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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.
Table of Contents
- Egg-Free Coconut Flour Sandwich Bread
- Recipe Benefits
- Ingredients
- Tip: Grind Your Own Flour
- Vinegar Options
- Step By Step Instructions
- Step One: Preheat the Oven
- Step Two: Mix the Dry Ingredients
- Step Three: Combine the Wet Ingredients & Psyllium
- Step Four: Squish Together Dry & Wet Ingredients
- Step Five: Shape the Dough
- Step Six: Bake the Bread
- Slice it Thick or Thin
- Texture & Taste of Vegan Coconut Flour Sandwich Bread?
- FAQ & Substitutions
- Recipes Related to Vegan Coconut Flour Sandwich Bread
- Vegan Coconut Flour Sandwich Bread {gluten-free, oil-free} Recipe
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!
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. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
Forget about gluten-free vegan bread recipes with umpteen ingredients. This one has 3 main ingredients, plus some leavening and liquid.
- Coconut flour
- Brown rice flour (it is fast & easy to make–see below)
- Whole psyllium husks (not psyllium powder)
- Baking soda
- Salt (always optional/adjustable)
- Cider vinegar
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
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 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
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.
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.
Remove the vegan coconut flour sandwich bread from the pan and cool completely on a cooling rack.
Pretty amazing, right?
Slice it Thick or Thin
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!
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.
Happy baking! Let me know if you give this a try :).
Recipes Related to Vegan Coconut Flour Sandwich Bread
Vegan Coconut Flour Sandwich Bread {gluten-free, oil-free}
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
- Preheat the oven to 350F (180C). Spray a 9×5-inch (22.5×12.5 cm) loaf baking pan with nonstick cooking spray (or lightly oil or grease the pan)..
- In a large mixing bowl, whisk the coconut flour, brown rice flour, baking soda, and salt until blended.
- In a medium bowl whisk the water, vinegar, and psyllium husks until blended. Let stand for about 5 minutes to thicken.
- 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).
- 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. .
- 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.
- 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.
Can I use instant yeast instead of baking soda in this recipe? I don’t want to use baking soda or baking powder.
Hi Trang! I am not sure how that will work with this bread, I have not tested it. You can certainly try. Perhaps 1 packet of instant yeast (which is about 2 1/4 teaspoons). The process is different with yeast compared to baking soda and baking soda powder. You will need to add a small amount of sweetener to the bread (for the yeast) and then let it rise before you let it bake. You will also most likely need to use warm water, too (again, to activate the quick yeast). It’s a lot of changes rather than a simple substitution, but I would love to know if you give it a try.
This is a great recipe, especially since vegan, GF bread is $9-12 a loaf these days. My spouse was a little sensitive to all of the psyllium husk, so I’ve found that it works to replace half of that with chia seeds or ground flaxseed. I’ve also had success replacing some (up to 1/4) of the brown rice flour with a different flour including cornmeal, oat flour or almond meal with the same result. I usually use homemade soy milk and even some of the Okara as well in place of the water. This is a very easy to make and dependably consistent, tasty sandwich bread that freezes well.
Brilliant, Dana, thank you so much for sharing the chia seed substitution, as well as replacing some of the rice flour with other flours. So helpful. I love that you are making the recipe your own with each loaf! ❤️
I replaced the rice flour with sorghum.
Yes, I used ACV and my baking powder is from Trader Joe’s which is jot aluminium free. I will definitely try one that is labeled as such. The metal loaf pan is scratch free.
I appreciate the suggestion with the aquafava, but I’d rather use yeast, baking powder or soda. As always, I love your recipes and thanks for the info.
Hi Natalia,
It may also be that you have a sensitive palate (in general, or to baking soda (which is in baking powder). You could try adding a touch of acid (lemon juice or vinegar) in recipes that call for baking power, and upping those acids a little bit in recipes that call for baking soda (to make sure that all of the baking soda is activated).
I made this last night using all sorghum flour. I was concerned then loaf was too moist after combing wet with dry with my hands for 5+ minutes. I shaped it and baked it in a greased loaf pan on the bottom rack on 375 for 90 minutes. I live at 5300′ so I always adjust best I know how. I let it rest for 15 minutes in the pan and had a bit of a struggle getting out, but tada! It’s very much like the 100% Sorghum recipe – maybe with rice flour it’s a different flavor….. Great crust, very hearty and toasts wonderfully. Next time I might add some hemp or black sesame seeds.
