Easy Healthy Yeast Bread (Paleo/Low Carb/Grain Free/Gluten Free/Vegan)

by Kelly M

Congratulations! Your life just became inexplicably better.

I have a lot of recipes. Lots. (Look! They’re well-organized now!) I have spent hundreds and hundreds of hours researching, testing, photographing, and typing recipes and, needless to say, a lot of work goes into my recipes. I love every single one of my recipes. Every. single. one.

When I say that this is my favorite out of all the recipe to ever have been born out of my kitchen, I do not say this lightly. When I tell you this bread is MY MOST FAVORITEST RECIPE EVER, believe me. I mean it. I made my own tense for it. This bread will change your life for the better.

Starting right now!

Must-Haves for the Perfect Easy Healthy Yeast Bread

  • Quick and easy
  • Gluten and grain free
  • Low carb
  • Paleo
  • Vegan
  • Sturdy
  • Lasts well
  • Able to be sliced thin
  • Invokes Hallelujah chorus

How did I do?

Check check check! On everything! Sense of accomplishment! Exclamation points!

This bread has no rise time, but still has a lovely yeasty quality and smell. Oh. That smell. (Side note: Does anyone want to start a business with me where we bottle the scent of fresh yeast and sell it as liquid joy? Any takers? Your people will call my people. We’ll do lunch.) Plus, it is super versatile. Slice it thin, slice it thin, cube it, or (for the geometrically inclined) pyramid it. The bread has a wonderful, slightly nutty taste and this beautiful soft yet sturdy texture with lovely crumb. It’s magical.

Okay, now let’s get started! It’s yeast time.

Get yourself with some water and let her warm up to you, so when you introduce Mr. Yeastie (with honey as the wingwomen) the sparks can really fly. Note: the sparks look like bubbles. They’re beautiful.

Next we’re going to throw our dry ingredients into the mix, and then some more wet ingredients for good measure. Good measure looks like this. (i.e. amazing)

So just turn out our lovely dough friend onto a clean surface and show her some love because she kneads a hug.

Hugs work miracles!

Hugs really can be the best medicine. Grey’s Anatomy may not agree with me, but whatever.

Form the dough into a dough and dive a scour across the top. It really up the authenticity factor.

Since the time warp, the bread has now baked and cooled. Slice away! I like mine thin, and this baby can take it.

I am so excited. I can’t contain my excitement. Uncontained excitement is currently dancing around this room. It can’t be contained. This changes everything.

Dedicated with love to my dear mother. I love you more than anything. I love eating watching too much Netflix with you and eating a quarter of the loaf of this bread with you and being your daughter. You truly are the best mom ever. I love you.

 

 

Easy Healthy Yeast Bread (Paleo/Low Carb/Grain Free/Gluten Free/Vegan)

Yield: 24 slices

Serving Size: 1 slice

Calories per serving: 30

Fat per serving: 1.6 grams

Easy Healthy Yeast Bread (Paleo/Low Carb/Grain Free/Gluten Free/Vegan)

Ingredients

  • 2 teaspoons honey OR brown rice syrup
  • ½ cup warm water (about 110-120 degrees Fahrenheit, see instructions on the package of your yeast)
  • 1 ½ teaspoon active dry yeast
  • ¾ cup coconut flour
  • ½ cup plus 2 Tablespoons flaxseed meal (Golden flaxseed meal is preferably as it lends a more bread-like color.)
  • 1/8 teaspoon baking powder
  • ½ teaspoon salt
  • 1-2 packets NuNaturals brand stevia packets (depending on how sweet you want your bread)
  • 4 room temperature eggs OR 2 Tablespoons Ener-g egg replacer mixed with ½ cup water
  • 5 Tablespoons applesauce OR mashed banana

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat and set aside.
  2. Meanwhile, pour the warm water into the bowl of stand mixer (or a large mixing bowl), and whisk in the yeast and the honey or brown rice syrup. Let sit for about 10 minutes, or until it is foamy, beautiful, and smells like happiness. With the paddle attachment, beat in the coconut flour, flaxseed meal, baking powder, salt, and stevia until combined. Add in the eggs or egg replacer, and applesauce or mashed banana and continue to beat until the dough is smooth, light, and airy.
  3. Turn the dough out onto a clean surface and knead a few times until it comes together. Form into a loaf (longer and thinner is better so it cooks properly) and make scour marks over the top with a knife. Transfer to the prepared baking sheet and spray with cooking spray (either olive, canola, or coconut oil spray). Bake in the oven at 350°F for 35-40 minutes or firm to the touch and a toothpick inserted in the center comes out clean. Set oven to broil and place the baking sheet under the broiler for 1-3 minutes, or until the outside of the bread is nicely browned. Let cool on a wire rack, slice with a sharp knife as needed, and top at will. Devour.

