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Vegan Coconut Flour Sandwich Bread {gluten-free, oil-free}

The best vegan coconut flour sandwich bread is FAST, EASY, and rises high and crusty. It is also gluten-free, oil-free, sugar-free, yeast-free and perfect for all of your bread cravings.

coconut flour sandwich bread on a wooden board

Egg-Free Coconut Flour Sandwich Bread

Baking with coconut flour is equal parts delicious and satisfying. The delicious part is easy to explain. Coconut flour tastes good plain (slightly sweet with a mild scent of coconut). How many other flours can boast such a claim?

The satisfaction comes from making it work. It needs a lot of help. A LOT. It will collapse and fall to pieces without serious intervention.

I like to intervene. In all kinds of ways, but especially when it comes to vegan, gluten-free baking. The result of my most recent coconut flour intervention is this: a hearty, wholesome loaf of Gluten-Free Vegan Coconut Flour Sandwich Bread.

Delicious and satisfying. Check!

slice of coconut flour bread with a bite taken out of it

Recipe Benefits

This remarkable bread is all of the following, and so much more:

  • Gluten-free
  • Vegan (egg-free & dairy-free}
  • Yeast-free
  • Xanthan gum-free
  • Oil-free
  • Sugar-free
  • Nut-free
  • Seed-free
  • High in fiber
  • Made with minimal ingredients
  • Easy

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

ingredients for the recipe

Forget about gluten-free vegan bread recipes with umpteen ingredients. This one has 3 main ingredients, plus some leavening and liquid.

You will also need some tap water to mix the ingredients into a dough.

Tip: Grind Your Own Flour

If you have a high speed blender (or a regular blender). you can grind your own brown rice flour in about 60 seconds. It is fresher, and costs a fraction of the price of ready-to-use rice flour.

If you have a high-speed blender, place 1 and 1/2 cups to 2 cups of the raw brown rice in the blender container. Cover and blend on high speed until it is fine flour.

You can use a regular blender, too. However, I strongly advise grinding no more than 1/2 cup of rice at a time to avoid overheating the motor.

Place any extra flour in an airtight bag or container and freeze until next time (trust me, you are going to make this bread more than once).

Vinegar Options

Any other vinegar–light or dark–can be used in place of the cider vinegar. If you do not have vinegar, or do not use it for dietary reasons, substitute an equal amount of lemon or lime juice.

Step By Step Instructions

Making this bread is easy, but it is important to use all of the ingredients specified and follow the directions as written. Bread-making is already particular. Gluten-free vegan bread-making is especially so! So for best results, stick with the plan :).

Ready? Let’s go!

Step One: Preheat the Oven

Preheat the oven to 350F (180C). Spray a 9×5-inch (22.5 x 10.5 cm) loaf pan with nonstick cooking spray. Alternatively, lightly grease or oil the pan.

Step Two: Mix the Dry Ingredients

dry ingredients for the bread, in a glass bowl

Whisk the coconut flour, brown rice flour, baking soda and salt in a large mixing bowl until blended.

Step Three: Combine the Wet Ingredients & Psyllium

Whisk the water, vinegar, and psyllium husk in a medium mixing bowl. Let the mixture stand for about 5 minutes to thicken.

psyllium husk mixed with water in a glass bowl

Psyllium husk is essential for binding the vegan coconut flour bread together and for providing critical infrastructure to the bread (i.e., when the baking soda makes it rise, it won’t fall back down).

The psyllium mixture will begin to set into a loose, pale gel almost immediately (similar to flax and chia gels but less sticky than the former).

Step Four: Squish Together Dry & Wet Ingredients

count flour sandwich bread dough in a glass mixing bowl

Add the psyllium mixture to the flour mixture and start mixing/squishing with your hands to combine the wet and the dry.  It is not hard, but squishing with clean hands, as opposed to stirring, is the most efficient way to combine the mixtures into a dough.

Do not add more liquid. The dough will come together in about a minute or two of squishing.

If you do not want to use your hands, a standing mixer fitted with a paddle attachment is the best option. 

Step Five: Shape the Dough

With moist hands, roughly shape the dough into a loaf shape while it is still in the bowl. Press and compact the dough so that there are no holes.

coconut flour bread dough in a glad=ss bowl and in a loaf pan

Place the loaf in the prepared loaf pan (sprayed or greased). Smooth the top with moist hands.

