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)


  • 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


  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.




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!




Leave a Comment

{ 157 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


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!


3 Amy January 25, 2014 at 9:02 am

Hi, what’s the fat content and fiber per slice? Thanks!!


4 Kelly M June 17, 2014 at 3:20 pm

Hi Amy! There are 2 grams of fiber and 1.6 grams of fat of slice.


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

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


6 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!


7 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.”


8 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.


9 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?


10 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?


11 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 :)


12 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!


13 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!)


14 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. :)


15 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.


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

You are the sweetest! <3


17 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.


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

You made my smile so hard. Thank you!


19 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. :)


20 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!


21 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?


22 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.


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

And yes, low-medium setting. ;)


24 Jay April 16, 2013 at 12:03 pm

24 slices? Are you kidding me??


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

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


26 Maddy April 16, 2013 at 9:17 pm

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


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

I tried it with egg replacer. Held up beautifully!


28 pip April 22, 2013 at 2:02 pm

What about 2 egg whites instead of 1 whole egg?


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

What a yummy looking bread!


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

Why thank you dear!


31 Felicia April 21, 2013 at 2:08 pm

Hi I’m always keeping my eyes open for new bread ideas so I can’t wait to try this one since it uses coconut and especially yeast. My current fav is the Wheat Belly basic bread which uses almond and garbanzo flour. He also suggests using a tbsp of xylitol (a possible replacement for your stevia?) which gives it all a nice browned exterior. I have a bread machine and was wondering if doubling is viable? Thanks so much for sharing :)


32 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. ;-)


33 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.


34 Shamime May 3, 2013 at 12:24 am

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


35 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?


36 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!


37 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.


38 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!


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

Please keep us in the loop!


40 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?


41 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!


42 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!


43 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!


44 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…


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

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


46 dan July 1, 2013 at 4:05 am

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


47 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!


48 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.


49 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.


50 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.


51 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!!


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

Thank you so much Tara!


53 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.


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

Thank you for reporting back, Marianne!


55 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?


56 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!


57 Andrea August 5, 2013 at 5:45 pm


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?


58 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?


59 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!


60 castaly lombe August 16, 2013 at 8:01 pm

Hi There,
Could I substitute flaxseed for almond meal?
Could I substitute Stevia for coconut sugar? and how much?
THank you
Castaly Lombe


61 Kelly M July 27, 2014 at 11:08 am

Hi Castaly! I haven’t tried subbing flaxseed for almond meal, but coconut sugar should work very well.


62 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)……


63 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.


64 Gina Harris September 3, 2013 at 9:46 am

Hi! Your bread looks great, but how many carbs per slice or per the whole thing? I’m wheat-free and on a low carb diet and this is key…but I miss a little bread in the mornings! Thanks so much.



65 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!! :-)


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

Haha. I love you too!


67 cindy September 7, 2013 at 5:19 pm

This looks amazing!! Love the pictures

Have you ever tried it in a bread machine??


68 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!


69 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.


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

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


71 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!


72 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!


73 erin September 13, 2013 at 9:14 am

thank you! :)


74 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??


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

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


76 Cindy September 16, 2013 at 1:02 pm


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?




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

Yes, and I love enjoying this bread toasted!


78 dmzz September 29, 2013 at 6:39 pm

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


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

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


80 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?


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



82 Linda October 8, 2013 at 7:12 am

How many carbs per slice?


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

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


84 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!


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

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


86 Jean October 14, 2013 at 10:17 pm

I love your recipes, please keep them coming.


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

Of course! Thank you!


88 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.


89 Dorothy October 22, 2013 at 12:40 pm

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


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

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


91 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.


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

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


93 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!


94 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.


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

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


96 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.


97 Courtney December 27, 2013 at 12:32 pm


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.



98 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



99 DeWitch December 30, 2013 at 4:32 pm

Looks good:)
Wonder what the carb count is.
We do GF and low-carb and don’t bother with calories.


100 Kelly M June 17, 2014 at 7:05 am

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


101 DeWitch June 17, 2014 at 7:31 am



102 Marjorie Dennison January 7, 2014 at 11:46 am

thanks so much for the BREAD recipe!! Some of the bought breads must have something else in them as don’t agree with my tummy. Well, have numerous allergies so… Will try this week as soon as have all ing. Hope life is going well with you, Kelly


103 Ann Daly January 7, 2014 at 1:41 pm

How many carbs is in one slice of this bread. I will look forward to hear from you
Best Regards
Ann Daly


104 Kelly M June 16, 2014 at 4:44 pm

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


105 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.



