Grain Free Corn(Free) Bread (Vegan, Oil Free, Gluten Free)
Prep time
Cook time
Total time
Recipe type: Bread, Appetizer, Snack
Serves: 10 pieces
  • 1 cup almond flour
  • ½ cup tapioca starch
  • ¼ cup coconut flour
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 4 Tbsp flax meal
  • ½ cup water
  • 2 Tbsp coconut nectar, brown rice syrup, or maple syrup
  • 1 can coconut milk, chilled, cream scooped from the can
  • ½ cup applesauce
  1. Preheat the oven to 450˚F and line a pan (I used a circular cake pan) with parchment paper or a very light layer of coconut oil.
  2. In a small bowl, combine the flax meal and the water and set to the side to thicken while preparing the other ingredients.
  3. Next, in a medium bowl, whisk together the almond flour, coconut flour, tapioca starch, salt, and baking powder.
  4. Then, in a large bowl, scoop the coconut cream out of the chilled can of coconut milk, it should be about 1 cup.
  5. Add the coconut nectar and flax mixture to the coconut cream and whisk.
  6. Next, using a spatula, quickly stir in the flour mixture until well combined but do not over mix.
  7. Stir in the applesauce at the very end and then scoop into the prepared pan.
  8. Smooth the top of the bread and place in the oven to bake.
  9. Bake the corn(free) bread for 25-30 minutes or until the top is golden brown and does not leave an imprint when touched.
  10. When the bread has finished baking, remove the pan from the oven and place on a cooling rack.
  11. Let the bread cool at least thirty minutes before slicing.
  12. Store any leftovers in the refrigerator.
The serving size and nutritional information are general estimates based upon the ingredient amounts.
Nutrition Information
Servings: 1/10 slice Calories: 152kcal Fat: 8.8g Saturated fat: 5.6g Unsaturated fat: 3.2g Trans fat: 0g Carbohydrates: 18.7g Sugar: 4.5g Sodium: 122mg Fiber: 4.2g Protein: 2.6g Cholesterol: 0mg
Recipe by Shalom Homestead at