Gluten Free/Vegan Coconut Quick Bread

by Brittany on December 12, 2010

Posted December 12, 2010 by Brittany
Gluten/Dairy/Soy/Rice/Egg/Corn Free and Vegan. An incredibly soft and delicious healthy quick bread.

  • Prep Time :
    10 min
  • Cook Time :
    60 min
  • Ready Time :
    1 hour, 10 min



  • 2/3 cup Coconut Flour
  • 1 cup Sorghum Flour
  • 2 cups Arrowroot Flour
  • 1 tablespoon Xanthan Gum (or Guar Gum if you need to avoid Corn)
  • 1/3 cup Honey or Aguave Nectar
  • 1 teaspoon Baking Soda
  • 4 teaspoons Baking Powder
  • 2 tablespoons (DRY) Ener-G Egg Replacer (use dry without water) (do not add water called for on box)
  • 1 teaspoon Salt
  • 4 tablespoons Softened Butter
  • 1 tablespoon Vinegar (I used Apple Cider Vinegar)
  • 2 1/4 cups Non-Dairy Milk (I used Unsweetened Almond Milk)
  • 1 teaspoon Ground Chia Seeds (try running Chia Seeds through a Coffee Grinder)


This recipe- was one my Lucky first attempt recipes. The results blew us away. Most recipes that I post- I test and re-test before posting if they are lacking some little element of perfection.  I must also note that this was my first time using Coconut Flour. Funny enough I have used Coconut Flour in a few other recipes since- and was not happy with the results. (Oh that learning Curve that trails me through these kitchen adventures) BUT due to the incredible soft texture of this coconut bread recipe- you better believe that I will be spending a significant amount of time in the future experimenting further.

This quick bread is quite healthy! And Ill venture to say that its on the edge of functioning as a sandwich bread. You could try using it for this- if you are sensitive to yeast. It is not by any means a sweet bread. The light almost silky texture will force you to grab slice and after slice.  You’ll notice that the batter has a distinct taste to it from the coconut flour- this flavor will disappear once baked.

  1. Preheat Oven to 350 degrees. Grease the Bread Pan.
  2. In a Bowl Combine the Coconut Flour, Sorghum, Arrowroot, Xanthan, Baking Soda, baking Powder, Dry Egg Replacer, Salt and Ground Chia Seeds.
  3. Add the remaining wet ingredients ( Softened Butter, Vinegar and Dairy Free Milk)  Mix well. (using a stand or hand mixer is optional)
  4. Pour the batter into the bread pan and cook in the oven. Bake for 1 hour. Halfway through cooking time cover the bread with tin foil to prevent burning. Before removing the bread from the oven do the toothpick test to test for done-ness. If the toothpick comes out clean the bread is read. If it does not come out clean- continue baking until it does.
  5. Allow the bread to cool 30 minutes before cutting into. As it cools it will finish cooking and gain elasticity that it does not yet have when first removed hot from the oven.

This bread freezes beautifully. Enjoy!

{ 13 comments… read them below or add one }

Suzanne May 19, 2011 at 11:18 pm

I don't have arrowroot flour. What can I substitute for it?


BrittanyAngell May 19, 2011 at 11:30 pm

Hi Suzanne. I assume you meant Potato Starch Flour? Potato Starch Flour I have found it much more absorbent than any of the other starches. I only tested using it. Using Arrowroot, or Tapioca would work- but those flours would need to be increased. Today I can not honestly and accurately tell you what that amount would be. I would have to test the recipe first…


Tami April 24, 2012 at 5:55 pm

I don’t see potato starch flour in the recipe. Only that it calls for 2 cups of arrowroot which I have used before but it seems like a lot. Thanks for any clarification.


Amanda October 27, 2011 at 8:56 pm

Hi, I have never used the egg replacer (I typically used ground flax seeds mixed with warm water). Can this be omitted with decent results? Thanks!


Brittany October 27, 2011 at 10:17 pm

The egg replacer gives the recipe lift. Flax seed eggs create bind.. Which this recipe is not lacking. I would replace the egg replacer with a little extra baking powder. ( Maybe 1/2-1 tsp extra) . Good luck. Let me know how it turns out!


Julie June 11, 2012 at 3:03 am

Is that right? 2 cups of arrowroot flour? that seems like a lot of arrowroot flour, same as a previous commenter said. Just want to clarify before I attempt this bread. Thanks!


Veralyn December 20, 2012 at 8:36 pm

I am also confused with the amount of arrowroot flour called for in the recipe. That seems like a lot, and in your comment above you said potato starch flour instead of arrowroot, which isn’t even mentioned in the recipe.
Also, I don’t have egg replacer because at the moment I can still eat eggs, could I just use an egg instead or would it be better to increase the baking powder?


Brittany December 20, 2012 at 8:40 pm

I created this recipe quite a long time ago and my site crashed once and I lost a lot of funny little details in a number of my recipes.

I do not have notes on this recipe so I’m sorry I can’t offer any suggestions..


Veralyn December 20, 2012 at 9:39 pm

Okay, thanks, maybe I will just have to experiment myself :)


claire July 11, 2013 at 9:47 pm

Hi, If I want to make this recipe with regular whole wheat flour, how much should I use and what else can be cut out? I can eat gluten but no to the dairy, eggs and sugar which makes this recipe perfect!


Brittany July 11, 2013 at 11:38 pm

It’s hard for me to say as I’ve been baking exclusively gluten free now for 4 years.
But if I were to try using wheat flour I would combine the amount of the 3 flours I have called for and exchange that for wheat. You may need to make some adjustments like more or less moisture ” aka liquid”.

If you try this out will you come back and let us know your results??
Good luck!


Sarah August 21, 2013 at 11:29 pm

If this is dairy free, why does it call for butter? Could I use applesauce in place of the butter?


pd August 24, 2013 at 3:07 pm

I’m with Sarah. Butter?


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