Recipe Notes and Substitutions

I used honey, applesauce, and regular flaxseed meal.

http://www.foodiefiasco.com/easy-healthy-yeast-bread-paleolow-carbgrain-freegluten-freevegan/
 

 

 

Do you like my new step-by-step photos? Are they helpful?

I thought this was a rather fitting post to kick them off. It is my new favoritest recipe after all. What do you think? Please do drop a line!

 

signature

 

Leave a Comment


{ 111 comments… read them below or add one }

1 Bek @ Crave April 15, 2013 at 12:05 am

Have you got nutritional info? This looks GOOD! I like your step by step piccies :) xx

Reply

2 Kelly M April 15, 2013 at 8:23 pm

Bek dear! Yes, on the recipe it says there are 30 calories a slice.

Why thank you!

Reply

3 McKel | Nutrition Stripped April 15, 2013 at 8:46 am

This recipe looks great! putting on my “to-make” list. Thanks for sharing ;)

Reply

4 Liz April 15, 2013 at 5:28 pm

Would you be so kind as to share which choices you used? Honey/brown rice syrup, eggs/egg replacer, applesauce/banana? :) Muchas gracias, senorita!

Reply

5 Kelly M April 15, 2013 at 9:17 pm

Absolutely Liz! I updated the recipe to say:

“I used honey, applesauce, and regular flaxseed meal.”

Reply

6 Liz April 16, 2013 at 10:15 am

But did you use eggs or egg replacer. And, I’m curious if you made it both with the eggs and with the egg replacer and what the difference in texture and sturdiness was like.

Reply

7 pip April 15, 2013 at 9:20 pm

Hi Kelly :)

I’m having trouble finding flax seed meal, is there anything I can sub it with? Is it vital to the recipe?

Reply

8 Kelly M April 20, 2013 at 11:16 pm

Hi Pip! Hmm. Flaxseed is rather important, but perhaps you could sub it for ground up sunflower seeds?

Reply

9 pip April 21, 2013 at 1:29 pm

That’s okay! Turns out I just know them as Linseed :P As do most of us kiwis here in New Zealand :)

Reply

10 caren April 15, 2013 at 9:55 pm

as soon as I’m back in town, I’m all over this like a fat kid on smarties.

Well done!

Reply

11 Kelly M April 16, 2013 at 9:03 pm

Why thank you, Caren dear!

(P.S. I LOVE your post on sleep. It is so important!)

Reply

12 the 3volution of j3nn April 15, 2013 at 10:38 pm

Well… since this is your favorite recipe evah, I believe you when you say it’s delish! I love the idea of using yeast in a grain-free bread. Low-cal to boot? Nice!! Will try. :)

Reply

13 Kelly M April 20, 2013 at 11:18 pm

You’re wonderful. I’ve been wanting to tell you for a while, and now I am. You’re wonderful.

Reply

14 the 3volution of j3nn April 22, 2013 at 9:27 am

You are the sweetest! <3

Reply

15 Jessica April 16, 2013 at 1:23 am

Excuse me!? This looks so good that even though I have a 99 degree fever I’m going to make this in the morning.

Reply

16 Kelly M April 16, 2013 at 9:05 pm

You made my smile so hard. Thank you!

Reply

17 Molly (Sprue Story) April 16, 2013 at 5:06 am

I’ve followed your blog for quite a while now but I don’t know if I’ve ever commented. Just wanted to say I love the way it’s looking now and I do appreciate the step-by-step shots. I also appreciate any bread recipe that needs no rising and invokes the Hallelujah chorus. :)

Reply

18 Kim @ Hungry Healthy Girl April 16, 2013 at 6:14 am

Love your step-by-step photos and I can’t wait to try this bread! I will, for sure, be doing some baking this weeekend!

