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)
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.
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: