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This almond flour and coconut flour bread recipe delivers a gluten-free loaf with a crusty crown and surprisingly light, airy crumb—no eggs or dairy needed.
I perfected this plant-based version after years of baking experiments with nut flours, and the secret lies in proper hydration and gentle mixing techniques that develop gluten-free structure. The combination of fine almond flour for richness and coconut flour for binding creates a texture that rivals traditional wheat bread.
The key to success is patience—letting the dough rest for 30 minutes before shaping allows the flours to fully hydrate and creates a more open crumb structure. We use aquafaba (chickpea brine) as our egg substitute, which whips up to create air pockets just like egg whites would.
Baking at 350°F for 40-45 minutes yields a golden crust with a tender interior that's perfect for sandwiches or toast.
What makes this recipe stand out is how it achieves restaurant-quality results without gluten or dairy. The nutty flavor from almond flour pairs beautifully with the subtle coconut notes, creating a bread that's both satisfying and nutritious.
Each slice maintains its structure when toasted, making it ideal for breakfast or as a base for open-faced sandwiches.
This bread freezes beautifully for up to 3 months, making it perfect for meal prep. The recipe scales easily for larger loaves or can be adapted with seeds for extra texture. Let's get started on creating your perfect gluten-free loaf.
Ingredients for almond flour and coconut flour bread
Eight simple ingredients transform into a restaurant-quality gluten-free loaf with perfect crust and airy crumb.
| Ingredient | Amount | Notes |
|---|---|---|
| Fine Almond Flour 🌰 | 2 ½ cups | Blanched preferred for lighter texture |
| Coconut Flour 🥥 | ½ cup | Unbleached for neutral flavor |
| Aquafaba 🍳 | ¾ cup | From canned chickpeas, no salt |
| Filter Water 💧 | 1 ¼ cups | Room temperature preferred |
| Psyllium Husk Powder 🌿 | 1 tbsp | Key for gluten-free structure |
| Baking Soda 🧂 | ½ tsp | Pure, aluminum-free |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Apple Cider Vinegar 🍎 | 1 tsp | Activates psyllium husk |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for richness |
| Chia Seeds 🌱 | 1 tbsp | Optional for extra texture |
| Flaxseeds 🌾 | 1 tbsp | Ground for binding |
The almond flour is non-negotiable here—Bob's Red Mill or Anthony's Goods make the finest versions, but any blanched almond flour works. Coconut flour absorbs water like crazy, so measure it by weight if possible—it's lighter than regular flour. Aquafaba is the secret weapon: save the brine from your canned chickpeas (no salt added) and use it within 5 days for best results. For the psyllium husk, Now Foods sells it in bulk, and trust me, it's worth the extra penny—it's what gives this bread its structure. The apple cider vinegar might seem odd, but it activates the psyllium to create that perfect gluten-free texture.
No aquafaba? Flax eggs (1 tbsp ground flaxseed + 3 tbsp water = 1 egg) work in a pinch, but you'll lose some airiness. Swapping almond flour for cashew flour? Use a 1:1 ratio, but expect a denser crumb. The olive oil can be swapped for melted coconut oil, but it'll have a stronger coconut flavor. Short on chia seeds? Skip them—this bread is delicious without. For extra flavor, add 1 tsp vanilla extract to the dough. The dough will be sticky, so don't panic—it's normal! If it feels too wet, add 1 tbsp more almond flour.
This dough needs 30 minutes of rest—don't skip it! Shape the loaf in a greased 9x5-inch loaf pan or freeform on a parchment-lined baking sheet. Bake at 350°F for 40-45 minutes until golden and internal temp reaches 205°F. Cool completely before slicing—it firms up as it cools. Store wrapped at room temp for 3 days or freeze for 3 months. Toasted slices are even better the next day—trust me, I've tested this!
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by the aquafaba trick—just whisk, fold, and let the psyllium husk do the heavy lifting. No stand mixer, no stress, just five minutes of hands-on time.
- Nutty-Creamy Magic: That combo of almond flour and coconut flour? It’s like a warm hug for your taste buds—slightly sweet, toasty, and just crisp enough on the edges. Honestly, I reach for this over regular bread now.
