A loaf of white bread with three slices against a sheet of brown baking paper

Coconut Flour Bread (Vegan + Gluten-Free)

This Coconut Flour Bread is easy to make, yeast-free, no-knead and contains no added sugar! It's moist and fluffy and perfect for sandwiches. 
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


  • 45 g (1/2 cup) coconut flour
  • 225 g (1 2/3 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
  • 3 teaspoons baking powder (ensure gluten-free if necessary)
  • 1/4 teaspoon bicarbonate of soda (baking soda)
  • 1/4 teaspoon salt to taste
  • 475 ml (2 cups) unsweetened almond milk (or sub any other plant-based milk)
  • 1 tablespoon apple cider vinegar * (ensure gluten-free if necessary)


  • 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 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
  • Bake in the oven for around 45 minutes, until risen and an inserted skewer comes out clean
  • Leave to cool on a wire rack before putting away to store
  • It also needs to be left to cool completely before slicing too.
  • Keeps well in the fridge for up to a few days


*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.


Calories: 77kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Sodium: 131mg | Potassium: 101mg | Fiber: 3g | Calcium: 102mg | Iron: 0.8mg