Reply

19 Alex April 16, 2013 at 7:09 am

When you say “Let sit for 10 minutes” do you mean leave the mixer on for 10 minutes? And should the mixer be on low-medium?

Reply

20 Kelly M April 20, 2013 at 11:36 pm

Sorry for the confusion! No, you let the yeast mixture sit with the mixer off. Then you add in the other ingredients and turn the mixer on. Hope this helps! Let me know if you have any other questions.

Reply

21 Kelly M April 20, 2013 at 11:36 pm

And yes, low-medium setting. ;)

Reply

22 Jay April 16, 2013 at 12:03 pm

24 slices? Are you kidding me??

Reply

23 Juanita Brandon April 16, 2013 at 4:06 pm

Can’t wait to try this! I’ll attempt this weekend, Thanks for the recipe!

Reply

24 Maddy April 16, 2013 at 9:17 pm

This looks amazing!! Did you try it with eggs or egg replacer?

Reply

25 Kelly M April 17, 2013 at 9:33 pm

I tried it with egg replacer. Held up beautifully!

Reply

26 pip April 22, 2013 at 2:02 pm

What about 2 egg whites instead of 1 whole egg?

Reply

27 Meg @ A Dash of Meg April 19, 2013 at 6:32 am

What a yummy looking bread!

Reply

28 Kelly M April 20, 2013 at 11:21 pm

Why thank you dear!

Reply

29 Paula April 21, 2013 at 5:22 pm

Love the pictures. For those of us who are imaginatively-challenged, and have trouble picturing stuff, it is very, very helpful.

Oh, and the bread looks good, too. ;-)

Reply

30 Kelly M April 22, 2013 at 5:59 pm

Thank you Paula! I’ll have to do the step by step pics more in the future.

Reply

31 Shamime May 3, 2013 at 12:24 am

If you let the dough set for a few hours will it rise any?

Reply

32 Kelly M May 3, 2013 at 10:34 pm

Hmm. My initial guess would be no, because there are no glutens for the CO2 to hag onto. However, gluten free breads with rise times do exist… I’m not really sure! Thoughts?

Reply

33 Shamime May 4, 2013 at 12:33 am

I was thinking of trying the vinegar baking soda egg trick and see if that caused anything…was also reading about double acting baking powder that appranntly causes some rise in glutenfree baking. Have you tried either of those with this bread?
I’m going to test out this week!

Reply

34 Shamime May 4, 2013 at 12:38 am

Ps just read your about me! U sound adorable! I too am a yogi! Try Bryan Kest if ur on the Westside! He is donation based meaning u pay what u have!
I am currently trying vegan gluten free with some occasional gluten moments.i am about 3 weeks in. I was vegan for 3 years tried adding meat back past year with no luck and just did away with gluten as much as I can.

Reply

35 Poppy May 12, 2013 at 6:04 am

I just made this! It’s cooling as I type. Looks amazing and I hope it tastes great too!

Reply

36 Kelly M May 12, 2013 at 5:56 pm

Please keep us in the loop!

Reply

37 Poppy May 12, 2013 at 7:19 pm

Had this for breakfast this morning. The bread had a great texture, much better than what I’ve been making. I think I just have to tweak a few ingredients to make it taste less coconuty, which is just a personal preference, such as adding almond flour or maybe more bananas?

Reply

38 Bill May 13, 2013 at 3:25 pm

Caught my attention like a NET!!!
Then, I saw the other recipes! Dangit!!! You be rockin’ the culinary world! Don’t stop. You have a lot to say and do.
Think about it. You are befriending us. I know we are all sucking off you as an old movie put it but, YOU befriended us. You can never stop. What you are doing is far too big a deal!!! Furthermore, you appear to have all the right stuff!
Your website is as cool any I have seen. I do not impress easily of websites. Yours is top notch. Did you do it yourself?
I wuz gonna’ cook the cream cheese cookies first but, I am gonna start with the yeast bread. And if’in’ (I LOVE being from the South.) it’s not good… guess where I’ll be!

