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

4.87 from 83 votes

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

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.

Prep Time5

Cook Time1 15

Total Time1 20

Course: Grain-Free Vegan Bread

Cuisine: American

Keyword: 3 -ingredient wfpbno recipe, easy wfpb bread, oil-free vegan gluten-free grain-free bread, vegan flax coconut flour bread, Vegan gluten-free bread, vegan gluten-free coconut flour bread, vegan grain-free coconut flour bread, vegan oil-free baking, wfpbno baking, wfpbno bread

Servings: Servings (8-inch/20 cm) loaf of bread

Author: Camilla

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)

US Customary - Metric

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!

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