Almond and coconut bread

Low-carb bread that could suit those who want or have to avoid wheat.

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17 ounces/475g almond flour (ground almonds)

4 ounces/110g coconut flour

1 teaspoon baking soda

½ teaspoon salt

5 large eggs

¼ cup/60ml unflavoured oil (e.g. sunflower or vegetable)

1 teaspoon cider vinegar

¾ cup/175ml water


Mix both flours, the baking soda and salt in a bowl.

In another bowl, whisk the eggs until frothy and then add the remaining ingredients.

Add the dry ingredients and mix well –the batter will become stiff.

Spoon the batter in to a greased loaf tin.

Cook at Gas 4 (350f/180c) for 50-70 minutes

My Tips:

This recipe desperately needed some more salt to counter the sweetness of the almond and coconut flours. It would also benefit from other flavourings: toasted sunflower or pumpkin seeds, walnut pieces, herbs, perhaps some softened onions.

Our loaf was certainly cooked after 50 minutes (when the thermometer recorded 87 degrees C). The bread feels rather dry but was much better with a little jam. It toasted well and seemed rather moister –perhaps a good base for scrambled eggs.

Overall, a recipe that needs development and might only interest people who have to avoid wheat!

We cheered it up as a club sandwich: finely shredded Iceberg lettuce mixed with mayonnaise, slices of freshly cooked chicken, crisp bacon and sliced tomato

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© 2023 - Penny Melville-Brown
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