106 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!


107 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!!!


108 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!


109 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.


110 Molly January 26, 2014 at 8:30 pm

So I tried making this bread today and it did not turn out well, but I am new to grain-free vegan baking. I live at high-ish altitude so maybe I need to adjust for that? I made my own corn-free baking powder with 2 parts cream of tartar and 1 part baking soda. I also used honey, egg replacer, and applesauce. The bread turned very brown and crackly on the outside and was raw dough on the inside, and it had a funky flavor. Perhaps I didn’t sweeten it enough. I may try this again, but substitute some almond flour and tapioca flour to give it a different flavor. Also, the step with spraying oil at the end, is that just to grease the pan or was I supposed to spray the bread?


111 Kelly M July 27, 2014 at 5:37 pm

Hi Molly! I think some more baking powder would fix the rising problem, but I wonder what is causing the flavor issue? Did you make any substitutions?


112 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.


113 Julie L February 10, 2014 at 3:24 pm

My bread did not rise and according to your picture, yours didn’t either…so why use the yeast? It lacks a pizazz …..what can I add to it to make it sweeter and MUCH higher?


114 Lana February 24, 2014 at 10:09 am

How many carbs per serving ?


115 Kelly M June 15, 2014 at 1:17 pm

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


116 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.


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

I am so glad you enjoyed the bread Clare!


118 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?


119 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.


120 ken March 11, 2014 at 9:07 am

I love your recipe the bread is wonderful the only problem is is that according to your recipe there is actually too much water when you follow your recipe as listed exactly the bread dough is very watery and there’s not there’s way too much water as compared to your picture that you show up the bread dough being a nice dog out please let me know if ifthe correct amount of water are liquid to add to make the dough the way you show in your pictures thank you so much can


121 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!!!!


122 Cat March 11, 2014 at 2:37 pm

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


123 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.


124 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.


125 Wynne March 16, 2014 at 8:03 am

Hi! Wow, tons of comments. One thing is still not quite clear to me…

I have tried flax seeds in a cracker recipe, and every time, the things are nice and crackery, but taste like fish. I think it’s the omegas in the flax or something. I don’t know whether it’s my flax seed, how I’m cooking it, or my sensitivity to fishy baked goods, but I now leave out the flax and use more almond meal and sunflower seeds and they’re great.

In short, I really don’t want my bread to taste like fish…What exactly is the function of flax seed in this recipe, and what can replace it? Is it a binder? Can I not just use something like almond meal or sunflower seeds? Can you pinky promise me if I use flax, it won’t taste like fish???

Also, the internet has left me hanging about this flax-fish thing…anyone else know what I’m talking about?


126 Kelly M June 29, 2014 at 9:14 pm

Hello! The good news is that I’ve dealt with flaxseed quite a bit and not once has it tasted like fish, pinky promise. So I think you’re good! Good luck!


127 joy March 16, 2014 at 2:24 pm

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


128 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!!!!


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

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


130 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?


131 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!


132 Hannah April 28, 2014 at 1:19 pm

Just wondering where you got the nutritional info/calorie count? I just tried it for the first time a couple days ago and loved it! But I’m definitely curious to find out the source for calories and carb.



133 Kelly M May 16, 2014 at 5:57 pm

Here is a post on how I calculate calories.


134 Rev. Glyn Ruppe Melnyk May 3, 2014 at 6:49 am

Hi Kelly,
this looks terrific and is exactly what I am looking for. I am making it today for use as communion bread in my parish tomorrow. I will let you know how it turns out.


135 Kelly M June 15, 2014 at 4:46 pm

Wow, I’m so honored. Please do let me know how it goes!


136 chris May 5, 2014 at 7:28 am

Does this have just 3/4 c flour of any kind. It seems like it can’t make a whole loaf. Just wanted to check if something was missing before I made it. It looks and sounds great.


137 Kelly M June 15, 2014 at 8:17 pm

Hi Chris! Worry not! Coconut flour is very absorbent, so 3/4 cup is just right.


138 Mary Turner May 7, 2014 at 8:23 am

Just made this bread, absolutely delicious! Very like Irish soda bread. Since I am in Ireland I converted the recipe to grams and calculated 48 calories per slice. I’m wondering if I did something wrong. Also it didn’t seem to rise as much as in your pictures. Any chance you could weigh the ingredients the next time you make it please????


139 Kelly M June 18, 2014 at 11:08 am

So sorry for the confusion Mary! Here is a post on how I calculate calories. I hope that helps!

