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Vegan Coconut Flour Flax Bread

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.

overhead shot of a loaf of coconut flour flax bread on a wood cutting board with a colorful napkin underneath

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!

slices of coconut flour flax bread on a wood cutting board

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)
  • 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

A complete list of the ingredients, with amounts and instructions, is located in the recipe card below.

Glass bowls filled with coconut flour flax bread ingredients

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.

2 bowls of golden flaxseed meal. One is meal from the bag, the other is meal that has been finely ground.

Step by Step Instructions

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.

overhead shot of a glass bowl filled with the dry ingredients for coconut flour flax bread

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.

bowl of dough for coconut flour flax bread

Step Four: Shape Into a Loaf

Unbaked dough for coconut flour flax bread on a parchment lined baking sheet

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.

Unbaked coconut flour flax bread with several slashes being made with a knife

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).

Coconut flour flax bread on a parchment lined baking sheet.

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?

Coconut flour flax bread on a wire cooling rack

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.

loaf of coconut flour flax bread on a wood cutting board, with several slices cut off

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?

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 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.

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.

Happy Baking!

Yield: 1 8-inch (20 cm) loaf of bread

Vegan Coconut Flour Flax Bread {oil-free, gluten-free, grain-free}

overhead shot of a loaf of coconut flour flax bread on a wood cutting board with a colorful napkin underneath

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.

Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 1 and 3/4 cups (182 g) flaxseed meal
  • 1/2 cup (56 g) coconut flour
  • 2 tablespoons (10 g) whole psyllium husks (do not use powder)
  • 1 teaspoon baking soda
  • Optional: 1/4 teaspoon salt
  • 1 and 1/2 cups (375 mL) water
  • 1 tablespoon (15 mL) cider vinegar

Instructions

  1. Preheat the oven to 350F (180C). Line a baking sheet with parchment paper (or lightly spray with nonstick cooking spray).
  2. In a medium bowl, whisk the flaxseed meal, coconut flour, whole psyllium husks, baking soda, and (optional) salt until blended.
  3. 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.
  4. 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.
  5. Using a sharp knife, make at least 3 large diagonal slashes across the top of the dough (at least 1/4 inch deep).
  6. Bake in the preheated oven for 75 to 80 minutes until the loaf appears dry and deep golden brown.
  7. 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.
  8. Slice as desired!

Notes

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.

Nutrition Information

Yield

14

Serving Size

1

Amount Per Serving Calories 96Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 96mgCarbohydrates 8gFiber 5gSugar 1gProtein 4g

Did you make this recipe?

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Helene

Wednesday 10th of November 2021

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??

Camilla

Thursday 11th of November 2021

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.

karen w

Wednesday 10th of November 2021

can I change the coconut flour for almond flour? May be I should just give it a go and see what happens

Camilla

Thursday 11th of November 2021

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).

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