Together, coconut and almond flour produce a delicious low carb and gluten free bread. I’ve added flaxseed in for good measure and to make it more like a wholemeal loaf.
This is the best low carb and gluten free bread so far! I found this recipe and tweaked it a bit with flaxseed but oh my…the best alternative to bread so far! We enjoy it toasted and as it is so dense in nuts and fibre you only need a couple of slices toasted to keep you going for hours. This is like a nice wholemeal bread and just so tasty!
I love this gluten free bread as it has two of my favourites, almond flour and coconut flour…add my other favourite, flaxseed and you have a high fibre, low carb, gluten free piece of bread! The best thing about alternative bread recipes to the gluten laden ones sold in supermarkets, is that this is a simple bread to make. No kneading, no waiting to rise..just mix, bake and eat! Keep this in the fridge though..it will keep about 3-4 days.
Just delicious! Especially toasted!
Coconut & Almond Flour Bread
Ingredients
- 2/3 cup coconut flour
- 3/4 cup almond flour
- 1/4 cup ground flaxseed
- 1/2 cup butter
- 8 eggs
- 1 tablespoon sugar substitute
- 1 1/2 teaspoons apple cider vinegar
- 1/4 cup water
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 150C/300F degrees
- Melt the butter in a saucepan and cool. Then add the apple cider vinegar and sugar substitute. Stir until blended.
- Whisk the eggs in a bowl until frothy.
- Add the remaining dry ingredients and keep whisking.
- Add the butter and water. Blend until smooth.
- Place the mixture into a 1lb greased loaf tin.
- Bake for 50-60 minutes until golden, firm and firm.
- Cool, slice, eat and enjoy!
Notes
Nutrition
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36 Comments
Carol
April 23, 2019 at 5:19 pmHi, can I use honey instead of sugar substitute?
Angela Coleby
April 24, 2019 at 11:15 amOf course.
Ewa Sterczewski
March 15, 2019 at 8:52 pmim making it now, and i can’t use eggs and flax. i used gelatin 24 tbls spoon , as of 3 tbls equals 1 egg. instead of baking soda i added more apple cider vineager and first time when i made it , i used yolks only and i had to throw it away , nothing came out ok. let me see how it will come out now.
virginia gobert
July 1, 2018 at 5:58 pmLoved it just got done making it with CRUSH almond .ty
Simone UDG
May 18, 2018 at 6:46 amThanks so much for this recipe!!! I have gone gluten, dairy & wheat free and was missing my bread soooo much!!!
I just use the xovonut oil instead of the butter… and bingo!
Super yummy!
Simone UDG
May 18, 2018 at 7:48 amBad typing… I meant coconut oil!
Angela Coleby
May 18, 2018 at 10:00 amI do it all the time! Good substitute too!
Christen
January 21, 2018 at 1:38 amMade this tonight and found that my batter was thick, and my bread tasted “very eggy”, is that normal? It is great consistency and would be great with a little adjustments.
Angela Coleby
January 21, 2018 at 5:36 pmHi, it can be slightly eggy but perhaps use it to make French toast? A less eggy tasting bread would be my Keto & Paleo breads as they have psyllium husk powder in them. Happy baking!
Sonia
January 5, 2018 at 5:04 pmI made this recipe and it was delicious! So filling too! Thank you 🙂
Angela Coleby
January 6, 2018 at 10:50 amYah! Glad you enjoyed it!
Liz
November 19, 2017 at 2:26 pmShould I use dark or golden flaxseed? Can I use coconut oil or any other oil instead of butter? Is sugar substitute necessary?
Thank you.
Angela Coleby
November 19, 2017 at 6:12 pmThe flaxseed is up to you. I prefer golden. You could use coconut oil and try it without the sweetener
Priscilla Drugge
September 4, 2017 at 10:11 pmI am confused by the directions – when do you add the melted butter mixture to the batter? after or before the water? It doesn’t say.
