A delicious slice of fresh homemade bread doesn’t have to be full of gluten and carbs. This paleo and gluten free Coconut Flour Bread proves it. With this recipe you can enjoy a delicious low carb sandwich anytime you feel like it.
I’ve had a fascination with coconut flour for over 3 years now. The main reason being that everyone said it was difficult to work with, but then I made these amazing Coconut Flour Pumpkin Muffins.
But almost all other coconut flour recipes I attempted to bake totally flopped. So I decided to focus in on those 3 and wrote an eCookbook all about Coconut Flour Muffins, Pancakes & Mug Cakes.
–> Check out my Coconut Flour eCookbook HERE!
This doesn’t mean I completely gave up on trying anything else made with coconut flour. I’ve been testing bread recipes with coconut flour for probably close to 6 months now.
Why Gluten Free Bread?
You may wonder why I would want to be making bread with coconut flour. I don’t eat gluten free and this is not an exclusively gluten free blog. So why not just enjoy hearty clean eating whole grain breads (like this awesome Spelt Bread)?
Well, it turns out my husband can’t enjoy the pleasures of gluten (anymore). He had some allergy testing done during a general health check-up at the beginning of the year.
We always suspected he was dairy/lactose intolerant, but this test showed he is also moderately allergic to gluten.
Now I am no expert on allergies or food sensitivities, but I knew my husband would have an incredibly hard time giving up bread. Since learning about these results though, he has realized that whenever he ends up eating gluten – especially white bread – he is noticing the negative effects on his body almost right away.
I’ve heard about the theory that sourdough bread – due to the fermentation process – may be tolerable for him and I am experimenting with that too, but until I’ve perfected my sourdough starter and bread making techniques, this gluten-free coconut-flour bread is carrying us (him) through.
How to make Bread with Coconut Flour
I started out with trying a few coconut flour bread recipes I found online. Some ended up dry, gritty, or eggy, while others tasted great but the process was overly involved or the batter ended up overflowing and baking onto my oven floor.
So I came up with this simple coconut flour bread recipe that is super easy to prepare, fits my 8×4-inch loaf pan perfectly, and results in a great loaf of (low carb) coconut flour bread (low carb especially if you omit the optional honey).
It’s literally as easy as putting all the ingredients into a blender (I love my Vitamix for this), then pouring the batter into a parchment lined loaf pan. Since this is a gluten free recipe there is no danger of ‘over-developing’ the gluten in the blender.
If you don’t have or don’t want to use a blender, you can also mix the batter for this bread with coconut flour by hand with a wooden spoon or your handheld mixer.
So far I have stuck to muffins in terms of quick breads made with coconut flour. But now that I have figured out this coconut flour bread loaf, I want to try my hand again at coconut flour banana bread. Even a coconut flour zucchini bread would be perfect for the season.
Unfortunately I have not been able to figure out coconut flour bread with no eggs yet, so vegan coconut flour bread has stayed out of reach so far.
How To Store Coconut Flour Bread
Store this loaf of coconut flour sandwich bread tightly wrapped and in the fridge.
I’ve tried storing bread made with coconut flour at room temperature, but unwrapped it dried out very quickly and wrapped it spoiled within 2 days. Probably due to the high egg and moisture content.
Now, a word of warning: I hope you don’t have illusions that by making this bread with coconut flour you’ll end up with something exactly like fluffy white Wonderbread. It simply does not happen but it hasn’t been an issue with anyone in my household (despite them being big bread eaters).
This paleo bread substitute is indeed a substitute, but it is delicious and holds up well to your favorite toppings (we are very partial to almond butter) and can even make a very satisfying sandwich.
And because I recommend storing it in the fridge, I also highly recommend lightly toasting the bread slices before eating. This way you won’t be eating cold bread and you’ll have the bonus of adding a lovely – lightly crunchy – texture. Yumm!
Coconut Flour Bread Recipe Video
Here is a video I made to show you in detail how to make coconut flour bread.
Coconut Flour eBook
As you might have noticed by now, I love cooking and baking with coconut flour simply because it is a healthier alternative to other flour. Which is partially why I wrote an eBook dedicated to all things coconut flour.
It focuses on sweet recipes for baked treats. You can get a copy of it HERE!
More amazing Coconut Flour Recipes with Low-Carb Option:
Coconut Flour Bread Recipe
- 1/2 cup coconut flour
- 1/3 cup ground flax flax meal
- 1/4 cup arrowroot powder/tapioca flour
- 2 teaspoons baking powder*
- 1/2 teaspoon sea salt
- 4 eggs
- 1/2 cup flavorless oil I use avocado oil
- 1/3 cup dairy free milk unsweetened almond milk, coconut, etc.
- sesame seeds
- ground flax
- Preheat your oven to 375° F. Line a 8x4-inch loaf pan with parchment paper.
- The easiest way to whip up the batter is by simply combining all ingredients in a blender. Pulse or blend on low speed until everything is fully combined.
- Alternatively, whisk together dry and wet ingredients in separate bowls. Then add the dry to the wet mixture and stir together with a wooden spoon or hand mixer.
- Fill the batter into the prepared loaf pan and sprinkle sesame seeds and a little ground flax over the top. Bake the Coconut Flour Bread for about 25-30 minutes until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then move to a wire rack to cool fully.
- Store refrigerated for up to 1 week. Lightly toasting the bread slices is highly recommended.
* paleo baking powder = 2:1 ratio cream of tartar and baking soda
TIP: For extra large sandwich slices, cut the loaf into thirds. Then slice each piece into 4 slices horizontally (instead of vertically). You'll end up with 12 slices and more surface area for all your toppings.