Breads/ Gluten Free/ Low Carb

Coconut Flour Sandwich Bread

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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

Print
coconut flour sandwich bread
Course: Bread
Servings: 4 Slices
Author: Angela Coleby
Ingredients
  • 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
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

 

coconut flour sandwich bread

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14 Comments

  • 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
    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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