coconut bread, ready to eat

The search for low-carb bread

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On a low-carb or carb-free diet, bread is banished. Bread, that is, made from wheat and other grains, potatoes and other such sources of gluten-free flour. However, we missed bread so much I decided to experiment with making some, with a lot of help from the internet.

Coconut bread, ready to bake

My first attempt was based on a flatbread recipe by Coconut Mama using coconut flour and coconut butter. This was convenient, as I had, on a whim, bought some coconut flour when I saw it in Tesco.

The recipe I used is given below. I didn’t have any coconut oil, so I used ordinary cooking oil instead. We’re not doing paleo, so I thought it wouldn’t hurt.

coconut bread, ready to eat

Coconut flour flatbread

This comes out more like coconut cakes than flatbreads. Try warm from the oven, spread with butter/margarine.
Course Side Dish, Snack
Cuisine Low-carb
Diet Gluten Free, Low Lactose, Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 flatbreads
Author The Coconut Mama


  • 1 baking tray lined with greaseproof/baking paper
  • 1 mixing bowl


  • 1 1/2 tbsp coconut flour
  • 1 tbsp coconut oil melted
  • 1 egg
  • 1/8–1/4 tsp sea salt to taste
  • 1/4 tsp baking powder


  • Mix coconut flour, sea salt, and baking powder together until combined.
    1 1/2 tbsp coconut flour, 1/8–1/4 tsp sea salt, 1/4 tsp baking powder
  • Add egg and melted coconut oil and mix well.
    1 egg, 1 tbsp coconut oil
  • Let batter sit for a few minutes to allow the flour to absorb the liquid.
  • Preheat oven to 160ºC (fan)/180ºC (conventional)/gas mark 4.
  • Scoop half the batter on a lined baking tray and use a spatula to spread the batter into a circle the size of a bun.
  • Repeat using the rest of the batter. Bake for 10 minutes or until golden brown.


I've changed some of the Coconut Mama's original wording to make it more suitable for a non-American audience.

It’s really easy to make, so I’ve made it a couple more times since my initial attempt, using melted coconut butter instead of cooking oil. The first time I made them was the best, but even then, I wasn’t particularly enamoured by it as a bread. It more cake-like in consistency, so I think if I’d have made it as flat as directed, it would have fallen apart. It also tasted very much of coconut and really quite sweet, even though I’d put in 1/4 teaspoon of salt. It might be better used as the basis of a coconut cake, rather than as bread.

My search goes on.

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