Discover a recipe by Florence Oustau, ambassador of the Lin des Pyrénées brand. Founder of Zest' de Flow, Florence shares her culinary know-how by showcasing our products made from flax grown at the foot of the Pyrenees.

This artisan bread combines flaxseeds, wholegrain rice flour, oat flakes and psyllium for a dense, fragrant and very filling crumb. A valuable alternative for people with gluten and lactose intolerances.

This creation highlights the full nutritional richness of flax: omega-3, fibre, plant protein, vitamins and minerals. An indulgent and healthy recipe within everyone’s reach.

Ingredients

70 g wholegrain rice flour
10 g Lin des Pyrénées flaxseed flour
70 g oat flakes (or buckwheat flakes)
60 g Lin des Pyrénées flaxseeds
40 g sunflower seeds
40 g psyllium
5 g baking powder
6 g fleur de sel
35 cl hot water
15 g olive oil
15 g Lin des Pyrénées linseed oil

Step-by-step method

In a mixing bowl, combine all the dry ingredients: the 2 flours, the seeds, psyllium, flakes, baking powder and salt.
Heat the water and mix it with the oils.
Pour the liquid mixture over the dry ingredients, then mix with a spatula until you have a very moist dough.
Leave to rest for 30 minutes: the psyllium will work and form a mucilage.
Moisten your hands and shape balls of at least 65 g, without packing them too tightly.
Place them on a lined baking tray, 10 cm apart.
Bake for 40 minutes at 180°C.
Leave to cool. Keeps in an airtight container and freezes perfectly.

Florence’s tip

For an even more fragrant bread, add a teaspoon of cumin, turmeric or herbes de Provence to the dough before baking.

Our Lin des Pyrénées products used

Want to keep the adventure going? Find all the Lin des Pyrénées recipes and discover our other ambassador chefs.

Keywords: gluten-free bread, flaxseed flour, flaxseeds, lactose-free, veggie recipe