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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, sugar-free and has 4 grams protein per slice.
Table of Contents
The Best Vegan Grain-Free Gluten-Free Bread
No more making do with gluten-free, vegan loaves of bread that are acceptable, at best.
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 good GREAT!
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.
It is the BEST!
Recipe Benefits
Here are more reasons to make a loaf of vegan coconut flour flax bread as soon as possible. It is:
- Vegan (no eggs, no dairy)
- 4 grams protein per slice
- Grain-free
- Gluten-free
- Oil-free
- Nut-free
- Yeast-free
- Sugar-free
- High in fiber (5 grams per slice)
- Quick & easy (one bowl and about 5 minutes total prep time)
- Made with 5 ingredients (plus water & optional salt)
The bread slices like a dream (thick or thin) and makes great toast, too.
Ingredients for the Vegan Coconut Flour Flax Bread
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
The ingredients for this loaf are minimal, and frugal, too. Here is what you will need:
- Coconut Flour: A delicately sweet gluten-free flour that can be used in a range of recipes (baking and beyond). It is the coconut fiber that remains after coconut milk extraction (it is then dried and ground), hence it has very little fat.
- Flaxseed Meal: Use any variety of flaxseed meal you like. Golden flaxseed meal will produce a lighter-colored and lighter-flavored loaf than darker (regular) flaxseed meal. The flavor of the flax is balanced by the neutral, faintly sweet flavor of the coconut flour.
- Baking Soda: Make sure to use baking soda , not baking powder (they have very different strengths; the bread will not rise well with an equal amount of baking powder). If you need the fo
- Whole Psyllium Husks: These are the outer layer of psyllium seeds (from the psyllium plant). They are extremely absorbent and create a gel when combined with water. They work wonders in providing critical structure to egg-free, grain-free breads such as this one.
- Cider Vinegar: I use apple cider vinegar, but any light colored vinegar will work. Alternatively, use an equal amount of lemon juice.
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).
Double Grind the Flax for an Extra-Fine Textured Loaf
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.
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 step, but the bread will not work correctly unless the flax is finely ground into a flour
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
Step One: Prep the Oven & Baking Pan
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.
Step Two: Whisk the Dry Ingredients
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.
Step Three: Mix in the Wet Ingredients
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.
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.
Step Four: Shape Into a 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:
- Length: About 8 inches (20 cm)
- Width: About 3.5 inches (8.75 cm)
- Height: About 1.5 to 2 inches (3.75 to 5 cm)
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.
Step Five: Bake
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).
Remove the bread from the oven and cool for 10 minutes on the baking sheet.
After 10 minutes, carefully slide the loaf onto a large cooling rack to cool completely. Isn’t this a pretty loaf?
The bread has a modest, but noticeable rise. The slashes will open up, making for an artisanal-looking loaf.
Slice & Savor
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.
FAQ
- What is the Taste & Texture of the Bread? It is the taste and texture of this bread that make it stellar. 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 ?.
- How Should I Serve Vegan Coconut Flour Flax Bread? 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.
- Can I Use Other Ingredients in Place of Coconut Flour & Flax? No, neither the coconut flour nor flaxseed meal can be replaced with any other ingredients; the recipe will not work. 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.
- Can I Make the Dough in Advance? 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.
- How Should I Store the Vegan Coconut Flour Flax Bread? 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.
- Can I Use Something Other than Whole Psyllium Husks? No, there are no substitutes for the whole psyllium husks.
Tips for Success
- Preheat the Oven: Make sure that the oven is completely preheated to 350F (180C) before mixing up the bread dough. It will take 10 to 15 minutes to preheat your oven, but only 5 minutes to mix and shape the dough.
- Measure the Flour with Care: The best way to measure flour is to lightly spoon it into measuring cups (do not pack the flour). For the greatest accuracy, using a digital kitchen scale to measure (I have the weight, in grams, in the recipe card below).
- Follow the Recipe as Written: This recipe took at least a dozen rounds of testing, with varying ingredients and quantities, to get right. The final recipe is very simple to follow, but the instructions must be followed, as written, for the best results.
- Finely grind the flaxseed meal: The flaxseed meal must be ground into a fine flour, as instructed. The bread will come out gooey if this step is not followed.
Happy Baking!
Related Posts
Vegan Coconut Flour Flax Bread {oil-free, gluten-free, grain-free}
Ingredients
- 1.75 cups flaxseed meal
- 1/2 cup coconut flour
- 2 tablespoons whole psyllium husks (do not use powder)
- 1 teaspoon baking soda
- Optional: 1/4 teaspoon salt
- 1.5 cups water
- 1 tablespoon cider vinegar, (or any light color vinegar, or lemon juice)
Instructions
- Preheat the oven to 350F (180C). Line a baking sheet with parchment paper (or lightly spray with nonstick cooking spray).
- In a blender or clean coffee mill, grind the flaxseed meal into a fine flour. Do not skip this step–the bread will be gooey unless this step is followed.
- In a medium bowl, whisk the finely ground flaxseed flour, coconut flour, whole psyllium husks, baking soda, and (optional) salt until blended.
- Add the water and vinegar to the bowl and stir until completely blended. The dough is stiff but moist–do not add more water to make it easier to stir.
- Use your hands to shape the dough into a compact ball. Place on the prepared baking sheet and shape into a smooth, even, oblong loaf measuring 8 inches long, 3.5 inches wide, and 1.5 to 2 inches high.
- Using a sharp knife, make at least 3 large diagonal slashes across the top of the dough (at least 1/4 inch deep).
- Bake in the preheated oven for 75 to 80 minutes until the loaf appears dry and deep golden brown.
- Remove the bread from the oven and cool on the baking sheet for 10 minutes. Carefully slide the loaf onto a cooling rack and cool completely.
- Slice as desired!
My daughter has some severe food sensitivities and we are also anti starch currently due to yeast overgrowth. This recipe looks great, except she can’t have flax. Is there a reasonable substitute for this? Would chia work?
Hi Kirsten! Yes, an equal weight of ground chia seeds (ground to a fine flour/meal) should work perfectly, cheers!
I’ve made it 3 times and it is a bit gooey even if I bake it longer. I just slice it up and freeze it and then put it in the toaster. Perhaps I will add less water. I love this bread.
I am so glad that you are enjoying it, Ed!
I just finished baking the loaf and it tastes great with a dollop of coconut oil. I will be baking this regularly and will try making buns and biscuits as well using this recipe.
Fantastic, Edward! I am so glad you like the recipe. I love the flavor of coconut flour, even more when the slices are toasted. Cheers.
I would like to try the flax meal coconut flour bread recipe. Your preliminary notes suggest weighing the flaxseed meal for greater accuracy but you don’t include the weight in the recipe. Can you return a reply with the correct gm weight to use? Thank you! Today is 12/12/2025.
Hi Virginia! The weights are in the recipe— you can toggle between US customary and Metric under the ingredients in the recipe card. Cheers.
I had store bought flax meal and didn’t grind it again before using. The loaf still turned out well (what a relief!). Great crumb and texture; I omitted the salt but next time will add it to enhance the flavour. Thanks for such a healthy and easy recipe!
Emilye, I am so glad that the bread turned out so well! Thanks so much for sharing that you had success without doing the extra grind of the flaxseed meal, that’s great to know. Enjoy the bread!
Hi Camilla! Looking for new recipes and looking forward to trying this one. Just a question about the macros, specifically the carb count (low carb is key in our diet for various health reasons). Is the carbohydrates per slice a net carbs (carbs – fiber) or a full carb count, and I can calculate net carbs from that? Thanks!
Hi Danielle! The 8 grams of carbs per serving is total carbs, so you can subtract the 7 grams fiber per serving for net carbs (1 gram per serving). Cheers!
Hi Camilla,
I re-made the burger buns today from this wonderful recipe. This time I’m back counting carbs and I’m wondering what the macros looks like for this bread. The serving listed in the nutritional info states “1g” so I’m wondering if that’s an abbreviation I’m not familiar with or if it’s a typo? I made the recipe into 6 burger buns, delicious 😊
Thanks again for all the wonderful recipes and the great follow-up you do. So great!
Hi Linda,
Apologies for the recipe card blip! I have corrected the information showing total number of servings per loaf (slices) and macros are for one slice. Brilliant turning the loaf into buns! 😊
Mine is denser when I compare to your photo of sliced bread. I don’t have any air bubbles. Wondering if you have any advice for me. Thank-you.
Oh, by the way, despite the density I thoroughly enjoyed having a piece of bread to toast!!!!
Hi Sue,
Glad you made, and are enjoying, the bread! It sounds like it turned out as it f sad hound: this is a firm, dense bread (not fillled with air bubbles). Cheers 🌻
Hi Camilla,
I wanted to say that I made this recipe yesterday because I am looking for a really low carb hamburger and brat bun. I made the bread exactly as directed in the recipe except that I divided it into 8 rolls. Six rolls well, patties really, went into my hamburger roll pan and 2 into my hotdog bun pan. I baked them for 30 minutes at 360 degrees and cooled them completely.
