Almond and Coconut Flour Bread Recipe: Light, Gluten-Free Loaf With Nutty Crunch

This almond and coconut flour bread recipe delivers a surprisingly light, gluten-free loaf that rivals traditional bread—no dense crumb or bland taste here. The secret lies in blending hydrated flours with a touch of psyllium husk, which creates that signature fluffy texture without gluten.

I’ve baked this loaf dozens of times, and it’s become the go-to for sandwiches, toast, or even French toast—vegan, nutty, and satisfyingly crisp. What sets this recipe apart is how it mimics wheat bread’s structure while keeping it naturally gluten-free.

The almond flour adds richness and crunch, while coconut flour absorbs moisture perfectly when properly hydrated. A splash of apple cider vinegar boosts rise, and baking soda ensures a tender crumb. The result?

A loaf that’s golden, aromatic, and sturdy enough to hold up to buttery toast or thick sandwiches. The baking process is straightforward: mix, let the batter rest (critical for texture), then bake at 350°F for 40 minutes until the crust is golden and the internal temperature hits 205°F.

Optional add-ins like chia seeds or cinnamon-sweetened variations elevate it further, but the base recipe stays simple. No special equipment needed—just patience for the hydration step. Perfect for those avoiding gluten or simply craving a nutritious, flavorful bread. Here’s how to make it foolproof every time.

Ingredients for almond and coconut flour bread

Twelve ingredients blend almond's richness with coconut's moisture for a gluten-free loaf that rivals traditional bread.

The almond flour is non-negotiable here—Bob's Red Mill or Anthony's Goods brands deliver the finest grind for that signature crumb. Coconut flour, though, requires precise measurement—1/4 cup by weight is critical since it's denser than almond flour. Psyllium husk powder might be hard to find at regular grocery stores, but health food stores or online retailers like Thrive Market carry it. Look for pure, unflavored versions; the husk's magic lies in its ability to gel when hydrated, creating that wheat-like structure without gluten. For the maple syrup, Grade B delivers deeper flavor with its caramel notes, but Grade A works in a pinch.

No psyllium husk? Xanthan gum at 1/4 tsp mimics some of its binding properties, though the texture won't be identical. Substituting coconut flour with 1/4 cup more almond flour plus 1 extra tbsp water keeps the recipe functional, but expect a denser crumb. The apple cider vinegar can be swapped for lemon juice at the same amount, though it'll add a brighter tang. For the flaxseed, ground chia seeds work too—just use the same measurement. Nutritional yeast isn't strictly necessary, but it adds that umami depth that makes the bread taste almost cheesy. Skip it if you're avoiding it, but don't expect the same flavor complexity.

This batter needs at least 30 minutes of rest—don't rush it. The psyllium husk requires time to hydrate fully, which is what creates that perfect texture. Once mixed, store the batter in an airtight container in the fridge for up to 2 days, or freeze for 1 month. The baked loaf keeps well at room temperature for 3 days wrapped in a clean kitchen towel, or 1 week in the fridge. For longer storage, slice and freeze individual portions—they toast beautifully straight from the freezer.

Step-by-step instructions for almond and coconut flour bread

This gluten-free loaf combines nutty richness with a tender crumb—here's how to bake it perfectly.

In a medium bowl, whisk together the 1 tbsp psyllium husk powder, 1.25 cups filtered water, and 1 tbsp apple cider vinegar. Let the mixture sit for 5 minutes—you'll see it thicken dramatically, forming a gel-like consistency. This is critical for the bread's structure; psyllium husk mimics gluten's binding properties in gluten-free baking.

After the 5-minute wait, the mixture should resemble thick pudding. If it looks too thin, add 1 tsp more psyllium husk powder and mix briefly. This activated mixture will replace the elasticity lost without gluten, ensuring your loaf holds together.

