Low Carb Flax Seed Bread With Resistant Starch Recipe

Flax Bread Sandwich
Flax Bread Sandwich. Photo © Emily Dolson
Total Time 35 min
Prep 15 min, Cook 20 min
Yield 1 small loaf

Resistant starch is literally just married about of her condition. This is a version of my regular flax "focaccia" bread, made with some resistant starch. It is baked flat just like my regular bread and has all the basic characteristics of that bread. This bread combines the benefits of resistant starch with all the goodness of flax seeds.

Types of Resistant Starch

Resistant starch functions as soluble fiber. There are four types of resistant starch.

  • Type 1 resists digestion because it is within fibrous cell walls that cannot be broken down, such as seeds, legumes, and grains.
  • Type 2 is in starchy foods, such as raw potatoes and unripened or green bananas.
  • Type 3 forms when certain starchy foods, such as rice and potatoes, get cooked and are then cooled.
  • Type 4 is man-made and formed via a chemical process and is not natural.

Bread on a Low-Carb Diet

It may seem like a cheat meal mistake to have bread under a low-carb diet, but this bread recipe uses resistant starch and thus, the fiber is indigestible and will not result in an increase in blood glucose. In fact, resistant starch is known to lower it. It also reduces fasting blood sugar, not only for one meal but even in subsequent meals. Another effect of resistant starch is lowered appetite, yet another positive aspect of this recipe that extends beyond the current meal into later meals as well. Resistant starch is known to have the effects of both insoluble and soluble fiber. Below is our recipe for Flax Seed Bread made with resistant starch.


  • 1½ cups flax seed meal
  • 1 cup resistant starch
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1-2 tablespoons sugar equivalent from artificial sweetener
  • 5 beaten eggs
  • 1/3 cup oil
  • ½ cup water


Preheat oven to 350 F. Prepare pan (a 10-inch by 15-inch pan with sides works best) with oiled parchment paper or a silicon mat.

  1.  Mix dry ingredients well - a whisk works well.
  2.  Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.
  3. Let batter set for 2-3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)
  1. Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).
  2. Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning.
  3. Cool and cut into whatever size slices you want. You don't need a sharp knife - I usually just cut it with a spatula.

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