This post may contain affiliate links. Please read my disclosure policy for more info.
This coconut flour sandwich bread that is baked flat rather than a loaf. No slicing, just bake, cut and fill with the filling of your choice.
I will confess to you that this recipe is a baking fail that turned into a success, albeit the result was not what I was planning. I was initially trying for another pizza base recipe but the mixture was a lot more liquid than I had anticipated. The dough that I had in mind was a bit more of a slop as I poured the water in. As I looked at the mixture in the bowl, biting my quivering bottom lip, trying not to cry and swear I just took caution to the wind and baked the mixture. I didn’t have great hopes but with the price of coconut flour I was not going to throw it out.
The baking gamble paid off and I was left with a delicious low carb sandwich bread that makes a bigger sandwich than a coconut flour loaf. Well, if you are using a small bread loaf tin that is. I used a long baking tin, the same size as I would use for a roulade but I’ve also used a brownie baking tin too. If you think that the bread is too thick for your sandwich, you can simply slice it horizontally. Or have it as an open sandwich too.
coconut flour sandwich bread
Another added surprise about this coconut flour sandwich bread is that I did finally get to use is as a pizza base too. Rather than fashion a dough into a circle shape, I pour this mixture into a tin, bake it and then slather it with delicious pizza toppings and cheese. Who cares if the pizza slices are squares? It appeals to the slightly OCD in me too! We have also enjoyed this as a base for cheese on toast too. Bake, slather with cheese and voila. There is a pattern here of slathering with cheese I feel.
- 1/2 cup (56g) coconut flour
- 3 egg whites
- 2 eggs
- 4 tablespoons coconut oil
- 1 tablespoon baking powder
- 2 tablespoons psyllium husk powder
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1/4 cup boiling water
Pre-heat the oven to 180/350F degrees and line a baking tin with parchment paper.
Mix the coconut, baking powder, psyllium powder and spices in a bowl.
Add the eggs and oil and mix thoroughly.
Add the apple cider vinegar.
Add the boiling water.
Pour the mixture into the parchment lined baking tin and bake for 30 minutes until firm.
Cut into quarters to make a sandwich.
Add a filling or use it for a grilled cheese sandwich!
Servings: 4 slices
Nutritional Info per quarter - 266 Calories, 19g Fat, 8g Protein, 17g Total Carbs, 11g Fibre, 6g Net Carbs