The burger buns were cooked through but I think they could have used 5 minutes more time in the oven. The hotdog buns were flat, but delicious. Great with hummus for lunch! In fact, this is a delicious bread, for sure. Next time I will use one recipe and divide it into 6 hamburger rolls (the pan holds 6) bc the rolls this time were slider-sized, and as I mentioned before, delish. So much better than store-bought burger rolls! I’m storing all my bread and rolls in individual re-usable bags and putting them into the freezer immediately after they have cooled. This keeps them tasting like “just-baked” and so convenient to have on hand.
Thanks for all the work you do to develop these great recipes. You’ve made life a lot nicer for those of us with allergies.
Oh my goodness, Linda, your bakes all sound wonderful–I need to make this bread the next time we do some sort of burgers/patties. Thank you so much for sharing your tips for the buns (burger and hot dog), as well as your storage tips. So huge thanks to YOU ♥️
I wasn’t sure about this recipe because I’ve tried other flaxseed recipes before that weren’t pleasant. But this was easy and far and away so much better than any of them. I only had brown flaxseeds but the bread tuned out delicious! I ordered golden flaxseed and looking forward to making this again and again. Thank you
Lu, I am so glad you like the recipe! Cheers 🙂
Hi,
Could I make this bread into rolls? If so how big and how long would I bake them? Thank you.
Hi Cat,
Yes, you can definitely shape this into smaller portions and bake on a baking sheet in rolls. Perhaps 18 to 20 minutes for small rolls?
Thank you, Camilla. Now I can make tomorrow!
This is hands down the best gluten-free bread I have ever made and eaten!!! It is so good and also so easy to put together. Thank you!
This bread is absolutely unreal! So tender and fluffy, but with a rich nutty flavour. And it stays fresh for so long! 100% will make this again.
Mary, I am thrilled you like the bread so much! It’s one of my favorites, too 🙂
Can I substitute lemon juice for the apple cider vinegar?
Hi Diane,
Yes, 100%
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 successfully? If so, would I measure out 182 grams? Thank you.
HI Cat! Yes, that will be perfect!
Hi Camilla, your bread was delicious but it is a bit wet in the middle! Everything g else was great but the wetness is a puzzle. I was verrry careful with measurements etc. maybe I need to get a dehydrator! Should I reduce the water? :)?
Hi Caroline! Oh no, I am sorry to hear about issues with the bread. It should definitely not be wet in the middle. Since you were careful with the ingredient measurements, I want to check about the shaping of the loaf. Might your loaf have been thicker in the center? This one definitely needs to be the prescribed dimensions (I tested it in a pan the first rounds–thicker middle–and it did not bake all the way through). It needs to be shaped relatively low (1.5 to 2 inches max). I also want to double check that you made the deep slashes on top. This is also imperative for the bread to cook through in the middle. Let me know if this might be the issue!
I just found your site today and am intrigued! I would like to make this bread but only have whole flax seed. Can you tell me how much I would grind for this recipe? I have a coffee mill for grinding. thank you.
Hi Joann! Welcome! Whole flax seeds milled in a coffee mill will work great. I suggest grinding 1/4 cup of seeds at a time, so that the seeds can move around and get finely milled. Process until the are a very soft, fine meal. And just a reminder to use the measured amount of meal, not flax seeds, for the recipe (either weight the meal, or lightly scoop into cups to measure). Cheers!
First I want to say, I love your site and I make recipes from here every week. Thank you so much for all the ideas!
I made this bread but I didn’t have psyllium husks, so I used chia seeds and it turned out! It’s a bit dense but slices and toasts, which is all I want.
Thanks so much, Laura, I am so glad you are making and enjoying the recipes! That’s great regarding subbing chia seeds, thank you for sharing that 🙂
Hi there
Can i use egg instead of flax meal?
Hi Jennifer! Not for this particular recipe, sorry.
Hi Camilla. I have a question for you, but first, I must say that you’re a genius. I’ve successfully made 3 of your WFPB GF-OF breads and a couple of other recipes as well and have several more in queue to try. Thank you for sharing your wisdom.