If you like, sprinkle the surface of the loaf with the optional toppings.

Step Six: Bake the Bread

Bake the bread in the preheated 350F (180C) oven for 90 minutes until risen (it has a significant rise!), and the surface of the bread appears golden brown, dry, and crusty. The bread will also sound hollow when tapped.

Let the bread cool, in the pan, on a cooling rack for 15 minutes.

gluten-free vegan sandwich bread in a metal loaf pan

Remove the vegan coconut flour sandwich bread from the pan and cool completely on a cooling rack.

vegan coconut flour bread cooling on a metal cooling rack

Pretty amazing, right?

Slice it Thick or Thin

close up of sliced bread

Slice the bread thick or thin for sandwiches, toast, and nibbling. This is a sturdy bread (no crumbling!).

Texture & Taste of Vegan Coconut Flour Sandwich Bread?

First, texture: This is a fine-textured, firm bread (ZERO gumminess), with a very pleasant crust. The texture is akin to a traditional bread made with wheat flour. The crust is even more pronounced (in the most wonderful way) a day after baking. Toasting the bread results in a crisp, crunchy, filling slice. 

Taste: The flavor of the bread is very mild and whole-grain toasty, similar to a whole wheat bread. The stronger flavor of buckwheat is made mellow by the neutral taste of the brown rice flour. Use the bread for every kind of topping and filling, savory or sweet, you crave!

hand holding a piece of bread

FAQ & Substitutions

Can I use different flours (in place of the coconut flour and brown rice flour)?

I advise against it.

The proportion of wet and dry ingredients, as well as the quantity of psyllium husk, is particular to the coconut flour and brown rice flour combination.

The one possible exception is quinoa flour, which generally works well as a substitute for brown rice flour.

Can I Use Something Other than Whole Psyllium Husks?

Alas, no, it must be whole psyllium husks. Other gelling agents, such as flaxseed meal or chia seeds, will not work as direct substitutes (they might work, but it would involve some experimenting to determine their efficacy).

I also do not recommend psyllium powder. It can work as a substitute for the whole husks in some recipes, but not with this bread.

sandwich bread, partially sliced, on a wood cutting board

Happy baking! Let me know if you give this a try :).

Yield: 1 loaf (14 slices)

Vegan Coconut Flour Sandwich Bread {gluten-free, oil-free}

gluten-free vegan sandwich bread in a metal loaf pan

Fast and easy vegan coconut flour sandwich bread is a dream come true! It is also gluten-free, oil-free, sugar-free & yeast-free.

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 3/4 cup (84 g) coconut flour
  • 2 cups (280 g) brown rice flour
  • 1 teaspoon (5 g) baking soda
  • 3/4 teaspoon salt
  • 2 and 2/3 cups (650 mL) water
  • 1 tablespoon (15 mL) apple cider vinegar
  • 1/2 cup (40 g) whole psyllium husks

Instructions

    1. Preheat the oven to 350F (180C). Spray a 9x5-inch (22.5x12.5 cm) loaf baking pan with nonstick cooking spray (or lightly oil or grease the pan)..
    2. In a large mixing bowl, whisk the coconut flour, brown rice flour, baking soda, and salt until blended.
    3. In a medium bowl whisk the water, vinegar, and psyllium husks until blended. Let stand for about 5 minutes to thicken.
    4. Add the psyllium mixture to the flour mixture and mix to completely combine into a dough (the best method: use clean hands to squish the ingredients together. Alternatively, use the paddle attachment on a stand mixer).
    5. While the dough is still in the bowl, roughly shape into a loaf. Place in the prepared pan. Use moist hands to smooth the top and round the sides slightly. .
    6. Bake in the preheated oven for 80 to 90 minutes until the surface appears golden brown, dry and crusty. The bread will sound hollow when tapped. Cool in the pan, on a cooling rack, for 15 minutes.
    7. Remove the bread from the pan and cool completely on the cooling rack before slicing.

Notes

  • Storage: Store the cooled bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, and the freezer for up to 6 months.
  • Vinegar Options: An equal amount of any other vinegar, or lemon or lime juice, can be used in place of the cider vinegar.
  • Psyllium Tip: Be sure to use whole psyllium husks, not psyllium powder. Psyllium husks look like small flakes and are pale tan in color.

