Coconut flour bread is a simple and healthy alternative to regular bread. It’s soft, easy to slice, and made without gluten or refined flours. You can enjoy it with sweet or savory toppings, and it’s ready in just about 30 minutes.
Why We Love This Coconut Flour Bread Recipe
There are many reasons to fall in love with this coconut flour bread. First, it’s extremely easy to make. You don’t need a stand mixer, yeast, or any complex steps—just one bowl and a spoon. Second, it fits into many diets. Whether you’re following a gluten-free, low-carb, or high-fiber diet, this bread checks all the boxes.
Another great reason is its versatility. You can enjoy it sweet or savory, and it holds up well when sliced thin for toasting. It’s not crumbly like many gluten-free breads, and the texture is just right—soft inside with a slightly crisp top. The sesame seed topping adds a delicate crunch and a hint of flavor that elevates the whole experience.
This recipe also uses common ingredients that are easy to find. No need to visit a specialty store. And because coconut flour is so absorbent, you don’t need a lot of it, making this recipe cost-effective, too.
Ingredients about Coconut Flour Bread
Coconut flour bread uses simple ingredients that work together to give you a soft, delicious loaf. Here’s what you’ll need:
- 5 large eggs, room temperature
- 1 cup coconut flour, sifted
- ½ cup butter, melted
- ½ cup water
- 1 tablespoon apple cider vinegar
- 1 teaspoon baking powder
- 2 tablespoons psyllium husks
- ¼ teaspoon salt
- 1 large egg white
- 2 tablespoons sesame seeds
How to Make Coconut Flour Bread Directions
Making coconut flour bread is straightforward, even if you’re not an experienced baker. Here’s a step-by-step breakdown to guide you:
Start by preheating your oven to 180°C or 350°F. This ensures that the bread cooks evenly from the start. Line a standard loaf pan with parchment paper, letting a bit hang over the edges so you can lift the bread out easily later.
In a large mixing bowl, crack the eggs and whisk them until they turn fluffy. This step helps create a lighter texture. Then add the melted butter, water, and apple cider vinegar. Stir everything until it’s smooth and well combined.
Next, add the dry ingredients: sifted coconut flour, baking powder, salt, and psyllium husks. Mix these into the wet ingredients gently. Coconut flour absorbs liquid very quickly, so don’t be surprised if the batter thickens fast. Make sure everything is fully mixed, but don’t over-stir.
Pour the batter into the prepared loaf pan and smooth the top. Brush it with the egg white for a golden finish. Sprinkle the sesame seeds on top evenly.
Place the pan in the oven and bake for 30 to 35 minutes. You’ll know it’s done when the top is golden and a skewer inserted into the center comes out clean. The bread might puff slightly, but it will settle as it cools.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then lift it out using the parchment paper and let it cool completely on a wire rack. This step helps prevent sogginess.
Once cooled, slice your coconut flour bread with a sharp knife. The texture will be soft but stable, perfect for all kinds of toppings.
How to Serve Coconut Flour Bread
You can serve coconut flour bread in many ways. Its mild, slightly nutty flavor makes it adaptable for both sweet and savory toppings.
For breakfast, toast a slice and spread it with almond butter, mashed avocado, or jam. It’s also a great base for eggs or plant-based spreads. Because the bread holds its shape well, you can even use it for sandwiches or mini toast bites with hummus or cottage cheese.
If you’re craving something sweet, try topping it with a little honey and cinnamon. You can also turn it into a dessert by toasting and drizzling with melted dark chocolate and chopped nuts.
You’ll find it works well as a side to soups and salads too. Just warm it slightly in a toaster or oven and serve with your favorite bowl of comfort food.
Expert Tips: Coconut Flour Bread
Baking with coconut flour is different from using regular flour, so here are some key tips to make sure your bread turns out great every time:
- Use room-temperature eggs: This helps the batter mix better and gives you a smoother texture.
- Don’t skip the psyllium husks: They are important for binding and help prevent the bread from crumbling.
- Measure coconut flour carefully: It’s very absorbent. Even a little too much can make the bread dry.
- Mix gently but thoroughly: Over-mixing can lead to dense bread, while under-mixing may cause uneven texture.
- Let it cool completely: This helps the bread set and makes slicing easier.
One more tip—use a metal loaf pan if possible. It promotes even baking. And always check for doneness with a skewer or toothpick.
How to Store Coconut Flour Bread
To keep your coconut flour bread fresh, let it cool fully before storing. Wrap it tightly in parchment paper and place it in the fridge. It will stay good for about five days.
If you want to store it longer, slice the bread first. Wrap each slice in plastic, then foil, and freeze. This makes it easy to grab a slice whenever you want. You can reheat it in a toaster or oven directly from frozen.
Avoid storing the bread at room temperature for long, as it doesn’t contain preservatives and can spoil quickly in warm environments.
Variation of Coconut Flour Bread
Once you’ve mastered the basic version, feel free to explore these fun and tasty variations:
- Herb and garlic: Add dried herbs like rosemary or thyme and a pinch of garlic powder to the batter.
- Sweet version: Mix in a little cinnamon and vanilla, then add a handful of raisins or chopped nuts.
- Seed mix: Use a blend of flaxseeds, sunflower seeds, and chia seeds on top instead of sesame.
- Savory twist: Add grated cheese and chopped olives or sun-dried tomatoes for a Mediterranean feel.
- Dairy-free option: Replace the butter with melted coconut oil or olive oil if you’re avoiding dairy.
These changes allow you to customize the bread to your taste and keep things interesting. Just be sure to keep the base proportions the same to avoid changing the texture too much.
FAQ About Coconut Flour Bread
Can I replace coconut flour with almond flour?
No, coconut flour and almond flour behave differently. Coconut flour is much more absorbent, so you’d need to change the entire recipe to substitute it properly.
Why is my coconut flour bread crumbly?
It might be due to too little binding agent or too much flour. Make sure you use psyllium husks and measure accurately.
Is this bread gluten-free?
Yes, coconut flour bread is naturally gluten-free, making it a great option for people avoiding gluten.
Can I make this recipe dairy-free?
Yes. Swap the butter for a dairy-free alternative like coconut oil or avocado oil.
How do I know when the bread is done baking?
Insert a skewer into the center. If it comes out clean, the bread is ready. The top should also be golden brown.
What does coconut flour bread taste like?
It has a mild, slightly sweet, nutty flavor. The texture is soft but firm, perfect for both sweet and savory uses.
How long can I keep coconut flour bread?
It lasts up to 5 days in the fridge and up to 3–4 months in the freezer if stored properly.
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 oven to 180°C (350°F) and line a loaf pan with parchment paper.
- In a large mixing bowl, whisk the eggs until fluffy. Add melted butter, water, and apple cider vinegar, mixing until smooth.
- Incorporate sifted coconut flour, baking powder, salt, and psyllium husks into the wet mixture, mixing gently until combined.
- Pour the batter into the prepared loaf pan and smooth the top. Brush with egg white and sprinkle sesame seeds evenly.
- Bake for 30-35 minutes until the top is golden and a skewer comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.
- Once cooled, slice with a sharp knife and serve with your favorite toppings.
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