Reply

39 Jeanne May 18, 2013 at 6:34 pm

Hello! I really like your blog, your recipes are wonderful! I just wanted to know what can I substitute for coconut flour. I see that you use it a lot in your recipes but I can’t find it in my city ): Thank you and keep it up!

Reply

40 Kelly M May 23, 2013 at 10:10 pm

Thank you Jeanne! Unfortunately, coconut flour usually can’t be substituted for other ingredients. You can buy it online at Amazon or (my favorite) iherb.com. Hope this helps!

Reply

41 VerusM June 21, 2013 at 3:49 pm

Hi! This bread looks woderful! How many carbs does it have? Im looking fwd for a really tasty low carb bread! I think ill be making this soon enough…

Reply

42 Kelly M July 2, 2013 at 3:09 pm

There’s about 1 net gram of carb per slice.

Reply

43 dan July 1, 2013 at 4:05 am

Can this recipe work without the honey? Instead could i just use stevia extract?

Reply

44 Kelly M July 2, 2013 at 2:33 pm

Hi Dan! You need the actual sugar in honey so the yeast can eat it. Hope this helps!

Reply

45 dan July 2, 2013 at 5:33 pm

Thanks for your response kelly will the yeast eat all of the sugar because i’m a type 1 diabetic.

Reply

46 Cris July 4, 2013 at 7:14 pm

Yeast does indeed eat the sugar which it converts to CO2 and alcohol. Honestly though the small amount of honey needed to activate the yeast shouldn’t cause much of a problem even for a Type 1. If its still a concern cut the amount of honey in half or even by 75%. The yeast will still proof but it may take a while longer.

Reply

47 Lorain July 7, 2013 at 6:33 pm

Made a version of this yesterday and it is pretty yummy. Love the yeast taste I miss so much. As flax makes me nauseous I used chia seeds, in a slightly smaller amount. I also subbed 3Tbsp of tapioca flour for 3 of coco flour, don’t ask why, and it worked very well. I will make this often.

Reply

48 tara July 20, 2013 at 6:43 pm

Wow! i love love love your blog!! i am also a foodie loving 15-yearold with a passion for cooking!! keep up the good work!!

Reply

49 Kelly M July 27, 2013 at 2:50 pm

Thank you so much Tara!

Reply

50 Marianne Jannetti July 27, 2013 at 7:28 am

This will rise if you let it sit. I combined coconut flour and almond flour and reduced the flaxseed meal. My results was more of a wet dough..it did rise in the oven, but then sank in the middle. Didn’t cook enough. I will try again today, but it will rise if you let it sit for 1/2 hour.

Reply

51 Kelly M July 27, 2013 at 2:35 pm

Thank you for reporting back, Marianne!

Reply

52 Linda Parsons July 28, 2013 at 8:06 am

Hi there! I am interested in trying your bread recipe. Have you ever tried this in a bread machine? Do you think it would work? Also, do you have any idea the carb count for this bread? If you don’t think a bread machine would work, what size loaf pan do you think I should use? I assume you do not use a loaf pan from your pics. Does this bread rise while it is cooking or does it just have a yeasty taste?

Reply

53 Kelly M July 31, 2013 at 11:14 am

Hi Linda!

1. No, I haven’t tried this in a bread machine but I don’t see why it wouldn’t work.

2. I figure there ia about 1 gram NET carb per slice.

3. Perhaps and 8×4 loaf?

4. It rises a bit, but the yeast is mostly for the flavor.

Hope this helps!

Reply

54 Andrea August 5, 2013 at 5:45 pm

Hi!

I was wondering, if I didn’t want to use the egg white or replacer, how much more flaxseed meal could I use to give it the consitancy it needs?

Reply

55 Jen August 15, 2013 at 11:48 am

I bake a lot of bread and I am wondering why you dont let the bread rise before baking. Wouldn’t this make it lighter in texture?

Reply

56 Kelly M September 6, 2013 at 10:38 pm

Hi Jen! I like the way you think. In theory that would make sense, but letting this bread rise would do next to nothing because there are no grains. You are welcome to try it (others have, reporting little difference), but I’m not sure it will be worth the wait time. Please let me know how it goes if you do give it a try!

