Simple and Delicious Grain-Free Bread
After years of trying to create a perfect grain-free bread, I finally got really close! So close that I have to share it here. It is a wonderful, simple baked bread without any grains, that can also be made raw, by simply dehydrating the loaf in a dehydrator instead of baking it.
This grain-free bread is naturally vegan, paleo-friendly and gluten-free (of course). It is also nut-free, so it can be suitable for people with nut allergies too.
Ingredients for the grain-free bread
To make this amazing vegan grain-free bread, you will need the following ingredients:
- flax seeds
- coconut flour
- psyllium husks
- ground carob
- maple or date syrup
- plant milk of choice
- Himalayan salt
- baking soda
- apple cider vinegar.
I honestly don’t remember when was the last time that I ate such a good bread. Made without grains, yeast or oil – it’s a real rest for the body. I also love that I can serve it to my paleo friends, which is not always the case with vegan food – especially bread.
If you are following a raw food diet, this bread can be a great option for you too – instead of baking, you can dehydrate the bread at 42 °C for around four hours, then slice it and dehydrate the slices until you get the desired consistency.
Extra tips for making this grain free bread
- You can use some other nut flour (for example the leftovers from making almond milk) instead of coconut flour, but in my experience so far, this bread recipe works best with coconut flour. You can probably use chickpea flour as well; I didn’t try it but it should work.
- You can use this recipe to make a pizza dough as well. I would recommend baking the “dough” in the oven (only for a short while, until it gets a bit dry on top) before adding toppings and baking the pizza.
- This thing is so versatile that it can become a cake as well. If you follow the same instructions but also add cacao powder and some more date syrup or dates to the ”dough”, you will get a delicious brownie-like chocolate cake. The baking time should be shorter to get a soft, moist brownie texture.
- The raw version of this bread will turn out the best if you dehydrate it until it is compact enough to slice, and then dehydrate the slices separately for some more time.
Delicious grain-free bread
- 1 + 1/2 cup plant milk (i used home-made sesame milk)
- 1 tbsp apple cider vinegar
- 1/2 cup flax seeds
- 2 tbsp psyllium husks
- 1 tbsp date syrup (or 2 tbsp soaked and blended dates) or another sweetener of choice
- 2 tbsp ground carob
- 2/3 tsp Himalayan salt
- 1/2 tsp baking soda
- ~ 1 cup fine, fat-free coconut flour
- Grind the flax seeds into flax meal.
- Pour the plant milk into a bowl and mix it with a tablespoon of vinegar.
- Add in the flax meal and psyllium husks. Mix it well with a spoon and let it sit for at least 5 minutes for the flax and psyllium to absorb water. It helps if you use warm plant milk, as the heat will speed up the water absorption.
- Meanwhile, you can turn on the oven to preheat it to 175 °C.
- Add all the rest of the ingredients except coconut flour into your mixture and mix it all well with a spoon.
- Now slowly add the coconut flour while still mixing with the spoon - you will need approximately 1 cup. The idea is to get a mixture that is thick enough to be handled with hands as you would do with normal bread dough, and easily shaped into a loaf that doesn't fall apart or lose its shape.
- If you think it is too soft, just add some more coconut flour, you cannot really go wrong here.
- When you have mixed everything very well with your hands, shape a loaf and place it on a flat baking tray.
- Bake at 175 °C for around 30-35 minutes, maybe a bit longer if you have a really thick loaf.
- Take the bread out of the oven and wait until it cools down before you slice it. It should be easily cut into thin slices.
If you'd like to make your own plant milk for this bread recipe, check out this homemade almond and hemp milk recipe. It works with other nuts and seeds too!
When baked, this bread might look a bit moist inside. But as soon as you cut a slice, it starts to get dry. If you don't want it to get too dry, you can wrap it in a cloth or wax "foil" and keep it in the fridge. If you cannot eat the whole loaf in a couple of days, you can cut it into slices and store it in the freezer. Whenever you need a slice, just heat it up in a dry pan or in a toaster or in an oven.