newspaper editors, grocery store chains and turkey farms alike shared the recipe. And, it has been published in several AllRecipes cookbooks. I am thrilled so many Americans have made my stuffing a part of their annual Thanksgiving Day traditions. However, the stuffing is not just for Thanksgiving, it is ideal for Christmas and large family celebrations as well!

Golden Flax Seed Bread with Rosemary Sage & Thyme

Yield: Makes 1 large loaf.

Golden Flax Seed Bread with Rosemary Sage & Thyme

Why is our recipe for Golden Flax Seed Bread with Rosemary, Sage & Thyme wicked good? Because it tastes excellent and it is good for you. Plus, it is ideal for those on a gluten-free diet. The bread makes tasty croutons for stuffing or dressing for holiday celebrations. Try it this holiday season!


  • 1 cup (112 grams) coconut flour
  • 1 cup (104 grams) golden flax seed meal
  • ¼ cup (24 grams) whole psyllium husk flakes
  • 4 teaspoons (19.2 grams) baking powder, preferably aluminum-free
  • 1½ (10.5 grams) teaspoons kosher salt
  • 2 tablespoons dried rosemary leaves, crumbled
  • 1 tablespoon dried sage leaves
  • 1½ teaspoons dried thyme leaves
  • 2 teaspoons garlic powder
  • 12 (1 dozen) large eggs
  • 1½ tablespoons light olive oil, plus extra for greasing pan
  • ½ cup (122 grams) whole milk (or almond milk, for paleo)
  • 2½ tablespoons organic raw apple cider vinegar


Preheat oven to 325ºF. Lightly grease a large (1.5-pound, 10" x 5" x 3" high) nonstick loaf pan with olive oil and line the bottom with parchment paper. Set aside.

In a large mixing bowl, whisk together the coconut flour, golden flax seed meal, psyllium husk flakes, baking powder, salt, herbs and garlic powder. Set aside.

Using a stand mixer fitted with the paddle attachment, beat the eggs until they begin to bubble and froth around the edges of bowl. Add oil, milk and apple cider vinegar; beat until well blended. Add dry ingredients in a few batches and mix until just combined. Do not overmix as this will create a dense bread. Using a light hand, scrape the thick batter into prepared pan with a rubber spatula and smooth the top.

Bake until the bread is firm to the touch, about 80 to 85 minutes. Cool in pan for 5 minutes before removing from pan. Cool completely on wire rack.

Recipe Notes

TIPS: Bread and croutons can be prepared 1 to 2 days in advance. Store in zip-top plastic bags to keep until ready to use.

Recipe Inspiration: Rosemary & Sage Bread Stuffing, Paleo Style, by Brittany Angell of Real Sustenance Blog.


About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.


  1. Is this bread good for eating as well, or is it only for croutons and stuffing?

    • Hi there, Debbie! Thanks for writing. To answer your question, this bread is delightful and hearty with a good chew and I enjoy it simply with butter either toasted or untoasted. I truly enjoy this bread–especially with the seasonings. However, you may wish to cut back on the seasonings. If you enjoy herbed breads, you will like it. Once again, thank you for writing. Happy grain-free baking!

  2. Do you happen to know the nutritional values

    • Thank you for writing. No, at this time I do not offer nutritional values for my recipes. This is on my wish list for my coding expert though!

  3. Hi, I’m working towards a carb free, protein rich diet. How does this bread compare to the normal 3 grams of protein per slice of bread?? How about the carb count??? Does the protein outweigh the carbs??

    • Hi there, Janna! My apologies for the delayed reply. I have been out sick the past several months but hope to return to blogging soon. To answer your question… No, I do not offer nutrition information for recipes on my blog at this time. It is definitely on my wish list for my next blog tweak with a coding expert though! Perhaps you could try a website like Fit Day? Be careful and good to yourself on your new diet. I have been low carbing since 1999 and paleo since 2010. However, I’ve learned not to be fearful of the carbs and natural sugars in fruit. Be good to your kidneys and allow yourself some fruit. The sugars in natural fruit are not the same as isolates (refined sugars). The fiber and phytonutrients are chemically bonded by nature and our Creator. See the video, Sugar: The Bitter Truth by Robert H. Lustig, M.D. At 1:13 in the vid, when he talks about fiber, he reveals a real nugget of truth! It blew my mind because it is true — even though experts in low carb say to stay away from fruits. Dr. Lustig states, when talking about fiber and sugars, “God provided the antidote.” Without my being on an all fruit diet (to detox) these past several weeks, I would not be well enough to return to blogging. Being insulin resistant, I checked my own urine test strips and was shocked that my body had started to metabolize the natural sugars in fruit (no sugar in my urine) and I was in ketosis! Who knew? (Sorry if this is bordering on TMI.) So, the fructose in fruit is a-ok. But, for good digestive health, do enjoy fruit separate from proteins, fats and veggies as our bodies use different enzymes to break these foods down. Believe me, I have learned a hard lesson on being so strict with my low carbing. For me, I have decided that going paleo/raw is best for me. Listen to your body, enjoy eating what you like most and do whatever works best for you. Thanks again for writing, Janna. And, best of luck to you on your new journey!

  4. Christine says:

    Do you know what the breakdown is regarding calories, carbs, protein and fibre?

