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. 

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.

4.25 from 4 votes

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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

US Customary - Metric

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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