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

gluten-free vegan sandwich bread in a metal loaf pan

4.97 from 58 votes

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

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 Time10

Cook Time1 30

Total Time1 40

Course: Bread

Cuisine: American

Keyword: clean eating, clean eats, easy yeast free sandwich bread, egg-free coconut flour bread, healthy coconut flour bread, healthy vegan bread, oil-free gluten-free vegan bread, oil-free vegan baking, vegan coconut flour bread, vegan coconut flour sandwich bread, vegan gluten-free sandwich bread, vegan oil-free egg-free coconut flour bread, vegan oil-free gluten-free bread, yeast free gluten-free oil-free egg-free dairy-free bread

Servings: loaf (14 slices)

Author: Camilla

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 9x5-inch (22.5x12.5 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.

Nutrition