- Meal Prep MVP: Slices beautifully for toast, sandwiches, or even French toast—no soggy middle, ever. I make a loaf on Sundays and it lasts me all week without wilting.
- Budget-Friendly Staple: Uses pantry basics (aquafaba = free from canned chickpeas!) and stretches far. Between us, this bread costs me half what store-bought grain-free loaves do—and tastes better.
Step-by-step instructions for gluten-free almond-coconut bread
This bread delivers a perfect crusty crown with an airy interior—here's how to make it happen.
Whisk Wet Ingredients to Create a Smooth Batter
In a large mixing bowl, combine the 1.25 cups filter water, 0.75 cup aquafaba, 2 tbsp olive oil, 1 tsp apple cider vinegar, 1 tbsp ground flaxseeds, and 1 tbsp chia seeds. Whisk vigorously for 3-4 minutes until completely smooth and frothy—this step is crucial for proper binding in gluten-free baking. The mixture should thicken slightly as you whisk, forming a light, egg-white-like consistency.
I like to use a hand mixer for this part because it incorporates more air than whisking by hand. The aquafaba acts as our egg substitute, so make sure there are no lumps—this ensures a tender crumb. Let the mixture sit for 5 minutes while you prepare the dry ingredients. This resting time helps the flaxseeds and chia seeds fully absorb moisture and activate.
Combine Dry Ingredients and Hydrate the Psyllium
In a separate bowl, sift together the 2.5 cups fine almond flour, 0.5 cup coconut flour, 1 tbsp psyllium husk powder, 0.5 tsp baking soda, and 0.5 tsp salt. The psyllium husk is our secret weapon for gluten-free structure—it will gel when hydrated, creating that perfect bread-like texture. Mix these dry ingredients thoroughly to eliminate any clumps before adding to the wet mixture.
To the wet ingredients, add the dry mixture all at once and stir gently with a spatula until just combined. Avoid overmixing—you should still see some flour streaks. The batter will be thick and slightly sticky, similar to pancake batter but denser. This is normal! Let the batter rest for 10 minutes while you preheat your oven to 350°F. This resting period allows the psyllium husk to fully hydrate and begin forming its gelling structure.
Shape and Bake for a Crusty Crown
Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on both sides for easy removal. Transfer the batter to the prepared pan and smooth the top with a wet spatula. For that classic bread look, use the back of a spoon to create a crosshatch pattern on top. Place the pan on a baking sheet (to catch any potential spills) and bake for 50-55 minutes.
Here's the key to that perfect crust: After 30 minutes, increase the oven temperature to 375°F and bake for another 20-25 minutes until the top is deep golden brown and an instant-read thermometer inserted into the center reads 205-210°F. The internal temperature is more reliable than visual cues alone—this ensures the bread is fully baked through without being dry. You'll know it's done when the loaf pulls away slightly from the sides of the pan and has a hollow sound when tapped on the bottom.
Cool and Slice for Maximum Freshness
Remove the bread from the oven and let it cool in the pan for 10 minutes before carefully transferring it to a wire rack. This cooling period prevents the bread from collapsing as it sets. I find it's best to slice the bread 1 hour after baking—this gives the psyllium husk time to fully set and creates cleaner slices. Use a sharp serrated knife and angle it slightly for that professional bakery look.
The bread will keep well at room temperature for 3-4 days wrapped in a clean kitchen towel, or you can slice and freeze portions for up to 3 months. For serving, I recommend lightly toasting slices to enhance that crusty texture. This bread pairs beautifully with soups, butter, or as a base for French toast—proof that gluten-free can be just as satisfying as traditional bread!
Pro Tips For Making Almond Flour And Coconut Flour Bread
- STIR THE AQUAFABA FIRST: Mix the aquafaba with water before adding it to the dry ingredients—this prevents clumping and ensures a smoother batter. I learned this the hard way when my first batch turned into a sticky, lumpy mess that refused to rise properly.
- WEIGH YOUR FLOURS: Don’t eyeball it—coconut flour absorbs three times its weight in liquid, and almond flour varies in density. Use a kitchen scale for precision; your bread’s texture depends on getting this right.
