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.
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
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!
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)
- 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.
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.
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
Step by Step Instructions
Step One: Prep the Oven & Baking Pan
Step Two: Whisk the Dry Ingredients
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.
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 to 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.
FAQ & Tips
- 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.
Can I Use Other Ingredients in Place of Coconut Flour & Flax?
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 Use Something Other than Whole Psyllium Husks?
Update 11/11/21: No, there are no substitutes for the whole psyllium husks.
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.
My Bread Came out Gooey. Why?
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.
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.