Reply

57 beaudaciousness August 17, 2013 at 8:34 am

OM freakin G!!! this looks faaaaaaaaaaaaaaaaabulous! I’m going to try my own substitutions, like maybe some rosemary for more savory fare (dunking in soup), and coconut palm sugar rather than stevia (cuz I just hate stevia)……

Reply

58 stacie August 20, 2013 at 9:14 pm

I made this tonight. Mine turned out crumbly and awful. The broiler made it black in 3 minutes too. I had such high hopes. Haven’t a clue what I did wrong.

Reply

59 Tessa September 5, 2013 at 9:50 pm

I just made this. It’s still warm on my counter and I’ve already scarfed 1/4 of the loaf…
Please don’t be weirded out when I say… I love you. Or maybe I just love your recipe. But either way, THANK YOU!! :-)

Reply

60 Kelly M September 30, 2013 at 9:59 pm

Haha. I love you too!

Reply

61 cindy September 7, 2013 at 5:19 pm

This looks amazing!! Love the pictures

Have you ever tried it in a bread machine??

Reply

62 Kelly M September 14, 2013 at 9:54 am

Thank you Cindy! I haven’t tried this in a bread machine, but I love the idea!

Reply

63 EILEEN September 7, 2013 at 6:17 pm

Hi. I would like to make this bread recipe for my sister who has serious health concerns with being a diabetic. Carbs have to be very limited. The recipe looked very good but it does not indicate carb count. If there is a way to calculate it , I would love to learn it. Thank you.

Reply

64 Kelly M October 11, 2013 at 6:52 pm

Love to your sister! There is about 1 gram net carb per slice.

Reply

65 erin September 11, 2013 at 10:31 pm

why do you need the yeast if it doesn’t rise? can you omit that and get the same result? also, is stevia necessary for a successful loaf of bread? thanks!

Reply

66 Kelly M September 13, 2013 at 8:39 am

Hi Erin! The yeast provides authentic flavor and a lightness to the texture (even without the rising), so I’m not sure you would want to leave it out. The stevia is fine to leave out, but you may want to add more sweetener. Hope this helps!

Reply

67 erin September 13, 2013 at 9:14 am

thank you! :)

Reply

68 cindy September 14, 2013 at 9:37 am

Im a little confused?? Only 3/4 cup coconut flour? I felt like it seemed like it needed additional flour of some sort. Maybe almond or??

Reply

69 Kelly M September 14, 2013 at 9:46 am

Sorry for the confusion Cindy! The flaxseed meal serves as additional flour in this recipe.

Reply

70 Cindy September 16, 2013 at 1:02 pm

Hi,

Have you tried to toast this bread? If so, how did it work? I love toasted sandwiches and was just wondering if you had tried toasting it?

Thanks,

Cindy

Reply

71 Kelly M October 4, 2013 at 6:39 pm

Yes, and I love enjoying this bread toasted!

Reply

72 dmzz September 29, 2013 at 6:39 pm

I have powder trader joe’s stevia. What is the packet to tsp conversion on that?

Reply

73 Kelly M October 11, 2013 at 6:52 pm

Hello! I really am not sure. Are there directions on the package?

Reply

74 Krystal October 4, 2013 at 12:29 pm

Do you think I could leave the dough in the fridge overnight to bake fresh in the morning?

Reply

75 Kelly M October 4, 2013 at 6:27 pm

Absolutely!

Reply

76 Linda October 8, 2013 at 7:12 am

How many carbs per slice?

Reply

77 Kelly M October 11, 2013 at 6:52 pm

Hi Linda! There is about 1 gram net carb per slice.

Reply

78 Jean October 13, 2013 at 8:42 pm

Kelly, you are just too awesome, cute and talented. I hope we don’t lose you to the commercial world too soon. Beyond your years with wit, I have to compliment you on your patience and kind responses.
Please give my best to your Mother along with many prayers.
You are so loved!

Reply

79 Kelly M November 2, 2013 at 6:10 pm

You made my week Jean. Thank you so so much for your kindness.

Reply

80 Jean October 14, 2013 at 10:17 pm

I love your recipes, please keep them coming.

Reply

81 Kelly M October 15, 2013 at 5:22 pm

Of course! Thank you!

Reply

82 Jean October 16, 2013 at 10:29 am

I just made this wonderful bread and love it. I can’t wait to make healthy cinnamon toast with it! Thank you.