In a large mixing bowl, combine the 1.5 cups almond flour, 0.5 cup coconut flour, 1.5 tsp baking soda, 1 tbsp ground flaxseed, 1 tsp sea salt, and 2 tbsp nutritional yeast. Whisk until fully integrated—you should see no visible flour streaks remaining.

Create a well in the center and pour in the psyllium mixture, 0.25 cup extra-virgin olive oil, and 0.25 cup pure maple syrup. Add the 1 tbsp chia seeds last. Using a rubber spatula, gently fold everything together until just combined. Overmixing develops gluten-like properties in coconut flour, which can make the bread dense.

Preheat your oven to 350°F. Lightly grease an 8x4-inch loaf pan with olive oil or line it with parchment paper. The batter will be thick—almost like cookie dough—so don't worry if it doesn't look like traditional bread batter.

Transfer the batter to the prepared pan and smooth the top with a wet spatula. Tap the pan gently on the counter 3-4 times to release any air bubbles. This step prevents large voids in your loaf. For extra texture, sprinkle an additional 1 tbsp chia seeds on top.

Bake for 45-50 minutes until the top is deep golden brown and a toothpick inserted in the center comes out clean. The bread will rise slightly in the pan but won't double in size like wheat bread. If the edges brown too quickly, loosely tent with aluminum foil after 30 minutes.

For the perfect doneness test, tap the top—it should sound hollow. If it feels slightly underbaked in the center, return it to the oven for 5-10 more minutes. Let the bread cool in the pan for 10 minutes before transferring to a wire rack. This resting period prevents crumbling when slicing.

Once cooled, slice the loaf with a serrated knife for clean cuts. The interior should reveal a tender, moist crumb with subtle nutty flecks. Serve warm with extra-virgin olive oil drizzled on top or toasted with avocado for a satisfying gluten-free meal.

This bread keeps well at room temperature for 3 days wrapped in a clean kitchen towel, or you can freeze slices for up to 3 months. The nutty flavor pairs beautifully with soups, spreads, or simply buttered and toasted.

Storing and reheating your leftovers

Room Temperature Storage

This bread stays fresh at room temperature for 3 days when wrapped in a clean kitchen towel or beeswax wrap. The towel helps maintain moisture without making the crust soggy—just like my grandmother used to do with her homemade bread.

I find the texture actually improves slightly overnight as the crumb firms up. Store it in an airtight container if you prefer, but the towel method preserves that perfect crust-to-crumb ratio. 🌰

Refrigerator Preservation

For longer freshness, refrigerate the loaf in an airtight container for up to 1 week. The cold slows moisture loss, but I recommend wrapping it in parchment paper first to prevent condensation buildup.

When ready to use, let it sit at room temperature for 10-15 minutes before slicing—this prevents crumbling. The nutty flavors become even more pronounced after refrigeration, making it perfect for thick sandwiches or toast. ✨

Freezer Storage Tips

Freeze individual slices for up to 3 months by wrapping them tightly in plastic wrap, then placing them in a freezer bag. This prevents freezer burn and makes it easy to grab single servings.

To reheat, toast straight from frozen for 2-3 minutes in a toaster or 5-7 minutes in a 350°F oven until crispy. The texture remains surprisingly fresh, almost like it was just baked. 💫

Reviving Stale Bread

If your bread develops a slightly stale crust, don't toss it! Pop the whole loaf in a 350°F oven for 8-10 minutes with a splash of water in the pan to create steam. This restores moisture without making it gummy.

For a quick fix, spread a thin layer of extra-virgin olive oil and toast until the crust crisps up again. This trick works wonders for both the flavor and texture. 🔥

Bulk Prep Strategy

Make two loaves at once and freeze one immediately after baking. This way, you always have fresh bread on hand without the need for last-minute baking. Label your frozen loaf with the date and thaw it in the fridge overnight before slicing.

The bread reheats beautifully in a 375°F oven for 10 minutes with a pat of butter for extra richness. It's my go-to method for busy mornings. 📅

Frequently asked questions