Side Dishes
This gluten-free almond flour and coconut flour bread delivers the perfect balance of nutty richness and crispy texture—without a single grain of wheat. 🌾 The secret lies in the 3:1 almond-to-coconut ratio, which creates a tender crumb while preventing dryness, a common pitfall in gluten-free baking.
I developed this recipe after years of experimenting with alternative flours, and it finally checks all the boxes: sturdy enough for sandwiches, crisp enough to toast, and flavorful enough to stand on its own.
The magic happens in the hydration technique—using a mix of water, applesauce, and flaxseed "eggs" keeps the bread moist without weighing it down. Unlike dense gluten-free loaves, this one rises beautifully thanks to a double-fermentation process, giving it that satisfying airiness you’d expect from traditional bread.
The crust develops a golden, slightly crisp exterior while maintaining a soft interior, making every slice worth the wait.
Perfect for those with gluten sensitivities, nut allergies (if using sunflower seed flour as a substitute), or anyone craving a nutrient-packed loaf without the heaviness. Whether you’re making toast, sandwiches, or simply enjoying it with butter, this bread proves gluten-free doesn’t mean flavor-free.
The nutty depth from the almond flour pairs beautifully with the subtle sweetness of coconut, creating a loaf that’s as satisfying as it is versatile.
Ready in just under 2 hours (including proofing), this recipe is designed for foolproof success—no special equipment required. The stand mixer or hand-mixing method both work, and the baking process is straightforward, with key tips to ensure a perfect rise and even crust. Let’s get baking!
Ingredients for almond flour and coconut flour bread
Nutty almond flour meets tender coconut flour for a gluten-free loaf that's crisp, golden, and packed with flavor—no wheat required!
| Ingredient | Amount | Notes |
|---|---|---|
| Blanched Almond Flour 🌰 | 3 cups | Finely ground, unsweetened |
| Coconut Flour 🥥 | 1 cup | Unbleached, sifted before mixing |
| Flaxseed Meal 🌾 | ½ cup | Ground fresh for best binding |
| Unsweetened Applesauce 🍎 | ½ cup | Unseasoned, for moisture |
| Filtered Water 💧 | ½ cup | Room temperature |
| Vegan Butter 🧈 | ¼ cup | Melted, unsalted |
| White Vinegar 🍶 | 1 tbsp | For gluten-free leavening |
| Baking Soda 🧂 | ½ tsp | Pure, aluminum-free |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Ground Cinnamon 🌿 | ½ tsp | Optional, for subtle warmth |
| Active Dry Yeast 🍞 | 1 tsp | Vegan-certified |
| Maple Syrup 🍁 | 1 tbsp | Grade B for depth |
The almond flour is your star here—Bob's Red Mill or Nuts.com brands give the best texture. Coconut flour absorbs moisture like crazy, so measure it by weight if possible (or spoon into the cup and level). Flaxseed meal? Grind your own for maximum binding power—store-bought pre-ground loses effectiveness fast. For the yeast, FreshPact packets are foolproof, but if using granules, make sure they're vegan-certified. The maple syrup adds just enough sweetness to balance the nutty flavors without overpowering.
No almond flour? Sunflower seed flour at 1:1 ratio works in a pinch, though texture will differ slightly. Coconut flour too pricey? Tapioca starch at half the amount mimics some of its binding properties. Running low on applesauce? Unsweetened mashed banana does the trick—adds natural sweetness too. The yeast must be active, so test it in warm water before mixing. If it doesn't foam, toss it and start fresh. For extra crispness, brush the baked loaf with vegan butter mixed with maple syrup> while still warm.
Mix the dry ingredients first—whisk the coconut flour with baking soda and salt to prevent clumping. The dough will be thick and sticky, but don't panic—it's supposed to be this way! Let it rest for 10 minutes before shaping to prevent overmixing. Store wrapped in a clean kitchen towel for 2-3 days at room temperature, or freeze for up to 3 months. To revive, warm slices in a 250°F oven for 5 minutes>—crispy perfection every time.
Why You'll Love This Recipe
- No Mixer Needed: Mixing this dough is ridiculously simple—just stir the almond flour, coconut flour, and flaxseed meal in a bowl, then fold in the applesauce and water until it clumps like wet sand. Honestly, I’ve done it with one hand while holding a toddler with the other, and it held together.
- Nutty-Creamy Magic: The combo of almond flour’s buttery richness and coconut flour’s subtle sweetness gives this bread a depth that’s almost like sourdough—but without the wait. Toast it, and those nutty notes sing even louder.
