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 and keto 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.
My entire family loved them and after posting them on this blog they also received a ton of raving comments. Over time I also figured out how to make delicious coconut flour mug cakes and pancakes.
MY LATEST VIDEOSBut 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
Ingredients
- 1/2 cup coconut flour
- 1/3 cup ground flax flax meal
- 1/4 cup arrowroot powder/tapioca flour* optional
- 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.
Topping:
- sesame seeds
- ground flax
Instructions
- 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.
Recipe Notes
*omit or replace with almond flour to make keto
** 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.
Nawal says
I made this and it is so delicious and went fast! Can I dublicate the recipe?
Regina says
If you mean doubling the recipe, yes I don’t think there should be any problem with that. Just bake in two loaf pans
Kate says
Thanks for this recipe, I really liked the bread. I used refined coconut oil and about 1/2 cup almond flour because I added some hemp seeds to the mix too. It turned out really nice.
Kate says
Sorry not 1/2 cup almond flour but 1/2 cup almond milk.
Regina says
Hemp seeds sound like a great addition
Robyn says
What kind of oil can be used besides avocado? Olive? Coconut? Looking forward to trying this recipe!
Regina says
Yes, try olive or refined coconut oil. The virgin kind may have a too overwhelming coconut flavor
Stella says
Just made this and it was WAY better than I could have imagined. Even my boyfriend was surprised, and he normally swears off all health foods. I did add a hint more almond milk, plus fresh chopped rosemary.
I do have one question though — is the nutritional info for the entire loaf or just a slice???
Regina says
Love the added rosemary! And yes, it’s for one slice (and a loaf makes 12-13 for me always)
Shari says
I just made this bread and it is fabulous
Stacy says
What can I substitute for the 1/3c flaxseed meal since I cannot have seeds?
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Katrina says
I’ve made coconut flour sourdough starter, and it’s beautiful. Do you know where there are recipes using coconut sourdough starter?
I’ll be experimenting this wknd, hopefully making up successful recipes, but I’d appreciate any recipes or websites you can direct me to.
Jamie says
Yes! It is what you say, quick easy, delicious loaf of wholesome Bread. It has a nutty taste, and a delicate texture. Thank you so much for this recipe. I am sharing with my friends for sure!
Sara says
I’m loving this bread and almost panic when I’m down to my last slice 😉 Good thing it doesn’t take long to bake another loaf. Last round I used only 1/3 cup oil as I was running low and it still turned out great. I have a bit of a larger pan so I just dam it off with some mason jar lids wrapped in parchment along one side and one end to give me the correct size. Works like a charm 🙂
Zeynep says
I made this recipe at least 5 times. It is really quick and delicios! Just i bake it longer. Thank you!
Shelly A. says
THANK YOU SO MUCH FOR THIS!
OK… first things first… you can get 8 to 12 pieces of sandwich bread from this little loaf. Take your loaf, cut it top to bottom in 2 or 3 equal pieces. Then take those pieces, turn them sideways, and slice into 4 equal slices. THERE IS YOUR TRADITIONAL-SIZED SANDWICH BREAD! (Recommend small pieces of parchment between each slice if you’re freezing. Lightly toast before serving.)
I really wanted to try this as is, but after reading the comments about it turning out like cake, I decided to go for a savory loaf (I don’t like sweets). And, instead of ½ cup of oil, I used ¼ cup oil and an additional ¼ cup milk and lots of herbs! Here’s my ingredients:
½ cup coconut flour
⅓ cup ground flax (flax meal)
¼ cup tapioca flour
2 teaspoons baking powder*
4 eggs
¼ cup avocado oil
⅓ + ¼ cup unsweetened almond milk
½ teaspoon rosemary
½ teaspoon thyme
¼ teaspoon sage
¼ teaspoon sea salt
Blended in blender.
Baked at 375 in an 8×4 pan on the top shelf in the rear of the oven for about 35 minutes (more time due to less oil, more milk).
THIS IS SOOOO GOOD! I really wish I added some fresh shredded cheese on top of the loaf while baking (like some fresh unpasteurized parmesan or cheddar – OOH… savory muffin idea). My husband was sneaking slices of this off the cutting board (and he’s not even GF).
My next loaf will be similar, but less egg yolk, more egg white, apple cider vinegar, and psyllium husk.
KD says
OMG, thank you both. Tried your version today, Shelly (with the ACV and psyllium husk, about 2 tsp ea) and o la la. This was my first deliberate GF bread/first time baking w/coconut flour, and it’s a total success. I keep going back for another slice… (as the nor’ easter rages outside my window panes). Very nice with my homemade cream of celery-scallion-potato soup.
Sara says
KD…did you still use all the other ingredients (with noted amount changes), and just added the psyllium and ACV?
Wanting to make this soon!