I really struggle with a metallic taste from baking powder and soda regardless of the amount. Any options other than yeast or xanthum gum?
Hi Natalia,
Did you make the entire loaf with sorghum? Or did you just replace the rice flour with sorghum flour? If that latter, I can see why it would have been too moist, coconut flour is used in very different quantities from grain flours. But glad it worked out 🙂
Regarding leavening: just checking on a few things (1) that you used vinegar or another acid (leaving it out means that not all of the baking soda will react, metal flavor result)? (2) do you use an aluminum-free baking powder? look for one that is labeled as such, and (3) are you using a metal baking pan? If there are scratches in the pan, you may get a metallic taste.
Xanthan gum is not a leavening agent (it is for holding GF baked goods together). Yeast (wild yeast or store bought yeast), eggs, baking powder and baking soda are all the leaveners, but you could try whipping aquafava (the canned chickpea liquid–it whips like egg whites). It would not work well in heavier breads, but it can help leaven lighter baked goods, like cakes. You would have to do a lot of experimenting with proportions. Sorry that there is not an easy substitute. There is a wonderful word of flatbreads (tortillas, naans, flatbread, etc) that do not have added leaveners. They are typically easier and faster to make, too!
Hi, Camilla,
Thanks for the great recipe. I can’t eat brown rice flour. Can I use white rice flour instead? Thank you in advance!
Hi Julia,
Yes! Absolutely. Same weight of flour.
Hi Camilla,
TY for sharing this recipe. I’ve already enjoyed 3 loaves of your Sorghum bread. I would like to try the coconut bread but do not eat brown rice or quinoa. Any idea what might work in place of the brown rice flour?
Thanks
Hi April! I think sorghum flour would work beautifully in place of the sorghum. I would use an equal weight tkk on replace the rice flour. Cheers ☺️
This bread is very good. I usually make your millet bread. Since I am sensitive to rice, I subbed the brown rice for millet, and it is better with the added coconut flour. The whole house smelled amazing as the bread was baking! I’ll be making this one from now on.
Thank you for doing all the work for us!
Trina
That’s simply wonderful, Trina! And thank you for sharing your successful substitution with millet flour, that is so helpful. Hurray for a home filled with the smell of freshly baked bread!
I used 300 g brown rice flour and 80 g coconut flour. The dough came out extremely dry. As coconut flour is much absorbent, I don’t understand what happened. I will try it again. Thank you so much for everything! ????????????
Hi Mary! Shoot, I am sorry you had issues with the bread. The dough should be thick, as shown in the photos, but still moist. The problem could be your proportions. The numbers you mention above (300 g and 80 g) are not the same as the recipe (280 g and 84 g). It might not seem like a lot, but the extra rice flour could be what made the dough too dry. There can also be differences based on humidity. If your flour and psyllium measurements are accurate to the recipe, yet the bread dough is dry, definitely add more water to create a moist dough. I hope this helps!
Is there any way to use psyllium powder instead of husks? I can’t find them in my grocery store.
Hi Leah,
You should be able to use psyllium powder–it is simply ground whole psyllium husks–but some readers have mentioned having problems when using it instead of whole psyllium husks. But it could have been a measurement issue.
If you only have psyllium powder, just be sure to use the same weight in grams, not the same volume. Look at your package and determine what the equivalent measurement is (it can vary from one manufacturer to another, but typically 1 teaspoon of psyllium powder is 5 grams and one Tablespoon of psyllium husks is 5 grams).
@Camilla, in my gf baking experience, you have to use 75-80% of the weight, stated on the recipe, of psyllium powder. The powder is more absorbant because the husks were grinded. Like with chia/flax seeds vs. chia/flax meal.
I hope it helps. 🙂
@Patricia Interesting, thanks! I think I’ll have to put that to the test 🙂
All of your bread recipes have been a life saver for me after having to quit dairy and gluten – thank you!
This bread is a great lighter option that’s somewhat close to a light wheat or white bread, and is really versatile – I think any number of flavor additions (herbs, spices, seeds or nuts) could be added to make different styles of bread.