Reply

83 Dorothy October 22, 2013 at 12:40 pm

hi
just read your recipe it looks great, like you i have been playing around with different recipes but i like yeast in my bread. this sounds great and i cant wait to try it out as i am diabetic,i do still eat bread but only because i cant find a low carb one i like the taste of . do you know how many carbs there are to one slice please. Great job by the way Dotti

Reply

84 Kelly M October 27, 2013 at 1:57 pm

Hi Dotti! There is about 1 net gram carbs per serving.

Reply

85 C.J. October 24, 2013 at 10:59 am

I appreciate the calorie & fat count, but what is the carb count? With the honey/brown rice syrup and applesauce/bananas, I am concerned as to what the carb count might be.

Reply

86 Kelly M October 27, 2013 at 12:41 pm

Hi C.J! There is about 1 gram net carb per slice.

Reply

87 Nicole October 27, 2013 at 7:04 pm

First of all, thank you so much for the patience you have for all of our questions. I am shocked by the # of people who ask a question you have already answered, only because they were too lazy to google the answer or scroll through the previous comments. You are too sweet!

Also, I’m boy sure if you know the answer to this but I HAVE done my due diligence in googling and still can’t find much about this so I thought you may have experience in all your testing. So…

Do you have any thoughts on using coconut flour with xanthan gum or vital wheat gluten? I am not GF obviously but have a tough time digesting the fructans in wheat flours. VWG is very high in protein and low in carbs while lending the binding that many GF breads lack. I am just curious about amounts/substitutions and if this would change the amount of liquid needed in coconut flour recipes. Thanks!

Reply

88 Anna October 30, 2013 at 4:06 pm

i made the bread, and did not like it. The taste of yeast or flax seed. And I have used both before in other recipes. I miss bread. But this was not a replacement or substitute. Back to google for me.

Reply

89 Kelly M November 1, 2013 at 5:20 pm

I am so sorry Anna! Can I help you troubleshoot?

Reply

90 Anna November 2, 2013 at 7:45 am

no, that’s alright. I am trying to find a bread recipe that even if does not taste like bread, at least behaves like bread. Coconut flour is too dry and almost all recipes are too sweet. It is easily broken, so toasting it is hard, and eating cold from fridge is not tasty. Almond flour is not healthy- http://empoweredsustenance.com/avoid-almond-flour/. And few times I ate it-in a dessert, it was a waste of a dessert. Rice flour also requires too many eggs, and unlike coconut flour, it does not cover up the taste and smell of eggs, so on a 3-4 day the bread tastes/smells like cold omelet. Not goods either. I have tried coconut with bananas, but it comes out too sweet. Any other recipe required to many ingredients in too small of quantities. It’s too expensive to experiment. I absolutely hate that people have turned healthy food into a fab and charge so much money for it.

Reply

91 Courtney December 27, 2013 at 12:32 pm

Hello!

First – I must say I absolutely love your website. I’ve been following it for a while and I love it. Not only are your recipes divine, but you are so creative and you are an incredibly talented writer! Keep it up – the world has big things for you my dear!

This looks great and I’m excited to try it. But I’m curious, I’m a big fan of Oat Flour – do you think it would work to sub for some/all of the coconut? Don’t get me wrong – I’ve got nothing against coconut flour. I’ve just been loving the oat flour lately.

Thanks!

Reply

92 Jack H. - Illinois December 30, 2013 at 12:37 pm

I was impressed (kinda) until I saw your tub of Earth Balance “Buttery” spread
Yuck take a look at the ingredients – far far from natural pure butter from grass fed cows – check this out
http://healthimpactnews.com/2013/sweden-becomes-first-western-nation-to-reject-low-fat-diet-dogma-in-favor-of-low-carb-high-fat-nutrition/

FAT TRULY IS ONE OF THE MOST HEALTHY FOODS YOU CAN EAT

Reply

93 Nadine January 23, 2014 at 6:03 am

Hi Kelly,
do you have any idea what I can use instead of flax seeds, chia seeds or psyllium husk to stick the bread together? My boyfriend has had an intestinal obstruction as a kid and now he always gets diarrhoea when eating one of these thinks (also in small dosages like one slice of your bread – we tried it two times).
Apart from that it is the best paleo bread we ate in the last two years! I like it baked with hay milk cheese and some bacon on it.

