Gluten-Free Flaxseed Coconut Bread

Ingredients

• 2 cups (about 224 g)flaxseed meal
• ½ cup (about 56 g)coconut flour
• 2 teaspoons (about 8 g)baking powder
• ½ teaspoon (about 2.5 g)salt
• 5eggs, beaten
• 5 tablespoons (75 ml)coconut oil, melted
• 1 cup (240 ml)water
• 1 tablespoon (15 ml)honey

Instructions

1. 1

   Prepare the pan

   Heat the oven to 177°C (350°F) and grease a 23 × 13 cm (9 × 5 in) loaf pan with coconut oil.

2. 2

   Mix dry ingredients

   Put the flaxseed meal, coconut flour, baking powder and salt in a large bowl. Whisk until evenly combined.

3. 3

   Make the batter

   Add the beaten eggs, melted coconut oil, water and honey. Whisk until the batter is thick and uniform.

4. 4

   Fill the pan

   Spoon the batter into the prepared loaf pan and smooth the top with a spatula.

5. 5

   Bake the loaf

   Bake for 40 minutes, until a toothpick inserted in the centre comes out clean.

6. 6

   Cool completely

   Let the loaf cool completely before slicing.

7. 7

   Store the loaf

   Keep it in an airtight container in the refrigerator for up to 1 week, or freeze it for up to 3 months.

What is flaxseed coconut bread?

This is a compact, gluten-free loaf built around flaxseed meal and coconut flour rather than wheat flour. It is a modern style of quick bread, using baking powder for lift instead of yeast and rising time.

Flaxseed gives the loaf its hearty character, while coconut flour absorbs plenty of moisture. Eggs help bind the mixture, making a slice that can be toasted or served with either sweet or savoury accompaniments.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2520 calories, 84g protein, 117g carbs, 205g fat.

With the supplied serving count of 1, the estimate represents the whole loaf: flaxseed meal and coconut flour contribute most of the fibre and some protein, while eggs add protein and coconut oil supplies much of the fat. For a more balanced plate, serve a slice with a protein-rich topping such as hummus and some vegetables.

Choosing the ingredients

Flaxseed meal: Use finely ground flaxseed so it combines evenly with the other dry ingredients. Coarser meal can make the crumb feel more textured.

Coconut flour: Measure it carefully, as it absorbs liquid readily. The water and eggs are important for bringing this flour-heavy batter together.

Coconut oil: Melt it before mixing so it distributes through the batter instead of forming firm pieces.

Getting a smooth batter

Dry mix: Whisk the flaxseed meal, coconut flour, baking powder and salt thoroughly before adding the wet ingredients. This helps prevent pockets of baking powder or salt.

Wet mix: Add the beaten eggs, melted oil, water and honey, then whisk until no dry patches remain. The finished mixture should be thick rather than pourable.

Baking and checking for doneness

Pan shape: A 23 × 13 cm loaf pan gives the batter room to bake evenly. Smooth the surface before it goes into the oven so the loaf has a level top.

Doneness: Start checking at 40 minutes with a toothpick in the centre. It should come out clean; if batter clings to it, return the loaf to the oven and check again shortly afterwards.

Why cooling matters

The loaf needs to cool completely before slicing. Its dense, moist crumb firms as it cools, so cutting it warm can make slices crumble or seem gummy.

For neater slices, use a sharp serrated knife and a gentle sawing motion. Toast slices after cutting if you want a firmer surface.

Serving ideas

Sweet toppings: Toast a slice and spread it with berry chia jam, honey or another fruit preserve. The loaf's mild flavour suits toppings with a little sweetness.

Savoury pairings: Serve it with creamy hummus or alongside carrot soup. Toasting helps the slices hold up well under spreads and dips.

Recipe notes & tips

• Whisk the dry ingredients well before adding the wet mixture.
• Use finely ground flaxseed meal for a more even crumb.
• Scrape the sides of the bowl as you mix so no dry flour is left behind.
• Smooth the batter in the pan to help the loaf bake evenly.
• Let the loaf cool fully before cutting, even if the crust looks ready.
• Toast slices to make them sturdier for spreads.

Variations

• Add seeds: Fold a small handful of pumpkin or sunflower seeds into the batter for extra crunch.
• Use maple syrup: Replace the honey with the same amount of maple syrup for a different sweetness.
• Add herbs: Stir chopped rosemary or thyme into the batter for a savoury loaf.
• Bring in spice: Add ground cinnamon for slices that pair well with fruit spreads.
• Make it citrusy: Mix a little finely grated lemon zest through the wet ingredients.

Common mistakes to avoid

• Skipping the dry whisk: Unevenly mixed leavening can leave bitter pockets; whisk the dry ingredients thoroughly.
• Adding unmelted oil: Solid pieces may not distribute through the batter; melt the oil first.
• Expecting a pourable mixture: Coconut flour absorbs liquid, so the batter should be thick.
• Slicing while warm: The crumb may break apart; wait until the loaf has cooled completely.
• Relying only on the crust: The centre may still be underbaked; check it with a toothpick.

How to store

Store the cooled loaf in an airtight container in the refrigerator for up to 1 week. Freeze it for up to 3 months, ideally in slices, and thaw before serving; toast or warm slices to reheat.

Frequently asked questions