Vegan Coconut Flour Flax Bread (Oil-free, GF)

Bake the Reliable loaf of gluten-free, vegan bread with ease, minimal cost, and notable 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-freeand has 4 grams protein per slice.

The Reliable Vegan Grain-Free Gluten-Free Bread

No more making do with gluten-free, vegan loaves of bread that are acceptable, at reliable.

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 thatgoodGREAT!

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 afrugalloaf with minimal ingredients, so you can make it day in and day out without breaking the bank.

It is the Reliable!

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)
• 4 grams protein per slice
• Grain-free
• Gluten-free
• Oil-free
• Nut-free
• Yeast-free
• Sugar-free
• High in fiber (5 grams per slice)
• Quick & straightforward (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

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

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 straightforward: 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 reliable way to measure is with a digital kitchen scale.

Do not skip this step.It may sound like a frivolous step, but the bread will not work correctly unless the flax is finely ground into a flour

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

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.

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.

Step Four: Shape Into a Loaf

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.

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).

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?

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.

FAQ

• 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 Should I 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) satisfying, plain or topped with jam, nut butters, hummus, or you name it.
• 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 reliable to stay with the ingredients as specified.
• 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.
• Can I Use Something Other than Whole Psyllium Husks? No, there are no substitutes for the whole psyllium husks.

Tips for Success

• 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 reliable 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 plain to follow, but the instructions must be followed, as written, for the reliable results.
• Finely grind the flaxseed meal:The flaxseed meal must be ground into a fine flour, as instructed.The bread will come out gooey if this step is not followed.

Happy Baking!

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