Breads/ Gluten Free/ Low Carb

Coconut Flour Sandwich Bread

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

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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

4.25 from 4 votes
coconut flour sandwich bread
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

A low carb sandwich bread that is baked flat.  

Course: Bread
Cuisine: American
Keyword: gluten free low carb recipes, healthy bread
Servings: 4 Slices
Calories: 266 kcal
Author: Angela Coleby
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
  1. Pre-heat the oven to 180/350F degrees and line a baking tin with parchment paper.

  2. Mix the coconut, baking powder, psyllium powder and spices in a bowl.

  3. Add the eggs and oil and mix thoroughly.

  4. Add the apple cider vinegar.

  5. Add the boiling water.

  6. Mix thoroughly.

  7. Pour the mixture into the parchment lined baking tin and bake for 30 minutes until firm.

  8. Cut into quarters to make a sandwich. 

  9. Add a filling or use it for a grilled cheese sandwich!

Recipe 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 Facts
coconut flour sandwich bread
Amount Per Serving (1 1/4)
Calories 266 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Total Carbohydrates 17g 6%
Dietary Fiber 11g 44%
Protein 8g 16%
* Percent Daily Values are based on a 2000 calorie diet.
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26 Comments

  • Reply
    Kaelii
    May 9, 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
    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
    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 1, 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 2, 2018 at 8:09 am

          Awwh, thanks!

  • Reply
    Coconut flour sandwich bread – CleanThaiFood.com
    January 12, 2018 at 5:15 am

    […] Healthy, delicious, light as a cloud coconut flour bread recipe. Original recipe here: https://divaliciousrecipes.com/coconut-flour-sandwich-bread/ […]

  • Reply
    Jue
    December 2, 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 3, 2017 at 1:06 pm

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

  • Reply
    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
    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
    KELLY
    May 29, 2017 at 5:59 pm

    LOVE YOUR RECIPES!

    • Reply
      Angela Coleby
      May 29, 2017 at 6:03 pm

      Shucks!

  • Reply
    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
    Karen
    May 4, 2017 at 2:49 pm

    What size is your tin?

    • Reply
      Angela Coleby
      May 4, 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
    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!

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