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This almond flour and coconut flour bread recipe delivers a lightweight, nutty loaf that’s perfect for vegan diets and gluten-free lifestyles. The combination of these flours creates a moist, tender crumb with a subtle sweetness and satisfying chew—unlike dense, dry gluten-free breads.
I’ve baked countless loaves, and this version finally nails the texture without compromising flavor or structure.
The secret lies in proper hydration and gentle mixing—coconut flour absorbs moisture aggressively, while almond flour adds richness. With just 10 minutes of prep and 45 minutes in the oven, you’ll have a golden-brown loaf that slices beautifully for toast, sandwiches, or French toast.
The nutty depth from almond flour pairs perfectly with the coconut’s subtle sweetness, making every bite satisfying.
This bread is naturally gluten-free, grain-free, and packed with protein, yet it holds together like traditional loaves. The recipe includes optional seeds (chia or flax) for extra texture and omega-3s, while a touch of maple syrup enhances the natural sweetness.
Whether you’re avoiding gluten or simply craving a lighter, healthier bread, this loaf delivers restaurant-quality results at home.
Best of all, it stores well for 3–4 days in an airtight container or freezes perfectly for up to a month. Let’s get baking—your kitchen (and taste buds) will thank you.
Ingredients for almond flour and coconut flour bread
Just 11 ingredients transform into a golden loaf with nutty depth and satisfying chew.
| Ingredient | Amount | Notes |
|---|---|---|
| Almond Flour 🌰 | 2 ½ cups | Finely ground, unsweetened |
| Coconut Flour 🥥 | ½ cup | Unsweetened, sifted |
| Chia Seeds 🌱 | 2 tbsp | Ground or whole, optional |
| Flaxseeds 🌱 | 2 tbsp | Ground, as egg substitute |
| Pure Maple Syrup 🍁 | ¼ cup | For subtle sweetness |
| Unsweetened Almond Milk 🥛 | 1 ¼ cups | Room temperature |
| Apple Cider Vinegar 🍎 | 1 tbsp | For rise activation |
| Baking Powder 🍞 | 1 tsp | Aluminum-free preferred |
| Sea Salt 🧂 | ½ tsp | Fine grain |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For moisture |
| Psyllium Husk Powder 🌾 | 1 tbsp | For structure binding |
The flours are the stars here—Bob’s Red Mill almond flour and Anthony’s coconut flour are my go-tos for consistency. Both brands are widely available at Whole Foods or Amazon, and their fine grind ensures even texture. Coconut flour absorbs moisture like crazy, so sift it thoroughly to avoid clumps. For the seeds, I grab organic chia and flax from the bulk bins at Sprouts—they’re fresher and cheaper than pre-ground packages. Psyllium husk might sound intimidating, but it’s a baking game-changer for gluten-free structure. Look for it in the supplement aisle or online if your local store doesn’t carry it.
No almond milk? Oat milk or cashew milk work just as well—just use the same amount. Skip the maple syrup? Agave nectar at half the quantity is a decent swap, though it lacks that caramel depth. The vinegar is non-negotiable—it activates the baking powder for that proper rise. No psyllium husk? Extra chia seeds or ground flax can help, but texture might suffer slightly. For the seeds, if you’re using whole chia or flax, grind them fresh in a coffee grinder—pre-ground loses potency fast. And if you’re worried about coconut flour’s strong flavor, don’t be—it mellows out beautifully when combined with almond flour.
This loaf keeps 3–4 days in an airtight container at room temperature, but it’s even better the next day once flavors meld. For longer storage, wrap tightly in foil and freeze for up to 3 months. To reheat, pop slices in a 350°F oven for 5–7 minutes—they’ll crisp up perfectly. I always bake two loaves—one for immediate use, one to freeze for lazy mornings. The seeds add crunch, but if you’re making this for a crowd, you can double the batch by scaling all ingredients by 50%. Just be prepared for it to disappear fast—this bread is that good.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this—just stir, pour, and bake. The chia and flaxseeds do all the binding work, so no overmixing or waiting for dough to rise. Honestly, the only tool you’ll need is a whisk and a loaf pan.
- Sweet Nutty Magic: That first bite? Warm, slightly dense, with a subtle crunch from the toasted almond flour and a hint of caramel from the maple syrup. It’s like a cross between cornbread and a buttery scone—without the guilt.
- Weeknight & Picnic Star: Slice it for toast in the morning, pack it for lunch, or serve it at a potluck. Between us, it’s my go-to for sandwiches when I’m too tired to make regular bread. And it keeps for days, so no sad, stale loaves here.
