Flourless Bread

This flourless bread is gluten free, grain free, dairy free, egg free, and vegan. It’s quick and easy to make. This high fiber bread recipe is perfect for sandwiches and toasts up nicely.

What to serve with this flourless bread

Spread a few cloves of this mouthwatering roasted garlic confit on the bread. It’s easy to make and so delicious.

A loaf of flourless bread with two slices cut on a white plate.

Key ingredients in this high fiber bread recipe

This flourless bread recipe calls for psyllium husk powder. Psyllium husk powder is derived from the seeds of the Plantago ovata plant. It’s known for its high fiber content and ability to enhance the texture of gluten-free and low-carb baked goods. Psyllium husk powder may be tricky to find at grocery stores, but many health food stores carry it or you can purchase it online.

Almond flour and coconut flour combine to give this high fiber bread a hearty, satisfying texture. This bread requires both types of flour to achieve the right texture so I don’t recommend substituting or omitting either of them.

Ground flaxseed is another high fiber ingredient that improves the texture of this bread. I like to purchase mine already ground, but you can buy whole flaxseed instead and grind it yourself using a blender, food processor, coffee grinder, or spice grinder if you prefer. Flaxseed is available at many grocery stores these days.

How to make it

This high fiber bread recipe is quick and easy to make. Start by adding the almond flour, coconut flour, ground flaxseed, psyllium husk powder, baking powder, and salt to a large mixing bowl, then mix well.

Dry flourless dough ingredients in a glass mixing bowl.

Next you’ll add the warm water, olive oil, and apple cider vinegar to a separate bowl, then mix well.

Wet ingredients for low-carb bread in a glass bowl.

Add the wet ingredients to the dry ingredients, then knead for 2-3 minutes or until a firm dough has formed.

A ball of low-carb vegan dough in a glass bowl.

Preheat the oven to 375 degrees Fahrenheit and let the dough rest for at least 10 minutes while the oven is preheating. Next you’ll transfer the dough to a medium sized loaf pan (my pan is 9.25 x 5.25 x 2.75 inches) lined with parchment paper.

Raw bread dough in a metal loaf pan lined with parchment paper.

Bake at 375 degrees Fahrenheit for 55 minutes or until a toothpick inserted into the center of the bread comes out looking clean.

A freshly baked loaf of low-carb bread in a metal loaf pan lined with parchment paper.

Let the bread cool off for at least two hours before removing from the pan and slicing.

Optional additions

Add two tablespoons of sesame seeds, poppy seeds, sunflower seeds, and/or pumpkin seeds, to this high fiber bread, if desired. You can mix them in along with the dry ingredients.

Storage and freezing

Store this flourless bread in an airtight container in the fridge for up to five days or in the freezer for up to six months.

A loaf of vegan low carb bread with two slices cut.

More gluten-free baking recipes to try

A loaf of flourless bread with two slices cut on a white plate.
4.38 from 29 votes
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Flourless Bread

This flourless bread is gluten free, vegan, grain free, and much lower in carbs than wheat bread. This delicious high fiber bread recipe is perfect for sandwiches and toasts up nicely. It's quick and easy to prepare.
Course Breakfast, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 2 hours
Total Time 3 hours 15 minutes
Servings 12
Calories 299.4kcal

Equipment

  • Medium sized loaf pan
  • Parchment paper

Ingredients

  • 2 cups almond flour
  • 2 cups warm water
  • 1/2 cup coconut flour
  • 1/4 cup ground flaxseed
  • 1/4 cup psyllium husk powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar

Instructions

  • Add the almond flour, coconut flour, ground flaxseed, psyllium husk powder, baking powder, and salt to a large mixing bowl, then mix well.
  • Add the warm water, olive oil, and apple cider vinegar to a separate bowl, then mix well.
  • Add the wet ingredients to the dry ingredients, then knead for 2-3 minutes or until a firm dough has formed.
  • Preheat the oven to 375 degrees Fahrenheit and let the dough rest for at least 10 minutes while the oven is preheating.
  • Transfer the dough to a medium sized loaf pan (my pan is 9.25 x 5.25 x 2.75 inches) lined with parchment paper.
  • Bake at 375 degrees Fahrenheit for 55 minutes or until a toothpick inserted into the center of the bread comes out looking clean.
  • Let the bread cool off for at least two hours before removing from the pan and slicing.

Notes

  • Optional additions to this high fiber bread recipe include two tablespoons of sesame seeds, poppy seeds, sunflower seeds, and/or pumpkin seeds. You can mix them in along with the dry ingredients.
  • Store this flourless bread in an airtight container in the fridge for up to five days or in the freezer for up to six months.

Nutrition

Serving: 1Slice | Calories: 299.4kcal | Carbohydrates: 16.7g | Protein: 9.7g | Fat: 24g | Saturated Fat: 2.5g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 2g | Sodium: 181.2mg | Potassium: 28.2mg | Fiber: 10.7g | Sugar: 1.8g | Vitamin C: 0.02mg | Calcium: 131.8mg | Iron: 1.9mg

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