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.
Pro-Tips for the BEST Coconut Flour Bread
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.
Gabe was even able to have dessert again thanks to coconut flour cupcakes, and and tasty breakfast treats because of coconut flour pancakes and coconut flour blueberry muffins.
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 out my coconut flour bread recipe below!
PrintCoconut Flour Bread
This delicious, low-carb coconut flour bread is the perfect option if you want homemade bread but are watching your carbs. Comes together quick and easy.
- Category: bread
- Method: Bake
- Cuisine: American
Ingredients
- 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
Instructions
- 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
- Enjoy!
Keywords: coconut flour bread, how to make coconut flour bread, low carb bread, low carb, coconut flour
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Susan Collins says
Do you have nutrition info
Connie George says
Do you have carb info? I’m KETO and would love some bread!
Elise says
Hi Connie, I updated the recipe with a full nutrition label, but it’s carbs: 5.1g, Protein: 4.5g, Fat: 9.8g per slice.
Brandi says
Where can I find the updated recipe. I need to know what the serving size is.
Elise says
Tiffany says
Hi! First off…I love your blog and all of your ideas. Brilliant! I do have a question…if I use egg substitute will this recipe still turn out? Thank you for all that you do!
Elise says
Thanks Tiffany! I haven’t tried egg substitutes in this recipe, so I can’t say 100% it won’t work. I will say however that most egg substitutes are gummy and lack the protein needed to give coconut flour-based recipes structure.
Sorry I can’t be a more positive help, but if you do try it, let me know how it goes!
Claire says
Hi. Just wondered if you can sub the butter for anything else healthier? Thank you
Elise says
If I was going to sub it with anything, I would use coconut oil.
Olga Mestrovic says
Super easy !!!!
Retno Tan says
Is this recipe work for bread machine?
Milli says
If I’m substituting butter for coconut oil how many tbsp should I use?
Peggy says
Used coconut oil to grease the glass loaf pan, rather than using parchment paper. Big mistake. Lost the whole bottom of the loaf! Will use parchment next time!! Flavor and texture are great!
★★★
Peggy says
Going to try one more time – separating the eggs, beating the whites to stiff peaks, mixing the yolks only with dry ingredients, then folding in the whites. Only way I can think of to make it actually rise above a minimal amount Flavor is good.
★★★
James Cruickshank says
Made this today and it turned out lovely- A wee bit dry but it’s coconut flour so it’s what I expected. Slapped on a nice chunk of butter and had a slab with my cuppa tea in the Garden…… This is a super easy recipe to make and would help keep the Bairns busy and entertained during lockdown, so it’s a big thumbs up from me for this loaf.
★★★★★
Elise says
So glad you liked it, and thanks for the review!
Brian says
Have you tyried using chia seeds as the binder instead of so many eggs?
Jessica says
How many would you use?
Sonya says
This bread is delicious! Only issue is that it’s really crumbly and doesn’t stick together. Other than that would definitely make again!
★★★★
Sonya says
Just 2xed the recipe same pan. Didn’t work as well. Not sure if I should lower the temperature or bake for longer at this point…
Sandy Elliott says
How should this be stored?
David Langley says
I assume there is no proof time. With all those ingredients can you or should you knead it to a dough or are you using it as a cake mix?
Mikki says
I made a “loaf” with the dough, pit it in the loaf pan and spread it to all sides. My dough wasn’t anything like cake mix.
★★★★★
J. Knight says
Can I use olive oil instead of butter?
Jerry Willett says
Just made your coconut bread and it turned out fabulous . It was super easy. Thank you
★★★★★
Jerry Willett says
Just made your coconut bread and it turned out great. It was super easy to make . Thank you very much
Leah says
That’s very nice, especially for a carbaholic who has recently been forced into adopting a keto diet. Thank you so much!!
I adjust it a bit – using flax eggs in place of two eggs – and it was PERFECT!! Oh how I’ve missed bread!
★★★★★
Jan says
1st time using coconut flour. Smelled wonderful. Very easy to put together but the only problem was that it was about 1 1/2″ high. I used a standard loaf pan. Is this supposed to rise? What did I do wrong?
Kim says
I just made this, it turned out great! This is my first attempt at making any kind of bread. I’m glad I went with this recipe!
★★★★★
Kim says
I’ve made this twice now. I really like this bread! I think it holds together well. I use parchment paper to make it easier to get out of the dish
★★★★★
Elise New says
That’s a really good idea! Glad you like it!