Home » Gluten Free Recipes » Coconut Flour Bread Recipe – Perfect Sandwich Bread
Published Last Updated By Lori Ryman 53 Comments
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I used to be a big bread eater and it was always the toughest thing for me to go without once I switched to eating a real food, paleo based diet and going gluten free over 5 years ago. After I changed my diet, I especially missed eating sandwich breads. I love being able to just throw together a sandwich and take it with me to work or on the go if I’ll be out for the day. Being both paleo and gluten free, you can probably relate, that it’s impossible to find sandwich bread in the stores so, I came up with this wonderful coconut flour bread recipe!
Before I started making this coconut flour bread recipe I was using my almond flour bread for sandwiches. Even though the almond flour bread is delicious, I wanted to add some variety to my lunches. Plus, a bonus to using coconut is it’s great for those who can’t eat almond flour due to nut allergies.
Making Coconut Flour Bread
It took some experimenting and also just some plain luck, getting the amounts of each ingredient right. When you’re substituting coconut flour in recipes for other flours it can be difficult because coconut flour is a heavier flour and soaks up more liquid. It’s important to get the right amount of eggs and liquid. This is why recipes with coconut flour often take a lot of experimenting.
The coconut flour bread recipe came out amazing! It is soft, fluffy, and tastes so good! I use it for lunch sandwiches, which I make with chicken or other meat, lettuce, and avocado. I also often eat it for breakfast with my eggs. It’s super delicious with some grass-fed butter on it or blueberry jam!
How many slices does this recipe make?
This recipe makes 6 slices of bread, which are the same thickness and size of a typical piece of store bought bread.
Tip: You can also cut the bread in half after it cools if you want the slices thinner.
I love this coconut flour bread recipe because the bread makes perfect sandwich bread. It is also great when used with just a topping or spread. But since coconut flour can be very filling, for sandwiches, I often like to cut my bread in half so it is a little bit thinner. It slices in half very neatly and easily when you just use a knife and cut down the center. (See the pic below)
How to store the bread
Usually the 6 slices of bread only last a week or less in my house, so I keep it stored in my fridge. If you would like to keep the slices longer than a week, I would keep them stored in the freezer and they will be good for several months.
Coconut Flour Bread Recipe - Perfect for Sandwich Bread
This coconut flour bread recipe is great for making sandwich bread. The bread is soft, fluffy and holds together really well even when you put a lot on your sandwich.
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: 125kcal
Author: Lori Ryman
Ingredients
- 1/2 cup coconut flour
- 1/4 cup coconut oil make sure it is liquid when measuring
- 4 eggs
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
Instructions
Combine all dry ingredients in a bowl and mix well.
Add in all of the wet ingredients to the same bowl and stir until thoroughly. Tip: If the coconut oil hardens up when you combine it with the eggs (if they’re cold from being in the fridge). Pop the bowl with the ingredients in the oven for just a minute or two to heat up the mixture and then stir it again. This way the coconut oil will melt and you can mix it all together.
Cover your cookie sheet with parchment paper.
Use a spoon to scoop out the batter. Take about 2 tablespoons of batter and put them on the parchment paper.
Spread the batter with the back of your spoon in to a square shape (pictured below) about 1/8 to 1/4 inch thickness. The batter is a little sticky, but smooth it out the best you can. The bread doesn’t expand much so, the shape and size it is before you put it in the oven, is pretty much how it's going to look when it comes out.
Repeat this with the rest of the batter. You should be able to make 6 pieces of bread (similar to the size of regular bread).
Bake at 350 degrees for 15 to 20 minutes. Edges will be lightly browned when done.
Nutrition
Serving: 1slice of bread | Calories: 125kcal | Carbohydrates: 125g | Protein: 3.9g | Fat: 12.2g | Saturated Fat: 8.9g | Cholesterol: 109mg | Sodium: 226mg | Potassium: 40mg | Fiber: 0.4g | Sugar: 0.3g | Calcium: 10mg | Iron: 0.5mg
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Here’s the batter mixed:
Batter is smoothed out with a spoon into a square shape. They’re ready to go in the oven:
The final product from this Coconut Flour Bread Recipe:
About Lori Ryman
Lori Ryman, BS, MS, has been dedicated to researching natural alternatives for the past 15 years. Lori has a background in research methods, health, and nutrition. She started with an Interest in natural alternatives to improve her own health and she continues to share natural DIY projects, recipes and natural alternatives with millions of viewers on treasuredtips.com.
