Coconut Flour Bread
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My coconut flour bread recipe is light and fluffy, with the perfect crust and delicious flavor. My family loves it because it’s naturally gluten-free and has no eggy taste!
If you’ve been following for a while, you know I have more than one low-carb bread recipe up my sleeve (hello, 90-second keto bread and keto banana bread!). This recipe, however, is in a league of its own.
I’ll be totally honest: this recipe performed better than I expected. The coconut flour yields a fluffy, bouncy loaf of bread that makes the perfect sandwich bread. It’s fluffy, chewy, and toasts like a dream. All that’s missing is some cottage cheese eggs and you’re looking at a VERY nutritious breakfast. My family just polished off a loaf and is already requesting another.
Table of Contents
Why I love this recipe
- Easy. Like protein bread, there is no yeast or rising time needed, and you can make this entire recipe by hand or with a stand mixer.
- Fiber-packed. Coconut flour is very high in fiber, which is a big step up from most mainstream grocery store brands.
- Diet-friendly. It’s gluten-free, grain-free, nut-free, and only 2 grams of net carbs per slice.
If you love coconut flour recipes, try my coconut flour banana bread, coconut flour pancakes, or coconut flour muffins next.
★★★★★ REVIEW
“This coconut bread recipe is sensational. It has a tender crumb and I put it in my toaster this morning!!” – Andria
Key ingredients
- Eggs. Make sure they’re at room temperature so they mix evenly into the dough.
- Coconut flour. The star ingredient! Make sure to use a good quality brand and sift it to remove any clumps.
- Water. To bind the dry ingredients. You could also use unsweetened almond milk, though I didn’t find it necessary.
- Butter. For the perfectly moist and tender loaf. I tested this recipe with refined coconut oil and found it a little too oily, though you could substitute it to make a dairy-free recipe.
- Baking powder. This leavening agent gives the bread a little rise and fluffiness.
- Psyllium husk. Binds the bread together and gives it a more pliable texture.
- Apple cider vinegar. Lightens up the dough.
- Salt. To enhance the flavor.
- Egg white and sesame seeds. For the golden topping.
How to make coconut flour bread
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1-In a large bowl, beat the eggs until fluffy.
Step 2- Add the remaining wet ingredients. Once smooth, mix in the remaining ingredients.
Step 3- Transfer the dough to the pan, brush with egg whites, and sprinkle with sesame seeds.
Step 4- Bake until a toothpick inserted comes out clean. Let the bread cool completely before slicing.
Arman’s recipe tips
- Adjust the baking time. I tested this recipe with a 9 x 5-inch loaf pan. If you’re using an 8.5 x 4.5-inch pan, consider adding 5 minutes of baking time.
- Fold the eggs into the dough. If you stir the eggs in or beat them, you’ll lose air and end up with a dry loaf.
- Rest the batter for 10 minutes. While optional, I found giving the batter time to rest helps it thicken up a bit, resulting in a firmer loaf.
- Let the bread cool on a wire rack. I once tried to slice it while it was still warm, and it practically collapsed!
If you tried this Coconut Flour Bread or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Coconut Flour Bread
Ingredients
- 5 large eggs room temperature
- 1 cup coconut flour sifted
- 1/2 cup butter melted
- 1/2 cup water
- 1 tablespoon apple cider vinegar
- 1 teaspoon baking powder
- 2 tablespoons psyllium husks
- 1/4 teaspoon salt
- 1 large egg white
- 2 tablespoons sesame seeds
Instructions
- Preheat the oven to 180C/350F and line a loaf pan with parchment paper.
- Add the eggs into a mixing bowl and beat together until fluffy. Add the melted butter, water, and apple cider vinegar until combined.
- Add the remaining ingredients and mix together until just combined.
- Transfer the bread batter into the lined pan. Brush the top with egg white and sprinkle with sesame seeds. Bake for 30-35 minutes, or until a skewer comes out clean.
- Remove the bread from the oven and let it cool completely.
Notes
Nutrition
Frequently asked questions
I don’t recommend using almond flour instead of coconut flour for this recipe, as the two have very different levels of absorbency, which will affect the overall texture.
By itself, coconut flour won’t rise, but when you add psyllium husk and baking powder, it will rise slightly but not quite as much as wheat bread.
Bravo excellent recipe, thank you very much. second time around, I added chimichuri sauce instead of vinegar, my recipe contains vinegar. I also brushed lightly on top of bread for an Argentinean flavor. Delicioso…Happy Holidays to you and family
Thank you so much for sharing your changes and enjoying the recipe. I love how you added chimichurri sauce- did you swirl it through the batter? You too, have a great festive season, Maria!
Hello, I added chimichurri sauce while mixing bread. Swirling into mix great idea. Will try next time. Thanx again 😁
LOVE that! I’m going to try it next time 🙂
Hi, could you give the ingredient measurements in Grams or Ounces, please, we dont use ‘cups’ in the UK and im desperate to find coconut flour baking/recipes after becoming diary, soy and wheat intolerant recently.
many thanks, Aj
Hi Aj- My team and I are currently in the process of retesting every single recipe to do just that 🙂 In the meantime, here are some rough measurements using grams – coconut flour (sifted)- 112 grams, butter 113 gram, water 120 mls, psyllium husks- 19 grams.
Let me know how you go, Aj!
Can you use ground flax seed in place of the psyllium husks? Thank you!
Hi Pam- no that won’t work, unfortunately. Ground flax and psyllium husks behave very differently, and the psyllium is essential in the bread to replace the structure that gluten typically provides 🙂 It also improves the texture, which ground flax just won’t do.
Has this ever been made with egg replacements?
Hi Natasha- we’ve had a fair few readers try it with an egg replacer, as did we- and it unfortunately does not have the stability whatsoever. As soon as we try out one without that, I’ll let you know!
I adore this coconut flour bread recipe, and I’ve made some terrible ones. It’s easy to slice and reheats well (I usually freeze portions).
Thanks so much for the feedback, Randall- I appreciate it. We tested this endlessly to make sure it turned out well, so glad it ticked the boxes for you!