Kristen says
I made this today and it was pretty much flat. It hasn’t risen enough to make any kind of sandwich out of it which I was hoping would be the answer to a low carb bread for our family. I used grapeseed oil which is the only thing that was different. I blended everything in the Ninja. Is it possible that my baking powder is the issue? I think I’ll give it another shot but using different baking powder. It’s all that I can think would have been my problem. I appreciate any insight you may have. Thanks!
Regina says
Oh no! I am sorry to hear it didn’t work out as expected. Expired baking powder could be one culprit. Also, are you using a 8×4-inch loaf pan? For a larger pan you may need to increase the recipe to get it to be tall enough for sandwich slices.
Kristen says
The loaf pan wasn’t the issue. I did try again with another baking powder but this time I subbed Chi seeds for the flax. This time I halved the recipe and used my mini loaf pans. They still didn’t rise. I put the halved recipe in two tiny pans and they ended up the height they went in the oven. The flavor is good at least. I’m determined that they will come out so I think next time I’ll use the kitchen aide mixer and get it whipped up more. Thank you for replying.
Shelly A. says
If using an 8 x 4 pan, you can get 8 traditional sandwich-sized slices. Cut the loaf, top to bottom, in half. Sliced those halves side to side into 4 slices… yielding 4×4 inch slices of bread. YUM!
If using a 9 x 5, you can get 9 to 12 slices by cutting the loaf top to bottom in thirds, then slice sideways.
Regina says
What a great idea for slicing sideways!
Scarlett says
I tried this today, I did some changes as I am mostly going for low carb. I used fresh goats milk, instead of alternative milk products. Used corn starch instead of arrowroot. It turned out moist and lovely tasting. I used more milk than in the recipe about a 1/2 cup more. But it worked up great!!!
Regina says
Oh wow that goat’s milk sounds yummy! I am glad you managed to make the recipe work for you
Sanatani says
I baked this bread, it is actually delicious, but doesn’t taste like bread to me, but more like a cake. Subtle taste of coconut and honey. The texture is amazingly moist and airy, similiar to a banana bread. I will not make this recipe to satisfy my bread craving, but cake craving.
Sanatani says
I should have mentioned that I used organic coconut oil. Also I will be curious to replace the eggs for flax meal and water and see the difference. If I try I’ll post a comment. Anybody tried?
Regina says
Hi Sanatani, if you used virgin coconut oil, then yes the coconut flavor will be quite pronounced. It’s definitely nothing like a strong yeast bread recipe, but a quick bread. So yes, that could remind of cake or a sweet bread loaf.
Sindhu says
Hi,
If i am making using Bread machine (Zojirushi) what setting i need to use?
Thanks.
Regina says
Unfortunately, I have no idea how to make this in a bread maker. It doesn’t need any rising time. Does it have a quick bread setting where all the ingredients are mixed and then baked right away? Then you should be able to use that one
Michelle @ Vitamin Sunshine says
We are hooked on your coconut flour mug cakes — now it’s time to try this incredible bread!
Regina says
Yay! Let me know what you think
Greg says
Mne didn’t rise at all
Greg says
I have to make in double batch to make one loaf in my pan. Thanks
Regina says
I am glad you figured out what works for you. I tested this recipe with 8×4 pan so anything larger will need more batter to fill out to a decent size
Barbara says
Hi, I’m going to try this with aquafaba as the egg substitute. Any thoughts? Will let you know. I’m on an elimination diet so am trying to find recipes. I will try hemp hearts in place of flax as suggested above. Thanks! Barbara
Regina says
Hi Barbara, I’d love to hear if aquafaba worked as a substitute
Greg says
I’ve got to try this bread. And I have everything. Thanks
Colette says
What can I substitute for the flax seed flour! I can’t have nuts or seeds due to the high copper content. Thank you, can’t wait to try the recipe!
Regina says
I am not sure there is a good substitute (that’s not another seed or nut) that wouldn’t require a whole new recipe experimentation process
Maria Virginia Tanasa says
Excellent recipe! I have made it twice, once the way you present it here and the second time I added dill to the mixture and no honey. Thank you very much
Regina says
Yum! What a great idea to flavor the bread with savory herbs
Darren says
Found this recipe last night, made it today. Subbed ‘unflavoured oil’ for coconut oil and used Arrowroot powder. The taste? Amazing. The text? Perfect. The loaf-like appearance? Mmm, no. I’m not sure if it was mu choice of oil, or the technique (all ingredients in a Vitamix) but it didn’t do good for the height. I will try it again, perhaps with a third more of the ingredients. Or leave it to sit a little before baking, or cooking lower for longer… I would love this to turn out perfect. It would make a good substitute for bread, while on my Keto Diet! Thanks OP!
