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

Filed Under: Applesauce, Banana, Bread, Breakfast, Coconut Flour, Eggs/Egg Whites/Egg Replacer, Gluten Free, Grain Free, Low Carb, Paleo, Recipe Makeover, Stevia, Sugar Free, Uncategorized, Under 50, Vegan

By 225 Comments Jump to Recipe

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.

 

 

Yield: 24 slices

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

Notes

I used honey, applesauce, and regular flaxseed meal.

7.8.1.2
229
https://www.foodiefiasco.com/easy-healthy-yeast-bread-paleolow-carbgrain-freegluten-freevegan/

Nutrition

Calories: 30 cal
Fat: 1.6 grams g
 

 

 

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!

 

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Comments

  3. 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

      • 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

  4. 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

  7. 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

  8. 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

  15. 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 :)
    Reply

  16. 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

    • 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

  18. 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

  19. 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

      • 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

  21. 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

  22. 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

    • 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

  23. 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

        • 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

  25. 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

  26. 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

  27. 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

  28. 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

    • 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 8x4 loaf? 4. It rises a bit, but the yeast is mostly for the flavor. Hope this helps!
      Reply

  29. 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

  30. 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

    • 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

  32. 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

  33. 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

  34. 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. Gina
    Reply

  35. 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

  37. 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

  38. 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

  39. 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

  40. 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

  44. 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

  47. 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

  48. 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

  49. 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

  50. 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

      • 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

  51. 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

  52. 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

  54. 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
    Reply

  56. 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

  57. 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

  58. 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

    • 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?
      Reply

      • 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?
        Reply

  59. 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?
    Reply

  61. 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

  62. 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

      • Hi! I'm new to paleo baking and was very excited to try this recipe, but I think I may have done sometihng wrong, b/c the dough is more like batter. Very wet and not kneadable. I did have trouble w/ my yeast, it did not bubble/activate. Would that contribute to a very wet "dough"? Thanks very much!
        Reply

  63. Hello!!! 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 Ken
    Reply

  64. 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

      • 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

  65. 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?
    Reply

    • 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!
      Reply

  67. 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

  68. 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

  69. Hi, 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. Thanks!!
    Reply

  71. 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.
    Reply

  72. 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????
    Reply

  73. 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. :)
    Reply

  76. 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".
    Reply

  79. Hi, 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... Thanks, Phil
    Reply

    • 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...
      Reply

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

    • 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!
      Reply

  81. 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 ) Cheri
    Reply

  82. I am going to try this today. However, I wanted to know if you think egg whites would work in this recipe? I try not to use whole eggs too much for health reasons. I am going to try this today as it is much lower calorie than my almond meal bread.
    Reply

  83. LOL! you are one funny crazy kid but I love reading your post. It is so good to hear that you love your mom so much that is so precious. I lost mine to cancer last year and miss her dearly so glad to hear that someone is cherishing their mother and spends quality time with her.
    Reply

  84. 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.
    Reply

      • Well from what I was able to see in the pictures it seems like the bread is supposed to come out kinda dense. I could be wrong since I haven't had a chance to make it yet and it might be awhile as things like coconut flour can be kinda pricey. And as far as the Ener-G egg replacer I've heard that it has a weird taste and sometimes makes the things it gets used in also taste weird. Presuming that the eggs are being used as binder only then you could simply mix together 1 tbsp of chia seeds and 3 tbsp. of water for each egg (in this case 1/4 cup chia seeds and 3/4 cup water and let it sit till you get something that looks like seeds suspended in a clear gel)
        Reply

  86. I made this bread and it is too sweet and inside it feels like it is not thoroughly cooked, it feels wet. I followed the recipe 100% It tastes as if it is full of sugar
    Reply

  87. This bread is wonderful! I make it all the time. I recommend people your website all the time if they are looking for a better healthier life style. Amazing website!
    Reply

  88. hi! mine got soo liquidy... i had to put it into a bread tin. also i could not get 24 pieces out of this recipe can you help me?
    Reply

    • Hello, Joan! Yes, the applesauce or banana is absolutely necessary! They are what brings moisture to the bread as a healthy replacement for oil. Hope that you are able to make this recipe in the near future:-)
      Reply

  91. Hi pip, How many carbs are in this wonderful looking bread? Sorry if that has already been asked, but no time to read all the posts in search of the answer. Also, do you know of any grains that have no carbs at all that are suitable for bread making? Thanks ever so Donna
    Reply

    • Hi Donna! No worries, we understand your busy schedule are more than happy to do the searching for you! This bread has about one net carb per slice. Sadly to say, there are no grains with absolutely no carbs that I know of. That would be one wonderful loaf of bread, though! Perhaps we can invent our own; I say a laboratory meet-up is in order! Until then, some good low-carb grains that likely are suitable for bread baking (besides this beauty of a recipe) include quinoa, bulgur wheat, and oats. Enjoy:-)
      Reply

  93. I'm sure it is delicious but that seems like a lot of calories for such a tiny slice. Still looks good though !
    Reply

