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Learn how to make coconut flour bread that bakes perfectly every single time. This recipe is gluten-free, incredibly easy to make, and tastes incredible.
If you’ve been around here for a while, you know we have shared a few bread recipes. This includes my famous keto bread and cottage cheese bread. None, however, have been as delicious or easy as this.
A coconut flour bread recipe that works as toast, in sandwiches, or even French toast? You have definitely come to the best place! It looks and tastes like regular wheat bread, but it isn’t!
Table of Contents
Recipe highlights
- Easy to make. Like protein bread, making homemade bread has never been this easy. Just put all its ingredients in a bowl, beat them up, and a super yummy batter is ready to go in the oven.
- High in fiber. This recipe is high in fiber which is a step up from any mainstream grocery store bread.
- Delicious. Bread using coconut flour transforms the texture. It is super fluffy and buttery and perfectly enhances the taste of any food staple eaten with it.
- Nut-free and grain-free. No nuts, nut flour, or anything like that is required.
Looking for more keto bread recipes? Try keto rolls, keto tortillas, and keto buns.
Ingredients needed
Unlike traditional bread, this keto coconut flour bread doesn’t need any yeast, and the ingredient list is very simple. Here is what you’ll need:
- Eggs. At room temperature.
- Coconut flour. The star ingredient. Be sure to use good quality coconut flour that is void of clumps or grittiness.
- Water.
- Butter. For the perfectly moist and tender loaf. I tested this recipe with coconut oil and found it to be a little too greasy.
- 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. Lighten up the dough.
- Salt.To enhance flavor.
- Egg white and sesame seeds. For the golden topping.
Find the printable recipe with measurements below.
How to make bread with coconut flour
The beauty of bread coconut flour is that even novices can make it taste like a pro. Just put a little effort, and the bread will taste heavenly. Ready to cook some up? Here you go!
Step 1- Blend the dry ingredients. Start by adding the coconut flour, baking powder, salt, and psyllium husk in a large bowl and stir together. Add butter to the dry ingredients and stir until it gets crumbly.
Step 2- whip eggs. Next, beat the eggs with an electric mixer until fluffy. It should take about 3-4 minutes.
Step 3- Combine. Now, add the apple cider vinegar and water to the beaten eggs and mix lightly. Add the dry ingredients and beat with the mixture until just combined.
Step 4- Bake the bread. Now Your batter is ready to bake. Preheat the oven and line a small loaf pan with parchment paper. Pour the batter into the prepared loaf pan and let it bake until the color gets brown. Now tent with foil and keep baking until a toothpick comes out clean.
Allow the bread to cool in the pan and lift it into a cooling rack.
Recipe tips and variations
- Ensure you fold eggs into the batter rather than stirring or beating while incorporating the eggs into other ingredients. This will make a smooth dough that bakes beautifully.
- Wait for the batter to thicken a bit before baking. This is because of the absorbent qualities that coconut flour possesses.
- Let the baked bread cool down to room temperature to avoid crumbling.
- Add mix-ins like flax seeds, garlic powder, herbs, or other spices.
Storage instructions
To store: Wrap the leftovers in parchment paper or in an airtight container and store in the refrigerator for up to 5 days.
To freeze: Slice your bread, wrap individual pieces in plastic, and then foil. Now it is ready to freeze for 3-4 months straight.
Reheat: You can reheat the bread in the microwave oven or toast it lightly if you spot a bit of moisture.
Frequently Asked Questions
Although coconut flour is a key ingredient, this bread doesn’t taste very much like it. It’s similar to a white sandwich bread but with a more buttery and dense texture.
It is not possible to replace all purpose flour with the coconut kind, as both have different baking properties. If you have leftover coconut flour on hand, try some coconut flour recipes.
Adding Psyllium husk and baking powder to the batter will allow the bread to rise slightly. However, unlike a wheat-based bread, it won’t rise too much.
More coconut flour recipes to try
- Coconut flour brownies– Super fudgy and rich with no added sugar.
- Coconut flour banana bread– Probably my favorite banana bread ever.
- Coconut flour pancakes– Thick, fluffy, and pillow-like!
- Coconut flour cookies– Just 5 ingredients.
- Coconut flour muffins– Super moist and fluffy and ready in minutes.
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.
Obsessed with this bread!
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.
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.
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!!