    • Hi there, Christine! My apologies for the delayed reply. I have been out sick the past several months but hope to return to blogging soon. To answer your question… No, I do not offer nutrition information for recipes on my blog at this time. It is definitely on my wish list for my next blog tweak with a coding expert though! Perhaps you could try a website like Fit Day? Thanks again for writing and best wishes for a happy and meaningful Thanksgiving Day!

  5. Ignorant question: How big should the loaf pan be? (dimensions?)

    • Oh, dear! Thank you for writing, Pelle. 🙂 Not an ignorant question. This recipe makes quite a bit of batter using a dozen eggs. I meant to add the dimensions of the “large” loaf pan to this recipe when I uploaded it and forgot. To answer your valid question, you will need a large, 1.5-pound nonstick loaf pan measuring 10″ x 5″ x 3″ high. I like to use my Williams-Sonoma Goldtouch® Nonstick Loaf Pan, made by USA Pan, for this recipe. Thank you for calling my attention to this omission. I hope that I have answered your question thoroughly and completely. Meanwhile, rest assured that the recipe has been updated. Thanks again for writing and happy holiday baking!

  6. Ok, I made this successfully tonight. Here’s a link to the results. It also has a myfitnesspal calculated nutritional values per slice for the ingredients i used.

    I’m on a low-carb diet (the wine was the wife’s 🙂 )and was just crazy craving some bread, and this hit the spot.

    Thanks for the recipe!

    • Your bread looks fabulous, Pelle! The nutritional breakdown is much appreciated and very interesting. Thanks for sharing. By adding only 1 teaspoon of kosher salt versus 1 1/2 teaspoons, I imagine the sodium could be cut down a bit (30% of the salt, anyway). By the way, I think I need a pair of those snazzy Mickey Mouse oven mitts. 😉 Meanwhile, I’m glad this recipe hit the spot for you. It always does for me. We made some of this bread for our annual Thanksgiving stuffing and I had some extra leftover for some toast. Try this bread toasted. You’ll love it! Thanks again for writing, my friend. Happy Holidays!

    • Pelle,

      Did you subtract out the fiber from the total carbs? When I did so, I got net 3g carbs/slice with 6g protein. It is the high level of indigestible fiber that makes this so low carb.

      Stacy, I have made this bread with many variations of spice, my favorite so far being orange cardamon. YUM. Thanks for the recipe. Will be making stuffing with the bread tonight.

      • Thank you for writing, Rose! Such a fabulous and creative idea to spice this bread batter with orange and cardamom. I love citrus in anything and must try it the next time I bake this bread. Thanks again and happy holidays!

  7. what is the carb content of a serving of this bread ?

    • Thank you for writing, Nancy! Please accept my apologies for the delayed reply. Yes, I do know the carb count per serving and it is 8 carbs per slice of bread based on 20 slices or servings. This is all thanks to fellow reader, Pelle (above), who posted a comment on December 5, 2014 and provided a link to three (3) images…two (2) of the bread he baked and one (1) of the nutritional data. To calculate, he used a Recipe Nutrition Calculator. Thanks again for writing and I hope this answer helps you. Enjoy the rest of your weekend!

  8. Hi! I tried the bread and it doesnt rise, it stays about as flat as it went in… I dont think I made a mistake in the mixing. I have a gas oven though and the lowest it can go is 200 deg Celcius (about 392 deg F). Its a bit higher than the recipe says… can you help me to get this bread to rise in my gas oven?

    • Hi there, Nettie! Thank you for writing and I hope that I can be of help to you. Baking in a gas oven can be a challenge. The reasons for breads, whether quick style or yeast risen, not rising can be that the oven temperature is fluctuating during baking. Perhaps your oven door needs a better seal (if it is an older one) and there is a draft causing the problem, or you are opening the door during baking then the oven temperature lowers. Another possibility is that your oven needs adjusting by a certified repair technician. Have you ever tried using an oven thermometer to check your oven temperature? Try setting it at 350 degrees F. with an oven thermometer placed in the center of the oven. After preheating, and waiting a good 10 to 15 minutes check the reading. If your oven is off, compensate by adjusting the temperature. For instance, if your temperature reading is 10 degrees lower, try baking at 360 degrees F. Finally, and this is the most common problem with breads not rising is that your baking powder can be old and no longer effective. Try baking your loaf again with fresh baking powder. I always date mine when I open a new can to ensure I am always using fresh. Also, ask yourself if you changed any of the ingredients or forgot to add them to the recipe. Often, this happens. I hope that I have been helpful to you. Thanks again for writing and good luck with baking your next loaf!

  9. it looks really good, but isn’t it too eggy?

    • Hi there, Mony! Thanks for writing. To answer your question, I do not think this bread is too eggy. In fact, after tasting it you would never believe so many eggs are in the recipe. This recipe provides for a nice, satisfying and toothsome loaf. I hope you will try it soon as I think you will be pleasantly surprised. Meanwhile, I hope that I have answered your question. Thanks again for writing and happy grain free baking!

  10. Psyllium husk flakes, golden calf seed meal, I live in a small town and cannot find these. Any idea where I can find them. Thanks for your help.

    • Hi there, Sandra! Thank you for writing. I buy my whole psyllium husk at Whole Foods (it comes in a canister), but you can order it online at or The brand I trust is Now Foods. You can also find it at health food stores. As for the golden flaxseed meal, I buy Bob’s Red Mill brand that is also available at Whole Foods or online at or iHerbcom. Just click on the links I have provided and you will arrive on the product pages. 🙂 I hope that I have answered your question thoroughly and completely. Thanks for stopping by and happy GF baking!

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