I was craving cinnamon rolls and decided to try a sweet loaf – added 1/2 tsp cinnamon and 1 TBSP coconut sugar to the dry ingredients. Then pat out into a large flat rectangle with wet hands, spread with a little olive oil (could probably skip this), cinnamon/coconut sugar mix, walnuts, and raisins. Roll it up and shape into loaf pan, and it makes wonderful cinnamon swirl toast!
Anne, thank you, your review means so much!
Oh. My. Word. Your Cinnamon Raisin Loaf variation! I am going to make that, full stop, later today (brilliant, my friend). Would you be ok with my doing a post on it in the future? I will give you full credit for the idea 🙂
@Camilla, absolutely, go for it! Hope it worked out for you. I’ve also found it’s delicious simply with raisins and spices thrown into the loaf, for those who don’t want to deal with the swirl. It’s so tasty toasted with nut butter on top!
This was my last effort to find bread I could eat, and it turned out similarly to all the others I’ve tried…uncooked and dense. Why does it never cook through?
Hi Nicarla,
Im so sorry the bread did not turn out. If you say your breads always turn out uncooked in the middle…it could be several things : (1) your oven temperature may be incorrect (ovens can run under or over temperature fairly often. You can check it with a cheap oven thermometer and adjust accordingly; (2) vegan, grain-free and gluten-free breads can be a bit particular, so the measurements need to be spot on. I strongly encourage buying an inexpensive kitchen scale (I just spotted a digital one for $5 on TEMU) because measuring gluten-free flours can be tricky, and mis-measurment can make a big difference in the outcome; (3) It could be the pan. The size of pan is crucial alternative bread baking. So if the pan used is too small, for example, gooey centers will results (because the dough/batter is too thick). I hope this helps you to trouble shoot. Keep trying! You will get it!
@Nicarla, use a kitchen scale to meaure up the ingredients, as gluten free baking is very particular and bake any type of dough as rolls. I had the same problem. If you own a airfryer, baking the rolls in the airfryer 15 minutes each side is also a great option.
Thanks Mary ????
Probably the best gluten free bread recipe I have tried. Easy and delicious.
Tomasz, I am thrilled! This is a personal favorite of mine, too, so I could not be happier that you like it!
PS : I used quinoa flour in place of the brown rice.
Wow! Just like “real” 🍞 🥖 bread. I like the previous commenter’s idea of cinnamon rolls or a baguette! 🤔 My loaf rose loftily, with intense heartiness. Getting older, I can appreciate the psyllium husk. 😉 Thank you!
You are so welcome, Laurie!!!!
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!!!
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 9×5-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 9×5 or an 8×4-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.
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
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!
Thank you Becca!!!! I am so thrilled you are digging my bread concoctions, super-sister ❤️
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.
You are so welcome, Mary! This has become one of my family’s favorites, too 🙂
Nothing short of PHENOMENAL!!!! love it 😊
Thanks a million, Shea! 😍
Hi Camilla! I am new to your website and I feel like I discovered a treasure house! Every recipe I’ve tried has been simple, nutritious and delicious. And this bread recipe is my new favorite, and I have made maaaaaaany gf breads before. This one is king (or queen!) among them all. Now I’m going to play with it and see if I can make cinnamon rolls with this dough, and shape this deliciousness into a baguette form as well. Just wanted to say a big thank you for sharing these amazing recipes and celebrate your creativity!
Isabel!!! Wow, what a kind and generous comment, I cannot thank you enough. Hooray that this bread is a success for you! And oh my goodness, cinnamon rolls?!!! I think I have some new experiments ahead thanks to you. Have a wonderful weekend, friend ❤️💕
@Camilla, looking forward to enjoying your future experiments! For now, I’ll keep thoroughly enjoying and celebrating the culinary delights you have here. 🤗
xoxo Isabel! 😊😍
Hello Camilla, is there a way to make this bread without rice flour? Thnak you
Hi Petra,
Chickpea flour or a general gluten-free (1:1 sub) all purpose flour could work as substitutes. Or possibly millet flour. But it cannot be made with all coconut flour. I do have some coconut flour breads (use the search bar) that do not have added flours, though!