Regina says
Hi Darren, what size loaf pan did you use? If yours is bigger, you may need to increase the recipe to get some height to the bread
Susan says
I love this recipe as is. Its becoming part of our every day diet. However, for the holidays, I was looking for something a little sweeter. Swapped out the milk for a non dairy Carmel coffee creamer and tossed in some cinnamon. Came out great! Next I’m thinking about adding some cranberries and orange zest. Also thinking that Italian spices might make this really good.
Regina says
I am so glad you are enjoying this recipe! I love all your ideas to flavor twists
Tracie says
This was my first gluten free loaf. I substituted cornstarch for the arrowroot/tapioca which I did not have on hand. This was simple, quick and turned out really well. Quite beautiful final product. I wonder would the addition of a touch of salt alter the outcome of the recipe?
Regina says
Thank you for your wonderful feedback Tracie. And you can totally add a touch of salt if you like. It won’t affect the bread in any way
Katerina says
Definitely going to try this recipe for my mom who has diabetes! The only thing I would like to ask is if I can substitute the tapioca or arrowroot flour with corn flour.
Regina says
Yes, I believe that would be a suitable substitute
Lisa says
Do you think this bread would hold up in a turkey stuffing recipe? I’m trying to avoid using any grains and almond floor is out due to nut allergies.
Thank you
Lisa
Regina says
I am really not sure. Maybe if it is nicely dried first? I didn’t grow up with Thanksgiving or stuffing traditions so I am not too comfortable giving advice on it
Michele Tarsitano-Amato says
Thank you so much!!!
My husband recently diagnosed with diabetes and has been craving bread. I made this for him. I didn’t have the flax seed on hand so substituted the hemp hearts I got from Costco. He loved it. Thank you !!!!!
If you figure out the zucchini bread alternative please let me know
Mich
Regina says
Oh I am so glad to hear your husband loved the bread! And great to know hemp hearts worked as substitute.
I will definitely link it here when I figure out the zucchini bread
Mara says
I used this with my Wolfgang Puck pressure oven and it was amazing! So easy.
The only problem I have is that it is sooo good.
Thank you for the recipe.
Regina says
Thanks for the awesome comment Mara. Just had a quick look at what a Wolfgang Puck pressure oven is. Great to hear it work out to bake in there and that you are enjoying the bread so much.
Tangerine says
Great recipe here. I baked a loaf of this bread yesterday. It’s texture is similar to that of cornbread: lightly-crumbly, both fluffy yet dense, and holds a nice ratio of moisture–a major success when baking with coconut flour. Many products of coconut-flour-based recipes come out grainy and dry to the point where you are nearly choking down your creation. Not the case with this recipe: this bread is very enjoyable to eat, especially when toasted with butter. Compliments to the recipe-maker!
Regina says
Thanks so much for your great and thorough review! I think it will be very helpful for future readers. We also enjoy it most when toasted
Amy says
Hi. Could I use psyllium husk in place of the flax meal?
Linda says
I was going to ask the same question Amy! Either psyllium husk or protein powder?
Regina says
I have seen coconut flour bread recipes with psyllium husk but I have never tried it myself. So not sure if it will work for this recipe
Roxana says
Interesting recipe. Sounds like a great gluten free and dairy free option to try. I like how you used avocado oil. I use that and sometimes light olive oil.
Regina says
Thanks Roxana. It’s pretty hard to find an oil that everyone agrees is good. No PUFA, no dairy, no heating olive oil, no saturated fat – there is so much conflicting information. But it seems most can agree that avocado oil is quite good for our bodies, so I like to use it where it works
Roxana says
True there is a concern about heating olive oil past the smoking point. And light olive oil has a smoke point that is different than the extra virgin version.
Regina says
I have to keep an eye out for light olive oil 🙂
Cynthia | What A Girl Eats says
I have been struggling to find a good gluten free sandwich bread for my husband too! Yours looks like it makes decent sized slices! I’ll have to try!
Regina says
My husband especially loves this toasted with his favorite PB + honey. Hope your’s does too
Iryna says
My mom makes bread and she uses all kinds of flour. I don’t think she’s ever made it with coconut flour. This must taste so good!
Regina says
Awesome of your mom to make homemade bread. I am only just getting into making it regularly for my family. Coconut flour is a little finicky, but I’ve come to love it 🙂
Valentina says
My son has Celiac and is GF, so we’ll definitely be trying this! Looks good!
Regina says
This recipe would be perfect then! Hope he enjoys it 🙂
Priscilla says
I have been looking for a good gluten-free bread recipe that holds together well. My issue is that I can’t have egg whites. Any ideas on egg replacements for the 4 eggs in this recipe?
Regina says
I am really not sure. I find coconut flour needs eggs to turn into something decent. In my other coconut flour recipes readers have commented they used flax/chia egg as replacement but I haven’t tried it for this recipe
Melanie says
If you can find duck eggs, the are supposed to be good option to replace chicken eggs.