• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Rhian's Recipes

  • About
    • Contact
    • Work With Me
  • Recipes
  • Subscribe
  • Meal Plan
  • Cookbook
  • Blogging Tips
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Subscribe
  • Healthy Meal Plan
  • Cookbook
  • Blogging Tips
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Recipes » Recipes » Baking & Desserts

    Coconut Flour Bread (Vegan + Gluten-Free)

    Last updated - July 10, 2021; Published - February 8, 2021 By Rhian Williams 143 Comments

    Jump to Recipe Jump to Video Print Recipe
    A collage of two coconut flour bread photos

    This Coconut Flour Bread recipe is easy to make, vegan, gluten-free, yeast-free, no-knead, nut-free, sugar-free, oil-free and contains no eggs! It's moist, fluffy and bendy, has a neutral flavour and slices easily. There's no kneading or proving time needed, it's made in one bowl and requires just 15 minutes to put together before baking! Best for sandwiches or toast.

    A loaf of coconut flour bread topped with sunflower seeds and poppy seeds with three slices next to it
    Where can you buy coconut flour?


    You can buy coconut flour in the flour section of most supermarkets, local health stores or online.

    What does coconut flour bread taste like?


    This bread has quite a neutral flavour with a faint nutty flavour of coconut. The amount of coconut flour in this bread is relatively low and it's mixed in with a gluten-free flour blend, so it doesn't have an overpowering coconut flavour.

    Is coconut bread healthy?


    Because this bread contains coconut flour, it's low carb compared to traditional bread recipes. Coconut flour is nutritious and is a great source of dietary fibre.

    How do you make coconut flour rise?


    Many baking recipes with coconut flour rely on a lot of eggs as a rising and binding agent.

    However, this is an egg-free and vegan recipe. Although you can make a coconut bread recipe with yeast, but this one is yeast-free too.

    The main raising agent in this recipe is baking powder.

    The bicarbonate of soda (baking soda) and vinegar are essential raising agents too: the alkali bicarbonate of soda (baking soda) reacts with the acidic vinegar to make the batter fluffy, which makes the bread rise without eggs.

    Why is coconut flour so dry?


    Coconut flour can make baked goods very dry as it absorbs a lot of moisture compared to many other types of flour. So, it's important not to use it as a 1:1 substitute for other types of gluten-free flour. You can avoid it making this bread dry by:

    1. Using a very small amount of coconut flour - it really expands when liquid is added, so you only need to use a tiny amount.

    2. Mixing the coconut flour with an all-purpose gluten-free flour blend also helps to make it less dense.

    How long does coconut flour bread keep for?


    This Coconut Flour Bread keeps well covered in the fridge for a good few days. It's best toasted before eating.

    Can you freeze coconut flour bread?


    Yes - just make sure to slice it up before putting in the freezer if you want to take it out a slice at a time.

    To defrost, just pop the frozen slices straight in the toaster.

    Can you use almond flour instead of coconut flour?


    Yes, but they must be used in different quantities. Use my Almond Bread recipe instead!

    How do you steam bread in the oven?


    Steaming bread in the oven might sound complicated, but it's super easy! All you need to do is bake it in the oven with a baking dish filled with water. The water from the baking dish will release steam in the hot oven and create a humid environment for the bread to bake.

    What is the point of oven steaming bread?


    Baking bread in a steamy, humid environment creates a doughy texture, meaning it doesn't fall apart when slicing, and a super crispy crust. It also creates a better flavour!

    Tips for steaming bread in the oven

    • Make sure to add boiling water to the baking dish.
    • Place the bread on a higher rack in the oven and place the baking dish of water on the lower rack.
    • If the water in the baking dish all runs out during the baking process, make sure to refill it.
    • Be VERY CAREFUL when opening the oven door to remove the bread, because a lot of HOT STEAM will escape from the oven and you might burn yourself.
    • To prevent this from happening, open the oven door first, then step back until all the hot steam has escaped from the oven before putting your hands inside to remove the bread. Also, make sure to wear oven gloves and a long-sleeved shirt.
    • Make sure to leave the bread to cool completely before slicing.

    How to make this recipe

    Scroll down to the bottom of the post to see the full recipe.

    • Mix together all the ingredients in a glass mixing bowl.
    Raw coconut flour bread batter in a glass bowl
    • Transfer the batter into a one-pound loaf tin.

    Tip: Line the tin with greased baking paper to make the bread easier to remove after.

    Raw coconut flour bread batter in a loaf tin lined with baking paper
    • Sprinkle over mixed seeds to decorate, if desired.
    Raw coconut flour bread batter in a loaf tin sprinkled with sunflower seeds and poppy seeds
    • Fill a baking dish up to halfway with boiling water.
    • Place the bread on a higher rack in the oven and place the baking dish of water on the lower rack.
    • Bake in the oven for around 45 minutes.
    A loaf of coconut flour bread topped with sunflower seeds and poppy seeds in a loaf tin lined with baking paper
    • Transfer the loaf to a cooling rack to cool down on completely before packing away to store because otherwise the steam from the warm bread will get trapped and you'll end up with soggy bread, which nobody wants!
    A loaf of coconut flour bread topped with sunflower seeds and poppy seeds on a wire rack
    • It also needs to be left to cool completely before slicing.

