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    Home » Breads

    Coconut Flour Sandwich Bread

    Published: Apr 26, 2017 · Updated: Jun 28, 2018 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow Carb

    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. 

    coconut flour sandwich bread

    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

    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.

    coconut flour sandwich bread

    coconut flour sandwich bread

    Angela Coleby
    A low carb sandwich bread that is baked flat.  
    4.34 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Bread
    Cuisine American
    Servings 4 Slices
    Calories 266 kcal

    Ingredients
     
     

    • ½ cup 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
    • ½ teaspoon salt
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1 teaspoon oregano
    • ¼ cup boiling water

    Instructions
     

    • 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.
    • Mix thoroughly.
    • 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!

    Notes

    Servings: 4 slices
    Nutritional Info per quarter - 266 Calories, 19g Fat, 8g Protein, 17g Total Carbs, 11g Fibre, 6g Net Carbs
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    Nutrition

    Serving: 1¼Calories: 266kcalCarbohydrates: 17gProtein: 8gFat: 19gFiber: 11g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes
    This post may contain affiliate links. Please read my disclosure policy for more info.

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Mary

      December 04, 2019 at 4:33 pm

      Thanks again for another fabulous flatbread recipe. My dough was not runny but more like cake batter. It looked a little different than yours after baking, it was golden brown but still edible. I substituted aquafaba for the egg whites. Have you ever used aquafaba in any of your recipes? I do have an allergy to eggs but can tolerate two in baking products. So I use egg white substitutes when necessary. I did bake it in my toaster oven, so next time I make it I will use my regular oven.

      Reply
      • Angela Coleby

        December 05, 2019 at 10:27 am

        Glad you enjoyed it! I've never used aquafab and wondered about it. I've heard it's great for cakes too!

        Reply
    2. Annette

      September 29, 2019 at 9:00 pm

      Hi
      Have found several of ypur bread recipes have a tablespoon of baking powder, which seems a little much. I'm worried the bread will have an aftertaste or taste bitter?

      Reply
      • Angela Coleby

        October 01, 2019 at 5:18 pm

        I use a large quantity to get a bit of volume but by all means cut it down to a teaspoon.

        Reply
    3. Ana

      March 20, 2019 at 4:18 pm

      Hi! Does this bread have coconut taste, like cake? Ive been making cauliflower gnocchi whith coconut flour, the taste was terible. Like Im eating cocnut with salt.

      Reply
      • Angela Coleby

        March 21, 2019 at 12:31 pm

        It's not over-powering but I add herbs and garlic to it.

        Reply
    4. Kaelii

      May 09, 2018 at 4:26 pm

      Do you think slippery elm could be used in place of the psyllium powder?

      Reply
      • Angela Coleby

        May 10, 2018 at 7:46 pm

        I've never heard of that! If it works out, let us know!

        Reply
    5. Rochelle

      March 20, 2018 at 6:02 pm

      I just made this and had problems with it. I weighed the coconut flour but it formed a dough, it was far from pourable. I ended up adding a full 2 cups of boiling water but that resulted in very thick goo. I spread it and baked it anyway and the outside is nice but it is gooey inside too. I even baked it an additional 30 minutes trying to get it to dry out and even crisp up like a cracker. I hate to throw out expensive ingredients. From your picture it looks like you used whole psyllium not ground. My ground didn't show any flecks like yours has. I used Now brand. Any ideas?

      Reply
      • Angela Coleby

        March 21, 2018 at 2:49 pm

        My flecks are probably the herbs I used. I always use psyllium husk powder, never whole. Brands can slightly vary so the quantity of the water you used may have been a bit too much. Perhaps the oven temperature for you was a bit too high?

        Reply
        • Jae Kleinfeldt

          May 26, 2018 at 11:51 pm

          I just noticed I bought psyllium seed powder...... ugh
          Will that work or do I need the husk powder???

          Reply
          • Angela Coleby

            May 29, 2018 at 8:29 am

            I've never tried it (or knew of it). It might work...

            Reply
    6. Kaylee

      March 14, 2018 at 5:17 pm

      Why does it say three egg whites and two eggs?

      Reply
      • Angela Coleby

        March 14, 2018 at 6:04 pm

        The two eggs are to be used whole with the yolk. 5 complete eggs would make the bread a bit too "eggy".

        Reply
        • Kaylee

          April 01, 2018 at 12:22 pm

          Thank You. By the way, this is the best low carb bread recipe that I've tried!

          Reply
          • Angela Coleby

            April 02, 2018 at 8:09 am

            Awwh, thanks!

            Reply
    7. Jue

      December 02, 2017 at 10:53 pm

      Hey Angela, can you suggest a replacement for the psyllium husk if you aren't able to source it locally? And also, is it absolutely necessary to add to the recipe?

      Reply
      • Angela Coleby

        December 03, 2017 at 1:06 pm

        Perhaps some ground flaxseed. The pysllium husk helps give the bread more elasticity.

        Reply
    8. Donna Voets

      October 25, 2017 at 12:21 pm

      Very excited about this bread....came out great plans for a Rueben later today...Thanks

      Reply
      • Angela Coleby

        October 25, 2017 at 3:01 pm

        Glad you enjoyed it and hope you had a delicious sandwich!

        Reply
    9. shelleypc

      June 13, 2017 at 10:40 pm

      Can I replace ground flax for psyllium? I have a severe allergy too it.

      Reply
      • Angela Coleby

        June 14, 2017 at 6:42 am

        Yes you could in this recipe.

        Reply
        • Shelley

          April 14, 2018 at 2:30 pm

          Thank you!

          Reply
    10. KELLY

      May 29, 2017 at 5:59 pm

      LOVE YOUR RECIPES!

      Reply
      • Angela Coleby

        May 29, 2017 at 6:03 pm

        Shucks!

        Reply
    11. Inge

      May 16, 2017 at 12:09 pm

      hmmm. I haven't baked mine yet, but followed the instructions & my dough isn't 'pourable'. It's moist, but I thought it was supposed to be runny. I'm going to try to add a little more hot water & cross my fingers, but any advice? I've been looking for something like this ... family likes 90 second bread sandwiches for car rides to the cottage, but it's a pain to make 6 individual breads. Thought if I could make a flat cookie sheet at a time & cut into squares that would be ideal. Coconut flour is also ideal, since school is nut free, so if the recipe's a hit we can send it there too 🙂

      Reply
      • Angela Coleby

        May 16, 2017 at 12:11 pm

        My first few batches were runny but I've since made it with another brand of coconut flour and it's been like a cake batter. Coconut flour cab vary at times. I'd add a little bit more hot water. Let me know how you get on. Fingers crossed!

        Reply
    12. Karen

      May 04, 2017 at 2:49 pm

      What size is your tin?

      Reply
      • Angela Coleby

        May 04, 2017 at 3:59 pm

        I've used a 12 x 8 pan as well as a 8 inch square pan on other occasions

        Reply
    13. Lisa

      April 28, 2017 at 3:50 pm

      It looks great! It could still sorta be a pizza crust but more like a Foccacia (sp? Too lazy to spell check) bread pizza. Personally I like Focaccia bread thinner than it's typically made so this is an 'Epic' fail if you like ;•)

      Reply
      • Angela Coleby

        April 28, 2017 at 4:01 pm

        I do use it for pizza crust too! A 2 for 1 recipe!

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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