Nutrition Information

Yield

14

Serving Size

1

Amount Per Serving Calories 121Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 209mgCarbohydrates 23gFiber 3gSugar 1gProtein 3g

Did you make this recipe?

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Susan rojahn

Monday 5th of September 2022

Last week I made the coconut flour with almond flour and it was great bread this week I went and got brown rice bread and coconut bread and the husk not the powder and I made this bread this morning I followed it to the Tee ! The bowl that I mixed my dry ingredients was way to small The bowl I use was large you really needed an extra extra large bowl and then I added the liquid was way too small You should of informed us that it should’ve been really a big bowl then you said to mix it with your hands I could not get the flour to stick together Then I could not put it in my loaf pan that was the biggest loaf pan I had because The shape wouldn’t fit in the loft pan it didn’t I used a stone pan That you can make bread in It said it had to be no holes coming through I had a lot of holes but I tried my best to keep it together well after i the 90 minute minutes never got golden brown I used a stone pan That I’ve have used in making bread

I baked it for the 90 minutes it never got golden brown on the top let it cool in the pan TheN tried it It never cooked all the way through so I just wasted the brown rice flour Which is not cheap and I’m very disappointed is there anyway that I can cut it up and try to bake it in pieces?? Now I don’t have no bread for the week!!!

Camilla

Tuesday 6th of September 2022

Hi Susan, I am so sorry you had issues with the recipe. Let me try to go through each of your concerns: (1) regarding bowl size, I specify to mix the dry ingredients in a large mixing bowl. The standard size for large mixing bowls is 4 to 6 quarts (volume). That is more than enough room for this bread dough. It sounds like maybe you were using a large bowl, but not a large mixing bowl? (2) When you say that the flour would not stick together, do you mean that you had difficulty combining the flour into the psyllium mixture? If the bowl you were using was far too small, it would be difficult to do this step. It is not hard, but you really need to "squish" the ingredients together (the flours with the psyllium gel). I am sure you would h=not have any problem doing this if you use large mixing bowl. (3) You say that you tried using the biggest loaf pan you have, but did not mention the size. Is it a 9x5-inch loaf pan? It is really important to use the right size pan for baking, it makes all the difference for the final results. This dough fits easily into a 9x5 or an 8x4-inch loaf pan, with lots of room to spare (see the photos). You say that you ended up using a stone pan with holes? I am not sure what size or shape the pan might be. I am concerned that a pan with holes will not work properly for baking this bread. It is hard for me to guess how this affected the recipe since I also do not know the shape and size of the pan.

You can definitely still use the bread! Cut it into pieces and place on a baking sheet. Bake in a preheated 300F oven, starting with a 10-minute interval (add more time as needed) until baked through.

I hope you will consider trying the bread again. I am confident that with a large mixing bowl (4-6 quart capacity) and the correct loaf pan, you will not have any difficulties.

Susan Rojahn

Monday 5th of September 2022

hi! made the almond bread last week it was Great!! just made this bread cocnut brown rice flour Had s0me problems The bowl i used was too small which was big to me i think it should of stated use a Big bowl then the flours Didnt mix together after i worked at it making it into the loft shape it didnt fit into my large loft pan and i had some holes in it So hopeful it will turn out ill let you know TY

Rebecca

Friday 3rd of June 2022

I *love* this bread! It's so easy and very delicious, even just plain. With this recipe and the multigrain bread recipe (buckwheat flour), I may never have to get store-bought bread again. I'm making two more loaves of each and putting them in the freezer!

Camilla

Monday 6th of June 2022

Thank you Becca!!!! I am so thrilled you are digging my bread concoctions, super-sister ❤️

Mary

Wednesday 6th of April 2022

This is my go-to bread since you published it. I like your other breads a lot too, but this is my favorite. Thanks for all of your hard work and creativity to make delicious original foods. God bless.

Camilla

Monday 16th of May 2022

You are so welcome, Mary! This has become one of my family's favorites, too :)

Shea

Thursday 17th of March 2022

Nothing short of PHENOMENAL!!!! love it 😊

Camilla

Thursday 9th of June 2022

Thanks a million, Shea! 😍

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