    Serving suggestions

    You can use this as a sandwich bread, or it works great as toast topped with jam or vegan cashew cream cheese! Stale bread is great for making Vegan Bread Pudding.

    Substitutions you can make

    • If you're not gluten-free, you can use plain flour instead of gluten-free flour.
    • You can use any type of plant-based milk: almond milk, soy milk, rice milk etc.
    • You can replace the plant-based milk with water.
    • You can replace the apple cider vinegar with lemon juice.

    Ingredients you can add to the dough

    • Mixed seeds.
    • Dried fruit such as dried cranberries, raisins, chopped dates etc.
    • You can make it more savoury by adding grated garlic, chopped olives or sun-dried tomatoes!
    A loaf of coconut flour bread topped with sunflower seeds and poppy seeds with three slices next to it

    More gluten-free vegan bread recipes

    • Gluten-Free Vegan Chickpea Bread
    • Gluten-Free Vegan Blueberry Banana Bread
    • Gluten-Free Vegan Irish Soda Bread
    • Gluten-Free Vegan Almond Bread
    • Gluten-Free Vegan Oat Bread
    • Gluten-Free Vegan Dinner Rolls
    • Gluten-Free Vegan Seeded Buckwheat Bread
    • Gluten-Free Vegan Cornbread
    • Gluten-Free Vegan Walnut Bread
    • Garlic Bread
    • Gluten-Free Vegan Oatmeal Bread
    • Gluten-Free Vegan Biscuits
    • Quinoa Bread
    • or browse the whole collection!

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

    Watch how to make this recipe

    A loaf of coconut flour bread topped with sunflower seeds and poppy seeds with two slices next to it

    Coconut Flour Bread (Vegan + Gluten-Free)

    This Coconut Flour Bread recipe is easy to make, vegan, gluten-free, yeast-free, no-knead, nut-free, sugar-free and contains no eggs! It's moist and fluffy and best for sandwiches or toast! 
    4.09 from 108 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Global
    Keyword: coconut flour bread, gluten-free bread, yeast-free bread
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 12 slices
    Calories: 77kcal
    Author: Rhian Williams

    Ingredients

    • 45 g (½ cup) coconut flour
    • 225 g (1 â…” cup) gluten-free flour blend (or sub plain flour if not gluten-free)
    • 4 teaspoons baking powder (ensure gluten-free if necessary)
    • ¼ teaspoon bicarbonate of soda (baking soda)
    • ¼ teaspoon salt to taste
    • 420 ml (1 ¾ cup) unsweetened almond milk (or sub any other plant-based milk or water)
    • 1 tablespoon apple cider vinegar * (ensure gluten-free if necessary)

    To decorate (optional):

    • Mixed seeds

    Instructions

    • Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
    • Place the coconut flour, gluten-free flour, baking powder, bicarbonate of soda and salt in a large bowl and mix well.
    • Add the almond milk and vinegar and mix again.
    • Transfer the mixture to a loaf tin (I used a one-pound loaf tin) lined with greased baking paper.
    • Sprinkle over mixed seeds to decorate, if desired.
    • Fill a baking dish up to halfway with boiling water.
    • Place the bread on a higher rack in the oven and place the baking dish of water on the lower rack.
    • Bake in the oven for around 45 minutes, until risen and an inserted skewer comes out clean.
    • Be VERY CAREFUL when opening the oven door to remove the bread, because a lot of HOT STEAM will escape from the oven and you might burn yourself. To prevent this from happening, open the oven door first, then step back until all the hot steam has escaped from the oven before putting your hands inside to remove the bread. Also, make sure to wear oven gloves and a long-sleeved shirt.
    • Leave to cool completely on a wire rack before slicing and before putting away to store (it's much easier to slice the day after it's made).
    • Tastes best eaten freshly made, but keeps well covered in the fridge for a good few days - if not eaten on the day it's made, it's best toasted before eating.