- Budget-Friendly Staple: Almond flour’s pricey, sure—but this recipe uses just enough to stretch it. The coconut flour adds bulk without cost, and chia/flaxseeds bulk up the texture. I’ve made three loaves from one bag of almond flour, and they’re still talking about how good it is.
Step-by-step instructions for almond flour and coconut flour bread
Here's how to create a tender, nutty loaf that rises beautifully without gluten.
Prepare the Flour and Seed Binders
In a medium bowl, whisk together the 2.5 cups almond flour and 0.5 cup coconut flour until completely combined. I like to sift the coconut flour first to prevent clumping—it's highly absorbent and can create pockets in your dough. Set this mixture aside for now.
In a separate small bowl, combine the 2 tbsp ground flaxseeds and 2 tbsp chia seeds with 0.25 cup pure maple syrup. Let this sit for 5 minutes while you prepare the wet ingredients. This mixture will thicken into a gel-like consistency, acting as our egg substitute to bind the bread. The chia and flaxseeds create a perfect texture that mimics the structure of gluten.
Create the Wet Ingredient Base
In a large measuring cup or small pitcher, whisk together the 1.25 cups unsweetened almond milk and 1 tbsp apple cider vinegar. Let this sit for 2 minutes—you'll see it begin to curdle slightly, which is perfect for activating rise. This tangy mixture will help create that light, airy texture we're after.
In the same bowl, add the 0.25 cup extra-virgin olive oil and 1 tbsp psyllium husk powder. Whisk vigorously for 30 seconds until the psyllium is fully dissolved and the mixture becomes slightly thickened. The psyllium husk powder is crucial here—it's what gives this gluten-free bread its structure and chew. If you don't have psyllium, this recipe won't work as intended, so don't skip it.
Combine All Ingredients
Gradually add the wet ingredient mixture to the dry flour mixture while whisking continuously. The batter will be thick initially, but as you incorporate the 0.25 cup maple syrup, it should begin to loosen slightly. If it's still too thick after adding all ingredients, add 1-2 tablespoons more almond milk until it reaches a thick pancake batter consistency.
Stir in the 1 tsp baking powder and 0.5 tsp sea salt, mixing just until combined. Avoid overmixing—this can create a dense loaf. The batter should be smooth with no visible flour streaks. Here's the thing—this batter won't look like traditional bread dough. It's more like a thick, nutty pudding, but that's exactly what we want for our lightweight result.
Prepare for Baking
Preheat your oven to 350°F and line a 9x5-inch loaf pan with parchment paper, allowing it to extend slightly above the pan edges for easy removal. Lightly grease the parchment with olive oil or coconut oil to prevent sticking.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter 2-3 times to release any air bubbles. The batter should fill the pan about ¾ full. Bake for 50-55 minutes until a toothpick inserted in the center comes out clean and the top is golden brown. Real talk: your oven might run hot, so start checking at the 45-minute mark—every oven behaves differently.
Cool and Slice for Best Results
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely for at least 1 hour before slicing. This cooling time is crucial—it allows the psyllium to fully set and prevents a gummy texture. If you can't wait, slice carefully, but the first few slices might be slightly denser than after full cooling.
The final loaf should have a beautiful golden crust with a tender, moist crumb that's slightly nutty from the almond flour. It's perfect for toast, sandwiches, or simply enjoyed with butter. Store leftovers wrapped in the parchment at room temperature for up to 3 days, or freeze for longer storage. The flavor actually improves slightly over time as the flours absorb more moisture.
Pro Tips For Making Almond Flour And Coconut Flour Bread
- Mix the Chia: DESCRIPTION: Combine the chia and flaxseeds with water first—let them sit for 10 minutes until they turn into a thick, gel-like paste. This is the thing that matters most for binding your bread, and skipping this step means a crumbly, sad loaf. (Yes, even if you’re impatient like me.)
- Preheat Like It’s 1985: DESCRIPTION: Your oven needs to be screaming hot—375°F (190°C)—before that dough hits the pan. I learned this the hard way: a lukewarm oven means a dense, undercooked center, and nobody wants a bread that’s still gummy inside. Give it 15 minutes to fully heat up.
- Don’t Overmix the Dough: DESCRIPTION: Stir just until the wet and dry ingredients come together—maybe 10-12 strokes max. Coconut flour is finicky; overworking it turns the batter into a gluey mess. The second the maple syrup and flours look uniform, stop. Your bread will thank you with a lighter texture.
