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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.
this coconut flour bread recipe is sensational. It has a tender crumb and I put it in my toaster this morning!!
Love to hear that, Andria!
Interesting. I think this can be very filling right?
Best coconut flour bread recipe EVER!
Tastes great, but why did it turn purple?
Turned out extremely moist
Obsessed with this bread!
This is my favorite coconut flour bread.
What size loaf pan please?
I just wanted to say even though I followed the directions and it turned out purple…purple! This taste delicious.
I’m really desperate to find a substitute for the egg and egg whites for this recipe. Any suggestions? We need gluten free, egg free, yeast recipes. Thanks
I haven’t tried but you’d probably struggle with this recipe making it eggless- the coconut flour is very tricky even with eggs.
I just made this bread! It came out very good! I substituted water for coconut milk, perfect! I also included coconut flakes in the batter and sprinkled more flakes on top! Butter and strawberry jelly – YES!
Hi Susan,
You can use chia seeds and water as an egg substitute when baking. Just google it. Not sure about the egg whites though.
can i put all the ingredients in a bread maker and will it turn out ok
Not sure- didn’t try that. Feel free to experiment and see.
Tastes great, but why did it turn purple?
Hmm it could be the coconut flour reacting with something (it can happen with certain brands)
absolutely delicious coconut flour bread.
Really good bread. Good consistency, really easy to make. Tastes slightly buttery. YUM!
Absolutely scrumptious! I can’t stop eating it! I substituted 1/4 cup of coconut flour with ground flax seed for extra fiber, and substituted half the butter with coconut oil. I also added cinnamon, ginger and nutmeg for added flavor. Yummy! It’s delicious by itself; and the consistency was perfect! So bouncy – like store bought bread! Love this recipe! Thank you!
Great!
If there are other ingredients to substitute the vinegar?
Lemon juice
Hello Arman! I don’t normally consume bread but felt like making this. I trust your recipe somehow (based on my experience of trying your simple ingredients recipes in the past).
It turned out superb!! So excited how easy and soft this recipe is, like an actual bread.
I added a dash of garlic and onion powder too… Thank you! 🙂
This bread recipe meets all my requirements of foods I can eat. It is very easy to make and I make it a lot. It is short in height but it is perfect for me.
I made this bread for an alternative to nut flours and I really love it although it’s a bit dry. I took it out about 3 minutes earlier. But I love lots of butter so it’s a winner. Thank you. ☺️
Hi,
Amazing, tasty, and really easy…BRAVO! Just unsure about one thing….is 1 serving: 1 slice Calories: 156kcal | Carbohydrates: 8g OR the whole loaf of bread??
Can this recipe be doubled to make a taller loaf without any baking issues.?
Yes, provided you increase the cooking time as needed. You can add foil on top of the loaf to prevent over-browning
Hi – This looks amazing. For the eggs… where it says “beat together until fluffy,” are we looking for soft peaks? For how long should they be beaten? Thanks!
Soft peaks is fine- usually 1-2 minutes 🙂
Hi, good recipes. Thank you so much I will try later.
But anyway, can physillium husks can be replaced with xanthan gum? Thank youu 🙂
Haven’t tried 🙂
Is the psyllium husk the powder version?
Either works 🙂
Hi! Can you tell us the size of the loaf pan?
8 x 4-inch 🙂
What size is the loaf pan?
8 x 4- inch
I will try it when I finish my travels and I’m back in Florida. I’ll let you know how it turns out! Thanks
This looks amazing, can I replace butter with coconut oil ?
You are welcome to experiment and see
Would egg substitute work
I haven’t tried but you are welcome to experiment and see
Can this recipe be adapted to make French bread style loaves?
I haven’t tried but you are welcome to experiment and see
FANTASTIC recipe for my way of eating! Thank You!!