As for the rising, I wonder if yeast packets are the same size in Ireland as they are here. I’ll have to invest in a food scale!


140 Julie June 3, 2014 at 10:34 am

This morning, before my kettle whistled thus initiating the caffeine boost I needed, my 6 year old was singing Black Sabbath’s Iron Man and the 2 year old was throwing a fit because he was mad that I turned off the TV. After delivering the big kid to school, I came home and made this bread to set things right in my world once again (bread makes everything better). Being a gluten free vegan is a real challenge and I do miss good bread. This is really nice although I either undercooked it a bit or perhaps using more flax/water instead of egg/egg replacer was too over the top. At any rate, it’s still very good. BTW, I also cut lots of stripes in the top of the bread so it would be easier to slice after it was baked. I have a bad habit of ruining the crusts on my breads when I can’t get my knife through. It worked great. Thanks for working out this great recipe. I wonder if it’ll last the whole day in my kitchen. :)


141 Kelly M June 29, 2014 at 9:09 pm

Wow, you’re a busy lady! I hope the bread is helpful in the mornings. :)


142 barbara June 6, 2014 at 8:14 am

I would like to find a recipe for Lo-carb, gluten free tortillas and pita bread.


143 Catrisse June 24, 2014 at 8:21 am

Can you tell me what the carb count per slice is? Type 1 Diabetes. Thank you.


144 Kelly M June 24, 2014 at 1:29 pm

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


145 Brian July 11, 2014 at 6:08 am

I wish my 15 year old could cook. She tried to burn down our house last month by boiling noodles and then forgetting about it. The house smelled for weeks and all the fire alarms went off. That pan had a black permanent crust on it and had to be trashed. It looked like Cheech and Chong had one heck of a party, but smelled like burnt chemicals from a Chinese factory. She is one of them girls that makes all A’s in advanced classes, but is as clumsy as hell. You could put her up there with Jerry Lewis in the movie “The Mad Scientist”.


146 Angela July 13, 2014 at 5:20 am

If you use eggs instead of the Ener-g egg replacer does it change the nutrition facts at all?


147 Kelly M July 15, 2014 at 1:29 pm

Hi Angela! Eggs have 80 calories each while the egg replacer has 15 calories per egg equivalent.


148 Karin July 14, 2014 at 2:05 pm

I cannot wait to try this recipe!


149 Kelly M July 15, 2014 at 1:23 pm

I hope you enjoy it Karin!


150 Phil July 21, 2014 at 6:53 pm

I tried making your bread today… I had to add an extra cup of flour after everything else as it was way to wet otherwise… nothing like the dough in your photos and I had followed your recipe. It did turn out fairly well, though…


151 Kelly M July 27, 2014 at 11:32 am

Hi Phil! I am very sorry this didn’t work out for you like it should. I have made this dough many times but have never had this problem. My suggestion would be to stir in half the almond milk, and if it’s too dry, then stir in more almond milk just a bit at a time and stop when you have a not-too-wet dough. Good luck! I’m glad adding more flour seemed to work though…


152 Scissorhands July 27, 2014 at 5:51 am

When I followed your ingredient measurements, I ended up with a sloppy mixture, it did not resemble a dough at all


153 Kelly M July 27, 2014 at 11:30 am

Hello! I am very sorry this didn’t work out for you. I have made this dough many times but have never had this problem. My suggestion would be to stir in half the almond milk, and if it’s too dry, then stir in more almond milk just a bit at a time and stop when you have a not-too-wet dough. Good luck!


154 Cheri DeGregory July 28, 2014 at 7:31 am

I have followed this recipe to the letter twice and it just doesnt come out right. First of all the dough comes out too soft to form, and surely cant be neaded. Ive tried adding 1/4th cup coconut flour to the recipe, still doesnt need neaded. Came out ok but not like your picture thats for sure. Can you advise? ( Easy Healthy Yeast Bread that isnt so easy )


155 Kelly M July 31, 2014 at 6:19 pm

Hi Cheri! I am so sorry this didn’t work out for you. I would cut the water from 1/2 to 1/4 cup and see if that helps. Good luck!


156 laurie G August 16, 2014 at 4:03 pm

This bread was about the worst bread I have made. I was crumbly and to dense and then yeast was just a waste. Oh well, guess I now have breadcrumbs. Not going to waste it.


157 Kelly M August 20, 2014 at 3:59 pm

I am so sorry these didn’t work out for you! Can I help troubleshoot?


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