    Video

    Notes

    *The vinegar is crucial as its acidity reacts with the alkali bicarbonate of soda. If you don't have vinegar you can substitute it with lemon juice.
    • Make sure to add boiling water to the baking dish.
    • If the water in the baking dish all runs out during the baking process, make sure to refill it.
    • Be VERY CAREFUL when opening the oven door to remove the bread, because a lot of HOT STEAM will escape from the oven and you might burn yourself.
    • To prevent this from happening, open the oven door first, then step back until all the hot steam has escaped from the oven before putting your hands inside to remove the bread. Also, make sure to wear oven gloves and a long-sleeved shirt.
    Nutrition Facts
    Coconut Flour Bread (Vegan + Gluten-Free)
    Amount Per Serving
    Calories 77 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Saturated Fat 1g5%
    Sodium 126mg5%
    Potassium 136mg4%
    Carbohydrates 15g5%
    Fiber 3g12%
    Sugar 1g1%
    Protein 2g4%
    Calcium 111mg11%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    More Baking & Dessert Recipes

    • Three vegan blueberry muffins with a bite taken out of one with a bowl of fresh blueberries in the background
      Vegan Blueberry Muffins (Gluten-Free)
    • Several gluten-free vegan churros on a plate with a pot of vegan chocolate sauce and one of them dipped in it
      Gluten-Free Vegan Churros (Baked!)
    • A collage of four vegan Thanksgiving dessert recipes photos
      35 Vegan Thanksgiving Dessert Recipes (Gluten-Free)
    • A slice of vegan baked pumpkin cheesecake topped with caramel sauce and salt with a fork taking a bite out of it
      Vegan Baked Pumpkin Cheesecake (Gluten-Free)
    • Share
    • Tweet

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Tammy

      October 20, 2021 at 10:53 pm

      I have made this bread 3 times. The first time turned out fine, and tasted great. The last 2 times it falls apart. I can't remember which gluten free flour I used on the first loaf. You can't help keep with that but what gluten free flour do you use? We are low carb, not Keto, and not gf.
      Thanks!

      Reply
      • Rhian Williams

        November 09, 2021 at 11:44 pm

        Thank you so much for your feedback. Yes, it sounds like it was the type of gluten-free flour that you used that is changing the texture. I use Dove's Farm gluten-free flour!

    2. Jackie

      January 05, 2022 at 6:13 pm

      5 stars
      Five stars for flavour , very nice. My loaf batter was quite runny, wondering if I measured too much plant milk out? The loaf had to cook for an hour and was a bit doughy still. Still, I sliced it up and will have some tasty toast! Thank you.

      Reply
      • Rhian Williams

        January 06, 2022 at 11:10 am

        Thank you so much! I'm sorry to hear that - did you make any substitutions? And what type of gluten-free flour did you use?

      • Jackie

        January 09, 2022 at 4:27 pm

        I used Doves Farm Gluten free plain flour. The loaf rose beautifully in the oven. I did not make any substitutions.

      • Rhian Williams

        January 12, 2022 at 12:03 am

        Thank you so much for your feedback. I think the loaf generally does deflate a bit whilst cooling - was the texture ok when you ate it?

    3. Jackie

      January 09, 2022 at 4:25 pm

      Very nice flavour, but the mixture was quite runny. I used Gluten free plain flour. The loaf once cooled seemed to collapse a bit, despite the skewer coming out clean. I'll have another go though, but will probably use less plant milk.

      Reply
    4. JP

      January 19, 2022 at 3:48 pm

      Can this be made with all coconut flour?

      Reply
      • Rhian Williams

        January 19, 2022 at 5:26 pm

        Unfortunately not, sorry!

    5. Andrea

      February 03, 2022 at 11:54 pm

      5 stars
      Turned out perfectly! Followed recipe exactly and used kitchen scales to measure. My whole family loved it and begged me to make it everyday haha!
      Thanks for a delicious recipe 😀

      Reply
      • Rhian Williams

        February 04, 2022 at 1:48 pm

        Thank you so much, so happy to hear that!

    « Older Comments
    Newer Comments »

    Primary Sidebar

    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

    Learn more.

    Popular Recipes

    Three vegan blueberry muffins with a bite taken out of one with a bowl of fresh blueberries in the background

    Vegan Blueberry Muffins (Gluten-Free)

    A stack of oat flour pancakes topped with desiccated coconut and syrup on a blue plate

    Oat Flour Pancakes (Vegan + GF)

    A loaf of coconut flour bread topped with sunflower seeds and poppy seeds with two slices next to it

    Coconut Flour Bread (Vegan + Gluten-Free)

    A loaf of gluten-free rice bread topped with mixed seeds with two slices next to it against a sheet of brown baking paper

    Gluten-Free Rice Bread (Vegan)

    A loaf of gluten-free vegan oat bread topped with oats with two slices on the side

    Gluten-Free Vegan Oat Bread

    Five vegan coconut flour pancakes stacked in a pile decorated with fresh raspberries and coconut flakes on a green plate against a grey background

    Vegan Coconut Flour Pancakes (Gluten-Free)

    A loaf of oat flour bread with two slices

    Oat Flour Bread (Vegan + Gluten-Free)

    A sliced vegan baked cheesecake topped with wild strawberries and strawberry flowers

    Vegan Baked Cheesecake (Gluten-Free)

    Footer

    • E-mail
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy & Disclosure
    • Copyright Notice

    Newsletter

    • Subscribe for free updates

    Contact

    • Contact
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 · Foodie Pro Theme On Genesis Framework ·