Linseeds have a unique chemical composition and do not contain any gluten proteins, thus, ground linseeds were used to make gluten-free breads; they replaced starch, and their amounts were 7.5, 10, and 12.5% of the starch mass, respectively. The linseeds added caused a significant increase in the volume of breads baked, but they did not make the yield worse nor did they deteriorate sensory properties of the breads baked. Additionally, the linseeds reduced the bread crumb hardening process while storing breads. The amounts of nutrients and dietary components, i.e. total protein, raw fat, dietary fibre (in particular, an insoluble fraction), and many pre-determined macro- and microelements in breads with linseed were significantly increased. Moreover, the content of α-linolenic acid rose by several times.