Nadine

Reply

94 Kelly M February 1, 2014 at 9:38 am

I wish good health to you and your boyfriend! Th Ener-g egg replacer I used in this recipe is free of those ingredients. It’s fabulous stuff!

Reply

95 Holly January 24, 2014 at 4:07 pm

Hey!! I’m wondering can I use extra flax or flax eggs for this recipe cause i can’t find a egg replacer?!?!? Help!!!

Reply

96 Kelly M January 24, 2014 at 11:00 pm

Hey Holly! I haven’t tried flax egg replacer so I can’t really vouch for it… You can get Ener-gegg replacer online though, and I absolutely love the stuff. I get mine at iherb.com (coupon code EFI540) or Amazon. Good luck!

Reply

97 Molly January 26, 2014 at 10:02 am

This bread looks great. I don’t know if you’ve been informed of this already, but I just wanted to point out that baking powder is not paleo because it has cornstarch in it. Please use baking soda for paleo recipes.

Reply

98 Kelly M February 1, 2014 at 9:35 am

Thank you so much for the heads up Molly! If you are paleo, please use a paleo friendly baking powder in this recipe.

Reply

99 Clare February 24, 2014 at 8:09 pm

I tried your bread recipe tonight and it turned out great. It had a nutty taste. I am in love with your site and all your recipes look great. Thanks for sharing all your information and recipes.

Reply

100 Kelly M March 9, 2014 at 9:27 pm

I am so glad you enjoyed the bread Clare!

Reply

101 Adrienne Sykes March 7, 2014 at 3:18 pm

I don’t understand, this recipe is full of liquid. How do you knead a bowl of slop? Are the consistencies of coconut flour and flaxseed correct?

Reply

102 Kelly M March 9, 2014 at 1:14 am

Hi Adrienne! The coconut flour is very absorbent, so the dough is not liquidy at all.

Reply

103 Cat March 11, 2014 at 2:35 pm

I replace 1/4 of the coconut flour with 1/4 cup of almond meal. It’s in the as I type. I took a picture of it before it went into the oven but I can’t paste it here. I’ll update you on the taste. By the way, the smell of baker’s yeast again…heavenly!!!!

Reply

104 Cat March 11, 2014 at 2:37 pm

I meant to type it’s in the oven as I type..

Reply

105 Cat March 11, 2014 at 3:11 pm

So it’s done. Looks and smell fantastic! However, I’ve never really liked the taste of flaxseed and flaxseed flavour is a bit strong. I’m going to tweek the dry ingredients to 1/4 c flaxseed meal, 1/4 c almond flour, and 1/2 c coconut flour and see how that works.

Reply

106 Kelly M March 28, 2014 at 10:19 pm

I hope you enjoy the bread Cat! Please do let me know how the next version goes.

Reply

107 joy March 16, 2014 at 2:24 pm

You definitely have a future in this area. I love your recipes and enjoy your psts

Reply

108 Yvonne (Bread Fun) March 23, 2014 at 5:46 pm

Awesome website the Gluten Free, Dairy Free, Grain Free/Vegan Bread. I am looking for gluten free recipes . My doctor wants me to change what I eat. I love your recipes and going to try some of them. Your site is informational, explains the recipes in detail, easy and simple. Great site Thanks!!!!

Reply

109 Kelly M March 28, 2014 at 9:59 pm

Thank you so much Yvonne! Lots of luck on your health journey!

Reply

110 Booklover1284 March 29, 2014 at 9:03 am

The recipe looks wonderful, and I will try it in the bread machine today.

However, I am sorry, but I think your carb count is off. For 24 slices there would be 1 carb for just the banana, as a medium size banana has 24 carbs. The coconut flour yields about 1.5 carbs per slice. Add the honey adds 1/2 carb per slice. So by my calculations you net 3 carbs per slice. Not bad, but three times what you stated. How did you do your calculations?

Reply

111 Kelly M April 14, 2014 at 6:51 pm

Hello! I am sorry about the confusion. I calculated the carbs with applesauce, and technically the honey is eaten by the yeast. Hope this helps!

Reply

{ 5 trackbacks }

Previous post:

Next post: