Coconut Flour Bread

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.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 156kcal

Author Arman Liew

Ingredients

5 large eggs room temperature
1/2 cup butter melted
1/2 cup water
1 tablespoon apple cider vinegar
1 cup coconut flour sifted
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 to a mixing bowl and beat them together until fluffy. Gently fold in the melted butter, water, and apple cider vinegar until combined.
Add the coconut flour, baking powder, psyllium husks, and salt, 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 before slicing.

Notes

Tips: See my recipe tips above for making the best coconut flour bread.
Leftovers: Keep in the fridge for up to 5 days or the freezer for 4 months.

Nutrition