Coconut Flour Bread Recipe - Perfect for Sandwich Bread
This coconut flour bread recipe is great for making sandwich bread. The bread is soft, fluffy and holds together really well even when you put a lot on your sandwich.
Combine all dry ingredients in a bowl and mix well.
Add in all of the wet ingredients to the same bowl and stir until thoroughly. Tip: If the coconut oil hardens up when you combine it with the eggs (if they’re cold from being in the fridge). Pop the bowl with the ingredients in the oven for just a minute or two to heat up the mixture and then stir it again. This way the coconut oil will melt and you can mix it all together.
Cover your cookie sheet with parchment paper.
Use a spoon to scoop out the batter. Take about 2 tablespoons of batter and put them on the parchment paper.
Spread the batter with the back of your spoon in to a square shape (pictured below) about 1/8 to 1/4 inch thickness. The batter is a little sticky, but smooth it out the best you can. The bread doesn’t expand much so, the shape and size it is before you put it in the oven, is pretty much how it's going to look when it comes out.
Repeat this with the rest of the batter. You should be able to make 6 pieces of bread (similar to the size of regular bread).
Bake at 350 degrees for 15 to 20 minutes. Edges will be lightly browned when done.
Serving: 1slice of bread | Calories: 125kcal | Carbohydrates: 125g | Protein: 3.9g | Fat: 12.2g | Saturated Fat: 8.9g | Cholesterol: 109mg | Sodium: 226mg | Potassium: 40mg | Fiber: 0.4g | Sugar: 0.3g | Calcium: 10mg | Iron: 0.5mg