- 3.5KShares
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.
coconut flour sandwich bread
Ingredients
- 1/2 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
- 1/2 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1/4 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
Nutrition
This post may contain affiliate links. Please read my disclosure policy for more info.
[amazon_link asins='B000YF99GM,B00BSZBEAG,B002RWUNYM' template='ProductCarousel' store='divaliciou04c-20' marketplace='US' link_id='687653bb-8227-11e7-8638-01569587646c']
- 3.5KShares
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.
Glad you enjoyed it! I've never used aquafab and wondered about it. I've heard it's great for cakes too!
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?
I use a large quantity to get a bit of volume but by all means cut it down to a teaspoon.
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.
It's not over-powering but I add herbs and garlic to it.
Do you think slippery elm could be used in place of the psyllium powder?
I've never heard of that! If it works out, let us know!
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?
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?
I just noticed I bought psyllium seed powder...... ugh
Will that work or do I need the husk powder???
I've never tried it (or knew of it). It might work...
Why does it say three egg whites and two eggs?
The two eggs are to be used whole with the yolk. 5 complete eggs would make the bread a bit too "eggy".
Thank You. By the way, this is the best low carb bread recipe that I've tried!
Awwh, thanks!
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?
Perhaps some ground flaxseed. The pysllium husk helps give the bread more elasticity.
Very excited about this bread....came out great plans for a Rueben later today...Thanks
Glad you enjoyed it and hope you had a delicious sandwich!
Can I replace ground flax for psyllium? I have a severe allergy too it.
Yes you could in this recipe.
Thank you!
LOVE YOUR RECIPES!
Shucks!
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 🙂
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!
What size is your tin?
I've used a 12 x 8 pan as well as a 8 inch square pan on other occasions
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 ;•)
I do use it for pizza crust too! A 2 for 1 recipe!