- Grease That Pan: DESCRIPTION: Use a generous brush of oil (or melted coconut oil) on your loaf pan, then dust it with almond flour. This isn’t just to prevent sticking—it keeps the bread from tearing when you pull it out. (I know, I know, but trust the process.) Skip this, and you’ll be scraping dough off the sides like a mad scientist.
Serving suggestions for this recipe
Toast Perfection
This bread toasts beautifully with its nutty depth and tender crumb. Use a toaster set to medium-high for 2-3 minutes until golden brown and crisp. For extra crunch, brush slices with melted butter or olive oil before toasting.
I love pairing it with avocado mash and a sprinkle of flaky sea salt—the nutty flavor complements the creamy avocado perfectly. 🥑
Sandwich Magic
Slice the bread into ½-inch thick slices for ideal sandwich texture. It holds up well to wet ingredients like hummus, pesto, or mashed chickpeas without getting soggy. My go-to combo is sun-dried tomato pesto, fresh mozzarella, and roasted red peppers—the almond flour adds a satisfying richness.
For a hearty lunch, try it with grilled chicken, spinach, and a drizzle of balsamic glaze.
French Toast Upgrade
This bread makes incredible French toast—soak slices in a mix of 2 eggs, ¼ cup almond milk, 1 tsp vanilla extract, and 1 tbsp cinnamon. Cook in a buttered pan over medium heat for 2-3 minutes per side until golden.
Top with maple syrup, fresh berries, and toasted pecans for a dessert-worthy breakfast. The coconut flour adds subtle sweetness that pairs perfectly with the maple. 🍓
Breakfast Pairings
Serve warm slices with almond butter and banana slices for a protein-packed breakfast. The nutty flavor of the bread enhances the almond butter beautifully. For a savory option, try it with scrambled tofu, sautéed mushrooms, and hot sauce.
The bread's structure holds up well to both sweet and savory toppings without falling apart. I also love it with Greek yogurt and honey for a lighter morning treat.
Dessert Twist
Drizzle cooled slices with melted dark chocolate and raspberry jam for a quick dessert. The nutty flavor balances the sweetness perfectly. For a more indulgent treat, make bread pudding using this bread—cube and bake with custard, cinnamon, and a touch of vanilla.
The almond flour adds a delightful crunch that traditional bread puddings lack. 🍫
Crostini Potential
Toast thick slices and top with whipped ricotta, honey, and walnuts for elegant crostini. The bread's sturdy texture holds up to toppings like roasted tomato bruschetta or smoked salmon and cream cheese.
For a festive touch, drizzle with balsamic reduction and sprinkle with crispy prosciutto**. This bread elevates any appetizer spread with its nutty sophistication.
Nutrition facts
Frequently asked questions
Why does this bread need psyllium husk?
Psyllium husk is the secret to gluten-free structure—it creates a rubbery network that mimics gluten's binding properties. Without it, your loaf will crumble or stay dense. The 1 tbsp in this recipe gives the perfect chew while keeping it tender. Think of it as the "glue" that holds everything together beautifully.
Can I make this bread without chia or flaxseeds?
You can try, but texture will suffer. The seeds act as egg substitutes and add protein. If skipping them, replace with 2 extra tbsp ground flaxseed or 1 tbsp xanthan gum (½ tsp). The bread will still work, but it may be slightly denser and less moist. For best results, include at least one of these binders.
Why does my coconut flour batter get too thick?
Coconut flour absorbs moisture aggressively—it needs 1.25 cups liquid per ½ cup flour. If your batter is too thick after mixing, add 1 tbsp almond milk at a time until it reaches thick pancake batter consistency. Don't overdo it, or your loaf may collapse. The key is patience—let the flour hydrate fully before baking.
How do I fix a sunken middle in my loaf?
This usually happens from overmixing or underbaking. Next time, mix just until combined (no lumps) and bake 5-10 minutes longer—the center should be set when a toothpick comes out clean. For a quick fix, slice the loaf horizontally, spread with almond butter, and reassemble before toasting. The nutty flavor actually enhances the "fix"!
Can I use this bread for garlic bread?
The sturdy texture holds up perfectly. Slice into ½-inch pieces, brush with melted butter or olive oil, sprinkle with garlic powder, parsley, and grated Parmesan, then broil for 2-3 minutes** until golden. The almond flour adds a beautiful nutty contrast to the garlic's punch.