- Meal Prep MVP: Slice it fresh, and it stays soft for days in the fridge (yes, even with coconut flour’s tendency to dry out). I pack it for lunches, freeze slices for quick toast, and it’s the only bread my picky teenager won’t trade for store-bought.
- Budget-Friendly Staples: Between us, almond and coconut flour might seem pricey upfront, but a batch of this bread costs less than buying a loaf weekly—and it lasts longer. The flaxseed meal adds fiber too, so you’re basically getting a multivitamin with every slice.
Step-by-step instructions for gluten-free almond-coconut bread
This gluten-free loaf delivers that perfect nutty crunch and tender crumb you crave!
👨🍳 Step 1: Activate the Yeast and Mix Wet Ingredients
In a small bowl, combine the 0.5 cup filtered water, 1 tbsp maple syrup, and 1 tsp active dry yeast. Let it sit for 5 minutes until you see frothy bubbles forming—this confirms your yeast is alive and ready to work its magic. Meanwhile, in a separate bowl, whisk together the 0.5 cup unsweetened applesauce, 0.25 cup melted vegan butter, and 1 tbsp white vinegar until smooth and fully combined.
Here's the thing—this yeast activation step is crucial for gluten-free baking. Without gluten, we rely on yeast for structure, so getting it bubbly ensures proper rise. If your yeast doesn't activate, try warming the water slightly (up to 105°F) next time. The applesauce and butter combo creates that perfect moisture balance while keeping the bread tender.
👨🍳 Step 2: Combine Dry Ingredients for Perfect Texture
In a large mixing bowl, sift together the 3 cups blanched almond flour, 1 cup coconut flour, 0.5 cup flaxseed meal, 0.5 tsp baking soda, 0.5 tsp salt, and 0.5 tsp ground cinnamon. I like to use a fine-mesh sieve for the coconut flour—it's super absorbent and needs to be fully incorporated to avoid dense spots in your bread. Whisk everything thoroughly to break up any lumps, especially in the coconut flour.
The coconut flour is where the magic happens for structure in gluten-free baking. It absorbs liquid like a sponge, so we need to make sure it's evenly distributed. Don't skip sifting—those tiny lumps can translate to dense pockets in your finished loaf. This dry mix should look like fine, uniform crumbs with no visible flour clumps.
🥘 Step 3: Incorporate Wet and Dry for a Cohesive Dough
Make a well in the center of your dry ingredients and pour in the yeast mixture and the applesauce-butter mixture. Using a wooden spoon or silicone spatula, gently fold everything together until just combined. You'll notice the dough will be thick and sticky—this is normal! Once fully incorporated, let it rest for 10 minutes while you prepare your baking pan.
This resting period allows the flaxseed meal to fully hydrate and the coconut flour to absorb all that liquid. Don't overmix—just combine until there are no dry spots. The dough should hold together when pressed gently but still feel soft and moist. If it seems too dry, add 1 tablespoon of filtered water to help everything come together.
🔥 Step 4: Bake for a Nutty-Crisp Exterior and Tender Crumb
Preheat your oven to 350°F and line a 9x5-inch loaf pan with parchment paper, letting it hang over the sides for easy removal. Spoon the dough into the prepared pan, spreading it evenly with a wet spatula. Bake for 50-55 minutes until the top is golden brown and a toothpick inserted in the center comes out clean (or with just a few moist crumbs).
The key here is patience—gluten-free bread needs time to set properly. You'll know it's done when the edges pull away slightly from the pan and that gorgeous nutty aroma fills your kitchen. For extra crispiness, you can broil for 1-2 minutes at the very end, but watch it closely to avoid burning. The internal temperature should reach 205°F for perfect doneness.
⏰ Step 5: Cool and Slice for Maximum Enjoyment
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This resting period is crucial—it allows the bread to set properly and prevents it from falling apart when you slice. For best results, let it cool for at least 30 minutes before slicing.
Gluten-free bread continues to set as it cools, so slicing too soon gives you a gummy texture instead of that perfect crumb. Once fully cooled, slice with a sharp serrated knife for clean cuts. The exterior should be crisp with that beautiful nutty aroma, while the interior reveals a tender, slightly dense crumb with pockets of air from the yeast activation. Store leftovers wrapped at room temperature for up to 3 days or freeze for longer storage.
Pro Tips For Making Almond Flour And Coconut Flour Bread
- Mix Like a Scientist: Combine the coconut flour and water first—it forms a gluey paste that’s easier to fold into the almond flour. I used to just toss everything in the bowl, and the batter ended up lumpy; this step actually makes the dough smoother and more cohesive, so it holds together better when baking.
- Measure Flour Right: Spoon both flours into the measuring cup, then level with a knife—don’t scoop directly from the bag. Coconut flour especially packs down, and you’ll end up with a dense, gummy loaf if you overdo it. Trust me, your bread will thank you.
