Coconut Flour Bread Recipe – Perfect Sandwich Bread

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Coconut Flour Bread Recipe - Perfect Sandwich Bread

I used to be a big bread eater and it was always the toughest thing for me to go without once I switched to eating a real food, paleo based diet and going gluten free over 5 years ago. I especially missed eating sandwich breads. I love being able to just throw together a sandwich and take it with me to work or on the go if I’ll be out for the day. Being both paleo and gluten free, you can probably relate, that it’s impossible to find sandwich bread in the stores so I came up with this wonderful sandwich bread recipe!

Before I started making this coconut flour bread recipe I was using my almond flour bread for sandwiches, but although it’s delicious, I wanted to add some variety to my lunches. Plus, a bonus to using coconut is it’s great for those who can’t eat almond flour due to nut allergies.

It took some experimenting and also just some plain luck, getting the amounts of each ingredient right. When you’re substituting coconut flour in recipes for other flours it can be difficult because coconut flour is a heavier flour and soaks up more liquid. It’s important to get the right amount of eggs and liquid. This is why recipes with coconut flour often take some experimenting.

The coconut flour bread recipe came out amazing! It is soft, fluffy, and tastes so good! I use it for lunch sandwiches, which I make with chicken or other meat, lettuce, and avocado. I also often eat it for breakfast with my eggs. It’s super delicious with some grass-fed butter on it or blueberry jam!

How many slices does this recipe make?

This recipe makes 6 slices of bread, which are the same thickness and size of a typical piece of store bought bread.

Tip: You can also cut the bread in half after it cools if you want the slices less thick.

The bread makes perfect sandwich bread or is also great when used with just a topping or spread. But since coconut flour can be very filling, for sandwiches, I often like to cut my bread in half so it is a little bit thinner. It slices in half very neatly and easily when you just use a knife and cut down the center. (See the pic below)

Slicing Coconut Flour Bread

How to store the bread

Usually the 6 slices of bread only last a week or less in my house, so I keep it stored in my fridge. If you would like to keep the slices longer than a week, I would keep them stored in the freezer and they will be good for several months.


1/2 cup coconut flour (see it here)
1/4 cup melted coconut oil (see it here)
4 eggs
1/4 teaspoon sea salt (see it here)
1/2 teaspoon apple cider vinegar (see it here)
1/2 teaspoon baking soda

Directions (see pics below)

1. Combine all dry ingredients in a bowl and mix well.
2. Add in all of the wet ingredients to the same bowl and stir until thoroughly combined.
Tip: If the coconut oil hardens up when you combine it with the eggs (if they’re cold from being in the fridge). Pop the bowl with the ingredients in the oven for just a minute or two to heat up the mixture and then stir it again. This way the coconut oil will melt and you can mix it all together.
3. Cover your cookie sheet with parchment paper
4. Use a spoon to scoop out the batter. Take about 2 tablespoons of batter and put them on the parchment paper.
5. Spread the batter with the back of your spoon in to a square shape (pictured below) about 1/8 to 1/4 inch thickness. The batter is a little sticky, but smooth it out the best you can. The bread doesn’t expand much so, the shape and size it is before you put it in the oven, is pretty much how it’s going to look when it comes out.
6. Repeat this with the rest of the batter. You should be able to make 6 pieces of bread (similar to the size of regular bread).
7. Bake at 350 degrees for 15 to 20 minutes. Edges will be lightly browned when done.

Here’s the batter mixed:

Mixing Batter for BreadBatter is smoothed out with a spoon in to a square shape. They’re ready to go in the oven:

Batter Squares for BreadThe final product from this Coconut Flour Bread Recipe:

Coconut Flour Bread SlicesDelicoius Coconut Flour Bread

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    • Lori Klein says

      I haven’t tried it, but usually that has always worked for me in the past, so it should work fine. :)

      • Anonymous says

        I just tried with flax substitute (1:3 flax to water)- tastes great but didn’t hold up that well when you bite into the sandwich.

    • Michele Myers says

      Those are not sticky you need to have some sticky flours:
      tapioca, arrowroot, potato starch (high in sugar though), etc.

      • Jean says

        I found this recipe as part of 15 low carb breads. If you add one of the starches, it would no longer be low carb. If it works this way, why change it?

    • Michele Myers says

      I know raw soy is not supposed to be good for you.
      I used to use a T of soy flour. I read in the Virgin Diet
      cookbook that soy lecithin is okay though. Maybe you
      could use that. I think you need something with protein
      like the egg. And, soy has protein. In that book it says
      you should only consume fermented soy or soy lecithin.
      I wonder if it would work. Nuts have protein too.
      I think you should substitute with ingredients that are similar
      to those you are removing, ie dry for dry and wet for wet, sticky
      for sticky,etc.

      • Michele Myers says

        Sometimes you can cut the oil in half and add cooked beans or applesauce or
        some kind off savory sauce to compensate for the full amount of liquid.

    • Lori Klein says

      I haven’t calculated it yet. You can enter the info in a free recipe calculator and it will give you the amounts :)

  1. Annie says

    Oh, thank you!! I am such a bread fiend, too–it’s the hardest thing I’ve given up on my “no grain, no starch, no sweetener” diet.

    I have tried a few non-grain bread recipes, including several coconut bread/tortilla/pancake recipes that I just couldn’t make turn out according to the pictures and instructions given. Nut flours are not a good option for me, and finding all-coconut-flour recipes has been difficult because they either don’t turn out right or don’t taste good. My coconut bread slices tonight look like yours–yea!! I’m really hoping they will hold together for a grilled cheese sandwich tomorrow! I can’t wait!

    Thank you for letting us benefit from your experiences/experiments. My next experiment will be the coconut flour loaf bread recipe. Do you think it will be alright without any sweetener? (I know that sometimes sweetener in bread is necessary for helping it raise.)

    Thanks again!

  2. says

    Coconut bread is tasty but it is too sweet to taste like normal bread which I miss. I would like a savoury tasting bread recipe.

  3. Angela says

    Mine looks really liquidly, not sticky or like mashed potatoes at all… I measured exactly any thoughts
    I really don’t want to waste 4 eggs

    • Annie says

      It might not have sat long enough to soak up the liquid. Coconut flour is super-thirsty, and dough usually looks too liquidy at first. Give it another stir and wait a bit before attempting to add more flour. Hope this helps.

    • Lori says

      How did it turn out? It could be because of the weather (hot summer) if the coconut oil was liquidy..overall it may look more liquidy before going in the oven.

  4. L????? says

    Just tried a double batch as written and used a scoop to shape them into 12 rolls. I agree with some of the people above. It’s a bit sweet and rich but it is delicious and the way I did it would probably be a good side for Thanksgiving/Christmas dinner or even for breakfast. Hoping to get my parents to try it tonight. My mother says she isn’t into coconut but I personally think she might make an exception for this.

    I’ve just started my first month on Paleo. It’s day number five and I’m just learning to bake without grains (though I may make an exception for the psuedograin buckwheat) and not count calories. Wish me luck!

  5. ChristinaP says

    Thank you for sharing your recipes! I’ve been slowly changing my family’s eating habits to healthier options and also discovered I have a gluten allergy. Finding tasty alternativeso has been a chore! Quick question! Can this recipe be made in a bread machine as a loaf? Thank you!


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