Garlic Flax Flatbread

by Eugene on January 3, 2009 · 12 comments

When I tell people that I eat low carb, they usually say something along the lines of, “Oh, so you don’t eat bread?” Au contraire. Sure, it means no wheat, but the end of gluten is where things just start to get interesting.

garlic flax flatbread

This weekend we made tomato basil soup, a dish you really can’t have without something to dip. Never one to settle, I made a loaf of garlic flax flatbread that turned out to be just a little bit better than I had expected. Except that it was supposed to be crackers. It turns out that an eighth of an inch is a lot thinner than I had spent my life assuming, so I rolled the dough about three times too thick. And although you might think an absolutely unleavened bread would be tough, the baked-in parmesan left a springy, absorbent texture that lent itself to soup. I’m filing this accident under “keep.”

golden flax


  • 2 cups golden flaxseed meal
  • 2/3 cup fresh grated parmesan
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • 1 cup water

Preheat oven to 400°F.

Mix all ingredients together. Cover a baking sheet in parchment paper and spoon dough into center. Work to roughly the shape you want, then cover with another sheet of parchment paper and roll to a flat 1/4″. Optionally, you can use a pastry or pizza cutter to slice the dough into portion-sized sections.

flax dough

Bake on bottom rack until center feels firm, about 15-20 minutes. Cool for ten to twenty minutes, allowing it time to crisp. Break into pieces and serve.


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{ 10 comments… read them below or add one }

1 Hilary January 3, 2009 at 7:57 pm

I may have to try the thicker version per your mistake-turned-recommendation!

Looks low-carb-rific!

2 Stacy January 4, 2009 at 3:53 pm

This is in the oven now! Thanks! :-)

3 Di Eats the Elephant January 5, 2009 at 12:13 pm

Great recipes and lovely pictures! Wonderful ideas on both flax seed and almond flour.

4 Deborah Dowd January 16, 2009 at 5:19 pm

This looks delicious awesome and healthy. My husband is a diabetic and so has to eat slow carbs- this is perfect!

5 Tina January 11, 2010 at 8:25 am


Got a question. I am gluten free and a vegan (hence, no parmesan), know of any good subs for the parmesan? Also, how about dehydrating to keep it raw?


6 Tina December 7, 2010 at 11:18 am

vegan Parmesan= ground up walnuts, nutritional yeast, and sea salt.

7 celkin May 24, 2011 at 11:41 pm

Omg your recipes are fantastic! They taste like the real thing! I am such a fan..

8 Lisa May 31, 2012 at 7:50 am

I made these last night and they are crunchy & like bread which is what we all want!! Fantastic recipe.

9 eve June 4, 2012 at 4:57 pm

don’t the flaxseed have carbs? If so how many approx?

10 lale August 16, 2012 at 6:28 am

I make a Chinese version of flaxseed crackers: it is the same recipe but I do not put cheese, I put Spring onions, soy sauce, garlic (fresh chopped), and a handful of sesame seeds, it is absolutely delicious!

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