- Don’t Overbake the Crust: Pull the bread out when the internal temp hits 190°F (205°F for the center)—it’ll keep cooking as it cools. I learned this the hard way when my first batch turned into a hockey puck. A toothpick should come out clean but slightly moist, not dry.
- Preheat the Pan: Place your loaf pan in the oven while it heats—no waiting for the oven to warm up first. The residual heat helps the bread rise evenly and prevents a flat, sad top. (Yes, even if you’re impatient like me.)
Wine and beer pairings for this dish
Crisp White Wine
This nutty, slightly sweet loaf pairs beautifully with a dry Riesling from Germany or Austria—its crisp acidity cuts through the richness while complementing the almond's natural sweetness. I love Dr. Loosen Blue Slate for its bright citrus notes that refresh your palate with every bite.
The wine's slight mineral finish also enhances the bread's subtle coconut undertones. 🍷
Light Beer Options
A wheat beer like Allagash White provides the perfect balance of effervescence and mild sweetness. The banana and clove notes in this Belgian-style beer mirror the bread's cinnamon warmth while the carbonation cleanses the palate between bites.
For a lighter option, try Blue Moon Belgian White—its citrusy profile brightens the nutty flavors without overpowering them.
Dessert Wine Harmony
If you're serving this bread with sweet toppings (think almond butter or maple syrup), a Moscato d'Asti from Italy delivers a delightful contrast. Its fizzy sweetness and floral notes create a magical pairing that feels like a dessert in itself.
The wine's low alcohol content (typically under 5.5% ABV) won't interfere with the bread's natural flavors but instead enhances the overall experience. 🍇
Coffee Pairing
For a morning treat, this bread shines with a medium-roast coffee featuring nutty undertones. I recommend Peet's Major Dickason's Blend—its chocolate and toasted almond notes mirror the bread's flavor profile beautifully.
The coffee's acidity helps balance the bread's richness, making each bite feel perfectly balanced. For an iced version, try Starbucks Sumatra for a bolder contrast.
Non-Alcoholic Options
Don't overlook sparkling water with a splash of lemon juice and a pinch of sea salt for a refreshing mocktail. The effervescence mimics wine's cleansing qualities while the citrus brightens the bread's nutty flavors.
For something more substantial, try ginger beer—its spicy kick complements the bread's subtle sweetness without competing with its natural taste. 💧
After-Dinner Digestif
Finish your meal with a sherry like Pedro Ximénez for a sweet-savory contrast. The caramelized fruit notes in this dessert sherry enhance the bread's maple syrup sweetness while its smooth texture provides a luxurious finish.
Serve at room temperature for the best flavor experience—just pour a small glass and savor the pairing after your meal. 🥂
Nutrition facts
Frequently asked questions
Why does this bread recipe use both almond flour and coconut flour?
Almond flour adds richness and moisture while coconut flour provides structure and that signature nutty flavor. The 3:1 ratio balances texture—almond flour keeps it tender while coconut flour prevents dryness, which is common in gluten-free baking. Together, they create a loaf with crisp edges and a soft interior that holds up perfectly for sandwiches.
Can I make this bread without a stand mixer?
This recipe works perfectly with hand mixing. The dough is thick and sticky, so use a silicone spatula or wooden spoon to gently fold everything together. Just be patient—it may take a few extra minutes to fully incorporate, but the result will be just as delicious. The key is not overmixing to maintain that tender crumb.
How do I prevent my bread from turning out too dry?
Coconut flour absorbs moisture quickly, so don't skip the 10-minute rest> after mixing. If the dough seems too dry, add 1 tablespoon of water> at a time until it holds together. Also, brush the baked loaf with melted vegan butter while still warm for extra moisture. The applesauce in the recipe helps too—it adds natural sweetness and keeps the crumb tender.
What's the best way to store this gluten-free bread?
Wrap cooled slices in a clean kitchen towel or parchment paper to maintain freshness. Store at room temperature for 2-3 days> or freeze for up to 3 months>. To revive stale slices, warm them in a 250°F oven for 5 minutes>—they'll crisp up beautifully. The towel wrapping prevents moisture loss while keeping the texture soft.
Can I substitute sunflower seed flour for almond flour?
Yes, but expect slight texture differences. Use a 1:1 ratio> of sunflower seed flour, but note it may make the bread slightly denser. For best results, add 1 extra tablespoon of applesauce> to compensate for the lower fat content. The flavor will be more neutral, so you might want to add ½ teaspoon extra cinnamon>** to enhance the warmth. Always test for nut allergies if serving to others.