Food & Fuel

Simple Carb-Free Bread

Nothing screams effort like baking your own bread for a dinner party. It’s the Come Dine With Me instant 7/10 (if you don’t know what Come Dine With Me is, we aren’t friends anymore). This simple carb-free bread is not only tasty but also only has 3 ingredients making it gluten, dairy, sugar, egg and yeast FREE!

Disclaimer: Guys, this is a healthy bread alternative. It won’t measure up to your usual sourdough and is an acquired taste, but I can’t live without it. It’s cheaper than shop-bought gluten and carb-free bread and is super easy to make. It is meant to be dense, so if that texture isn’t what you’re after maybe give it a skip. The darker linseeds will produce a denser loaf, and the golden ones will produce a lighter loaf.

golden linseed bread
🤍 This one was made with golden linseeds 🤍


  • 250g of golden or brown linseeds*
  • 270ml of water
  • 2 tsp of salt
  • a little coconut oil (to line the loaf tin)


  • A loaf tin
  • A large bowl
  • A wooden spoon or spatula
  • A blender or Nutribullet
  • A scale
  • A measuring jug (not necessary if you have a scale)

That’s it. No jokes.

*If you want a dark, zingy rye vibe go for the brown linseeds. If you want a more subtle flavour, go for the golden.

dark linseed bread
🖤 This one was made with dark linseeds 🖤


Set your oven to 220*C.

Pop 125g of the linseeds in your Nutribullet along with 1 tsp of salt. Blitz this up you have a fine ‘flour’ consistency. Do the same with the other half of the linseeds and the other tsp of salt. It’s important to do it in two batches to achieve the right consistency.

Measure out 270ml (270g if you’re using a scale) exactly of water. Add the linseed flour to the bowl, and add the water. Stir the mixture as it becomes stiff, and you can use the wooden spoon to encourage the mixture into a ball-like shape.

Take some coconut oil on your hands (this is important) and use it to line your loaf tin prepping it to be as non-stick as possible. Then, coconut oil hands and all, pick up the dough and lightly shape it into the loaf-like shape you want. It will not be pretty, and it will not be perfect. Pop the dough into the loaf tin (it will not fit the entire tin but don’t worry – this loaf rises up due to the steam produced by the hot oven and all the water in the mixture).

Pop it in the oven for 1 hour exactly. When it’s done, immediately remove it from the tin and leave it to cool.

I like to serve mine with avocado, or smoked salmon and cream cheese. It also sets the perfect base for almond butter and sliced banana. I always have a loaf in my kitchen, both for me to eat and to show off to people that come visit. Please let me know if you bake it and get creative with your toppings!

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