Lori’s research for posts is based on peer reviewed evidenced-based research. Lori is a published author in a peer reviewed research journal. Her work has been covered by MSN, The Huffington Post, wikiHow, The New York Times, and many more.
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Reader Interactions
Comments
ChatHi, are there eggs in this recipe? I don’t see it in the list of ingredients but I see in in tip #2 (solidified coconut oil) and in other people’s comments!?
Reply
- Lori
Yes, 4 eggs.
Reply
- Jordan Marwood
This bread is amazing!
I just made it and it’s perfect.
I have only recently switched to a low carb diet and this bread is exactly what I was looking for!
I’ve never been much of a baker but this was quick, easy and delicious. Thank you for a great recipe!😊- Lori
So happy you like it!
Reply
- Patti
I love this bread, thank you so much! I recently made the switch from vegan (which I had been for 4 years) to a paleo-type diet which is very restricted, due to health issues. I cannot eat nuts of any kind, so I knew I needed a coconut bread recipe, but the others I had made just were not what I was looking for. This made exactly 6 pieces, like the recipe states. I use one piece at a time and make open-faced sandwiches, so this lasted me all week! I made one small change, and instead of the full amount of coconut oil called for, I used half ghee and half coconut oil. I think this made it more dry, but it did not bother me. Thank you, again for taking the time to share this, I am grateful.
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- Lori
Yay! So glad you like it!
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- ChristinaP
Thank you for sharing your recipes! I’ve been slowly changing my family’s eating habits to healthier options and also discovered I have a gluten allergy. Finding tasty alternativeso has been a chore! Quick question! Can this recipe be made in a bread machine as a loaf? Thank you!
Reply
- Lori
I haven’t tried it in a bread machine. Let us know how it comes out if you do.
Reply
- Julian Derczynski
Would adding more coconut oil make it more moist?
Reply
- Lori
Yes it would.
Reply
- Julian Derczynski
Ok excellent, how would I go about making it taste more savory than sweat as coconut has a sweetness to it? 🙂
Reply
- Lori
You can use half coconut flour and half tapioca flour 🙂
Reply
- L?????
Just tried a double batch as written and used a scoop to shape them into 12 rolls. I agree with some of the people above. It’s a bit sweet and rich but it is delicious and the way I did it would probably be a good side for Thanksgiving/Christmas dinner or even for breakfast. Hoping to get my parents to try it tonight. My mother says she isn’t into coconut but I personally think she might make an exception for this.
I’ve just started my first month on Paleo. It’s day number five and I’m just learning to bake without grains (though I may make an exception for the psuedograin buckwheat) and not count calories. Wish me luck!
Reply
- Lori
Good luck! Thanks for sharing how it came out
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- Angela
Mine looks really liquidly, not sticky or like mashed potatoes at all… I measured exactly any thoughts
I really don’t want to waste 4 eggsReply
- Annie
It might not have sat long enough to soak up the liquid. Coconut flour is super-thirsty, and dough usually looks too liquidy at first. Give it another stir and wait a bit before attempting to add more flour. Hope this helps.
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- Lori
How did it turn out? It could be because of the weather (hot summer) if the coconut oil was liquidy..overall it may look more liquidy before going in the oven.
Reply
Coconut bread is tasty but it is too sweet to taste like normal bread which I miss. I would like a savoury tasting bread recipe.
- Lori
Thanks for sharing how it came out. You can leave out the honey or just use very little.
Reply
- Howie
I didn’t see any honey in this coconut flour bread recipe sandwich bread…was there another one that had honey?
