Sugar-free, oil-free and contains no eggs! It's moist, fluffy and bendy, has a neutral flavour and slices easily. There's no kneading or proving time needed, it's made in one bowl and requires just 15 minutes to put together before baking! Best for sandwiches or toast.
This bread has quite a neutral flavour with a faint nutty flavour of coconut. The amount of coconut flour in this bread is relatively low and it's mixed in with a gluten-free flour blend, so it doesn't have an overpowering coconut flavour.
Because this bread contains coconut flour, it's low carb compared to traditional bread recipes. Coconut flour is nutritious and is a great source of dietary fibre.
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However, this is an egg-free and vegan recipe. Although you can make a coconut bread recipe with yeast, but this one is yeast-free too.
The bicarbonate of soda (baking soda) and vinegar are essential raising agents too: the alkali bicarbonate of soda (baking soda) reacts with the acidic vinegar to make the batter fluffy, which makes the bread rise without eggs.
Coconut flour can make baked goods very dry as it absorbs a lot of moisture compared to many other types of flour. So, it's important not to use it as a 1:1 substitute for other types of gluten-free flour. You can avoid it making this bread dry by:
Low Carb Coconut Flour Bread (gluten Free, Dairy Free)
1. Using a very small amount of coconut flour - it really expands when liquid is added, so you only need to use a tiny amount.
Yes - just make sure to slice it up before putting in the freezer if you want to take it out a slice at a time.
Steaming bread in the oven might sound complicated, but it's super easy! All you need to do is bake it in the oven with a baking dish filled with water. The water from the baking dish will release steam in the hot oven and create a humid environment for the bread to bake.
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Baking bread in a steamy, humid environment creates a doughy texture, meaning it doesn't fall apart when slicing, and a super crispy crust. It also creates a better flavour!
You can use this as a sandwich bread, or it works great as toast topped with jam or vegan cashew cream cheese! Stale bread is great for making Vegan Bread Pudding.
If you try out this recipe or anything else from my blog, I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @ # onInstagram! Thank you.
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*The vinegar is crucial as its acidity reacts with the alkali bicarbonate of soda. If you don't have vinegar you can substitute it with lemon juice.
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.Bake the BEST loaf of gluten-free, vegan bread with ease, minimal cost, and incredible results! My vegan coconut flour flax bread has a soft, tender, 100% BREAD texture (like a soft wheat bread). It is also oil-free, yeast-free, and sugar-free.
Instead, make a loaf that will dazzle, amaze, and delight you. I mean it. This humble, yet beautiful, loaf of bread is destined to be your go-to bread. It is just that
Vegan Coconut Flour Flax Bread (grain Free, Oil Free)
This satisfying loaf is also a breeze to mix and shape (about 5 minutes of effort) and requires zero previous baking experience. And, keeping in the tradition of classic bread making, this is a frugal loaf with minimal ingredients, so you can make it day in and day out without breaking the bank.
You will also need some regular tap water. I like to add salt to the dough (1/8 teaspoon is just right for me), but it is optional (and/or adjustable to your needs and tastes).
Flaxseed meal is exactly that: a rough meal made by grinding whole flax seeds to an irregular consistency. It gives this loaf a wholesome texture reminiscent of whole wheat bread.
Coconut Flour Flax Bread
Creating a finer-textured loaf is easy: give the flaxseed meal an extra grind in high speed blender or a clean coffee mill. Grind the meal until it is light, fluffy, and even-textured.
Measure the amount of flaxseed meal needed for the recipe BEFORE grinding if using cup measures (the flaxseed meal will increase in volume after grinding). The best way to measure is with a digital kitchen scale.
Do not skip this step. It may sound like a frivolous, but the bread will not work correctly unless the fax is finely ground into a flour
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Before mixing the dough, preheat the oven to 350F (180C). Line a large baking sheet with parchment paper. Alternatively, spray the baking sheet with nonstick cooking spray.
In a medium or large mixing bowl, whisk the flaxseed meal, coconut flour, whole psyllium husks, and baking soda until blended. If using salt, whisk it in as well.
Add the water and vinegar to the dry ingredients in the bowl. Using a rubber/silicone spatula or a wooden spoon, mix until completely combined.
How To Bake Bread Using Coconut Flour
This is a very thick dough. You will need to stir thoroughly to combine all of the ingredients into a cohesive dough. Avoid the temptation to add more water. Extra water will lead to a gooey loaf.
Use your hands to press and shape the dough into a smooth, even ball. Place on the prepared baking sheet and gently roll and press to a rounded, oblong loaf with the following dimensions:
Using a sharp knife, make at least 3 slashes across the top of the bread (about 1/4 inch to 1/2 inch thickness). This allows for the release of steam as the bread bakes.
Quick Coconut Bread
Bake the bread in the preheated oven for 75 to 80 minutes, or until the surface of the dough looks dry and the loaf is is deep golden brown (it will be less dark if using golden flaxseed meal).
Transfer the bread to a cutting board and slice it, as thick or as thin as you like! I typically cut the loaf into about 14 thick slices, but cut it any which way you like.
The flavor is neutral but wholesome, like a light whole wheat bread. It also has a hint of sweetness from the coconut flour. The texture is tender and fluffy, and unmistakably BREADY. This is no ersatz loaf. It is 100% bread ?.
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Consider this your go-to, go-with-everything bread. It is the bread you will reach for at breakfast (as toast, with toppings, or alongside a vegan scramble), to make sandwiches at lunchtime, or to pair with any and all entrees come dinner time.
Don’t forget about between-meal gnashing: a single slice is satisfying, energizing, and (most importantly) delicious, plain or topped with jam, nut butters, hummus, or you name it.
Coconut flour is used in substantially different quantities compared to just about every other flour (gluten-free or otherwise). It also has many idiosyncrasies, so it is best to stay with the ingredients as specified.
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I previously suggested that psyllium powder might work as a substitute for whole psyllium husks, but two readers immediately reported problems with the bread when using the powder. I do not use psyllium powder, but decided I needed to try it myself. The psyllium powder did not work. Please use whole psyllium husks.
The number one reason is this: the flaxseed meal was not ground into a fine flour, as instructed. The bread will definitely come out gooey if this step is not followed.
I do not recommend it. The baking soda will lose its potency if the dough is made too far in advance. The dough comes together very quickly, so there really is no advantage to making the dough ahead of time.
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The bread can be stored in an airtight container at cool room temperature for 2 days, in the refrigerator for up to 1 week, or the freezer for up to 3 months.
Storage: The bread can be stored in an airtight container at cool room temperature for 2 days, in the refrigerator for up to 1 week, or the freezer for up to 3 months.
UPDATE--Pysllium Powder Option: I previousl suggested subbing psyllium powder for the whole psyllium husks. I have since tested with the powder and it does not work. Please use whole psyllium husks.
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This bread turned out just like picture you show! It taste good. I wanted to know if this bread could be made in a small loaf pan? I have now tried three of your breads, coconut sandwich bread, millet and this one, they do not disappoint! I think I will try a biscuit next time. Thank you, Trina
Oh yay, I’m so glad that you like this one, too, Trina, and that it turned out well. Yes, you could definitely do smaller loaves, muffins or biscuit sizes. Just reduce baking time (more and more as you get smaller) :)
Hi, I have been grinding my golden flaxseed meal in my coffee grinder so I have it ready when I want to make your single-serve flaxseed micro muffins. Would I be able to use the already finely ground flaxseed meal for this recipe and make this bread
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