I love bread, any type of bread, and this low carb and gluten free Almond and Coconut bread satisfies the bread lover in me, almost as much as a slice fresh and still warm home baked white wheat flour yeasted bread, spread with farmhouse butter and fig jam.
When I discovered in November 2014 that I may have a gluten sensitivity that results in an inflammatory response and joint pain, I was one very devastated bread lover.
The Coconut bread that I ate at a restaurant in Cape Town a few years back was delicious albeit a bit dry, but I could not find anything similar that was low carb or gluten free. Having discovered this recipe for Coconut bread has been a great relief because I finally found something to work with.
My version of Almond and Coconut bread is moist and has texture and some of the elasticity and structure of wheat bread, due to the addition of psyllium husk. This Almond and Coconut bread fulfills all my needs in a bread, and it has a firm texture with a fine crumb that does not break apart when sliced.
The ‘government white bread’ sold by bakeries and supermarkets in South Africa, that have to conform to certain requirements size and weight requirements is one my favourites. Fresh bread with butter and smoked snoek or toasted with peanut butter and golden syrup. I was curious as to whether the wheat free Almond and Coconut bread would have a similar moreishness.
Alhamdulillah, I was not disappointed. My Almond and Coconut bread is delicious and keeps for at least 4 days without refrigeration. It is lovely with your favorite sandwich filling, on a cheese board or made into gluten free French Toast.
If you love bread, but not the gluten or the carbs, then this Coconut and Almond bread will delight you as it is low carb, high fiber and refined sugar free.
I have used two different methods when testing this recipe.
- Blending the dry ingredients (flours, ground flax seeds, ground psyllium husk, baking powder, baking soda, salt, stevia); whisking the wet ingredients (eggs, coconut oil, apple cider vinegar) separately then adding the wet ingredients to the dry ingredients and blending again.
- Blending the dry ingredients (flours, ground flax seeds, ground psyllium husk, baking powder, baking soda, salt, stevia); separating the eggs and whisking the yolks, coconut oil and apple cider vinegar and blending it with the dry ingredients. Whisking the whites until fluffy but not stiff, and then folding it into the wet mixture.
Not in the mood for a sandwich? Why not try this gluten free Overnight Dairy Free Muesli and Oats or these low carb Almond and Coconut breakfast pancakes or for a sweet treat this gluten free Orange and Almond cake.
Low Carb Almond and Coconut bread
- 135 grams almond flour approximately 375ml or 1 ½ cups
- 15 grams coconut flour approximately 30 ml or 2 tablespoons
- 25 grams ground golden flax seeds approximately 60 ml or ¼ cup
- 4 grams psyllium husk powder approximately 7.5ml or 1 ½ tsp
- ¼ tsp salt
- 2 grams stevia
- 8 grams baking soda bicarbonate of soda (approximately 5 ml or 1 teaspoon )
- 2.5 ml baking powder approximately ½ teaspoon
- 5 large eggs
- 60 ml melted extra virgin coconut oil approximately ¼ cup
- 15 ml apple cider vinegar approximately 1 tablespoon
- 20 grams whole flax seeds approximately 30 ml or 2 tablespoons
- 20 grams pumpkin seeds without shells approximately 30 ml or 2 tablespoons
Heat the oven to 180 degrees Celcius or 160 fan / 350 F / Gas mark 4.
Spray a 26cm loaf tin well with cooking spray or grease and line with baking paper.
Place the dry ingredients in a food processor and pulse a few times to combine and ensure the flours are fine.
In another bowl lightly whisk the eggs, coconut oil, honey and apple cider vinegar.
Add to the dry ingredients and pulse until the batter comes together.
Scrape down the sides and pulse one more time.
Remove the blade from the blender and add 2/3 of the seeds to the batter and mix through. Do not blend the seeds.
Decant the batter into the prepared loaf tin and sprinkle the remaining seeds on the top.
Bake on the lower shelf for 45-50 minutes or until a skewer comes out cleanly.
If the bread seems to darken too much during baking, cover with a piece of parchment paper, check at around 20-25 minutes.
The psyllium husk in this recipe is what gives the bread the structure and elasticity that one would usually get with gluten flour. If you can't find psyllium husk try using method 2 to mix the batter as the whisked egg whites will give some more body and lightness to the bread.
50 grams chopped walnuts may be substituted for the pumpkin and golden flax seeds.
If you do not have stevia you may substitute with 15 ml or 1 tablespoon honey.
If you do not have extra virgin coconut oil you may substitute with olive oil or vegetable oil.
If you substitute sunflower seeds for one of the other seeds in the recipe, do not add it into the batter as it will turn bright green when it comes into contact with the baking soda. Sprinkle it over the top instead.
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