I did run into trouble with this bread and I’m thinking it’s because I used Trader Joe’s flaxmeal that I’ve kept in the freezer. (Freezing it has never been a problem in the past for other recipes.) I’m wondering if you’re familiar with an issue caused by freezing and if next time I just leave that out for a day in advance – would it return to “working order”? What happened is it basically wouldn’t grind into flour. I have a Vitamix so I don’t think it’s a blender issue. It kept gumming up at the bottom under and around the blade even though I only put about 1/3 of the volume in at one time. I tried to fix it by adding some of the coconut flour at the same time (thinking it would dry out any excess moisture). It didn’t really help. I went ahead and made the bread anyway. The top half was basically empty and the bottom half was dense and very slightly gooey. The consistency was wrong prior to baking as well – not stiff. The bottom half did have a good taste to it and that’s why I’m hoping to find a fix.
Thank you!
Hi Diane!
I am so happy you are enjoying the wfpb bread recipes!
Thanks for the detailed description of how you made the coconut flax bread because it allows me to determine the problem. It is not the freezing of the flaxseed. I am also 100% certain that it is the volume of flaxseed meal you were grinding. A small amount at a time works for a coffee grinder (which only holds about 1/4 cup at a time). But for a high speed blender, add ALL of the flaxseed meal at once (as opposed to 1/3 of it at a time). The blender will be able to convert it into flax flour in about 10-15 seconds because of the volume in the blender. With only a small volume of flaxseed meal at a time, the blender will end up turning the flaxseed meal into a paste (the oils will release, just like making peanut butter or sunflower seed butter in a Vitamix). Once that happens, the results will not work in this bread (which absolutely positively needs to be made with a light, fluffy, still dry–not pasty/gummy–flour).
I really hope that you give it another go Diane–I predict that you will nail it :). And thanks again for writing, as I am sure this will help other bakers.
@Camilla,
Thank you so much for taking the time to consider my problem and to get back to me with clear guidance. I wouldn’t have come up with that answer in a million years! I’ll definitely try it again and I’ll let you know how it goes.
My hubby and I just finished enjoying burgers made from your Vegan Mushroom Almond Ground Beef. I’ll comment on that page, but it’s further proof to me that if a recipe is preceded with “powerhungry.com”, it’s going to be a hit!
Thanks for all of your help!
Diane
@Diane –your kind words made me teary. Thanks so much for the vote of confidence 🙂 I really hope all goes well with your second loaf, and yay to vegan mushroom almond ground beef burgers!
Hi there, I forgot to make slashes, could that be a reason why the bread is very dense?
Taste is prety ok though 🙂
That is likely, yes. The slashes allow the steam to escape.
I made this recipe and it turned out dry. I used flax seed meal and did NOT grind extra in my seed grinder because the flax meal I used was already a fine texture. I think it would have made great crackers and it needed more salt.
Hi Carol,
it sounds like there may have been too much flax or flour in the recipe. Just checking if you weighed the flour and flax? Or did you use cups? It is really easy to overmeasure the coconut flour, in particular. I am really keen on weighing flours, especially non traditional ones like coconut flour.
I know it sounds odd, but the extra grinding of the flaxseed meal is really important. Even if the flaxseed meal is finely ground, it is still meal. The extra grinding transforms the meal into a superfine flour, which is critical for the success of the bread.
I would like to see this recipe made with sorghum flour instead of flax meal.
Have you tried that?
Hi Carol,
I have used sorghum flour in combination with other grain flours–I don’t think it would provide enough structure (it is a very soft flour) when combined with coconut flour (coconut flour needs to be combined with ingredients that offer structure, especially with a vegan recipe)..
Hey, Thankyou for sharing your recipe 🤍✨
Is it possible to skip the baking soda/powder or substitute?x
Hi Nadeen!
The bread needs to have some sort of leavened to make it rise (baking soda or baking powder). The only other alternative are yeast or eggs. If you eat eggs, you could experiment with replacing some of the liquid with beaten eggs or egg white to make the bread rise. I have not done any experimenting with yeast in coconut flour or flax breads so I cannot recommend amounts or how that might work.Sorry.
I’m not sure what I did wrong. I see other users used store bought Ground flaxseed/flaxseed meal but that their bread didn’t bake right bc of something else they did. But this was not mentioned as an issue. Mines basically burnt on the outside and super gooey on the inside. I also used a small toaster oven Oven bc it’s all I have but Normally I can cook everything fine in there.
Hi Jackie,
I am so sorry your bread did not turn out. But I know exactly what the problem is: the toaster oven. Toaster ovens are great for many things, but not for baking bread, especially not for baking unconventional breads such as this one. You could try to adapt the recipe to the toaster oven. The most important change would be to make a much smaller loaf (perhaps try making half the recipe and divide into a few small rolls). Steam is really important forsaking loaves of bread and toaster ovens do not have the capacity to capture steam in the same way as a regular oven. You can google ways to adapt bread for toaster ovens (how to cover loaves, how to add steam, etc). But the toaster oven is definitely the issue for the burnt outside and undercooked inside.
