Looking for a grain-free sandwich bread? This coconut flour bread is perfectly soft, springy, and even holds together for sandwich-making!
When I was first introduced to baking with coconut flour… whoah. It’s not just different, it’s a whole other world.
That’s not to say it’s bad – on the contrary, it’s great! There’s just a learning curve.
There are a lot of reasons why you should bake with coconut flour, but suffice to say, lower carbs is a big draw for most people.
The first, and maybe most important thing to know about making bread – or anything – with coconut flour is, you’re going to need a lot of eggs.
Coconut flour is very fibrous, and there is literally nothing holding it together. Try adding some water or milk to it sometime – you’ll end up with gruel.
But eggs are a binder.
Eggs also keep your baked good nice and moist, soft and springy thanks to all that protein and fat.
I started baking with coconut flour several years ago when my husband’s food allergies started to get crazy – he went from being allergic to wheat and dairy, to not being able to tolerate most grains, starches, and nuts whatsoever.
So in desperation, I bought a bag of coconut flour.
And I’ve never looked back.
Oh yes, there have been some epic flops thanks to that learning curve, but since then, we’ve made some pretty great stuff.
I didn’t have to give up my favorite foods because of him either thanks to coconut flour pizza crust.
And the list of coconut flour recipes goes on and on.
But bread? That scared me.
And now I don’t know why. What was I afraid of?
It turned out almost perfectly on the first try, and the second and third were even better.
Why didn’t I try this bread years ago?
Here’s to making great grain-free sandwiches, eggs and toast, and everything else, thanks to coconut flour bread.
A couple of notes before we get started:
You can use either brown sugar, or honey in this recipe. It adds a touch of sweetness and moistness to your loaf. For a more savory bread, you may leave it out all together, with a slightly drier result, but definitely better suited to ham sandwiches.
The pictures you see are a result of using a standard 5×9” loaf pan. For a taller loaf, you can use a half sized loaf pan, and adjust your baking up by 5-10 minutes. (I honestly don’t know where to get one though – mine was passed down from my grandma).Print
Coconut Flour Bread
- 7 Tablespoons butter, melted
- 1 Tablespoon brown sugar or honey
- 6 eggs
- 2/3 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Preheat oven to 350º
- Beat eggs, butter, and brown sugar together
- Which coconut flour, baking powder, and salt together and add to egg mixture
- Beat until thick and smooth
- Transfer to a greased loaf pan
- Scoop batter into a greased loaf pan
- Bake bread in the center of oven until golden – about 35 minutes.
- Remove from oven and let settle 5 minutes
- Loosen loaf from sides of pan and turn onto a cooling grid
- Allow to cool before storing in an airtight container