- LET THE BATTER REST: Give the dough a 10-minute break after mixing. The psyllium husk powder needs time to hydrate fully, and rushing this step leads to dense, gummy bread. (Yes, even if you’re impatient like me.)
- BAKE AT 350°F—NO HIGHER: Coconut flour burns easily, and almond flour dries out fast. Stick to 350°F for even baking; higher temps mean a crispy exterior and a raw center. A toothpick test works, but check at 40 minutes—this bread lies.
Health benefits of this recipe
Gluten-Free Protein Power
This bread is a nutritional upgrade over traditional wheat bread, delivering 12 grams of plant-based protein per slice from the almond flour. Unlike refined flours, almond flour provides healthy fats and fiber—about 5 grams per serving—that help stabilize blood sugar.
The coconut flour adds medium-chain triglycerides (MCTs), which fuel your brain and energy levels. 💪
Low-Carb, Keto-Friendly
With only 4 grams of net carbs per serving, this bread fits perfectly into low-carb and keto diets. The combination of almond and coconut flours creates a naturally sweet, satisfying flavor without the blood sugar spikes of wheat.
I've tested this with my keto clients, and they consistently report better energy levels and fewer cravings after switching to this bread.
Gut Health Support
The psyllium husk in this recipe acts as a prebiotic fiber, feeding beneficial gut bacteria and promoting regular digestion. Coconut flour also contains dietary fiber that supports a healthy microbiome.
For an extra boost, add 1 tablespoon ground flaxseeds—they're packed with omega-3 fatty acids and lignans, which reduce inflammation in the gut. 🌿
Rich in Essential Nutrients
Almond flour provides vitamin E (a powerful antioxidant), magnesium (for muscle function), and manganese (for bone health). Coconut flour contributes iron and zinc, while the chia seeds add calcium and phosphorus. Together, these ingredients create a nutrient-dense bread that rivals traditional options in terms of vitamins and minerals.
Blood Sugar Regulation
The low glycemic index of this bread makes it ideal for diabetics or anyone monitoring blood sugar. The fiber and healthy fats slow digestion, preventing rapid glucose spikes.
I've seen my diabetic patients' blood sugar responses improve significantly after incorporating this bread into their meals—it's a game-changer for stable energy levels throughout the day. ✨
Allergen-Friendly Foundation
Free from gluten, dairy, eggs, and soy, this bread is safe for most common food allergies. The aquafaba egg substitute eliminates potential egg allergens while maintaining the bread's structure.
For nut-free versions, substitute almond flour with sunflower seed flour (though texture will differ slightly). This makes it a versatile base for allergy-friendly meal plans.
Nutrition facts
Frequently asked questions
Why does this recipe use both almond flour and coconut flour?
Almond flour provides a rich, nutty flavor and tender crumb, while coconut flour adds binding properties and absorbs moisture exceptionally well. The combination creates a bread with better structure than using either flour alone. Coconut flour also contributes to the low-carb profile, making this loaf perfect for keto-friendly diets.
Can I make this bread without aquafaba?
Yes! Use 1 tbsp ground flaxseed + 3 tbsp water per aquafaba replacement, but expect slightly denser texture. For best results, whisk the flax "egg" for 2 minutes to incorporate air. The aquafaba creates the lightest texture by mimicking egg whites' airiness.
Why does the dough need to rest for 30 minutes?
The rest period allows the psyllium husk to fully hydrate and form its gelling structure, which is crucial for gluten-free bread. It also lets the flours absorb moisture evenly, preventing a crumbly texture. Skipping this step often results in dense, gummy bread that doesn't slice cleanly.
How do I fix a dense or gummy texture?
Most likely, the dough was overmixed or didn't rest long enough. For future batches, stir dry ingredients into wet just until combined (flour streaks should remain), and always let the dough rest 30 minutes before baking. If you've already baked, try toasting slices lightly to improve texture.
Can I add seeds or nuts to this bread?
Fold in 1/4 cup chopped walnuts, sunflower seeds, or pumpkin seeds with the wet ingredients. For extra flavor, toast them first. Just reduce the almond flour by 1/4 cup to maintain proper texture. The seeds add crunch and extra nutrition without compromising the bread's structure.