Angela Coleby
September 5, 2017 at 9:46 amWith the water. You can add it first, then add the water if you want.
plasterer bristol
September 26, 2016 at 5:41 amYummy this sounds really good. Never tried this before, thanks for sharing this..
Simon
Ros
August 16, 2016 at 4:09 pmCan you give us the dimension of a 1 lb tin?
Angela Coleby
August 16, 2016 at 11:23 pmHi, 15cm (6″) long, 9cm (3.5″) wide and 7cm (2.8″ high)
Vanessa
May 18, 2016 at 10:32 amThis bread is sooooo goooood! 297 calories for one slice though? Is that correct?
Angela Coleby
May 18, 2016 at 3:48 pmThat’s what my online calculator says…
Divalicious
August 6, 2015 at 6:37 pmThis is as per the database I use
Jocelyn
July 27, 2015 at 1:23 pmIs the apple cider vinegar necessary or can another vinegar be substituted? I used white vinegar and doubled the recipe, but my loaves are not as moist.
Divalicious
July 28, 2015 at 8:09 amI’m not too sure to be honest but I cannot see why white vinegar would not work as the vinegar in baking is used to combine with the baking soda and start the chemical reaction needed to produce carbon dioxide and give those batters a lift as they bake.
romaida
October 21, 2014 at 11:04 amIs the nutrition info correct? That’s a lot of carbs for being low carb.
shadesofjoan
December 12, 2014 at 3:04 pmI know it’s awfully late to post to romaida, but if she’s out there… Concerning the ‘carb count’ the nutrition facts are for the ENTIRE loaf, not just one slice. One slice has roughly 6 net carbs (carbs minus fiber) so eat up!
Susan
July 27, 2014 at 4:36 pmJust made this today and it’s delicious. When should the butter, honey, and vinegar be added? I went ahead and put it in with the eggs and whisked before adding to the dry ingredients. Since the bread turned out well, I guess that was OK. Thanks for this nutritious bread recipe!
Divalicious
July 28, 2014 at 11:58 amHi Susan, adding to the eggs is just right! So glad you enjoy the bread and thanks for popping by!
Dolores
July 23, 2014 at 10:42 amThanks!
Dolores
July 21, 2014 at 9:31 pmDo you have the nutrietion value for this bread? My daughter is making it today, but would like to know what I am getting regarding calories and carbs. Thanks
Divalicious
July 22, 2014 at 9:15 amHi, I’ve added the nutritional table at the end of the recipe. Enjoy!
Kila Haitana
June 30, 2014 at 7:13 pmHey there! Recently found out that I am wheat intolerant, and so, trying out some new recipes, because bread is my favourite food!!! Are there any alternatives to using coconut flour? Could I use almond flour instead? And also, would it be wise to mix all the ingredients in a food processor? Or is that too much? I know it doesn’t need kneading, but I thought I would ask, because it might save me time, and mess! Gonna give these a go today! Following the recipe exactly. Wish me luck!
Divalicious
July 2, 2014 at 8:38 amHi there! Thanks for popping by and I hope the recipe turned out okay. You must try my favourite bread roll recipe too…it’s very much like the real thing and high in fibre too! Almond flour can often be substituted for coconut flour but you would need about 1/2 cup more, since coconut flour is used in smaller quantities, and also adjust any liquid. When cooking with coconut flour you use more liquid as it soaks it up like a sponge! You can use a food processor but don’t over work the mixture. Good luck and happy eating!
Libby
March 4, 2013 at 5:52 pmIs baking soda bicarb?
Divalicious
March 4, 2013 at 8:12 pmYes it is Libby.
rookendrick
January 27, 2013 at 10:00 pmDefinitely give this a go, sounds good
virginia gobert
July 1, 2018 at 5:56 pmI just got done making that WONDERFUL moist coconut Almond bread and I grind up almonds and put them on top of the mix and baked the bread.it is so good and thick also it RISE just like a loaf of bread. Ty kindly. GINNY
Wonderful tasting bread so moist and it RISE just like a loaf of bread,I put grind almonds instead of flaxseed ,which I didn’t have,but it work wonders. Ty