I made the coconut flour, flax bread. Your ingredients said 1 1/2 cup water 375 mil.
1 1/2 cups equal 350 mil.
My bread on the inside was gooey. I used the whole psyllium husk and followed your recipe carefully. I did use 1 1/2 cups water. Would adding baking powder help. The bread around the edges were tasty .
Thanks
Hi Barbara,
Thanks for letting me know, I have made the change (I was using a standardized conversion sheet used for cookbooks to convert to mL).
I have a question regarding the gooey-ness: Are you doing the extra grinding of the flax meal (i.e., grinding it into a fine flour) before baking? The bread will definitely be gooey and will not bake properly without this step.
Hi, is it 2 tablespoons or 2 teaspoons of psyllium husk? 2 tablespoons doesn’t usually equate to 10g.
Hi Linda,
Yes, it is definitely 2 tablespoons for whole psyllium husks. That is the standard measurement for every brand I have used. It would be considerably less for psyllium powder (which I have not tried with this recipe).
Do you need psyllium husk? I’m out of them and wanna make the bread 😅
Hi Jay,
Yes, you definitely need it for the bread to work.
Ooooh I really want to give it try, but I only have powdered psyllium husks, Do you think it could be replaced by chia seeds? they also give a really nice subtle crunch plus the gel needed, can the gel you create with the whole psyllium be somehow measured?
Rona,
I would try it with the powdered psyllium before trying with chia seeds. Try using the same weight (10 grams)–your package should list measurement of the powder by weight and grams (should be close to a teaspoon of powder to equal 5 grams; there is some variation by brand for the powders).
Hi, I made this bread and used a digital scale to measure the ingredients. Instead of double grinding the flaxseed meal, I used ultra-fine powder flaxseed meal. The dough was very dry. I did not add additional water. The bread came out very dense and maybe slightly gooey. Was the ultra-fine powder flaxseed meal too fine? FYI, this is the first time I ever baked bread. I really like the nutritional value of this bread.
Hi Dianne! I think it is the ultra finely milled flaxseed meal. I bought some ultra-finely milled flaxseed meal (Anthony’s brand, from amazon) and it did not work in a number of my flaxseed recipes that I have made many times over. Sorry the bread was not quite as it should be!Hooray that you gave bread making a go! 🙂
@Camilla, what do you recommend for grinding the flax – coffee grinder ?
Hi Jackie,
A coffee grinder or blender 🙂
Hello and thank you for this recipe.
Please, tell us which brand of whole psyllium you used.
I am having a difficult time finding the whole instead of the powder.
Best wishes,
Gracie
Hi Grace! I use NOW FOODS whole psyllium husks. I order them from online retailers (google and you will see lots of options, in case you wish to avoid amazon)
Great recipe! Such a nice change from my usual almond bread. It reminds me of the vegan gf breads I had in Denmark. Thank you.
Thank you so much, Thea, I am so glad you are enjoying it 🙂
Is it possible to microwave this recipe?
Hi Anusuya,
Ooh, I had not thought about that…but I think that could work. However, I would do a much smaller size. Perhaps test it with 1/8th of the ingredients to see how it goes. Perhaps a minute on High? I am going to have to try this, Anusaya!
I just tried the recipe. I followed it exactly using metric measurements. I used regular flax meal, and 10 g of psyllium powder. The dough was very moist, though after a couple of minutes it held together. I baked it for 115 min in total, but it still was completely gooey inside. What did I do wrong??
Hi Helene,
I am so sorry that the bread did not turn out. The problem is definitely the psyllium powder. I do not use psyllium powder, but decided I needed to go get some to test the recipe. In theory, psyllium powder should work as a sub for the whole psyllium husks, but I have had many readers report problems (with other recipes, especially bread recipes) when they use the powder. I made the bred with the powder form of psyllium, and indeed, it did not work. I made it again with WHOLE psyllium husks and it came out perfectly. I am so sorry you wasted your ingredients, Helene! The bread works with the whole psyllium husks.
can I change the coconut flour for almond flour? May be I should just give it a go and see what happens
Hi Karen,
No, this will not work with almond flour in place of coconut flour. The proportions for the two flours are VERY different. Typically, you need to double or triple the amount when using almond flour in place of coconut flour (you could experiment. but I am not sure that it would work for this recipe).