Reply
- Lori
Yes, here’s my other coconut flour bread recipe: https://www.treasuredtips.com/coconut-flour-loaf-bread-recipe/
Reply
- Michele Myers
I think you should substitute a thick savory sauce with some tapioca
flour to make it sticky for some of the coconut oil- i.e. ground up chili beans.Reply
- Annie
Oh, thank you!! I am such a bread fiend, too–it’s the hardest thing I’ve given up on my “no grain, no starch, no sweetener” diet.
I have tried a few non-grain bread recipes, including several coconut bread/tortilla/pancake recipes that I just couldn’t make turn out according to the pictures and instructions given. Nut flours are not a good option for me, and finding all-coconut-flour recipes has been difficult because they either don’t turn out right or don’t taste good. My coconut bread slices tonight look like yours–yea!! I’m really hoping they will hold together for a grilled cheese sandwich tomorrow! I can’t wait!
Thank you for letting us benefit from your experiences/experiments. My next experiment will be the coconut flour loaf bread recipe. Do you think it will be alright without any sweetener? (I know that sometimes sweetener in bread is necessary for helping it raise.)
Thanks again!
Reply
- Lori
Glad it came out well, hope you enjoy the bread 🙂
Reply
- Renee Young
Whats the calorie, fat, carb, fiber and protein because i have to kerp track.
Reply
- Stella
Fabulous recipe, I added a little ground flaxseed. This recipe will be used often.
Reply
- Lori
Thanks! Glad you enjoyed the bread.
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- Rachel
Do you know the nutrition info for this recipe? (Calories, carbs, etc.) Looks like an easy and deliscious recipe!
Reply
- Lori
I haven’t calculated it yet. You can enter the info in a free recipe calculator and it will give you the amounts 🙂
Reply
- Anonymous
I did a computation based using myfitness pal and below are the numbers:
Amount per slice (about 61 gm slice)
Calories 169
Total Fat 14 g
Total Carbohydrate 6 g
– Dietary Fiber 3 g
– Sugars 1 g
Protein 6 gReply
- Cindy Kesbey
How much applesauce do you use for this recipe instead of eggs?
Reply
- Cindy Kesbey
I looked at recipe again so i thought i would ask can you use something different for the coconut oil?
Reply
- Michele Myers
Sometimes you can cut the oil in half and add cooked beans or applesauce or
some kind off savory sauce to compensate for the full amount of liquid.Reply
- Linda
Any ideas on a sub for eggs??? I desperately need a ‘bread’, but they all take eggs! 🙂
Reply
- Lori
Bananas or applesauce can work great as a substitute.
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- Monique
I use coconut flour for muffins all the time now, I will try this bread but add lots of organic raisins and cinnamon….raisin bread.
Reply
- Lori
That’s great! I’ll have to try it with cinnamon and raisins.
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- Michele Myers
Maybe cooked beans and t tapioca starch to make it sticky.
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- Michele Myers
I know raw soy is not supposed to be good for you.
I used to use a T of soy flour. I read in the Virgin Diet
cookbook that soy lecithin is okay though. Maybe you
could use that. I think you need something with protein
like the egg. And, soy has protein. In that book it says
you should only consume fermented soy or soy lecithin.
I wonder if it would work. Nuts have protein too.
I think you should substitute with ingredients that are similar
to those you are removing, ie dry for dry and wet for wet, sticky
for sticky,etc.Reply
- jenny
This sounds great thank you!
Wondered if you have tried toasting it?
Reply
- Donna Nugent
Can egg whites be substituted for the whole eggs?
Reply
- Lori
I haven’t tried it, but I think that should work. 🙂
Reply
- Lois
Do you know if the recipe will work with chia or flax seed eggs?
Reply
- Lori
I haven’t tried it, but usually that has always worked for me in the past, so it should work fine. 🙂
Reply
- Anonymous
I just tried with flax substitute (1:3 flax to water)- tastes great but didn’t hold up that well when you bite into the sandwich.
Reply
- Lori
Thanks for sharing how it came out 🙂 I haven’t tried that substitution before.
Reply
- Michele Myers
Those are not sticky you need to have some sticky flours:
tapioca, arrowroot, potato starch (high in sugar though), etc.Reply
- Jean
I found this recipe as part of 15 low carb breads. If you add one of the starches, it would no longer be low carb. If it works this way, why change it?
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