  94. I am not sure I could get 24 slices out of this b/c they would be very small slices. This whole loaf of bread by my calculations has 967.5 calories and that was using egg beaters and my coconut flour has 45 cal for 2 Tbl. This seems awfully high for such a small loaf of bread. I am wondering if you really need that much Flax or if I could cut down the amount????
    Reply

  95. I made this bread today and the taste is wonderful however I wasn't able to knead the dough as it wasn't solid enough. I measured out all the ingredients and not sure what I did wrong. I had to pour be batter into a loaf pan and although a bit soft still turned out pretty good. Any idea why this might be? Thanks.
    Reply

  97. hi! sorry if this has been answered and I missed it...but could you do the flax egg instead of the egg replacer? thanks!
    Reply

  98. Hi Kelly. I loved your descriptions at the beginning of your page. What a hoot. Great sense of humor! I saw somebody asked about a bread machine and wondered if you would need to double the recipe because of the small amount of batter produced in the original recipe. What about that? Inexperienced!
    Reply

    • Thank you for your kindness Burch! I love the idea of doubling the recipe and making it in a bread machine. How resourceful! I haven't done it myself so I don't know for sure if it would work. If you do give it a try, can you let me know how it goes?
      Reply

  99. Hi. I admire your patience as people don't read prior comments and keep asking the same quedtion/s - and you graciously answer. Just a note. Kneading is a process that allows gluten bonds to form. Since this is Gluten Free, there is no reason to knead whatsoever. Kneading MAY actually force the air bubbles OUT, resulting in smaller final product. Gluten free bread does not need to be kneaded, and gluten free only has one rise (ie., no punch, shape, and second rise). Therefore, I would avoid messing with the dough. Also, adding xantham gum provides some strength that gluten normally would - such that a mixture can hold air bubbles inside. This might allow the bread to rise some, and not just fall when it comes out. If I try this with xantham gum, no kneading, and time to rise, I will report back. I do not have flaxseed meal on hand, because I don't prefer it. I MAY try oat flour- but will Google what has similar properties to flaxseed meal first. Thanks for the recipe!!
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  100. Note: some comments refer to flaxseeds. I am not sure, but maybe some people are getting different results because they are using actual flaxseeds rather than flour (meal) ground from flaxseeds?
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  101. Can I substitute butter or oil for the bananas or applesauce? In my old "low Fat" daze.. I subbed applesauce for oil... Love your site and recipes with pictures.
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  102. I'm excited to give this recipe a try - after I buy flaxseed meal. I wanted to comment re some of the questions people were asking. First, gluten free bread can rise with yeast. You need to add xantham gum to replace the bonds of gluten, in order to hold air bubbles inside. Also, since it is so difficult to keep the air in GF bread, I would probably not let the yeast bubble BEFORE adding other ingredients. Instead, just let the yeast sit in warm water for 5 minutes before adding the other ingredients. Also, when making GF bread, kneading will push air bubbles out. Kneading is necessary in gluten-containing breads to create the bonds between gluten strands - BUT since there is no gluten here, kneading has no purpose. Gluten free breads are usually wet, sticky batters - usually more like a cake batter. Where people are having different moisture levels - this is probably attributable to the brand of coconut flour, because different brands absorb differently. With coconut flour, in some recipes, it is best to let the batter rest for 10 minutes before baking - to allow the coconut flour to thicken/ absorb the moisture. (And to determine if need to add more coconut flour - but GF free yeast bread should not be stirred again after rising for awhile because air bubbles will be lost). Gluten free bread should rise once - in the pan or after already shaped. Do not punch down or shape after rising, because GF bread will not rise twice. If final product is too dry or crumbly, you may need to add a few teaspoons of oil next time. (Applesauce appears to be used instead of oil here, and can be drying.) Last, the scoring of an X is usually done very deeply to allow a dense bread to cook all the way through in the middle. Think Irish Soda Bread. However, it is a cute look regardless! Cut prior to allowing bread to rise, or the air bubbles will be allowed out. I hope some of this is helpful. Note: baking soda will cause bread to rise in place of yeast, but ONLY if xantham gum is added.
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  103. No one seems to have posted breadmaker results, so I decided to try it on my GF Setting. It is moist, and flavorful on the inside, nicely toasted on the sides and crumbly on top. Used honey, Apple Sauce, real eggs and real sugar. The small loaf was cut into 16 slices, and "My Fitness Pal" app says nutrition per slice is as follows: Calories 79, Fat 4.2, Carbs 6.1, protein 3.2, Fiber 2.9. Flax flavor is very prominent, and goes nicely with Peanut butter. While this deffinilty isn't my most favorite GF Bread I've made in my breadmaker, there is a lot of goodness in a small slice!
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  104. Hey! I know I've been commenting a lot but here's an important one:) Is it possible to just ground up flaxseeds and use that in this recipe? Can I use Walden Farms sugar free calorie free maple syrup in place of brown rice syrup?
    Reply

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  1. [...] is extremely excited about her Easy Healthy Yeasty Bread, so I know it’s got to be good. It’s Paleo, Gluten and Grain-Free, Vegan and only 30 [...]
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